Kitchen Forms Used by Professional Chefs
Today’s professional chef must be more than a culinary wizard, he/she must also have a solid financial understanding of the business and how to manage the budget, especially if working for a corporation, resort, or large volume restaurant. Knowing how to use Excel gives the chef a huge advantage in this task because then you can create your own task lists, prep lists, evaluation of inventory and so on. Some of the more common forms used by chefs today include: prep lists, station task lists, opening/closing lists, declining balance sheet, inventory sheet to verify food cost, recipe templates, and evaluation forms for your staff.
The format of kitchen forms varies depending upon where you work and upon personal preferences. Some chefs use Word while others use Excel and still others use corporately designed templates or software. I prefer Excel because it is so powerful and easy to manipulate data so most of the forms on this site are done in Excel. Below is an index of some of the kitchen forms available on Chef’s Resources for free download to add to your list of kitchen management tools.
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Chef’s Resources Kitchen Forms Index
- Butchering Yields for Beef, Lamb, Pork
- Butchering Yields for Fish
- Cook Evaluation Form
- COVID 19 Sanitation Checklist
- Food Cost Tools
- Food Service Safety Forms (Health Department Forms)
- Kitchen Cleaning Schedule
- Kitchen Staff Schedule
- Kitchen Station Task List Form
- Opening/Closing Duties
- Prep Sheets
- Recipe Templates:
- Recipe Evaluation Form
- Using Excel for Event Planning and Organization
Comments from before Site Migration