How We Use "Mise En Place" to Reach Premium Service Standard

Updated: Jul 30, 2021

Mise-En-Place is the system used within the restaurant industry for chefs and cooks to achieve a state of organisational flow. It means when everything comes together in their kitchen resulting in the economy of space, conservation of movement and minimised time for a perfect service.


"Mise en Place" means put into place in french. If you ever talked to a french you may already know how picky those persons can become when foods are on the table. So it makes sense that the organisation system they have been perfected over decades and have influenced so many chefs and culinary schools around the world would result very close to perfection.

Let's take the best practices from the best. Perfect for them, perfect for us.


Intelligent individuals learn from everything and everyone; average people, from their experiences. The stupid already have all the answers. - Socrates

Mise-en-Place revolves around three factors:

  • Space: Set accordingly one's direct space to reduce impediments to fit one's movement.

  • Pace: Keep moving and think ahead on the next move to stay focus and be the master of one's time.

  • Place: Take and put back everything at the same spot constantly and correct position.


Work Clean from Dan Charnas

The similarities between cooking and cleaning in their respective organisation are multiple. It starts from preparing one's station, mentally visualising the most impediment free sequence, to end with the delivery of a sense-full experience within a strict deadline. Either may it be on the client's plate or in their home the performance is to be continuously and rigorously renewed.


Each service trigger multiple decisions on the what is urgent and what is important also called as the Eisenhower matrix. Between finishable, complex, distracting or delaying tasks, following, we share the guiding routine on how we inform our Majars for them to make the most of their visits.


Practice doesn't make perfect. Perfect practice makes perfect. - Vince Lombardi

I. PLANNING IS PRIME

  1. At home,

  2. I revise the upcoming clients' schedule to help visualising what is needed and expected.

  3. I prepare my bag consequently so I have the right amount of items for my upcoming day of work.

  4. I schedule to arrive 15 minutes in advance to be able to effortlessly adapt to traffic issues.

  5. At the client,

  6. I ring the bell twice for around one second each (or knock twice on the door) and then wait 5 seconds before unlocking the door. I vocally introduce myself. Thanks to this, I give enough time notice in case the customer is at home.

  7. I put on the necessary clothes and shoes to comfortably proceed.

  8. When necessary, I restock the cleaning product inventory if needed and check their overall organisation.

  9. I have a first overall tour to see if anything special should be dealt with and mentally time consequently.


II. ARRANGING SPACE

  1. I slightly open the windows of the room I am cleaning for ventilation.

  2. I get all possible light items touching the floor (carpet, chairs...) out of the rooms to ease my cleaning.

  3. I bundle trashes outside the room (kitchen, bath, office, bedrooms...).


III. PERFECTING MOVEMENT & PACE

  1. I choose a methodic block-by-block direction in the room I am managing to make sure all surfaces and items are taken care of eg: clockwise, counterclockwise, from back to front.

  2. I dust out first and then clean all surfaces from top-to-bottom.

  3. I cultivate a sense of immersion to avoid distraction and maintain a finishing mentality. I continue an action until it is perfectly done. I think ahead and keep moving.



Quote James Clear Atomic Habits
Having an automatic system is everything!


IV. EVERYTHING IN ITS RIGHT PLACE

  1. I insure that I use the right products for the right surfaces.

  2. I locate harder stains and treat them first by spraying the surface and leave the cleaning agent time do the work. Scratching is the enemy.

  3. I start from the least to the most contaminated area of the room.

  4. I handle cloths per category of use with our color code: dusting, wet, wipe, especially while cleaning sensitive area eg, the toilet: dedicated cloths should be used for one toilet and not used for anything else to avoid the spread of bacterias.

  5. When moving any furnitures, deco items or small appliances/hygiene products to clean around or underneath, always replace them to their original position.

  6. Once a room is cleaned, moved items are put back (carpets, chairs) and the one remaining (eg: toys on the floor, awkwardly hanging) must be either neatly folded or placed in a visually pleasing organised manner.


V. FINISHING ACTIONS

  1. Put all the cleaning materials back to their original place.

  2. Dispose the used cleaning cloths next to the washing machine.

  3. Check if mop, bucket, vacuum cleaner filters/bags are to be cleaned or emptied.

  4. Replace the garbage liners when needed


VI. INSPECT AND CORRECT

  1. Take a few moments to review the work according to the schedule in place and check if no cleaning supply were forgotten behind.

  2. Assess the overall aesthetic of the rooms.

  3. Close all windows and switch off all lights.

  4. Before leaving, I ask myself how much I would rate my work.

  5. Exit, close and lock the main door.

  6. Secure the keys in bag.

  7. Dispose the waste.





25 views0 comments

Recent Posts

See All