OPERATIONS GUIDE

Recipe work instructions

Create a repeatable record for the kitchen team.

Edit in Excel or another spreadsheet app. Enter your actual figures in the blank English template.

1. 01

   Identify the version

   Record the dish, date, version and author. Archive old versions and identify the one currently used in the kitchen.

2. 02

   Standardize units

   Record weights where spoon or piece measurements vary. Distinguish purchase specifications, trimmed weight and batch size.

3. 03

   Define checks for each step

   State quantities and sequence. Include observable results and the kitchen’s validated measurements, rather than timing alone.

4. 04

   Record yield and plating

   Record finished weight, portions, quantity per serving, dishware and garnishes. Ask another cook to follow the instructions and identify gaps.

5. 05

   Review changes

   Record the reviewer and date. Recheck methods and cost when suppliers or equipment change, then update the version.