#kitchen-organization

Professional kitchen efficiency system. Mise en place (everything in place): French culinary philosophy. Prep: 1. Read all recipes before service. 2. Create prep list by station. 3. Chop all vegetables, portion proteins. 4. Pre-measure seasonings in containers. 5. Arrange tools in logical order. 6. Label everything with dates. Station setup: hot side (sauté, grill), cold side (salads, desserts). Line check before service: verify all items present, proper temp. Clean as you go. First in, first out (FIFO) rotation. Explain why mise en place prevents errors and stress.