Level 11, 190 Queen St, Melbourne, 3000
Tel: 03 9606 0032 | Web: www.ntca.edu.au
RTO#6527 | CRICOS#03399C
Mise en Place List Template
Mise en place list
Activity and description Qty required Responsibility
Garnishes Preparation
- Chop herbs (parsley, cilantro) 100g Sous Chef
- Slice lemons for garnishing 5 Kitchen Assistant
Vegetable Preparation
- Dice onions 5 Line Cook
- Julienne carrots 300g Line Cook
- Chop bell peppers 200g Kitchen Assistant
Protein Preparation
- Marinate chicken breasts 10 pieces Head Chef
- Portion fish fillets 10 pieces Line Cook
Sauce and Base Preparation
- Prepare tomato sauce 1 liter Sous Chef
- Whisk vinaigrette for salads 500ml Kitchen Assistant
Starch Preparation
- Measure rice (dry) 500g Line Cook
- Prepare pasta (boiling water) N/A Kitchen Assistant
Baking Preparations
- Measure flour, sugar, and butter for 1kg each Pastry Chef
desserts
- Prepare muffin tins (greasing) 12 Kitchen Assistant
Document: SITHKOP013 Mise en Place List Template | Version: 1.1 | Page 1 of 3
Level 11, 190 Queen St, Melbourne, 3000
Tel: 03 9606 0032 | Web: www.ntca.edu.au
RTO#6527 | CRICOS#03399C
Activity and description Qty required Responsibility
Document: SITHKOP013 Mise en Place List Template | Version: 1.1 | Page 2 of 3
Level 11, 190 Queen St, Melbourne, 3000
Tel: 03 9606 0032 | Web: www.ntca.edu.au
RTO#6527 | CRICOS#03399C
Describe how your mise en place list will help you to maximise your team’s efficiency. What factors did you take into
consideration when you developed your plan? Did you liaise with other members of your team when developing the
plan?
Efficiency Maximization through Mise en Place
Maximizing Team Efficiency:
Organized Preparation: A clear mise en place list allows for organized and systematic preparation of
ingredients and components, ensuring that all necessary items are ready before cooking begins. This helps in
reducing last-minute scrambling for ingredients.
Clarity of Responsibilities: By assigning specific tasks to team members, everyone knows their role in the
preparation process, which minimizes confusion and increases accountability.
Time Management: The list helps to break down tasks into manageable parts and ensures that everything is
completed in a timely manner, allowing the kitchen to run smoothly during service.
Factors Considered:
Menu Requirements: The list is based on the menu planned for the day, considering all the necessary
components for each dish to ensure nothing is overlooked.
Team Skills and Workload: Tasks are assigned based on each team member’s strengths and current
workload, ensuring that tasks are distributed evenly and efficiently.
Flow of Service: The order of tasks is designed to align with the flow of service, making sure that high-
demand items are prepared and ready when needed.
Collaboration:
Team Input: Input was solicited from team members regarding the mise en place tasks to ensure all
perspectives were considered, especially concerning tasks they find most time-consuming or challenging.
Continuous Communication: Regular discussions with the team were held to identify any potential changes
or adjustments needed based on previous experiences, which helps in refining the mise en place process
continuously.
This template provides a structured approach to mise en place that enhances efficiency and organization in
the kitchen. Feel free to fill in the specific activities and details relevant to your team's needs!
Document: SITHKOP013 Mise en Place List Template | Version: 1.1 | Page 3 of 3
