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Give your cooks a clear prep card per dish
Turn your notes for a dish into a one-page card with batch quantities, method, plating, holding times and what good looks like.
When to use it
Whenever a new dish goes on the menu
Step by step
Note how you make it
Write rough notes or record a voice note as you cook the dish: ingredients, quantities, method and how it should be plated. Take a photo of the finished plate.
Ask for a prep card
Paste your notes into your AI assistant with this prompt.
Prompt to copyTurn my notes into a kitchen prep card for [dish name]. Notes: [paste]. Sections: yield and portion size; ingredients scaled for [10] portions in grams or millilitres; mise en place to do before service; step-by-step method, one action per line; plating steps with where each element goes; holding and storage times as I've stated them; 'What good looks like' (colour, texture, temperature cues); 3 common mistakes to avoid; and a line for allergens to be filled in from our allergen records. Keep it short enough to fit on one page.Check, then add the photo
Check quantities and method against how you actually cook it, fill in allergens from your own records, and add the plating photo in Google Docs.
Put it where it's used
Print it, laminate it for the section and keep a copy in a shared Drive folder so every cook has the same version.
What you get
Braised beef cheek - yields 10. Mise: dice mirepoix, reduce red wine by half. Plating: mash at 7 o'clock, cheek on top, glaze, 3 baby carrots at 2 o'clock. What good looks like: holds shape but gives to a spoon; glossy sauce. Allergens: [from records].
Tips
- Ask the AI for the same card in another language if any of your team would find that easier.