Kitchen operations glossary · Kitchen operations
What Does “Fire” Mean in a Kitchen?
Also called: fire an order, firing
To fire an order is to start cooking it now. The call comes from the pass and is timed so that every plate for a table finishes together and each course arrives when the table is ready for it — which is why a ticket can sit on the board for several minutes before it is fired.
Ordering, firing and holding
| Call | Means |
|---|---|
| Ordering | The ticket exists — start mise and pans, do not cook yet |
| Fire | Start cooking now |
| Hold | Stop where you are; the table is not ready |
| Pick up | Plate it — the rest of the table is nearly up |
| All day | The running total of that item across every open ticket |
Why the timing is the skill
Different stations need different lead times. A steak cooked to temperature and rested is a much longer clock than a plated salad, so firing them at the same moment guarantees one of them waits under a heat lamp.
Course sequencing adds a second clock: mains are fired when the table's appetiser plates clear, not when the ticket prints. The person on the pass is tracking both, across every open table, which is why firing is called from one place rather than decided station by station.
Frequently asked questions
Firing accuracy depends on a full line
Sequencing only works if every station can hit its clock. When a station is uncovered, the pass starts firing early to compensate and food waits under the lamp.