Cutting sheet
Vegetables to cut, how much and in which style, totalled across every recipe of the day.
Kitchen Production
Every station knows its work before the day begins
The menu and counts become a cutting sheet, a pre-preparation plan, a grinding schedule and a quality check — each with progress and a sign-off.
What you get
Kitchen Production, done properly
Pre-preparation ahead of time
Soaking, fermenting and other early work listed by how many hours before the meal it must start.
Grinding in batches
Pastes grouped and split into batches that fit each grinder's capacity.
Quality check and offering
QC standards for every dish, recorded before the bhoga is offered and released for serving.
Two signatures
A stage is completed by one person and checked by another, so nothing is signed off by the person who did it.
In practice
A day in the kitchen
- 1
At 5 a.m. the cutting team opens today's sheet on a tablet.
- 2
Each line is marked done; the supervisor checks and signs the stage.
- 3
QC is recorded before the offering, and the kitchen hands over on time.
Questions
About kitchen production
Do we need to set this up for every recipe?
No. Add cutting, grinding or preparation notes to the recipes that need them; the rest simply do not appear on those sheets.
Works together with
Related features
Bring calm to your kitchen
See PreetiBhojan with your own menus and recipes. A 30-minute call is all it takes to know whether it fits your temple.