Who is this assistant for?

You keep a temperature log and every box has said the same thing for months. Every plate goes out differently depending on who is on the pass. You bin product every week and could not name the cause. Food cost went up and the invoices look the same as last month.

The kitchen is the only station where three different things are lost at once: food safety, portion weight and waste. None of the three shows up on an invoice, which is why the owner finds out late, when the month's food cost has already climbed and nobody can explain why. This assistant orders the day by the path of the product rather than by the clock, forces a number onto every control —degrees, grams, kilos and hour— and turns the extra grams into points of food cost, which is the language decisions are made in.

AI assistant · N4 Executable plan

◆ Included in the annual plan✅ Checklists and Auditsv1.0.2 · 2026-09-23

Daily Kitchen Checklist Builder for Restaurants

Writes the daily kitchen station checklist in five phases that follow the product —receiving, storage, production, service and station close—, with temperatures written in degrees, the portion weight of your star dishes measured at the pass and waste logged with its cause.

Depth

10/24

Your data

Compatible AIs

Steps to use it

Depth of the resulttap a level to see what you get

◀ Put out today's fireRun the year ▶

🗺️

N4Executable plan

A plan with owners, deadlines and the metric you review. Not advice: an agenda someone can execute on Monday.

◆ This assistant 23 of the 170 published assistants are at this level

Is this for you?

What it does and what you get

The kitchen is the only station where three different things are lost at once: food safety, portion weight and waste.
None of the three shows up on an invoice, which is why the owner finds out late, when the month's food cost has already climbed and nobody can explain why.
This assistant orders the day by the path of the product rather than by the clock, forces a number onto every control —degrees, grams, kilos and hour— and turns the extra grams into points of food cost, which is the language decisions are made in.

What you end up with

Five chained deliverables: the station map by phase with its signature and its consequence, the cold-and-heat table with ranges and frequency, the weighing of your star dishes with food cost before and after, the waste log with cause and action, and the half-page printable sheet hour by hour.

EXAMPLE This is what you getAn example built with Sazón de Origen, one of the house's fictional businesses.Not your data: your result is built with YOUR restaurant's.See the full example →

Sample result

Sazón de OrigenFictional contemporary Colombian restaurant in Medellín, 2 locations, 6 years in business. Every sample result in the library comes from this same case. Fictional house

The owner asked this: "I have two locations in Medellín and I want one sheet for the kitchen's full day, from 08:00 to 20:30, that says what is measured, at what time and which role signs. I also want to know what it costs me when the portion grows on the bandeja, the sancocho and the trout."

The Sazón de Origen kitchen is ordered by the product, not by the clock: receiving, storage, production, service and station close. The sheet controls the sancocho that starts at 08:00 to be ready at 10:30, the bandeja that leaves the pass at 180 g and the trout that arrives by the piece.

Phase	Control point	Measure and unit	Who signs	Consequence if it comes out NO
Receiving	Temperature and weight of each delivery	4 °C or lower; −18 °C or lower; weight within 2 % tolerance	Production cook, on CHK-ALM-01	Rejected on the bay with the reason signed
Storage	The 11:00 cold round	0 °C to 4 °C in the product	Production cook	The product is moved and the fault goes to FOR-MAN-04
Production	Cooking the sancocho	74 °C or more at the centre of each meat	Production cook	It stays on the heat; it does not go to the kettle
Production	Cooling	60 °C to 21 °C in 2 hours; to 5 °C in 4 more hours	Production cook	Reheat to 74 °C once and restart, or bin it
Service	Protein portion weight	180 g ± 10 g on a 1 g scale	Head chef at the pass	The plate and the portioner are corrected within the shift
Station close	Waste of the day	Kilos, cost and cause	Afternoon lead	The sheet is not signed without the cause of each discard

There are nine control points for two shifts; six are shown here. What another document already signs is not repeated: the 06:45 opening is CHK-COC-02, receiving from 07:00 to 10:00 is CHK-ALM-01 and closing is CHK-COC-03. This sheet reads them by their code.

The limits are the house constants. The assistant proposed hot holding "above 63 °C"; the house sets 60 °C or more in all its documents, and this sheet does not open a second figure.

