Mise en Place (meez –ahn-plahs)
French term: “to put in place.”
Assembling all the necessary ingredients,
equipment, tools & serving pieces needed to
prepare food.
This helps save time & effort.
Work simplification: performing a task in the
most efficient use of food, time, energy &
personal.
Food can be prepared &
cooked in a variety of
ways. Find the most
efficient way.
 Chopping
 Sautéing
 Braising
 Roasting
 Grilling
 Steaming
Time Management
results in prompt
service.
Different foods cook at
different times.
Know how much time it
takes to produce
menu items.
Efficiency in time
management. is
essential.
Arrange your work station
effectively.
Hand tools & ingredients
must be with in reach.
Effective range of motion:
fewest body movement
without unnecessary
stress & strain.
Eliminates wasted time &
energy.
Quality personal has an
effective result in
efficient kitchen
workplace.
Teamwork is essential
for a safe and efficient
staff.
Well trained & educated
culinary staff.
Well rounded staff is
more efficient.