"""
Mise en place standards and daily prep requirements.
"""

title: str = "Mise en Place and Prep Standards"

content: str = """
Mise en place — having everything in its place — is the foundation of efficient
kitchen operations. At Cardinal Hearth, each station maintains a documented par
list and completes prep before service begins.

**Station Par Lists**: Every station has a checklist of items required for service:
chopped aromatics, prepared sauces, portioned proteins, prepped vegetables, and
garnishes. Par levels are based on covers forecast and historical usage.

**Prep Sequencing**: Start with items that require longest lead time: stocks,
braises, and slow-cooked components. Move to sauces and bases, then vegetable
prep, then last-minute items. Items with shortest shelf life are prepped closest
to service.

**Organization**: Each station uses hotel pans and containers labeled with item
name and date. FIFO (first in, first out) is enforced. Stations are wiped down
and organized before service; clutter during service leads to errors.
"""  # noqa: E501

version: str = "0.0.1"
