Plan Like a Chef

Production Sheets

Follow these steps to build a production sheet.

Step 1

List the ingredients in each recipe.

Step 2

Briefly summarize what you have to do with each ingredient. Each step shouldn’t be more than 1-3 words.

Step 3

Break down the recipe into steps, and estimate the time needed for each step. (Whenever you do one of the steps, record the actual time required. This will help to better plan in the future.)

Step 4

Put the list in order.

a. Group similar tasks together. For example, if you have to chop parsley for the main dish and chop tomatoes for the side dish, plan to do all of your chopping together.

b. The steps that take the most time or that are the most important should be done early in production, and simple steps should be near the end of the process. If you run short on time, you’ll only have to do the quick and easy steps, which should keep you from running too far behind.

Recipe Summary

 

Salt Crusted Beet

½ lb        Kosher salt

3 Tbsp    Fresh thyme

2 ea       Egg white

2 Tbsp   Cracked black pepper

1 ea       Beet

 

Salt and Pepper Prawns

¼ lb        Shrimp, deveined, shell-on

½ tsp      Baking soda

3 cup      Water

1½          Tbsp Salt

2 Tbsp    Cornstarch

1 qt         Vegetable or fryer oil

1 Tbsp    Fresh chiles, sliced

1 Tbsp    Garlic, sliced

1 Tbsp    Ginger, sliced

1 tsp       Ground Sichuan peppercorn

 

Dipping Salt

1 tsp       Kosher salt

¼ tsp      Chinese 5-spice powder

⅛ tsp      Sichuan peppercorn

 

Pan Seared Filet Mignon

4 oz        Filet mignon

4 oz        Yukon gold potatoes, diced

2 Tbsp    Milk

2 Tbsp    Butter

1 Tbsp    Sour cream

¼ bunch  Scallions, cut into ¼” bias cuts

tt             Salt & pepper

pinch       Fleur de sel

 

Step 5

Split the list into prep and a la minute sections.

Step 6

Combine the recipe summary and timed list of tasks.