Restaurant Prep Sheet Generator
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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.
Cafe: Morning Bird. Date: Saturday. Service: Breakfast. Tasks: Portion granola (20 x 120g - Cold section, Priya), Batch scrambled egg mix (30 portions - Hot, Marcus), Slice avocado (18 halves - Cold, Priya), Prep fruit bowls (15 portions - Pass, Marcus), Brew and chill cold brew (2L batch - Bar, Priya). Par levels set based on 60 covers. All checked by 7:45am open.
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.
How far in advance should a prep sheet be written?
Most kitchens write the prep sheet the evening before or first thing on the day, based on bookings, the menu, and par-level checks. A head chef typically prepares the sheet before the team arrives so prep tasks can be distributed immediately at the start of the shift.
Can I reuse a prep sheet template every day?
Yes - most restaurants use a standard template with their regular prep items and adjust quantities daily based on expected covers. This tool lets you print a fresh sheet each time with the same structure, just change the date, quantities, and any special additions for the day.
What is the difference between a prep sheet and an order sheet?
A prep sheet lists what needs to be cooked, portioned, or prepared before service from ingredients already in the kitchen. An order sheet (or purchase order) lists ingredients that need to be ordered from suppliers. They serve different functions: one is a production plan, the other is a procurement document.
Are my details stored on a server?
No. Everything runs in your browser. Nothing is sent to any server.
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