mise en place – What Does This Mean | And Why Do Chefs Use Them?
The French phrase mise en place means – ”putting in place”, this refers to the set-up of a section by a chef ready to serve food. Many professional kitchens use the culinary French phrase mise en place to refer to the organisation of a section by a chef.
This will be all of the preparation needed to set a section up for a shift. A mise en place list is important to help chefs organise themselves when working on a section. And these lists can be used to help home cooks organise themselves well.
Mise en place Lists Are An Important Task That Helps A Chef To Be Organised.
Tips For A mise en place List
A sections mise en place will all need to be prepped and ready to go for a service. There will be a range of tasks that will need to be completed for each section of the kitchen. Such as The larder section tasks may include washing salad and the meat section tasks can include the preparation of a pork belly.
The first job to complete is to write a full list of all the jobs that need to be completed for the section.
In many places the menu will run for a period of time. So a full list of all ingredients needed and preparation work to be done can be made and kept on the section.
The chef will then need to go through the list and tick each job that will need to be completed for that specific day. This will be all the tasks that are needed to be completed. And from here the jobs can be organised so that the tasks which take the longest time to complete can be worked on first.
Why Is It Important To Be Organised In A Kitchen
The organisation is essential in a professional kitchen. With this in mind, it’s important that every chef is organised, and working towards further organisational improvement. Whether you are a commis chef organising yourself to complete basic jobs (peeling potatoes or putting stock away correctly). Or maybe a chef de partie organising his section for a busy service; it’s imperative that you get this right.
What Are Organisational Skills?
Organisational skills can be defined as having the ability to use the time, energy and resources that you have available, to achieve the tasks that you have been set to do. Self-discipline is also an effective ingredient in maximising your organisational skills. These skills will help you to plan your work and implement the procedures needed to achieve your goals.
A chef with good organisational skills is a great asset for any professional kitchen. Due to the fact they will work systematically to achieve the planned results. Being organised will mean that you are more productive, give a positive impression to the kitchen management. And being able to work well with the restaurant team including the chef de rang.
Being Efficient In The Job Role
Being organised will also help you to keep your stress levels down. For example, you might lose time searching for a piece of equipment, or looking for a recipe on a piece of paper. This will leave you in the lurch, and detract from other more important tasks. Organisation = efficiency. It means that you are on the ball, and can complete each task within the allocated timeframe, before moving on to the next one.
Create Good Impressions
When you are organised you will earn respect from your colleagues, and promote your company well by keeping to agreed time frames. Working clean and tidy will also help you to create a positive impression of yourself.
- The general manager walks past your section and it’s a complete mess.
- The head chef walks past your section and it’s well organised, clean and tidy.
How Will Their Opinions Differ When They See You Working?
The 2nd option
Shows a level of responsibility, and that you are serious about your job and the company. It also shows that you are capable of larger jobs. When a promotion becomes available, you stand a better chance of gaining it if you are efficient, organised and prepared.