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”.
This download is available to all Premium Subscribers
(get membership info)
Microsoft Excel required (not included)
Comments from before Site Migration
Great site well done
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,
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,
Thank you for create this great tools.
Glad to have helped Chef Mike.
Thanks for saving me from reinventing the wheel. This forms page is super helpful!!!!
Glad you find it helpful Matt.
Good stuff. Obviously someone has worked in a kitchen
This is GREAT!
Suggested Reading
See Our Tutorial Library!
Related Pages Index
- Break Schedule for Cooks Restaurant Employees
- Kitchen Opening & Closing Duties
- Kitchen Pre Shift Meeting Form
- Kitchen Training Checklist for Cooks
- Produce Ordering Guide for Restaurants
- Restaurant COVID 19 Sanitation Checklist
- Restaurant Kitchen Order Guide Template Excel
- Restaurant Labor Cost Excel Template
- Restaurant Maintenance Checklist – Kitchen Maintenance Log
- How to Create Forms with Excel
- Kitchen Temperature Log Sheets
- Restaurant Kitchen Schedule Template Excel
- Commercial Kitchen Cleaning Schedule
- Beef Butchering Yield Form
- Cook Evaluation Form
- Fish Filleting Log and Butchering Chart
- Food Cost Calculation Form
- Kitchen Station Task List
- Recipe Evaluation Form
- Prep Sheets
- Recipe Templates
- Using Excel for Event Planning
Books by Chefs Resources!
Handcrafted Cards
wpDiscuz
Thanks For the Help Great
Hi,
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… Read more »
Hi, This is very fantastic answer.and i would like to really appreciate to this such motivation line which you have mentioned above to not motivate to only Mr. Salman but whoever will read to this nice words they can change our mindset and goals. So what services we are giving late, that does not matter the matter is this what we are giving more best from other vendor, So for this we should be hire talented deliveries boys to explain the such features & benefits to customer when they will go for delivery . The customers is be god for… Read more »
I own a bar and grill right now in between training new employees some do their jobs some let everyone else do them need a schudle daily work sheet to figure out who’s doing what and who’s not list of daily shores do and don’t in the kitchen can you help me with this I’ve been in business 33 years the group I have now seems to think I should prep and clean up after them hard to find good help anymore
Find older workers if you can… they tend to have a better work ethic in my experience! We go through the same thing when replacing workers. Have to pry their phones from their hands and teach them to count change!!!
Hello Chef,
Thanks in a million for your hard work here and it helps million of us. Allow me to informed that the download link doesn’t work, it’s opening a notepad.
Thanks Again
Sorry for the late reply…I just found this. First try our common solutions page to see if one of these fix the problem. If not then use the Contact Us link on the bottom right of the page (in the footer) to contact us for additional help.
https://www.chefs-resources.com/chefs-resources-subscriber-options/troubleshoot-accessing-or-downloading-content/
dear Chef.
very Nice website chef thank you . I started a brand Internship in a restaurant hotel and Im using your material. can I possibly ask to know If I can ask on possible mentorship?
Hi Nazan, welcome to the site! I hope you learn good things during your internship. As for me, I am currently only working on the website and am not working in a restaurant at this time, so I would not be able to mentor.
Daar Chef .
thanks for your prompt answer.
this is a brilliant website,
I will post my comments then . as a website contribution I think this is a great service Im learning My hospitality internship ( this is my third post in three different countries. )Now Im channeling my learning on the subject matter of Kitchen management and Im trying to put your material to use while adding my brand knowledge , so please let me know If I contribute to your website service brand. as Im now using the maternal I feel responsible.
best wishes
Nazan
I appreciate your comments Nazan and am glad that you find the info here to be valuable as you pursue your goals. Hard work and study will bring you a long ways!
Hi Good evening guys…I am a Chef/Entrepreneur specializing in Tex Mex Food. I’m looking for a format to create my own standard operating procedures and also a good recipe software. Can any one help or suggest please. Best regards, Ray!
You can preview all the forms on this site to see if any of these will meet your needs. https://www.chefs-resources.com/chefs-resources-subscriber-options/chefs-resources-excel-downloads-preview/
And for SOP’s I recommend creating a Word doc. This page has a sample one for waitstaff which might help you formulate how to create your own. https://www.chefs-resources.com/kitchen-management-tools/managing-restaurant-productivity/improve-server-productivity-performance/