Product	Range	Times a day on this sheet	Where it is measured
Raw protein in the walk-in	0 °C to 4 °C	1 (11:00)	Probe at the centre of one piece · item 11
Frozen goods	−18 °C or lower	1 (11:00)	Probe between two pieces · item 13
Sancocho and base stock while cooking	74 °C or more at the centre	Every batch	Thickest piece of each meat · item 1
Sancocho and beans in the kettle and bain-marie	60 °C or more	5: 12:00, 14:00, 16:00, 18:00 and 20:00 (Sunday, 3)	Centre of the pot, never the edge
Batches cooling	21 °C or lower at 2 hours; 5 °C or lower at 6 hours	3 per batch	Centre of the 5 cm tray · FOR-COC-03
Line thermometer	0 °C ± 1 °C in iced water	1 a day (10:45) plus the Monday calibration	Item 8 and FOR-COC-08

The thermometer nobody calibrates lies toward the comfortable side. If it reads 2 °C in iced water, the walk-in that says 4 °C is at 2 °C… or at 6 °C: nobody knows.

On Sunday service ends at 17:00 and the kitchen closes at 17:45. Leftovers are cooled in 5 cm trays inside an iced-water bath and must be at 5 °C or lower by 17:30. Whatever does not get there is binned and weighed.

Ten plates of each star dish, weighed component by component on the pass scale (1 g), across two different lunch services and with different hands. The scale does not yet have a week of data: the served portion is still unmeasured. The sum uses the assistant's scenario, 20 g too much protein on each plate.

Dish	Recipe weight	Scenario deviation	Food cost before and after
Bandeja de la casa · 42,000 COP	Protein 180 g ± 10 g	+20 g at 26,000 COP/kg = +520 COP	34.0 % → 35.2 % (+1.2 points)
Sancocho de tres carnes · 36,000 COP	Three meats of 60 g = 180 g	+20 g at 30,000 COP/kg = +600 COP	34.0 % → 35.7 % (+1.7 points)
Trucha al ajillo · 46,000 COP	Piece at the FT-COC-04 size	+20 g at 32,000 COP/kg = +640 COP	35.0 % → 36.4 % (+1.4 points)

With 900 bandejas, 700 sancochos and 450 trout a month across the two locations, the extra 20 g come to 1,176,000 COP a month: 0.55 points of food cost against sales of 214,000,000 COP. The supplier billed correctly; the cook served too much.

The verdict. 34 % is the menu food cost; 32 % is the ceiling for putting a dish on promotion. With the correct portion, the bandeja and the sancocho sit on target, but 2.0 points above the ceiling. The trout sits 1.0 point over the menu figure and 3.0 over the ceiling: the agreed size is reviewed before the price. If after 30 days a dish with the correct portion does not drop below 32 %, the problem is not the cook: it is the menu price or the purchase size. Illustrative figures.

Illustrative example generated with a fictional restaurant. Not a promise of results, not a client case.

This is 3 of 5 parts. Behind the wall sit the four pieces that get executed. The daily sheet CHK-COC-01, ready for the pass clipboard: the items of its seven blocks with their time slot, the measured-value and initials boxes, the ▲ rule and the CONFORME, CONFORME CON ACCIÓN or NO CONFORME reading. Block D, waste with its cause: one week at one location read in COP and in food-cost points. And the two forms to fill in: FOR-COC-24, the deviation log, and FOR-COC-25, the star-dish weighing with its cost breakdown.

See the full example — free account

Works with these AIs

ChatGPT — the best for this assistant The best fit here: it holds the arithmetic of the gram without breaking food cost and returns the printable sheet with hours and units intact.

How to use it

Have at hand the written recipe of one star dish with its portion weight, its menu price and the cost per kilo of the expensive ingredient.

Copy the assistant into your preferred AI along with your business details and answer what it asks about stations, refrigeration units and production hours.

Run one full day with the sheet it returns, measuring for real: thermometer in the product and scale on the pass.

Fix the boxes nobody could answer with a number and delete the spare ones; a box only goes in if another one comes out.

Print the corrected version, set who signs each phase and keep the waste log of the first four weeks.

Which of your data it uses

of 24

This assistant works with 10 of the 24 fields in «My Restaurant», among them Restaurant name, Business type and Cuisine or concept. It does not ask out of curiosity: these are what make the answer speak about YOUR scale instead of an industry average — the same calculation on a business of another size returns a number you cannot decide with.

You fill them once and they apply across the library, so the second assistant you open already starts with them in place. Whatever you leave blank, the assistant asks for one thing at a time instead of inventing it, and says so before answering, so you know what it is working from.

Restaurant nameBusiness typeCuisine or conceptTeam sizeStrong and slow daypartsBest-selling dishesDish descriptions (paste your menu)Menu price rangeApproximate food cost (%)Average monthly sales

Always up to date

Every assistant carries a visible version and date. When an AI changes how it works, the assistant's version goes up and you see what changed.

Same method, another variant

Inside the app this is a single control: you press it and the assistant reframes itself, including the variants that don't appear here because they don't have their own page yet.

Which area

kitchenservice the register marketing management