There are a number of food items that are delivered to us in bulk that we must portion control for convenient and efficient use.
Most prep items arrive each Monday morning. A few items may arrive on Friday as well.
As soon as the delivery arrives on Monday, each shift must begin working on their items. Each subsequent day, each shift must work diligently to complete the work by Thursday so it's done for the weekend.
The primary responsible party is the cook. The cook is stationed in the kitchen and can do much of the prepwork between preparing food orders. The cook should initiate the prepwork as as possible after the start of the shift. However the server, can and should help too. For example, there are two french fry bagging pans and two french fry bagging scoops in each restaurant. The server can setup in the kitchen or elsewhere and also do prepwork while keeping an eye on the customer entrance and any seated customers.
A new Prep Work Intake Report is posted each Monday and Friday. It indicates what prepwork came in and which shift will do what. Refer to it to learn what needs be done. Then indicate on it, what has been completed. An example Prepwork Intake report appears below.
Posted near the Prepwork Intake Report is an instruction sheet which lists all prepwork items including how the items arrive as delivered; the number of prep units the larger, delivered case, has; the prep storage unit; prep instructions, and lastly, the time it takes for each item.