What are Food Prep Workers?
A food prep worker is a kitchen helper who gets food ready before cooking. They wash fruits and veggies, peel carrots, cut tomatoes, grate cheese, and put things in bowls so the cook can use them fast. They also make sure the kitchen is clean and tidy.
KITCHEN ENGLISH
10 Workplace Dialogues for Restaurant Prep Workers
Adult English Learner Workbook
How to Use This Workbook
This workbook contains 10 realistic dialogues for people who work or are preparing to work in an American restaurant kitchen. Each dialogue includes:
- A realistic conversation between kitchen workers
- A practical tip about American kitchen culture
- Key vocabulary with definitions
- A fill-in-the-blank practice exercise with answers
Practice Suggestions:
- Read each dialogue out loud with a partner.
- Cover the answers and try the fill-in-the-blank exercises first.
- Practice the dialogues until they feel natural.
- Use these phrases at work — the more you practice, the more confident you will feel!
01 ASKING ABOUT YOUR SCHEDULE
Communication · Scheduling
TIP: In American kitchens, asking about your schedule is normal and expected. It’s always better to ask than to miss a shift.
DIALOGUE
| PREP COOK | Excuse me, Carlos. Can I ask you about next week’s schedule? |
| MANAGER | Sure, go ahead. What do you need? |
| PREP COOK | I don’t see my name on the schedule. Am I working Tuesday? |
| MANAGER | Oh, I forgot to post the new one. You’re on Tuesday and Thursday, 7 AM to 3 PM. |
| PREP COOK | And what about Friday? My wife has a doctor’s appointment in the morning. |
| MANAGER | You’re off Friday. But if that changes, I’ll text you first. OK? |
| PREP COOK | Perfect. Thank you very much. |
KEY VOCABULARY
| WORD / PHRASE | MEANING |
| schedule | the list of days/hours you work |
| shift | one block of work time (e.g. 7AM-3PM) |
| off | not working that day |
| post | to put up / share something officially |
FILL IN THE BLANK
I don’t see my name on the ________. Am I working ________?
Answers: schedule / Tuesday
02 RECEIVING INSTRUCTIONS FROM THE CHEF
Following Directions · Kitchen Tasks
TIP: When a chef gives you instructions, repeat them back to confirm. This shows respect and helps you avoid mistakes.
DIALOGUE
| CHEF | Maria, I need you to julienne these carrots. Two full trays. |
| PREP COOK | Julienne? I’m sorry, how do I cut those? |
| CHEF | Thin strips, like matchsticks. About two inches long. Here, let me show you once. |
| PREP COOK | I see — very thin, same size. Got it. |
| CHEF | Exactly. And make sure you peel them first. They need to be ready by 11. |
| PREP COOK | Peeled, julienned, two trays, ready by 11. I’ll start right now. |
| CHEF | Good. Come find me if you have any questions. |
KEY VOCABULARY
| WORD / PHRASE | MEANING |
| julienne | to cut into thin, matchstick-shaped strips |
| tray | a flat container used to hold food |
| peel | to remove the outer skin of a vegetable |
| strip | a long, thin piece |
FILL IN THE BLANK
Peeled, ________, two trays, ready by ________. I’ll start right now.
Answers: julienned / 11
03 REPORTING A PROBLEM WITH EQUIPMENT
Safety · Equipment
TIP: Always report broken equipment immediately. In American kitchens, this is a safety requirement — you will not get in trouble for reporting it.
DIALOGUE
| PREP COOK | Chef, I think something is wrong with the slicer. It’s making a strange noise. |
| CHEF | What kind of noise? Like a grinding sound? |
| PREP COOK | Yes, exactly. And it stopped working after that. |
| CHEF | OK, don’t touch it. Put a sign on it so nobody uses it. |
| PREP COOK | Should I write ‘out of order’? |
| CHEF | Yes. ‘Out of order — do not use.’ I’ll call maintenance right now. |
| PREP COOK | OK. What should I use to slice the deli meat instead? |
| CHEF | Use the backup slicer in the walk-in prep area. Ask Tony to show you. |
KEY VOCABULARY
| WORD / PHRASE | MEANING |
| slicer | machine used to cut meat or vegetables thin |
| grinding | a rough scraping or crushing sound |
| out of order | broken, not working — do not use |
| maintenance | the team that fixes equipment |
| walk-in | a large refrigerator you can walk inside |
FILL IN THE BLANK
Don’t touch it. Put a sign that says ‘________ of ________’ so nobody uses it.
