Free PDF Format Kitchen Cleaning Schedule Template. Cleaning Schedule Kitchen Free Download PDF Format. Kitchen Cleaning Schedule Excel.

Prep Sheets are the Backbone of a Successful Kitchen Prep is an essential part of every day life in the kitchen. A properly prepped station is the foundation upon which a successful service period is built. Too little prep done and you go down in flames right at the peak of the rush.

Forget to prep one item and suddenly that is the most popular dish of the shift! Having detailed prep lists can make your kitchen much more organized and help your staff be more consistently prepped and ready for service. Having pars on the prep sheets ensures that they are not prepping either too little (and running out in the middle of service), or prepping too much which results in wasted product and a hit to your food cost. I’ve seen many cooks write their prep lists on the back of ticket printer tapeWTF?!

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One time charge. Customers in WA will be charged 8.5% tax. $3.50 Paid Membership $3.50 per Month. Customers in WA will be charged 8.5% tax. Fishy – Generally speaking, inventory should include all raw products in your storage area. This includes all food items which were delivered by vendors, or which you purchased. It is the whole weight or case price before trim.

Items which have been prepped for service fall into tow categories. 1) Most prepped food is considered “in use” and is not counted, however, 2) expensive foods “in service” are usually counted. This would include portioned steaks and seafood, prepared butters, shredded cheeseetc. Inventory should be done either weekly or monthly, it should be done at the end of service, and it should be counted the same way every time. For instance, if you choose to put all opened spices into the “in use” category and not count them then you need to do it that way every time.

Hi Chef, This might be silly, but I am very curious on how to monitor the inventory of a restaurant. Do you monitor the actual yield? The actual scrap? The actual Work-In-Process (WIP)?

Raw Material (kg) = Actual Yield (kg) + Scrap (kg). Or restaurants monitor the monitor using the standard yield based on recipe?

Raw Material (kg) = Standard Yield (kg) (based on recipe) + Scrap (kg) Example process: Get RM from the stock >prepare as WIP >cook to FG From RM to WIP? How do you monitor this? Manual monitoring through Yield Test Form? Could you also suggest some Restaurant Inventory SYstem that are good but affordable? Thank you very much! Awesome resource for someone like myself who has no time to spend on the computer to make these lists that I need to have to make life much easier So happy to have discovered this!

I will save considerable time everyday just by using these lists. Feels so good to be organized! And I can’t help myself This is @Blair If you are a new kitchen manager and are asking what you need to keep up on as far as lists God help your kitchen! You should already know that kind of stuff You need to have; in one form or another; a prep list, stock list, and an order list at the VERY LEAST. I would hope you have all of your recipes in some organized state as well Which you can then make a break down list to aid with your prep list so that it shows ingredients, quanities, methods and PAR. It helps you keep track of your stock inventory that you are expending so you know when to order more as well as what needs to be prepped and everything you need to know on how to prep it. Almost like a prep list with elements of your recipe book and inventory list integrated.

Sounds a little confusing I’m doing my best to explain it clearly but I’m not sure I am because it’s all in my head and it makes sense to me but there are similar lists on this site so just explore and figure out what suits you best. Thats my 2 cents worth! Happy cooking! All, If anyone is an iPad user, I’ve just completed a Preplist app that allows chefs to easily build a preplist directly on their iPad.

You just type in (or import) your master preplist once. Then simply walk through your kitchen tapping items when you want to add them to a daily list. You can print out or email multiple lists at once (one for the chef, one for the butcher, one for each station, etc.) and add instructions, quantities etc to each entry. It should be on sale in the Apple App Store soon.

Pc2tv Software Free Download. But I am happy to share some screen shots or, possibly, a test version if you are interested. Just email me at:. You can also go to this link, for more information:. Thanks, Scott Atkinson Fat House Software, LLC. Saute, I could design such a template for your (for a fee), but I would recommend that you spend some time to learn Excel, then you can create your own sheets and style them to meet your needs. Lynda.com has some excellent training which you can take online.