Production Schedule
A Production Schedule in professional cooking is a detailed plan that outlines what food items need to be prepared, when they should be made, and in what quantities. It's like a restaurant's daily or weekly game plan that helps kitchen staff stay organized and ensures all dishes are ready on time. Think of it as a cooking roadmap that shows when to start preparing different ingredients, what needs to be cooked first, and how to time everything so meals come out fresh for service. Other names for this might include "prep list," "kitchen schedule," or "daily production plan."
Examples in Resumes
Created and managed Production Schedule for 200-seat restaurant
Implemented digital Production Schedules to improve kitchen efficiency
Trained staff on following Kitchen Production Schedule and Prep Schedule
Typical job title: "Kitchen Managers"
Also try searching for:
Where to Find Kitchen Managers
Professional Networks
Job Boards
Industry Resources
Example Interview Questions
Senior Level Questions
Q: How do you handle unexpected changes in production volume while maintaining quality?
Expected Answer: A senior candidate should explain their strategies for scaling production up or down, including staff reallocation, adjusting prep schedules, and maintaining food quality standards while being flexible.
Q: How do you create production schedules that balance efficiency with food quality and safety?
Expected Answer: Should discuss methods for organizing tasks by priority, considering prep times, shelf life, and food safety requirements, while maintaining efficient kitchen workflow.
Mid Level Questions
Q: What factors do you consider when creating a daily production schedule?
Expected Answer: Should mention considerations like anticipated customer volume, prep times, staff availability, equipment capacity, and inventory levels.
Q: How do you communicate production schedules to kitchen staff?
Expected Answer: Should explain methods for clearly conveying tasks, timing, and priorities to different kitchen stations, including written schedules, pre-shift meetings, and ongoing communication.
Junior Level Questions
Q: How do you organize your personal prep list for the day?
Expected Answer: Should demonstrate basic understanding of task prioritization, time management, and ability to complete prep work in proper order.
Q: What do you do if you're falling behind on your production schedule?
Expected Answer: Should show understanding of when to ask for help, how to prioritize essential tasks, and basic problem-solving skills.
Experience Level Indicators
Junior (0-2 years)
- Following basic prep lists
- Understanding kitchen timing
- Basic food preparation
- Following recipes consistently
Mid (2-5 years)
- Creating daily prep lists
- Managing prep cooks
- Inventory management
- Coordinating multiple stations
Senior (5+ years)
- Development of production systems
- Staff scheduling and training
- Menu planning and costing
- Kitchen workflow optimization
Red Flags to Watch For
- Unable to demonstrate basic time management skills
- No experience with volume cooking
- Poor understanding of food safety timing
- Lack of organization skills
