Anthony Bourdain said "Mise-en-place is the religion of all good line cooks...As a cook, your station, and its condition, its state of readiness, is an extension of your nervous system".
Preparation is key ahead of service, especially when you are understaffed, which is more common than not. Here are some tips on making sure your place in the kitchen is set for service.
- Prepare for your peak - Plan ahead as much as possible to save yourself later. Review weekly the menu choice trends from you customers and the key times they appear in your restaurant.
- Read your recipes - Sounds simple but knowing your menu and all your ingredients will save you time, and keep you ahead when it comes to the heat of service.
- Counter is clean, always clean - We know it's already been drilled into you, but your counter can look the same form start of service, to finish of service. Keep a vessel within tossing distance for all your rubbish.
- Consider ready-made ingredients - They will save you time both in preparation as well as not having to correct mistakes. Good quality ready-made ingredients, especially if responsible for creating hundreds of the same dishes a day, when used well can provide consistency and quality.
Being prepared and having your station and mind set in place for service, means less stress for you and a better experience for your customers.