If you are looking for a specific style of prep sheet not shown here then please leave a comment at the bottom of the page defining what you are looking for. I may be able to design it.
This Kitchen Prep Sheet features two columns for prep items with an indent for the sub-ingredients of a recipe. It has columns for 3 days worth of prep, and separate par levels for slower -vs- busier days.
Click the picture for a larger image.
Or download the 2 Column-3 Day Prep Sheet for free.
This Kitchen Prep Sheet features one column for prep items with an indent for the sub-ingredients of a recipe. It has columns for 7 days worth of prep, and separate par levels for slower -vs- busier days.
Or download the 1 Column-7 Day Prep Sheet for free.
You may also be interested in the Declining Balance Sheet or the Inventory Food Cost Calculation File.
David Buchanan said on Aug 31:
CHEFJAENA - not a silly question at all! Ultimately it is a matter of personal preference. I personally tend to use the prep list as a cheat-sheet recipe card, so I'll list the name of the menu item, then indent all the ingredients which go into it which get fired ala minute during service. This ensures that the crew has it prepped, and reminds them what goes into each menu item. But I've also seen chefs who simply list an accumulation of items needed for the Line.
chefjaena [220.127.116.11] said on Aug 31:
This question may be silly but do you include repeating items on a menu-based prep list like these? For example, if I used mixed greens in multiple salads, is it best to include mixed greens under every salad item on the list?
David Buchanan said on Jun 01:
Thanks Chef Leco (Blair). The computer stuff definitely makes life easier...once you have the forms! And having all the custom forms for your particular operation (prep, ordering, task lists, etc.) absolutely saves time and headaches. But it is a pain to create them. Hopefully the forms here will shorten that process for my chef brothers.
Chef Leco [18.104.22.168] said on May 31:
Awesome resource for someone like myself who has no time to spend on the computer to make these lists that I need to have to make life much easier... So happy to have discovered this! Well done! I will save considerable time everyday just by using these lists. Feels so good to be organized! Thanks!
And I can't help myself... This is @Blair... If you are a new kitchen manager and are asking what you need to keep up on as far as lists... God help your kitchen! You should already know that kind of stuff... You need to have; in one form or another; a prep list, stock list, and an order list... at the VERY LEAST. I would hope you have all of your recipes in some organized state as well... Which you can then make a break down list to aid with your prep list so that it shows ingredients, quanities, methods and PAR. It helps you keep track of your stock inventory that you are expending so you know when to order more as well as what needs to be prepped and everything you need to know on how to prep it. Almost like a prep list with elements of your recipe book and inventory list integrated.
Sounds a little confusing... I'm doing my best to explain it clearly but I'm not sure I am because it's all in my head and it makes sense to me but there are similar lists on this site so just explore and figure out what suits you best.
Thats my 2 cents worth!
Scott Atkinson [22.214.171.124] said on Oct 01:
If anyone is an iPad user, I've just completed a Preplist app that allows chefs to easily build a preplist directly on their iPad. You just type in (or import) your master preplist once. Then simply walk through your kitchen tapping items when you want to add them to a daily list. You can print out or email multiple lists at once (one for the chef, one for the butcher, one for each station, etc.) and add instructions, quantities etc to each entry.
It should be on sale in the Apple App Store soon. But I am happy to share some screen shots or, possibly, a test version if you are interested. Just email me at: firstname.lastname@example.org. You can also go to this link, for more information: PreplistK.
Fat House Software, LLC
David Buchanan said on Sep 10:
Blair, I've found that each establishment has a somewhat different set of necessary forms, so learning Excel is a huge help to any chef. That said, here are some essential lists:
Blair [126.96.36.199] said on Sep 09:
Hi there, I just found your site and find it very useful.
I am a new kitchen manager and am learning everyday.
What are some essential lists that need to be maintained? I.e prep, waste, temp logs etc.?
What Im asking is, can you make a list of essential lists for me?
David Buchanan said on Aug 27:
Saute, I could design such a template for your (for a fee), but I would recommend that you spend some time to learn Excel, then you can create your own sheets and style them to meet your needs. Lynda.com has some excellent training which you can take online. Here is a link to one of their Excel courses: http://www.lynda.com/Excel-2007-tutorials/introduction-to-formulas-and-functions/56970-2.html
For a monthly fee (about $25) you can watch as many training videos on as many topics you wish. I've used them for multiple topics. It's easy to quit after one month if you wish.
saute1 said on Aug 14:
I am looking for banquet production excel spread sheet that I would only have to type in persons count and it would calculate gallons and pounds-
100 pp(this would be the only number I would change)
100 4 oz. chicken grilled (100 x 4)
.19 gallons sauce (100 x .25 /128-oz. in gallon)
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