Restaurant Prep Sheet Generator
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| Task | Qty | Unit | Station | Assigned to | Done | |
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A prep sheet is the kitchen's daily plan. Fill in your restaurant name, the date and service (lunch, dinner, all-day), and add the prep tasks with quantities, par levels, and which station or person is responsible. Print it at the start of each shift so everyone knows exactly what needs to be done.
How to use this tool
- 1Enter your restaurant name and set the date and service period (e.g. Lunch, Dinner, Breakfast).
- 2Add prep tasks: item name, quantity needed, unit, par level (minimum stock level), station (e.g. Grill, Cold section), and the person assigned.
- 3Add as many tasks as needed. Pre-loaded with examples you can edit or replace.
- 4Click 'Print / Save PDF' to generate a clean, print-ready prep sheet with checkboxes.
Example
Restaurant: The Oak Room. Date: Monday. Service: Lunch. Tasks: Slice beef (3kg - Grill station, James), Make hollandaise (2L - Sauce, Carlos), Prep salad garnishes (full tray - Cold section, Amy), Cut bread rolls (60 pieces - Pass, Amy), Cook and chill pasta (5kg - Hot, James). All items checked off before service at 11:30.
Common use cases
- Head chefs briefing the team at the start of a service with a structured prep list
- Sous chefs delegating daily prep tasks to stations with clear quantities
- Cafe and bistro managers running a consistent daily setup routine
- Food truck operators planning daily prep before heading to the pitch
- Training environments where new staff need a written guide for daily setup tasks
Common mistakes
- Not specifying quantities - 'prep salad' is not a prep task; 'prep salad garnish - 3 trays' is.
- Assigning tasks without time estimates - for large prep lists, note whether each task is 15 min or 90 min so the team can prioritise.
- Not updating par levels after busy periods - par levels should reflect your current menu and typical covers, not what you used last season.
Frequently asked questions
What is a prep sheet?
A prep sheet (or mise en place list) is a daily kitchen planning document that lists every ingredient or component that needs to be prepared before service begins. It specifies quantities, par levels, responsible stations, and sometimes time targets. A well-run kitchen uses a prep sheet every shift.
What is a par level?
A par level is the minimum quantity of a prepped item that should be ready before service starts. If the par level for sliced beef is 2kg and you have 2.5kg, you are above par - no action needed. If you have 1kg, you are below par and need to prep more before service.
Are my details stored on a server?
No. Everything runs in your browser. Nothing is sent to any server.
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