Does anyone have a prep sheet template handy?

Discussion in 'Professional Chefs' started by shootoo, Dec 28, 2012.

  1. shootoo

    shootoo

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    My laptop is in my chef's truck who is in Arizona currently

    Excel if possible
     
    Last edited: Dec 28, 2012
  2. thetincook

    thetincook

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    All you really need is three to four columns (some people use a slow par and a busy par, or add an in inventory column to help with the mental math (par - inventory = prep)). Take you around 5 minutes to make one from scratch.

    <Item><Par><Prep>
     
  3. ed buchanan

    ed buchanan

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    ?? Each place has different menues therefore different requirements.  Prep sheet should be done according to those requirements . One sheet  will njot fit all places it should be custom made for that place. As should par counts etc.
     
  4. smork

    smork

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    id suggest you start at one point of your kitchen and make a list for each station so when you make your list you are going in one direction and not jumping all over your kitchen trying to check how much you have on hand.   pretty simple prosess with a place to write your on hand and a place to write whats needed. 
     
  5. arugula

    arugula

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    If I gave you my inventory sheet it would be useless to you.
     
  6. arugula

    arugula

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    Sorry prep sheet. (Doing inventory atm :/)
     
  7. shootoo

    shootoo

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    I meant a blank one... Hence the template part

    The situation has been rectified, thanks
     
  8. michaelga

    michaelga

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    I still don't understand.

    What did you want?

    (maybe i'm just slow)