Answers: out / order
04 ASKING A COWORKER FOR HELP
Teamwork · Vocabulary
TIP: It’s OK to ask coworkers for help! American kitchen culture values teamwork. Just be respectful of their time.
DIALOGUE
| PREP COOK | Hey, Sandra. Sorry to bother you. Can you show me where we keep the stock? |
| COWORKER | No problem. Which stock — chicken, beef, or vegetable? |
| PREP COOK | Chicken. I need to make the soup base. |
| COWORKER | It’s in the walk-in, second shelf on the left. The blue containers. |
| PREP COOK | Blue containers on the second shelf. Thank you! Also — what size ladle should I use? |
| COWORKER | For soup base? Use the 8-ounce ladle. It’s hanging by the stove. |
| PREP COOK | Got it. I really appreciate your help. |
KEY VOCABULARY
| WORD / PHRASE | MEANING |
| stock | liquid made from boiling meat/vegetables — used as a soup base |
| ladle | a deep spoon with a long handle for scooping liquids |
| shelf | a flat surface in a refrigerator or cabinet to store things |
| hanging | attached to a hook or bar |
FILL IN THE BLANK
It’s in the walk-in, second ________ on the left. The ________ containers.
Answers: shelf / blue
05 FOOD SAFETY AND TEMPERATURE CHECK
Food Safety · Compliance
TIP: Food safety is serious in American restaurants. You can be inspected by the health department. Always follow temperature rules.
DIALOGUE
| MANAGER | Before you put that chicken in the cooler, did you check the temperature? |
| PREP COOK | No, not yet. Let me get the thermometer. |
| MANAGER | Always check before storing. What does it read? |
| PREP COOK | It says… 48 degrees. |
| MANAGER | That’s too warm. Chicken has to be at 40 degrees or below in the cooler. |
| PREP COOK | Should I put it on ice first? |
| MANAGER | Yes, ice it down quickly and check again in 15 minutes. And write the time on the label. |
| PREP COOK | I write the time and the temperature on the label? |
| MANAGER | Exactly. Always date and label everything. Health department rules. |
KEY VOCABULARY
| WORD / PHRASE | MEANING |
| thermometer | a tool that measures temperature |
| cooler | a refrigerator in a commercial kitchen |
| ice it down | to surround food with ice to cool it quickly |
| label | a sticker or tag with information (date, item, temp) |
| health department | government agency that inspects restaurant safety |
FILL IN THE BLANK
Always ________ and ________ everything. Those are health department rules.
Answers: date / label
06 HANDLING A LUNCH RUSH
Speed · Prioritizing
TIP: During a rush, communication must be fast and clear. Short sentences are better. Say what you need right away.
DIALOGUE
| CHEF | We’re getting slammed! I need more diced onions now. How much do you have? |
| PREP COOK | About half a pan. I’m cutting more right now! |
| CHEF | Speed it up. I also need sliced mushrooms in five minutes. |
| PREP COOK | Onions first, then mushrooms? |
| CHEF | Yes. Onions are priority. Bring them to the line as soon as they’re done. |
| PREP COOK | Got it! Should I yell ‘corner’ when I come through? |
| CHEF | Yes, always. Good. |
| PREP COOK | Onions coming! Corner! |
KEY VOCABULARY
| WORD / PHRASE | MEANING |
| slammed | very busy — many orders at once (informal) |
| priority | the most important thing to do first |
| the line | the cooking stations where orders are made |
| corner! | what you say when walking around a blind corner in a kitchen (safety) |
| speed it up | go faster |
FILL IN THE BLANK
Onions are ________. Bring them to the ________ as soon as they’re done.
Answers: priority / the line
07 UNDERSTANDING A RECIPE AND MEASUREMENTS
Recipes · Measurements
TIP: American recipes often use cups, tablespoons, and ounces — not grams. It’s important to learn these measurements.
DIALOGUE
| CHEF | I need you to make the marinade for the chicken. The recipe is on the board. |
| PREP COOK | I see it. It says two cups of soy sauce. Is that right? That seems like a lot. |
| CHEF | That’s for a big batch — 20 pounds of chicken. So yes, two cups. |
| PREP COOK | And it says three tablespoons of garlic. Should I use fresh garlic or the jar? |
| CHEF | Always fresh. Minced. Use the food processor if you need to. |
| PREP COOK | OK. And the last ingredient — one teaspoon of red pepper flakes. Is that spicy? |
| CHEF | A little. But that’s the recipe. Don’t change it without asking me first. |
| PREP COOK | Understood. I’ll follow the recipe exactly. |
KEY VOCABULARY
| WORD / PHRASE | MEANING |
| marinade | liquid used to soak meat to add flavor before cooking |
| cup | a measuring unit (about 240ml) |
| tablespoon | a measuring unit (about 15ml), bigger than a teaspoon |
| teaspoon | a small measuring unit (about 5ml) |
| minced | cut into very tiny, fine pieces |
FILL IN THE BLANK
Always use fresh garlic, ________. Use the food ________ if you need to.
