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Food prep list with team, amount, item and

1. Daily Prep Planning

Assess the menu for the day and note any special items

Determine the volume of each dish needed based on reservations and past trends

Create a prep timeline to allocate time for each task

2. Equipment Readiness

Ensure all kitchen equipment is clean and operational (e.g., mixers, ovens, slicers)

Gather necessary utensils and tools for food preparation

Check that all safety equipment is available (e.g., gloves, aprons)

3. Ingredient Acquisition

List out all ingredients required for the day’s menu

Check with suppliers for any last-minute deliveries or shortages

Organize a system for FIFO (First In, First Out) to manage stock

4. Prepping Ingredients

Break down large cuts of meat into portion sizes

Prepare garnishes and toppings for quick access during service

Clean and store fresh produce properly to maintain freshness

5. Cooking Preparations

Pre-cook items that can be made in advance (e.g., stocks, sauces)

Set aside items that require longer cooking times to start early

Organize mise en place for quick assembly during service

6. Team Coordination

Conduct a pre-shift meeting to outline the prep tasks for each team member

Assign roles for each section of the kitchen (e.g., grill, salad, desserts)

Establish a communication plan for during service (e.g., call-outs for items)

7. Quality Control

Taste-test key items to ensure consistency and flavor

Visually inspect the presentation of prepared items

Document any discrepancies or adjustments needed for future reference

8. Storage and Labeling

Properly store all prepared items in containers with tight seals

Label all containers with the date, item name, and use-by date

Organize storage areas for easy access during service

This checklist features different steps aimed at ensuring efficiency, quality, and teamwork in food preparation within a restaurant setting.

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