Prep Station Setup Checklist

Daily prep-station setup run by the sous chef and chef de partie before service. Covers sanitation, mise en place, walk-in checks, allergen briefing, and the line check that signs the station off as ready to fire.

Use this workflow
1

Sanitation and Safety

  1. Wipe down and sanitize the station
2

Sanitation and Safety

  1. Wipe down and sanitize the station
  2. Test sanitizer concentration with a strip
  3. Log walk-in and reach-in temperatures
  4. Verify the first aid kit is stocked
3

Equipment and Tools

  1. Light pilots and calibrate the flat top
  2. Check fryer oil clarity and skim or filter
  3. Hone knives and stage cutting boards
  4. Stage hotel pans, sixth pans, and squeeze bottles
4

Ingredients and Storage

  1. Pull the prep list against par levels
  2. Rotate walk-in stock FIFO and pull use-by items forward
  3. Check freshness of TCS proteins and produce
    Collects list
  4. Notify the sous chef and update the 86 list
  5. Pre-portion proteins, sauces, and garnishes
  6. Label every container with item, date, and initials
5

Workstation Mise en Place

  1. Set up the station in firing order
  2. Stage the cold well at 41°F or below
    Collects number
  3. Place tongs, spoons, and tasting spoons within reach
  4. Set up wiping cloths in sanitizer buckets
6

Personal Hygiene and Allergen Protocol

  1. Confirm clean chef coats, hair restraints, and aprons
  2. Wash hands at the dedicated handwash sink
  3. Stock single-use gloves at the station
  4. Stage allergen-only tools and purple board
7

Pre-Service Lineup and Sign-Off

  1. Review specials, 86 list, and large parties
  2. Brief the line on today's allergen flags
  3. Post recipe cards and plating photos at the pass
  4. Sous chef signs off the station as ready to fire
    Collects list Collects paragraph Collects signature