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Line Check List.

post #1 of 2
Thread Starter 

So I took the initiative to make a Line check list for the Lunch menu. We never had one since the menu changed almost a year ago and now that the 2 lead line cooks left that had been there years, I am the lead line cook, and simply had to get this done. This is basically a rough draft but before I present it to my Chefs and other line cooks I want to get some outside thoughts. To me it makes perfect sense and is easy to understand and fill out and will really help you get your mise en place together before service. 

 

Noe this is not the whole list, and is only for the saute side, but just for an idea of what I did. 

 

Lunch Saute Line Check  
Food Par Minor Out
Bread      
Tellera      
Burger Buns      
Rye      
Italian White      
Texas Toast      
Sauces/Dressings Squeeze Bottle    
White Wine      
Olive Oil      
1,000 Island      
  3rd Pan    
Tomato/Lettuce      
Spinach      
Arugula      
Rice      
Linguine      
Penne      
Bacon      
Nueskis Bacon      
  6th Pan    
Salt and Pepper      
Crab Cake      
Tomato Aioli      

 

post #2 of 2
Good start. You should also have a beginning amount column so your staff has some place to start the math to calculate what needs to be prepped. They'll need to subtract the "on hand" from the "par" to calculate an "amount to prep". Its also useful to put down what container the prepped product goes into so it fits properly on the line. I also like to see two separate par levels, one for regular days and one for busy days. I have a prep list template you can have if you'd like. No charge. Brandon@bodellconsulting

Brandon O'Dell

 

Friend That Cooks Home Chef Service

www.friendthatcooks.com

O'Dell Restaurant Consulting

www.bodellconsulting.com

 

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Brandon O'Dell

 

Friend That Cooks Home Chef Service

www.friendthatcooks.com

O'Dell Restaurant Consulting

www.bodellconsulting.com

 

Reply
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