it ensures that nothing will be forgotten (if you don’t see it you often don’t think to prep it).it is quicker to fill out than hand writing a prep list.makes it easy for someone else to take over a station if the assigned cook has to leave (sick, emergency, etc). makes it easy for someone else to step in and help prep a station.if organized properly a prep list can also work as a shorthand recipe, telling cooks the ingredients which go into each dish.provide cooks with an “at a glance” list of mise en place needed for their station.standardize par levels for slow & busy shifts.I’ve seen many cooks write their prep lists on the back of ticket printer tape…WTF?! Having and using a standardized prep sheet for each station will accomplish the following: Having pars on the prep sheets ensures that they are not prepping either too little (and running out in the middle of service), or prepping too much which results in wasted product and a hit to your food cost. Forget to prep one item and suddenly that is the most popular dish of the shift! Having detailed prep lists can make your kitchen much more organized and help your staff be more consistently prepped and ready for service. Too little prep done and you go down in flames right at the peak of the rush. A properly prepped station is the foundation upon which a successful service period is built. Prep is an essential part of every day life in the kitchen. Prep Sheets are the Backbone of a Successful Kitchen
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