How should you assign prep tasks across stations so nothing gets missed?

Assign by station, not by pile

A single stack of prep for everyone leads to the easy tasks vanishing and the hard ones lingering. Assigning by station gives each cook a clear lane.

When each person owns their list, accountability is obvious and nothing sits ownerless until service.

Balance the load

Some prep is quick and some is a two-hour project, so an even task count is not an even workload. Weigh the time, not just the number of items.

Balancing by effort keeps one cook from drowning while another finishes early and stands around.

Sequence for timing

Order matters, because a marinade needed at eleven has to start first. Sequencing tasks prevents a late start on the long jobs.

A good list is ordered so the slow items lead and the quick finishes fill the gaps before doors open.

Track to done

Assignment without tracking still leaves gaps, so cooks should check off items as they finish. The lead then sees remaining work at a glance.

That live view lets the lead reassign help to a station that is behind before it becomes an opening-time problem.