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

This download is available to Standard Subscribers
(get membership info)

Microsoft Excel required (not included)


 

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THEHUBCAFE    [ Nov 06, 2015 ]

Great site well done

TERRY CONWAY [107.223.105.87]    [ 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 [107.223.105.87]    [ 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 [69.92.31.229]    [ Aug 08, 2015 ]

Thank you for create this great tools.

DAVID BUCHANAN    [ Aug 21, 2014  ]

Glad to have helped Chef Mike.

CHEF MIKE [8.225.201.70]    [ 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 [75.120.9.81]    [ May 14, 2014  ]

Good stuff. Obviously someone has worked in a kitchen

LISA [209.121.11.217]    [ Oct 03, 2012  ]

This is GREAT!

 

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Anantha Raj

Thanks For the Help Great

Salman Younas

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

Abhay Mishra

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 »

Darla Conaway

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

Barb

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!!!

hostwithtoast@gmail.com

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

Nazan ( Yessyie) you can call me Jazz,

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?

Nazan ( Yessyie)

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

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