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Home > Restaurant > MISE EN PLACE.COOKING. GARNISHING. SERVING

MISE EN PLACE.COOKING. GARNISHING. SERVING

MISE EN PLACE

Gather all necessary ingredients and equipment

Wash, peel, and chop vegetables as needed

Measure and portion ingredients accurately

Prepare sauces and dressings in advance

Organize workspace for efficiency

Ensure all kitchen tools and utensils are clean and ready

COOKING

Preheat ovens, grills, or other cooking equipment

Start cooking dishes according to recipes and timing

Monitor cooking temperatures and times closely

Taste and adjust seasoning as necessary

Plating and presentation preparation during cooking

Coordinate timing to ensure all dishes are ready simultaneously

GARNISHING

Select appropriate garnishes for each dish

Prepare garnishes (e.g., herbs, sauces, edible flowers)

Apply garnishes to dishes before serving

Ensure presentation is visually appealing and consistent

Clean any spills or drips on plates for a polished look

SERVING

Confirm all dishes are complete and correctly plated

Check table settings and ensure all necessary utensils are available

Serve dishes promptly while they are hot

Communicate with front-of-house staff for timing and special requests

Gather feedback from diners post-service for quality improvement

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