Free template
Daily prep list by station
One row per prep item, grouped by station: grill, sauté, cold apps, prep, pastry, or whatever your line uses. Fill the date and assigned lead at the top, then work down the list and mark Done as each item is finished.
Example rows are made up. Replace them with your stations and prep. Fill Date and Assigned lead at the top each morning. Mark Done as each item is finished. Sort or filter by Station so each cook only sees their list.
| Row | A | B | C | D | E | F | G |
|---|---|---|---|---|---|---|---|
| 3 | Station | Item | Amount | Unit | Priority | Done | Notes |
| 4 | Grill | Burger patties, 6 oz | 48 | ea | 1 | Empty | From walk-in thaw, shape before lunch |
| 5 | Grill | Chicken thighs, marinated | 20 | lb | 2 | Empty | |
| 6 | Sauté | Mushroom demi | 4 | qt | 1 | Empty | Hold hot for dinner |
| 7 | Sauté | Shallots, minced | 2 | cups | 2 | Empty | |
| 8 | Cold apps | Caesar dressing | 2 | qt | 1 | Empty | Label date |
| 9 | Cold apps | Romaine, washed and cut | 8 | lb | 1 | Empty | After yield trim |
| 10 | Prep | Stock, chicken | 10 | gal | 2 | Empty | Start early; strain before service |
| 11 | Pastry | Dessert sauces | 1 | batch | 2 | Empty | Chocolate and caramel |
| 12 | Empty | Empty | Empty | Empty | Empty | Empty | Empty |
| 13 | Empty | Empty | Empty | Empty | Empty | Empty | Empty |
| 14 | Empty | Empty | Empty | Empty | Empty | Empty | Empty |
Priority is a simple order of work within a station: 1 before 2. Amount and unit are what the cook should finish, not what is still in the walk-in. Filter or sort by Station in Excel so each person only sees their section.
Proteus Kitchen includes a digital prep board for daily portion targets, carryover from the night before, and marking prep done. This spreadsheet is for kitchens that still want a station-by-station paper or shared-file list. See what Proteus covers.