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Mise en Place (Meez-On-Plahss)

Mise en Place (Meez-On-Plahss). Planning & Organizing for Prep Everything in Place All Your Ducks in a Row. Plan the Day. Take care of today first Think about sequence: roasting/chopping Assemble ingredients Line up equipment Consider location, traffic areas Time & temperature.

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Mise en Place (Meez-On-Plahss)

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  1. Mise en Place(Meez-On-Plahss) Planning & Organizing for Prep Everything in Place All Your Ducks in a Row

  2. Plan the Day • Take care of today first • Think about sequence: roasting/chopping • Assemble ingredients • Line up equipment • Consider location, traffic areas • Time & temperature

  3. Plan the work . . . Work the plan • Clean as you go • Have the right # of people for the job • Work fast & efficient • Casserole dishes: Think Big • Hors d’ oeuvres: Ready to assemble • Efficient Storage, Cooling, Stacking • Postpone some prep

  4. Don’t Sacrifice Quality • Pasta salad off-premise • Blanche veggies • Prepare your equipment • Preheat oven, spray pans, line trays • Breakdown each menu item into stages of production • Cleaning, cutting, marking steaks • Decide on the best holding method

  5. THE FIVE P’S • Proper Planning Prevents Poor Performance • The chef organizes their own work as well as the entire staff’s • Scheduling/Staffing

  6. Things That Hold Up Production • The produce truck • Rental equipment • Excuses, excuses • Late employees • Last minute changes • Vacillation • Work space

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