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Overview

Builds the kitchen’s foundation: ingredients prepped, portions set, and stations stocked. Time: 3–5 min.

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At a Glance

• Prep to spec, labeled and dated
• Batch core components before rush
• Keep stations stocked and communicate shortages
• Maintain tools and sanitation standards
• Support the line during spikes

Micro‑Timings

• Pull prep list and prioritize: at clock‑in
• Label with date and initials: at completion, not later
• FIFO walk‑in sweep: every 60 minutes
• Knife and board sanitization: every 4 hours or when switching tasks

Core Responsibilities

• Wash, cut, and portion ingredients to spec and label correctly
• Batch sauces, stocks, dressings per recipe and safety standards
• Stock stations for service and restock during rush
• Maintain equipment, knives, and sanitation logs
• Communicate shortages, substitutions, and timing to the line

Related References