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Prep list

Kitchen Prep

Wash and sanitize all cutting boards and knives

Prepare ingredients for today's specials

Chop vegetables for salad bar

Marinate meat for tomorrow's menu

Soak beans for tomorrow's soup

Grate cheese for pizza toppings

Portion out condiments for burger station

Make fresh pasta dough

Prepare dough for bread rolls

Inventory Check

Count and record remaining food supplies

Check stock levels for pantry items

Ensure enough cleaning supplies are available

Verify enough disposable cutlery and plates

Check quantity of beverages in stock

Review and update inventory spreadsheet

Equipment Maintenance

Clean and descale coffee machines

Empty and clean grease traps

Check ovens and stovetops for functionality

Inspect refrigerators and freezers for proper temperature

Lubricate hinges and moving parts on equipment

Test and calibrate thermometers

Clean and polish stainless steel surfaces

Check fire extinguishers and safety equipment

Food Safety

Label and date all prepped ingredients

Check expiration dates on perishable items

Organize and rotate stock in refrigerators and shelves

Store raw meat separately from other food items

Follow proper food handling and storage guidelines

Check and maintain proper storage temperatures

Train staff on food safety protocols

Clean and sanitize food preparation areas

Staff Responsibilities

Assign specific prep tasks to each staff member

Communicate any changes or updates to the prep list

Monitor progress and provide assistance if needed

Encourage teamwork and efficiency

Ensure staff follows proper hygiene practices

Provide necessary tools and equipment for each task

Document any issues or challenges encountered

Conduct end-of-shift debriefing and feedback session

Note: This checklist can be customized based on the specific needs and operations of each restaurant organization.

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