Preparation Place 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 common in this rapidly growing industry. Here are some tips for making sure you are prepped and ready for service:
- Prepare for your peak - Plan as much as possible in advance to save yourself later. Review the weekly menu choice, trends from your customers and the busy times in your kitchen;
- 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 height of service;
- Keep your station clean - We know it's been drilled into you, but your counter should look the same form start of service, to. Keep a vessel within tossing distance for all your rubbish;
- Consider ready-made ingredients - This will save you preparation time and you will not have to correct mistakes. Good quality ready-made ingredients, used well can provide consistency and quality.
Being prepared and having your station and attidute ready for service, means less stress for you and a better experience for your customers.