Hospitality template
Kitchen Prep Checklist
Use this checklist to make prep status visible early enough to contain risk before it becomes guest-facing.
Who it is for: Kitchen teams, head chefs, and prep leads
Visible checklist
Core prep
Confirm prep list completion against expected covers and menu mix.
Flag any missing mise en place, thawing issues, or late deliveries.
Check par levels for top sellers and allergens.
Station readiness
Set up section labels, backups, and service utensils.
Check fridges, hot hold, probes, and cleaning readiness.
Escalation
Name one owner for unresolved prep gaps before service starts.
Decide whether to simplify menu or freeze changes for the shift.
Common failure points
Prep completion is assumed rather than verified.
Menu changes continue while the team is already under load.
Gaps are known but not escalated to a single owner.
How Service en Place helps
Service en Place connects prep readiness to today's first move, assigned containment work, and patterns around repeat prep failures.