Mise en Place (Meez-On-Plahss)

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
Dont 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 PS

• Proper Planning Prevents Poor Performance
• The chef organizes their own work as well as the
  entire staffs
• Scheduling/Staffing

6
Things That Hold Up Production

• The produce truck
• Rental equipment
• Excuses, excuses
• Late employees
• Last minute changes
• Vacillation
• Work space