Culinary creativity is the burning ember in every chef’s chest which gives meaning and enjoyment to their work.  But it is the organization of the kitchen, or lack thereof, which can make life either easier or a living hell.  Having a well organized kitchen, with clearly defined duties and expectations of each team member, is essential to a successful kitchen.  It also helps diminish the already high levels of stress which are part of our daily culinary experience.

Organization: the Kitchen Station Task List

The Excel workbook below is easy to modify for your establishment and will work equally as well in a cafeteria or a fine dining restaurant.  Essentially, you detail the specific duties expected from each station in your kitchen.  You can use this form as a Kitchen Station List, a Kitchen Opening List, a Kitchen Closing List, whatever.  Simply change the content to meet your needs.  What is particularly helpful is that if you find something which is not being done consistently by your crew, add it to the task list, print, implement and now it is a printed (and documentable) part of their daily routine.

The kitchen station task list form is separate from your prep list.  It details your expectations for whoever is working a specific station in your kitchen.  Click on the image to open a larger, easier to read copy to get a feel for how I have used it, then modify it for your own priorities.  It is set up to be put on a clip board and used at each kitchen station everyday of the week as a checklist for the crew to meet your expectations of set-up, break-down, whatever.

The kitchen task list below has tabs at the bottom of the sheet detailing responsibilities for: Supervisors, Day Prep, Night Prep, Saute, Pantry, Saucier, Grill, and a blank to copy and paste if you need to create more.  To change the names of the tabs, right click, select “rename”, enter your new name and hit “enter”.

Kitchen Station Task List

Click on the download button if you would like to use this sheet
Note: Microsoft Excel Required (not included)

Download free Kitchen Station Task List.xls


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Comments from before Site Migration

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THEHUBCAFE    [ Nov 06, 2015 ]

Great site well done

TERRY CONWAY []    [ Oct 27, 2015 ]

you guys are great, what would I do with out you. your a life saver

thank you for this website, from the bottom of my heart.

thank you.

chef terry,

TERRY CONWAY []    [ Oct 27, 2015 ]

you guys are great, what would I do with out you. your a life saver

thank you for this website, from the bottom of my heart.

thank you.

chef terry,

CHEF GUSTAVO RAMIREZ []    [ Aug 08, 2015 ]

Thank you for create this great tools.

DAVID BUCHANAN    [ Aug 21, 2014  ]

Glad to have helped Chef Mike.

CHEF MIKE []    [ Aug 20, 2014  ]

Thanks for saving me from reinventing the wheel. This forms page is super helpful!!!!

DAVID BUCHANAN    [ May 14, 2014  ]

Glad you find it helpful Matt.

MATT []    [ May 14, 2014  ]

Good stuff. Obviously someone has worked in a kitchen

LISA []    [ Oct 03, 2012  ]

This is GREAT!


  • Anantha Raj

    Thanks For the Help Great

  • Salman Younas

    I am new here. I’m from Pakistan. We are running a semi-dine in cafe, which offers, pizza, bakery, gelato & main courses. We are working with our cost and services, but our services disappoints us every time, late service, delay in food, such are recurring issues. Can anyone help me out in this regard to solve out these issue.
    Thanks, Salman Younas,
    Lahore, Pakistan
    Whatsapp: +923334080390

    • When you say “our services disappoints…” do you mean all of your delivery services such as food and other items needed for your restaurant? If so, the only thing I can recommend is finding a competitor for each service and give your business to the one who performs the best.

      If you can purchase the same food from 2 or more different vendors then let them know that you will buy the majority of your food from whichever one meets your needs best, and tell them what time you need the deliveries to arrive by (the latest time which will work for you).