One of the most difficult things to pass on to my students and apprentices is the Art of recipe development. It’s really the biggest task a chef has. Once you have a menu template for your establishment, as a rule, unless you are the only one cooking, you need to develop excellent recipes. They should be easy to follow and formatted in a step by step procedural way. Basically dumb them down, so anyone with a reasonable degree of skill can follow. A recipe has three main parts, the ingredient, the amount and the measurement (ml, gram, tbsp). Following this, the procedure which should co inside with each ingredient in the order it is used. Click on this link for a sample recipe excel template

Also, for professional purposes, a food cost tool should be attached for menu pricing.

Click on the following image for an article about basic recipe costing.