Prep List
A Prep List, also known as a preparation list or mise en place list, is a fundamental organizational tool used in professional kitchens. It's basically a detailed checklist of all ingredients and tasks that need to be prepared before food service begins. Think of it as a kitchen's daily game plan - it helps cooks know exactly what needs to be chopped, measured, mixed, or prepared to ensure smooth operations during busy meal services. Similar terms include Kitchen Prep Sheet or Production List. This is one of the most basic yet crucial tools that shows a cook's ability to plan and organize their work efficiently.
Examples in Resumes
Developed and managed daily Prep List for a high-volume restaurant kitchen
Trained junior staff on creating and following Prep Lists and Production Lists
Reduced food waste by 20% through efficient Prep List management
Typical job title: "Prep Cooks"
Also try searching for:
Where to Find Prep Cooks
Professional Associations
Online Communities
Job Resources
Example Interview Questions
Senior Level Questions
Q: How do you design prep lists for a large kitchen team?
Expected Answer: A senior cook should explain how they organize tasks by station, priority, and timing, how they delegate responsibilities, and how they adjust lists based on inventory and upcoming events.
Q: How do you use prep lists to control food costs and reduce waste?
Expected Answer: Should discuss inventory management, portion control, cross-utilization of ingredients, and how proper prep planning prevents overproduction and spoilage.
Mid Level Questions
Q: What factors do you consider when creating a prep list?
Expected Answer: Should mention considering service volume, prep time needed, shelf life of items, storage space, and staff availability.
Q: How do you adjust your prep list when unexpected situations arise?
Expected Answer: Should explain prioritization skills, ability to adapt to changes in reservations or staff availability, and how to quickly reorganize tasks.
Junior Level Questions
Q: What information do you include on a basic prep list?
Expected Answer: Should be able to list basic components like ingredient quantities, prep tasks, and completion times needed for their station.
Q: How do you organize your time to complete your prep list?
Expected Answer: Should demonstrate understanding of task prioritization, time management, and basic kitchen workflow.
Experience Level Indicators
Junior (0-1 years)
- Following basic prep lists
- Understanding kitchen terminology
- Basic knife skills
- Simple ingredient preparation
Mid (1-3 years)
- Creating detailed prep lists
- Managing prep time efficiently
- Training others on prep procedures
- Adjusting lists based on service needs
Senior (3+ years)
- Designing prep systems for full kitchen
- Managing multiple stations' prep needs
- Cost control through prep planning
- Inventory management integration
Red Flags to Watch For
- Unable to explain basic prep list components
- Poor time management skills
- Lack of understanding about food safety in prep work
- No experience with inventory management
- Cannot prioritize tasks effectively
Related Terms
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