The prep list of restaurant preparations presumes a list of food items and the needed quantities that should be prepared for each cook station on that particular day of the week. The process of its creation is relatively lightweight, but it is necessary to develop a specific list for each station. Therefore, it is vital to place the cook’s name and station’s name at the top of the list. Then, one must divide a list into several columns: the first one will include items themselves, while the second one will be composed of the items’ quantities (Buzztime Business, 2017). The other column will be accountable for par, which is the amount required per item. It is also crucial to place columns for slow and busy times (Buzztime Business, 2017). Finally, measurement utensils are described in the last section of the prep list.
In general, this list ensures all cooks are aware of how to prepare different meals. Moreover, it optimized the restaurant menu and increases guests’ satisfaction since every dish served comes out flawless. Typically, to keep track of items to prepare before service at a kitchen work station, a chef must check each of them and identify the missing items (Buzztime Business, 2017). In addition, they should ensure the prep cooks do not are able to work on more than one station and measure the need of tracking it.
The concept of mise en place suggests putting everything in place and keeping the workplace organized. It can be applied outside of the kitchen in cases when a chef needs items at hand to cook dishes. It is crucial to provide a chef with all the necessary items in order to ensure a smooth flow of work and cook and serve food in an efficient manner without hastiness.
Reference
Buzztime Business. (2017). The best restaurant prep list and 4 reasons you need it. Web.
