There is a saying that “if you fail to plan, you plan to fail”. It is similar in cooking and managing food business. Even though many times over the focus is on operation which some of the activities could be repetitive, proper preparations, coordinations, management, and planning are required. Mise En Place in French or translated in English means, “get yourself organised!” is the basic principle of a Cook, a Chef, and a Restaurantrepreneur. Every single step and every single of component must be planned carefully and meticiously starting from the safety and hygiene, followed by the food preparations, working stations, recipes, storage, and so on.
If you apply the Mise En Place principle in what you do regardless what job and what industry, you are guaranteed to be successful as you will be trained to be attentive, tactful, and also not easily panick in the face of challenges as well as problems. That’s why in running F&B business, be it at home or be it in the commercial outlet, it is important to have Standard Operating Procedures or SOPs to be in place and these SOPs should be communicated properly to all staff and stakeholders.
In food business and also in food preparations, it is all about accuracy, precision, and consistency. There is no room for error and there is no room for idleness. When preparing food, the ingredients must be fully organised together with the tools and then following specific steps of preparations wihout compromising safety and hygiene.
Try this at home when you are preparing your food or whenever your are doing your work. Have proper thought through processes and steps. It will be guaranteed that your workflow will be a lot better in time. At Walker Enterrpise Academy , we emphasis on the importance of Mise En Place in everything that we do!
For more info on our courses, email us at ask@walkerenterprise.com.sg