Daily Prep List
Daily kitchen prep list: forecast review, prep assignments, protein and produce prep, and line station sign-off.
- Estimated time
- 30 min
- Frequency
- daily
- Business type
- restaurant
- Category
- inventory
- Role
- kitchen manager
- Role
- prep cook
- Role
- head chef
Purpose
Plan and track daily mise en place so the line is stocked before service starts.
Build this prep list before the kitchen opens. Review sales forecast, assign tasks to prep cooks, and sign off when every station is stocked for service.
Prep Planning
Review forecast and assign today's prep work.
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Sales forecast reviewed for today's covers
-
86'd or out-of-stock items noted
-
Prep assignments made to team
Prep Completion
Confirm all prep items are finished.
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Proteins prepped and labeled
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Produce washed, cut, and stored
-
Sauces and bases prepped
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Prep notes or substitutions (optional)
Note
Sign-Off
Kitchen manager confirms line readiness.
-
All line stations stocked for service
Pass / Fail
-
Kitchen manager signature
Signature
Frequently Asked Questions
- When should the daily prep list be completed?
- Start the prep list during opening or the hour before lunch service. The kitchen manager signs off before the first ticket fires.
- How is a prep list different from an inventory count?
- A prep list tracks what to make today based on forecasted covers. An inventory count tracks what you have on hand for ordering and food cost.
- Who assigns prep tasks on the daily prep list?
- The kitchen manager or head chef assigns proteins, produce, and sauce prep to prep cooks and line cooks based on station needs.
- Should 86'd items be noted on the prep list?
- Yes. Note any out-of-stock or 86'd items so the line adjusts portions and the front of house updates the menu board.
- How long does daily prep take?
- Most kitchens spend 30–60 minutes on prep planning and execution before lunch, with additional prep between lunch and dinner.