CheckLoop › Checklists › Mise en place
Before the first ticket comes in, everything has to be ready: stations stocked, equipment hot, fridges checked. This checklist walks through the prep step by step, to pin up in the kitchen or tick off on a tablet.
30 points from the start of the shift to close-down. Cross out whatever your kitchen doesn't need.
This list is a starting point, not a verified template. It may contain errors or gaps. Review it and add what your kitchen needs before you use it.
Because there is no time to catch up once service starts.
A calm service. Whatever isn't prepped is missing exactly when all the tickets come in at once. A list per station shows what is still open before the doors open.
The same standard for everyone. Temps, new cooks and the late shift all work from the same list. Nobody has to guess what “the usual” means.
Proof of your checks. Many kitchens log fridge temperatures and cleaning as part of their HACCP-based food safety plan. Doing it in the mise en place list keeps those notes in one place.
Not legal advice. Which checks apply to you is something to clarify with your local food safety authority.
On the kitchen tablet or a phone: every shift ticks off the same list, and the readings are saved.
Input field — enter the fridge temperature directly (Pro)
If/Else — fridge too warm? The list asks what was done (Pro)
Yes/No — an answer instead of a tick
Dropdown — pick the station or shift (Pro)
Set up the base list once and build the stations into it as their own templates – garde manger, sauce, pastry (Pro).
The team ticks off on a tablet or phone, even without Wi-Fi in the walk-in. Everyone sees at once which station is ready.
Every run is saved with its temperatures as a record (Pro, beta) and can be exported as a PDF for inspections.
It is French for “put in place”. In a kitchen it means having a station fully prepared before service: ingredients cut, sauces on, tools within reach.
Before the first guest arrives. Many kitchens plan one to two hours for it before service and run through the list together shortly before opening.
What you record and how often follows from your food safety plan and the requirements of your local food safety authority. If in doubt, ask them.
No. You can share the list as a link, and anyone with the link can tick it off in their browser. For records with names, invite your team to your Space.
Free on iPhone, Android and in your browser
Cleaning schedules, stocktakes, shift handovers: every routine in your kitchen becomes a checklist in CheckLoop that the team can use again and again.