Kitchen Prep List (Daily Mise en Place Sheet)
Write the prep before service, not during it: each item with its par, what is already in the fridge and what is left to make. Whoever finishes ticks and initials, so the chef sees at a glance what is still missing.
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Kitchen Prep List (Daily Mise en Place Sheet)
Date: ________ Shift: ________ Chef in charge: ________
| Item | Par | On hand | To prep | Unit | Station | Done ✓ | Initials |
|---|---|---|---|---|---|---|---|
Preview — the PDF has more rows and repeats the header on every page.
How to use it
- Fill the sheet at the end of the previous service or first thing in the morning, before the team starts.
- Count what is on hand and subtract it from the par: the difference is the quantity to prep.
- Assign each line to a station and put the longest jobs (stocks, braises, doughs) at the top.
- Tick and initial only when the item is labelled and stored; keep old sheets to adjust pars over time.
Prep done, now the tickets
GrazieChef sends each order from the waiter's phone straight to the kitchen display (KDS), in real time, so the line works from clear tickets instead of shouted orders.
Frequently asked questions
What is a par level in a prep list?
The quantity of each prepared item you want ready before service. You set it from what you usually sell on that day and adjust it when you run out or throw too much away.
Who should write the prep list?
The chef or sous chef who closed the previous service, because they know what was used and what is left. The team then works from the sheet without asking.
Should prepped items be labelled?
Yes: write the product, the date it was made and the use-by date on every container. It keeps rotation right and is what an inspector checks in the fridge.