Fire is a kitchen service command instructing a cook or station to begin preparing or cooking a dish or order. It is commonly called by the expeditor, chef or person coordinating the pass after the ticket has been received and the timing is appropriate.
When an order is fired, the relevant station begins the required cooking or finishing work. The call may refer to an entire table, a course, a single dish or a specific component, depending on the kitchen’s communication system. The station confirms or acknowledges the call according to the restaurant’s procedure and begins the task.
Not every item on a ticket should necessarily be fired at the same moment. The expeditor considers cooking times, equipment availability, resting requirements and the intended pickup time. Longer-cooking items may be fired earlier, while quick-cooking components are started closer to service.
Calls should be concise and specific, using the restaurant’s agreed language for table, course, item and modifications. Staff should repeat or acknowledge important information when required, especially for allergen-sensitive orders or changes to the ticket. If an item is unavailable or delayed, the station should communicate immediately rather than silently missing the pickup time.
Example: The expeditor calls, “Fire table six mains,” and the grill, sauté and garde-manger stations begin the items assigned to them according to the kitchen’s timing plan.
Chef’s tip: Standardise firing language during pre-service briefings. Clear calls reduce missed tickets, duplicated work and confusion during busy periods.
Key distinction: “Fire” is the instruction to start an item. “Fire time” is the planned moment when that instruction should be given to achieve the intended service timing.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
