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Master Prep List

Preparation Planning

Determine menu items for the day

Review inventory levels

Identify special events or promotions

Schedule staff shifts for food prep

Ingredient Preparation

Check freshness of all ingredients

Wash and chop vegetables

Marinate proteins as needed

Portion out ingredients for recipes

Equipment Preparation

Ensure all cooking equipment is clean and operational

Preheat ovens and grills

Set up stations for food prep (e.g., salad station, grill station)

Organize tools and utensils for easy access

Recipe Review

Review recipes for accuracy and consistency

Confirm cooking times and temperatures

Prepare mise en place for each menu item

Label and store prepped items properly

Safety and Sanitation

Wash hands and use gloves as necessary

Sanitize surfaces and equipment

Check food storage temperatures

Dispose of expired ingredients

Final Checks

Conduct a final inventory check

Confirm all prep items are ready for service

Communicate with the front-of-house team about menu items

Ensure all staff are aware of any changes or specials

Service Preparation

Set up the kitchen for service flow

Arrange plates and presentation items

Ensure all condiments and garnishes are prepared

Conduct a pre-service meeting with staff

This checklist serves as a guide to ensure that all necessary preparations are completed efficiently for a successful service in a restaurant setting.

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