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Kitchen prep production sheet: The Backbone of a Successful kitchen

August 29, 2019

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Kitchens come in many shapes and sizes and, regardless of their shapes and sizes, they need to be well organized all the entire shifts to provide an excellent dining experience. One challenge that may face restaurant managers and chefs is having a messy, poorly prepped kitchen. Prep production sheet is a very significant tool to help managers and chefs run the kitchen properly. By the end of this article, you will know everything about kitchen prep sheets.

 

What is a kitchen prep production sheet?

Vijay Goel has written in his book, Running lean kitchen, that: ” A well-designed prep plan ensures that the team succeeds in front of customers due to: * Sufficient quantities of prepared ingredients on hand to fulfill customer orders * High quality of ingredient at the right temperature, consistency, thickness, saturation, shape, resiliency, etc.”. In other words, it is a sheet provides kitchen staff with a list of food items and needed quantities and portions, which they must prepare at each station on a particular day.

 

Why is it important to use a kitchen prep production sheet?

It helps the business to be more successful as follows:

1. It acts as a reminder:

It reminds cooks and chefs to not miss any food item and ensure that nothing will be forgotten.

2. Consistency Maintaining:

It maintains consistency in production especially when multiple cooks share the same station, or when another cook has to step up and help prep a station, or when a cook has to take over a station when the other assigned cook has to leave so that the workflow runs smoothly. Moreover, it helps in executing orders that need to be done in multiple recipes using common ingredients

3. Control quantities:

You should set a par that tells you the ideal amount of prepped food needed to meet guest demand. This par varies according to the day of the week and the parts of the day. Accordingly, “slow par” shall be different from “busy par”, and that is the case for “weekend par” and “weekday par”. By staying on par, you ensure that the production is not either too little to run out of food items in the middle of the service and disappoint your customers, nor too much to have wasted food and increased food cost.

4. Time and effort conservation:

It helps in reducing staff members needed to execute service to get the most from smaller kitchen facilities and reduce overtime. It enables your staff to perform the service in fewer steps.

5. Customers’ satisfaction:

Using a prep sheet, you can make sure that your team provides the customer with an order with sufficient quantities of prepared ingredients and High quality of ingredient. Besides, you ensure that you will not run out of menu items, or provide customers with food items that include spoiled ingredients.

 

How to create a kitchen prep production sheet?

Step1:

Analyze the menu items and detail ingredients required for each prep. Not to mention that you should include specials or substitutions if something is out of stock.

Step2:

Determine par levels, portions, and quantities according to estimated usage, past sales trends, and educated guesswork.

Step3:

Have the chef, sous chef or kitchen manager review this sheet before the work begins

 

What categories should a kitchen prep production sheet include?

There are different categories to include in this sheet, but here are the basic ones:

  • The cook’s name.
  • The station’s name.
  • The food items.
  • The par of each item.

 

Examples of kitchen prep production sheets:

#1. A sheet for one station:

You can write the cook’s name along with the name of the station at the top of the sheet. In the first column of your sheet, you can list the items based on all items prepped at that particular station. Where the next column will be left blank, this is where the prep cook will list out the quantities of items already prepped, where you can refer to this column as “On-Hand”. Then you can write the par. The next column, Need, refers to the amounts needed to be prepared to meet the par and can be calculated by subtracting the ON HAND amount from par. Not to mention that you must indicate the units of measurement and the utensil you will use for measuring.

kitchen prep sheet


#2. Two-column prep sheet for three days:

kitchen prep sheet for three days

 

#3. One column prep sheet for 7 days:

kitchen prep sheet for seven days

 

 

#4. A prep sheet for multiple stations:

kitchen prep sheet for many stations

 

Avoid using a hand-written prep sheet. Alternatively, create your prep sheet on excel or you can customize an existing template. The time you will spend creating this sheet will pay off in the future, saving you thousands of dollars per year in food and labor costs.