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kitchen station prep checklist

Food Preparation

Preparation Area

Clean and sanitize all cutting boards, knives, and utensils.

Set up the necessary equipment and tools for food preparation.

Ensure proper ventilation and lighting in the preparation area.

Food Storage

Check the inventory levels and restock if necessary.

Rotate food items based on the first-in, first-out (FIFO) method.

Properly label and date all food containers and packages.

Store raw and cooked food separately to prevent cross-contamination.

Ingredient Preparation

Wash and sanitize fruits and vegetables before cutting.

Trim excess fat from meats and poultry.

Pre-measure ingredients for ease of cooking.

Marinate meats or vegetables as required.

Food Safety

Check food temperatures and ensure refrigeration is maintained.

Use gloves, aprons, and hairnets to maintain hygiene.

Follow proper handwashing procedures.

Regularly sanitize work surfaces and equipment.

Station Setup

Cleanliness

Wipe down and sanitize all countertops, shelves, and equipment.

Sweep and mop the floors to remove any dirt or spills.

Empty and sanitize garbage bins.

Stocking Supplies

Check inventory levels of cooking oils, spices, herbs, and other ingredients.

Restock supplies as needed.

Ensure all necessary utensils, pots, and pans are available.

Refill cleaning supplies including sanitizers and detergents.

Equipment Check

Inspect all equipment for proper functioning.

Test ovens, grills, fryers, and other cooking appliances.

Replace any faulty equipment or report to maintenance.

Verify proper calibration of temperature gauges.

Organization

Arrange ingredients and tools in an orderly manner for easy access.

Label shelves and storage areas for ease of identification.

Maintain a clean and clutter-free workspace.

Preparing Menu/Recipes

Review Menu/Recipes

Review the daily menu and recipes to understand preparation instructions.

Note any special dietary requirements or customer preferences.

Communicate with the chef or supervisor for any clarifications.

Gather Ingredients

Collect all necessary ingredients according to the recipes.

Check for freshness and quality of ingredients.

Notify the supervisor if any items are missing or substandard.

Preparation

Follow the recipes step-by-step for accurate preparation.

Chop, slice, or dice ingredients as required.

Precook or blanch certain ingredients if needed.

Portion ingredients for individual dishes.

Labeling and Storing

Properly label all prepared ingredients and dishes.

Store prepared items in designated areas.

Ensure proper temperature control for cooked and raw items.

Remember to adapt this checklist to the specific needs and requirements of your hotel and hospitality organization.

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