Cooking Contest Checklist

A cooking contest needs more than recipes and willing participants. You need a clear format, confirmed registrations, judging criteria, measured ingredients, and enough equipment for every team to work at the same time. This checklist takes you from choosing the date and venue to preparing competition packs, storing fresh produce, and cleaning up. Use it to spot the jobs people often leave until the last day, especially dietary requirements, refrigerated transport, jury forms, and tasting spoons.

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The plan, step by step

Every task with its own sub-checklist, in the order you'll actually need them.

Preparations

Confirm date and location
Set competition format
2 people
Invite the judges
Invite participants
2 people
Process registrations
2 people
Collect dietary requirements
Assign participants
2 people
Set up jury criteria
2 people
Send competition rules
Confirm registrations
Reserve jury table
Reserve refrigerated transport
Check the shopping list
2 people
Make race numbers
Print Jury Forms
Print name badges
Order prizes
Do the shopping
3 people
Check fresh produce
2 people
Store products refrigerated
2 people
Wash vegetables
3 people
Set out herbs and spices
2 people
Divide ingredients among teams
4 people
Assemble competition packs
3 people
Clean the venue
3 people
Set up tables and chairs
4 people
Set up cooking stations
5 people
Check electricity
2 people
Fill coolers
2 people
Display ingredients
4 people
Set up judges' table
2 people
Set up registration desk
2 people
Hang up signage
2 people
Prepare prizes and certificates
Conduct a safety check
2 people

Event

Receive participants
3 people
Register participants
2 people
Explain the competition rules
Distribute ingredients
4 people
Supervise the cooking competition
4 people
Check hygiene
2 people
Remove waste periodically
2 people
Refill drinks
2 people
Serve samples
4 people
Have the jury taste
3 people
Collect judging forms
Add up the scores
2 people
Announce the winner
Present prizes
2 people
See off guests
3 people

Aftercare

Collect tableware
3 people
Turn off kitchen equipment
2 people
Pack leftovers safely
2 people
Wash dishes
4 people
Clean work surfaces
3 people
Collect waste
2 people
Clean the room
3 people
Inventory materials
2 people
Return borrowed materials
2 people
Donate leftover food
2 people
Sort invoices and receipts

What to bring

Grouped the way you'd shop for it, with quantities.

Furniture

Work tablesqty 12
Judges' table
Registration desk
Chairsqty 70
Tableclothsqty 14
Waste binsqty 6

Tableware

Dinner platesqty 80
Dessert platesqty 80
Bowlsqty 80
Drinking glassesqty 80
Coffee cupsqty 40
Forksqty 80
Knivesqty 80
Spoonsqty 80
Teaspoonsqty 40
Tasting spoonsqty 100

Kitchen

Chef's knivesqty 20
Cutting boardsqty 20
Mixing bowlsqty 20
Measuring cupsqty 10
Measuring spoonsqty 10
Colandersqty 10
Peelersqty 10
Kitchen tongsqty 10
Ladlesqty 10
Spatulasqty 20
Whiskqty 10
Oven mittsqty 20
Kitchen apronsqty 20

Equipment

Induction hobsqty 10
Cooking potsqty 20
Frying pansqty 10
Coolersqty 4
Extension cordsqty 10
Power stripsqty 10
Kitchen scalesqty 10

Decorations

Race numbersqty 10
Name badgesqty 70
Trophiesqty 3
Certificatesqty 15
Signage boardsqty 8

Cleaning

Washing-up tubsqty 4
Spongesqty 12
Dish brushesqty 6
Bucketsqty 4
Mopsqty 4
Towelsqty 20
Disinfectant sprayqty 4
Liquid hand soapqty 4

Catering

Groceries

Tips

Set the competition format before inviting participants. Decide how many people or teams can enter, how long they have to cook, and whether they prepare one dish or several.
Collect dietary requirements when people register, not during setup. Review the list before shopping and keep ingredients clearly separated when you divide them among teams.
Confirm the equipment count for the maximum number of teams. Check that each work area has access to cutting boards, chef’s knives, mixing bowls, measuring tools, utensils, aprons, oven mitts, and an induction hob.
Prepare judging materials at least one day before the contest. Print jury forms, make name badges and race numbers, and send the rules early enough for participants to ask questions.
Handle fresh ingredients in stages: check the produce when it arrives, wash vegetables only when appropriate for your food-safety process, store chilled products refrigerated, and assemble competition packs shortly before the event.

Frequently asked questions

How far in advance should I organise a cooking contest?: Start planning at least 4 to 6 weeks ahead. Confirm the date, venue, format, judges, participants, ingredient requirements, and equipment before the final week.
How many judges do I need for a cooking competition?: Use at least 2 judges so scores can be compared, and add a third for larger groups or more complex criteria. Reserve a separate judges’ table and prepare one jury form per judge and entry.
When should I buy ingredients for a cooking contest?: Buy shelf-stable ingredients several days before the contest, then purchase fresh produce as close to the event as practical. Check and refrigerate chilled products immediately, and arrange refrigerated transport if they must travel.
How much equipment does each cooking team need?: Plan one complete working set per team rather than sharing essentials. At minimum, allow a cutting board, chef’s knife, mixing bowl, measuring tools, colander, peeler, tongs, ladle, spatula, whisk, apron, oven mitts, and access to an induction hob for each team.

Start this plan in Lizzt

Every task and item on this page, ready in your own event. Invite people, split the work, and see who has done what.