The “mise-en-place” — work clean
“mise-en-place”: It’s a French phrase translating as “put in place.” In the kitchen mise-en-place means to gather and arrange the ingredients and tools needed for cooking. But for many culinary professionals, the phrase connotes something deeper. Mise-en-place is a tradition of focus and discipline, a method of working and being. Many cooks call it a way of life.
Similar to a cook, a maintenance manager’s life is no different. There are different customers ordering different requirements, and you need to satisfy all within stipulated time with quality with limited resources. You can only cook 3/4 items mas at a time as (yes, you have limited ovens), and the food preparation does take its due time.
Important is to keep your composure and calm. Keep the work clean always. Keep shipping. Remember outcome prevails over output.
And yes. Everyone loves a free treat at the end, even it’s a small sweet.
Live your Ikigai. Have a great week ahead. Happy Halloween !
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