Free Resources

Professional Kitchen Worksheets

Free, print-ready A4 worksheets for food waste tracking, inventory management, food safety, and kitchen operations.

Print-ready A4 format

Free PDF download

HACCP compliant

Waste Tracking

6 worksheets

Inventory & Stock

7 worksheets

Food Safety

6 worksheets

Kitchen Operations

6 worksheets

Financial & Menu

4 worksheets

Waste Tracking

6 worksheets

A4 PDF

Daily Waste Log

Track food waste by station, shift, and reason. Essential for identifying waste patterns and calculating costs.

Track waste by time, station, and staff member
Record reason for waste (spoilage, overproduction, plate waste)
Weight and estimated cost columns

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A4 PDF

Weekly Waste Summary

Roll up daily waste data into weekly totals for management review and trend analysis.

Day-by-day breakdown
Category totals (prep, spoilage, plate waste)
Cost impact calculation

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A4 PDF

Prep Waste Tracker

Monitor yield and trim waste during food preparation. Calculate usable yield percentages.

Track raw weight vs usable weight
Calculate yield percentage
Record trim type and reason

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A4 PDF

Plate Waste Audit

Measure post-consumer waste by menu item to identify portion issues and unpopular dishes.

Track by menu item
Record portions served vs returned
Calculate waste percentage

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A4 PDF

Waste Cost Calculator

Calculate the true cost of food waste including purchase cost, labor, and disposal fees.

Food purchase cost calculation
Labor cost factor
Disposal cost estimate

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A4 PDF

Waste Reduction Action Plan

Document waste reduction initiatives, track progress, and measure results over time.

Baseline waste measurement
Action items with owners
Target reduction goals

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Inventory & Stock

7 worksheets

A4 PDF

Daily Stock Count Sheet

Quick daily count of high-value and fast-moving items to prevent stockouts.

Focus on key items
PAR level reference
Reorder flags

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A4 PDF

Weekly Full Inventory

Complete stock take organized by storage location and category. Calculate total inventory value.

Organized by storage area
Unit cost and total value
Variance from last week

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A4 PDF

PAR Level Worksheet

Set and track minimum stock levels for each item based on usage patterns.

Item and unit of measure
Current PAR level
Usage notes

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A4 PDF

Order Guide Template

Standardized ordering sheet organized by supplier with product codes and pack sizes.

Supplier sections
Product codes and pack sizes
Unit prices

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A4 PDF

Receiving Log

Document deliveries, check temperatures, and verify quantities against orders.

Delivery date and supplier
Temperature checks
Quantity verification

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A4 PDF

FIFO Rotation Tracker

Track use-by dates and ensure proper stock rotation to minimize spoilage.

Item and storage location
Received date and use-by date
Rotation check-off

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A4 PDF

Shelf Life Quick Reference

At-a-glance guide to storage times for common ingredients in fridge, freezer, and dry storage.

Organized by food category
Fridge, freezer, and ambient times
Storage tips

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Food Safety

6 worksheets

A4 PDF

Temperature Log (Fridge/Freezer)

HACCP-compliant daily temperature monitoring for all refrigeration units.

AM/PM readings
Safe range indicators
Corrective action column

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A4 PDF

Cooking Temperature Log

Record core temperatures of cooked proteins to verify food safety compliance.

Food item and batch
Target and actual temperature
Time recorded

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A4 PDF

Cleaning Schedule

Daily, weekly, and monthly cleaning tasks with sign-off for health department compliance.

Daily, weekly, monthly sections
Task descriptions
Responsible person

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A4 PDF

Equipment Maintenance Log

Track service dates, repairs, and issues for all kitchen equipment.

Equipment inventory
Service dates and provider
Issue description

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A4 PDF

Allergen Matrix

Cross-reference menu items against the 14 major allergens for customer safety.

14 major allergens listed
Menu items rows
Clear tick-box format

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A4 PDF

Food Safety Checklist

Daily walk-through checklist covering all critical food safety points.

Personal hygiene checks
Storage and temperature
Cross-contamination prevention

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Kitchen Operations

6 worksheets

A4 PDF

Daily Prep List

Organize prep tasks by station with on-hand quantities and PAR levels.

Station-by-station layout
On-hand and PAR columns
Need calculation

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A4 PDF

Recipe Costing Worksheet

Calculate the true cost of a dish by itemizing all ingredients and portions.

Ingredient breakdown
Unit cost and quantity used
Total recipe cost

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A4 PDF

Kitchen Opening Checklist

Ensure consistent kitchen setup every morning with this comprehensive checklist.

Equipment checks
Stock verification
Prep priorities

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A4 PDF

Kitchen Closing Checklist

End-of-day tasks to ensure safety, cleanliness, and readiness for the next day.

Equipment shutdown
Cleaning tasks
Stock and storage

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A4 PDF

Handover Notes

Structured shift-to-shift communication for seamless kitchen operations.

Outstanding tasks
Stock issues
Equipment problems

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A4 PDF

Supplier Contact Sheet

All vendor information in one place for quick reference and ordering.

Supplier name and category
Contact details
Account numbers

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Financial & Menu

4 worksheets

A4 PDF

Menu Pricing Calculator

Calculate optimal menu prices based on food cost percentage targets.

Food cost input
Target food cost %
Calculated selling price

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A4 PDF

Menu Engineering Matrix

Classify menu items as Stars, Plowhorses, Puzzles, or Dogs to optimize your menu.

Profitability axis
Popularity axis
Four-quadrant classification

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A4 PDF

Weekly Food Cost Tracker

Track purchases against revenue to monitor food cost percentage weekly.

Daily purchases
Daily revenue
Running food cost %

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A4 PDF

Monthly Kitchen P&L Summary

High-level profit and loss summary for kitchen operations.

Revenue breakdown
Cost categories
Gross profit calculation

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