Kitchen Prep List by Section
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.
RB-12 1 page
Restaurants and bars · RB-14
Mise en Place Check Sheet
A free printable mise en place checklist — the station set-up ticked, then every item checked as in place, labelled and backed up before the first ticket.
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
Catch the missing garnish, the unlabelled tub and the empty backup before service starts, when there is still time to fix it.
Who it is for
Chefs on a section, sous chefs walking the line before service, and head chefs who want a station checked against a list rather than a glance.
How to use it
- Head it with the station, the service and who is checking.
- Tick the station set-up items: boards, sanitiser, probe, labels, bins.
- List every component the station needs for the menu, one per line.
- Check each one on the station itself, not from memory, and tick it.
- Note what is missing and go and get it before the first order.
What is on the sheet
One page, top to bottom:
Printed under the title: The last check on a station before the first ticket — that the station itself is set, and that every item on it is in place, labelled and backed up in the fridge.
Checked on the station. A prep list says what to make; this says whether it is actually on the station when service starts. Fill in the item list from your own section's menu and check it against the station, not against memory.
Write-on lines: Station · Date · Service · Checked by
Station set-up — tick when in place
- Boards, knives and tongs clean and to hand
- Sanitiser, cloths and blue roll on the station
- Probe thermometer on the station and working
- Date labels and pen within reach
- Bins and waste tub in place
- Station fridge and hot hold running as your system sets
- Pans, trays and service ware stacked for the first orders
- Ticket rail clear and printer paper checked
Items in place — one line per component on the station
Table, 8 rows: Item · Container / qty · Backup in fridge · Labelled · In place · Note
Questions
Why no temperature for the fridge under the station?
Because the level your fridge and hot hold run at is set by your own food safety system and checked on your temperature record. This sheet only asks whether it is running as your system sets.
Do I need this if I keep a prep list?
A prep list is what you meant to make; this is whether it is actually in front of you when service starts. The two catch different mistakes — the item you forgot to prep, and the item you prepped and left in the walk-in.
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