Free Kitchen Prep List Template (PDF and Excel)
A good prep list stops the 11:45 panic: no salsa verde, nobody knew it was theirs, and the par was a guess. This free template gives every section a clear list of what to make, how much, who owns it and when it's due.
- Download the printable prep list (PDF)
- Download the prep list (Excel), which works out "to prep" from par minus on hand
Set it up by section
Group items by section (larder, sauce, grill, pastry) so each chef only reads their own lines. Keep the same order every day so gaps are obvious at a glance.
Use par levels, not guesses
A par is how much you want ready for the service. Count what's on hand, and the difference is what to prep. Review pars weekly against covers and waste: if you keep binning half a tub, the par is too high.
Give every job an owner and a time
"Someone will do it" means nobody does. Put a name and a due time on each line, and prioritise anything that needs cooling or long cooking first.
Label as you go
Write the use-by or day dot on the sheet and on the container at the same time. It keeps your stock rotation honest and helps when an EHO asks how you control shelf life.
Close down with a handover
Before you leave, note what's running low and what tomorrow's shift needs to start. The next chef shouldn't have to work it out from an empty fridge.
When paper is enough, and when it isn't
For a small team on one shift, a printed sheet on the pass works well. It gets harder when several people share prep across shifts, sheets get wet or lost, or you want to see what's done without walking the kitchen. The Chef's Helper prep list lets you assign jobs to team members, set due dates and tick them off on a phone.