Answers: minced / processor
08 DEALING WITH A DIETARY RESTRICTION ORDER
Allergies · Special Orders
TIP: Allergies are a serious legal issue in American restaurants. If you’re not sure, always ask. Never guess.
DIALOGUE
| SERVER | Hey, we have a table with a gluten allergy. Can you make sure their order is safe? |
| PREP COOK | Which dish? What did they order? |
| SERVER | The grilled salmon with vegetables. No sauce, they said. |
| PREP COOK | OK. I need to use a clean pan. Does the salmon touch any bread or flour here? |
| SERVER | I’m not sure. Can you check with Chef? |
| PREP COOK | Yes, I will check. We should also use separate tongs, right? |
| CHEF | Correct. For any allergy order: clean surface, clean tools, no cross-contact. Label the ticket ‘ALLERGY.’ |
| PREP COOK | Understood. I will be very careful. |
KEY VOCABULARY
| WORD / PHRASE | MEANING |
| gluten | a protein in wheat/bread — some people are allergic or sensitive |
| allergy | when a person’s body reacts badly to a specific food |
| cross-contact | when a safe food touches an allergen — dangerous for allergies |
| tongs | a tool with two arms used to grip and handle food |
| ticket | the paper order that comes from the server to the kitchen |
FILL IN THE BLANK
For any allergy order: clean surface, clean tools, no ________-________. Label the ticket ‘ALLERGY.’
Answers: cross / contact
09 END-OF-SHIFT CLEANUP AND CHECKLIST
Closing · Hygiene
TIP: In American kitchens, end-of-shift cleanup is part of your job. A good closer makes it easier for the morning crew.
DIALOGUE
| MANAGER | OK, it’s 10 PM. Let’s start closing. Did you cover and label all the food? |
| PREP COOK | I covered the vegetables and the sauces. I’m still labeling the proteins. |
| MANAGER | Good. Don’t forget to write today’s date and what time you made them. |
| PREP COOK | Done. Should I put everything in the walk-in now? |
| MANAGER | Yes. Raw meat on the bottom shelf, cooked food on top. Always. |
| PREP COOK | I remember — raw on bottom so it doesn’t drip on cooked food. |
| MANAGER | Exactly. After that, sanitize your cutting board and wipe down your station. |
| PREP COOK | With the blue sanitizer spray? |
| MANAGER | Yes. Let it sit for 30 seconds before you wipe. That’s the rule. |
KEY VOCABULARY
| WORD / PHRASE | MEANING |
| proteins | meats and other high-protein foods like fish or tofu |
| sanitize | to clean with chemicals that kill bacteria |
| cutting board | a flat surface used to cut food on |
| station | your personal work area in the kitchen |
| drip | when liquid falls down drop by drop |
FILL IN THE BLANK
Raw meat on the ________ shelf, cooked food on ________. Always.
Answers: bottom / top
10 CALLING OUT IF YOU CAN’T COME IN
Calling In Sick · Professionalism
TIP: In the US, you should call (not text) to call out sick, as early as possible — ideally 2+ hours before your shift. Be direct and brief.
DIALOGUE
| PREP COOK | Hello, this is Miguel. Can I speak with the manager please? |
| MANAGER | This is Linda. What’s up, Miguel? |
| PREP COOK | Hi Linda. I’m calling because I’m not feeling well. I have a fever and I can’t come in today. |
| MANAGER | I’m sorry to hear that. What shift were you scheduled for? |
| PREP COOK | I was scheduled for 9 AM to 4 PM. |
| MANAGER | OK. Do you think you’ll be better by tomorrow? |
| PREP COOK | I hope so. But I wanted to call as early as possible so you can find someone to cover. |
| MANAGER | I appreciate that. Feel better. Text me tomorrow morning to confirm. |
| PREP COOK | I will. Thank you for understanding. I’m sorry for the inconvenience. |
KEY VOCABULARY
| WORD / PHRASE | MEANING |
| calling out | notifying work that you will not come in for your shift |
| scheduled | assigned to work a specific time |
| cover | when another employee works your shift for you |
| confirm | to say something is definitely true or will happen |
| inconvenience | a problem or trouble caused to others |
FILL IN THE BLANK
I wanted to call as early as possible so you can find someone to ________.
Answers: cover