While every chef swears by mise en place, most restaurants operate on timing guesswork. You know exactly what needs prepping, but the crucial knowledge of how long each task actually takes? That stays locked in your head. Meanwhile, new staff struggle with planning and experienced cooks take their timing wisdom with them out the door.
Why timing knowledge vanishes into thin air
Most kitchens run on invisible knowledge. The head chef knows onion brunoise takes 8 minutes per kilo, but that number lives nowhere except in memory. New hires spend weeks figuring out basic timing through trial and error.
Staff turnover wipes out years of accumulated timing knowledge. Each departure forces the next person to rediscover what should be documented facts.
⚠️ Watch out:
Without documented prep times, you plan too little time, work overtime, or prep too early so products spoil.
Hidden costs of flying blind
Poor mise en place planning hits your bottom line hard:
- Overtime costs: Starting late means paying staff past closing
- Product waste: Prepping too early spoils ingredients
- Stress-induced mistakes: Rushing creates wrong portions and ruined dishes
This is the kind of thing you only learn after closing your first month at a loss—timing isn't just about efficiency, it's about profit margins.
💡 Example:
Bistro with 80 covers on Saturday night:
- Cutting vegetables: 1.5 hours
- Making sauces: 45 minutes
- Portioning meat: 30 minutes
- Preparing garnishes: 20 minutes
Total: 3 hours and 25 minutes prep time
Three critical numbers for every task
Each prep task demands three specific measurements:
- Processing speed: Minutes per kilo or portion
- Shelf life window: Maximum storage time after prep
- Optimal batch size: Most efficient quantity to prepare
💡 Example: Onion brunoise
Experienced cook:
- Speed: 1 kg in 8 minutes
- Shelf life: 2 days refrigerated
- Optimal batch: 2-3 kg at once
New staff member: 1 kg in 15-20 minutes
Building your timing matrix
Document every prep task with these essential details:
- Task description: Specific prep requirement
- Time per unit: Minutes needed per kilo/portion
- Maximum shelf life: Safe storage duration
- Prep timing: Same day or advance preparation
- Skill requirement: Experience level needed
💡 Example matrix:
Portioning steak:
- Time: 2 minutes per piece
- Shelf life: 1 day
- When: Day of service
- Who: Chef only (experience needed)
External factors that mess with timing
Prep speeds fluctuate based on variables beyond your control:
- Seasonal changes: Winter root vegetables require more cutting time
- Supplier variations: Different farms mean different prep requirements
- Product state: Fresh versus frozen affects total preparation time
Reverse-engineering your prep schedule
Your mise en place matrix becomes a scheduling tool:
- Service time anchor: Start planning from first order
- Buffer calculations: Add 15-20% cushion time
- Task prioritization: Longest preparations start first
- Critical checkpoints: Non-negotiable completion deadlines
⚠️ Watch out:
Never fill the entire prep time. Keep 30 minutes free for unexpected issues and final checks.
Digital documentation beats paper every time
Paper prep lists disappear and never get updated. Digital systems offer real advantages:
- Constant accessibility: Available on any device in the kitchen
- Simple updates: Adjust times as skills improve
- Team sharing: Everyone accesses identical information
- Recipe integration: Timing data links directly to dishes
Systems that connect prep times with recipes automatically calculate total mise en place requirements. This eliminates manual calculations and reduces planning errors.
How do you create a mise en place plan? (step by step)
Inventory all prep tasks
Make a list of everything you need to prepare for an average service. Think about cutting vegetables, making sauces, portioning meat, garnishes, and setting up workstations.
Measure the actual times
Time each prep task with a stopwatch. Do this for different staff members - an experienced cook is often 2x faster than a junior. Also note the shelf life of each prepped product.
Create a prep schedule
Start with your service time and work backwards. Schedule the longest tasks first and account for shelf life. Always plan 20% buffer time for unexpected issues.
✨ Pro tip
Time each prep task exactly 4 times over two weeks, then calculate the average. Your first measurement runs slow from overthinking, but by the fourth timing you'll capture your true working rhythm.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
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Frequently asked questions
How far in advance can I cut vegetables?
This depends on the type of vegetable. Onions and carrots can last 2-3 days, leafy greens maximum 1 day. Hard vegetables like celeriac keep longer than soft ones like tomatoes.
What if my staff member is much slower than me?
Always plan based on the slowest person who needs to do the task. Better to finish early than start service late. Build speed gradually through training.
Do I need to prep everything on the day itself?
No, many tasks can be done the day before. Sauces, marinades, and cut hard vegetables are often even better a day later. Just plan when you do what.
How do I prevent prepped food from spoiling?
Only prep what you need for a maximum of 2-3 days. Store everything well covered and labeled with the date. Use the FIFO principle: first in, first out.
What if I unexpectedly get more guests?
Always have a backup plan ready with quick prep tasks you can do in 15-30 minutes. Think of simple garnishes or quickly cut vegetables.
Should I time myself during busy service periods?
Never time during service—you'll get inaccurate measurements. Time prep tasks during slower periods when you can work at normal speed without service pressure.
📚 Sources consulted
- EU Verordening 852/2004 — Levensmiddelenhygiëne (2004) — Official source
- EU Verordening 853/2004 — Hygiënevoorschriften voor levensmiddelen van dierlijke oorsprong (2004) — Official source
- EU Verordening 1169/2011 — Voedselinformatie aan consumenten (2011) — Official source
- NVWA — Hygiënecode voor de horeca (2024) — Official source
- NVWA — Allergenen in voedsel (2024) — Official source
- Codex Alimentarius — International Food Standards (2024) — Official source
- FSA — Safer food, better business (HACCP) (2024) — Official source
- BVL — Lebensmittelhygiene (HACCP) (2024) — Official source
- Warenwetbesluit Bereiding en behandeling van levensmiddelen (2024) — Official source
- WHO — Foodborne diseases estimates (2024) — Official source
Food Standards Agency (FSA) — https://www.food.gov.uk
The HACCP standards shown in this application are for informational purposes only. KitchenNmbrs does not guarantee that displayed values are current or complete. Always consult the FSA or your local authority for the latest regulations.
Written by
Jeffrey Smit
Founder & CEO of KitchenNmbrs
Jeffrey Smit built KitchenNmbrs from 8 years of hands-on experience as kitchen manager at 1NUL8 Group in Rotterdam. His mission: give every restaurant owner control over food cost.
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