my daily kitchen routine Get in about and hour before my team. Check every station for what sold last night (chicken, fish, shrimp, steaks, etc) Check the walk-in to see what back ups were used and the soups and sauces. The food delivery comes within the hour. We’re a scratch kitchen so we get deliveries 6 days a week. Fresh veggies, fish, meats and groceries.
Then I write the daily prep list on the white board. Typically if something arises needing a repair of missing product, I deal with it right then rather than adding it to a list. Once the team is in (3 cooks and a prep), I make sure they know what they need to do and have what they need to do it. I stay out of their way and back them up. My list includes cutting fresh fish (about 40#/day) and solving problems before they affect guests. I also prepare things that we missed or there was a late deilvery.
Fun