Line Check List.

Discussion in 'Professional Chefs' started by powerviolence, Feb 3, 2014.

  1. powerviolence

    powerviolence

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    Line Cook
    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  
    FoodParMinorOut
    Bread      
    Tellera      
    Burger Buns      
    Rye      
    Italian White      
    Texas Toast      
    Sauces/DressingsSqueeze 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      
     
    brandon odell likes this.
  2. brandon odell

    brandon odell

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    Owner/Operator
    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. [email protected]