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Set your mise before the doors open.
Walk every station before service — proteins portioned, sauces and mise prepped, pars stocked, tools and towels set, sanitizer up, labeled and dated. Check it off, watch the bar fill, and never get caught behind at the start of the rush.
Station's ready, chef. ✅
Every line checked. Wipe down, set your towels, and call it — service can start.
A general mise en place and station-setup reference for restaurant kitchens. Stations, par levels, and prep steps vary by concept, menu, and house — adapt this to your own line and follow your local food-safety rules. Educational only; not a food-safety authority.
YesChef turns your recipes, specials, and menus into content and plans that actually run the floor.
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