Mise en Place Check Sheet
Catch the missing garnish, the unlabelled tub and the empty backup before service starts, when there is still time to fix it.
RB-14 1 page
Restaurants and bars · RB-12
Kitchen Prep List by Section
A free printable kitchen prep list — one section, one service, each item against your own par level, what is on hand, what is left to make and a tick when done.
Download Free · no sign-up
One page. Choose your paper size — both versions are laid out identically, so neither one gets shrunk to fit.
Print it and write on it
Fill it in type and save
The fillable versions have real form fields — open them in any PDF reader, type into them and save. Printing help.
What this sheet is for
Turn 'prep the section' into a list that can be worked down in order and handed over half done, with the par and the on-hand count on the same line.
Who it is for
Chefs de partie and commis on a section, sous chefs writing the prep for the morning, and small kitchens where one person preps for everyone.
How to use it
- Head the sheet with the section, the service and who is on it.
- Write in each item and your own par for the covers expected.
- Count what is already on hand and write the difference in 'To make'.
- Work down the list in the order written, ticking done and labelled as you go.
- Hand the sheet to whoever takes over, so they can see where you got to.
What is on the sheet
One page, top to bottom:
Printed under the title: What one section has to make before service — each item against your own par level, what is already on hand, what is left to do and a tick when it is done and labelled.
Your par, your labels. Par levels are yours: the amount your section needs for the covers you expect. Write them in for the day. Nothing here says how long an item keeps once it is made — that comes from your own food safety system and goes on the date label, not this sheet.
Write-on lines: Section · Date · Service · Chef on section
Prep list — one line per item, in the order you will make it
Table, 12 rows: Item · Par · On hand · To make · Batch / recipe · Done · Labelled · Notes
Questions
Why is there no par level or shelf life printed?
Because both are yours. Par depends on your menu and your bookings, and how long an item keeps is set by your own food safety system and written on the date label. The sheet gives you the columns and leaves the figures to you.
How is this different from the mise en place check sheet?
This is the work: what to make before service. The mise en place check is the inspection afterwards — is everything actually on the station, labelled and backed up when the first ticket comes in.
Related sheets
Kitchen Ticket and Pass Time Record
See where a slow service actually slowed — which course, which section, which table — from the times themselves rather than the argument afterwards.
RB-13 1 page
Batch Production Record
Record the batch codes going in and the destinations going out, so a recall or a complaint can be traced to one day's production rather than all of it.
KC-02 1 page
Stock Rotation and Date Check Sheet
Catch what is coming to the end of its date while there is still time to use it, and leave a dated record that the round was walked.
KC-09 1 page
Also in the resources library
The same subject, with a version you can fill in on screen.
Big Meal Cooking Timeline Planner
The start time for every dish and task, counted back from serving.
KF-599 Schedule PDF Excel Online
Christmas Dinner Timing Plan
A start time for every dish, counted back from serving.
XG-904 Schedule PDF Excel Online
