2. Mise en Place (meez –ahn-plahs) French term: “to put in place.” Assembling all the necessary ingredients, equipment, tools & serving pieces needed to prepare food. This helps save time & effort. Work simplification: performing a task in the most efficient use of food, time, energy & personal.

3. Food can be prepared & cooked in a variety of ways. Find the most efficient way.  Chopping  Sautéing  Braising  Roasting  Grilling  Steaming

4. Time Management results in prompt service. Different foods cook at different times. Know how much time it takes to produce menu items. Efficiency in time management. is essential.

5. Arrange your work station effectively. Hand tools & ingredients must be with in reach. Effective range of motion: fewest body movement without unnecessary stress & strain. Eliminates wasted time & energy.

6. Quality personal has an effective result in efficient kitchen workplace. Teamwork is essential for a safe and efficient staff. Well trained & educated culinary staff. Well rounded staff is more efficient.