Hospitality & Restaurant · Operations
Prep lists
A daily kitchen worksheet listing the items each station must prepare before service, with quantities and who is responsible.
What it usually contains
- Station-by-station list of prep items (sauces, stocks, cut vegetables, proteins, batters)
- Target par quantities and current on-hand counts
- Assigned cook or station and completion checkboxes or initials
- Prep date, shift, and labeling or use-by instructions
- Notes on carryover items, specials, and expected covers
What the assistant uses it for
Use it to answer what needs to be made before opening, how much of each item to prepare, who is doing it, and whether prep was completed and dated correctly.
How it is versioned
A document of this type has exactly one current version at a time. Upload a revision and it becomes the version that counts — the one before it is kept and dated, but is no longer what your assistant answers from. Nothing is ever deleted, so you can always show what this document said on a given date.
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