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Prep list

1. Inventory Check

Verify all ingredients are in stock

Check expiration dates on perishables

Note any items that need to be ordered

2. Equipment Preparation

Ensure all kitchen equipment is clean and sanitized

Test equipment functionality (ovens, grills, fryers)

Prepare tools and utensils (knives, cutting boards, mixing bowls)

3. Ingredient Preparation

Wash, peel, and chop vegetables

Portion proteins (meat, fish, poultry)

Prepare marinades and sauces in advance

4. Station Setup

Organize cooking stations according to menu items

Stock each station with required ingredients and tools

Set up mise en place for efficiency during service

5. Safety and Sanitation

Review food safety guidelines with staff

Ensure handwashing stations are stocked with soap and towels

Check that all food is stored at the correct temperatures

6. Communication

Hold a brief meeting with kitchen staff to review the menu

Assign specific tasks to team members

Discuss any special requests or dietary restrictions

7. Final Checks

Conduct a walk-through of the kitchen to ensure readiness

Confirm that all prep tasks are completed

Ensure all staff are aware of their roles for service

8. Post-Prep Review

Gather feedback from staff on the prep process

Document any issues or items to improve for next time

Adjust prep list for future service based on feedback

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