Before service, every cook preps a station so that during service they never have to leave it.
Key idea
A par level is the amount of an item you need on hand for a service (or a day). The prep list is what to make: par − on hand. A station setup (often from a diagram) puts every ingredient, tool and plate in reach, in the same place every day, with backups in the reach-in below.
- Count what's on hand first, then write the prep list.
- Do long or slow prep first; delicate items (herbs, some sauces) last.
- Set the station the same way every time so your hands know where things are.
- Label and date everything (Food Safety).
Why it works
Pars come from sales history: if Friday dinner sells about 60 risottos, you need enough parcooked rice for 60, plus a small buffer. Too little and you run out; too much and it's waste.
Worked example: Prep list
Par for diced shallots is 2 quarts. You have 0.5 quart left from yesterday. How much do you prep?
- $2 - 0.5 = 1.5$.
Answer: 1½ quarts.
Common mistake
Prepping by habit, not by par. You end up short of one thing and throwing out another.
Practice at home
- Before cooking dinner for a week, write a par sheet for your home "station": how much of each staple you need, how much you have, and what to prep.