What does fire mean in a kitchen? Definition for restaurants

Fire is a kitchen command meaning to start cooking a dish immediately. For restaurants, this single word coordinates the complex timing of meal preparation. When the expediter calls “fire table 12 entrees,” every cook on that ticket knows to start their portion now. Without clear fire calls, dishes arrive at different times, some cold, some overcooked.

Key facts

• Definition: Command to begin cooking a dish immediately
• Who calls it: Expediter, chef, or kitchen manager
• Response: Cooks reply “heard” to confirm
• Why it matters: Coordinates timing so all dishes arrive together at proper temperature

The quick definition

Fire is the kitchen command that triggers cooking to begin. It comes from the expediter or chef who monitors all pending tickets and decides when each dish should start.

The term likely originated from the action of placing food over flame to begin cooking, though it applies to all cooking methods today.

Why fire matters

Course timing

Guests expect courses to arrive in sequence with appropriate gaps:

• Appetizers before entrees
• Time to finish one course before the next arrives
• All guests at a table served simultaneously

Fire commands control this flow.

Temperature and quality

Each dish has a window when it is at peak quality:

Fire timing ensures dishes leave the kitchen at their best.

Station coordination

A single table order often involves multiple stations:

• Grill station cooking proteins
• Saute station preparing vegetables
• Garde manger plating salads
• Pastry finishing desserts

Fire calls synchronize all stations so everything comes together.

Kitchen flow

Without fire discipline, kitchens become chaotic:

• Cooks start dishes whenever they feel like it
• Food sits under heat lamps losing quality
• Some tables wait while others get immediate service
• Staff stress increases as coordination fails

Clear fire calls create rhythm and predictability.

How fire works in practice

The sequence

A typical ticket flows through these stages:

1. Order arrives on kitchen display or printed ticket
2. Expediter reviews and plans timing
3. Fire call goes out when timing is right
4. Cooks acknowledge with “heard”
5. Cooks prepare their portions of the order
6. Dishes arrive at the pass simultaneously
7. Expediter checks quality and completeness
8. Food runners deliver to guests

Fire timing decisions

The expediter considers multiple factors:

Fire and hold

Sometimes the expediter needs to delay:

• “Hold fire table 6, they’re still on apps” means do not start yet
• “Fire in five, table 9” means prepare to fire soon
• “Fire on pickup” means fire when server picks up previous course

These variations give the expediter precise control.

Fire versus other kitchen calls

Understanding fire in context with other commands:

How to improve fire discipline

1. Establish clear authority

Designate one person to call fire, typically the expediter or chef. Others should not start dishes without a fire call. This prevents confusion and duplicate cooking.

2. Require verbal confirmation

Every fire call needs acknowledgment. Cooks respond “heard” or “yes chef.” No response means the call was missed, so repeat until confirmed.

3. Know your cook times

Accurate firing requires knowing how long each dish takes. Fire the longest items first so everything finishes together. A medium steak takes 8-12 minutes while fried appetizers take 3-5 minutes.

4. Communicate delays

When something goes wrong, communicate immediately: “Refire table 10 salmon, dropped” or “Behind on table 7, five minutes out.” Transparent communication prevents cascading problems.

Common fire mistakes

Firing too early

Food sits under heat lamps losing quality while waiting for other dishes or guest readiness.

Firing too late

Guests wait too long between courses. One table backs up the entire kitchen.

Unclear calls

Mumbled or incomplete fire calls cause confusion. “Fire salmon” does not specify which table or how many.

Ignoring acknowledgment

Assuming cooks heard without confirmation leads to missed orders and chaos.

Related terms

• Ticket time - Total time from order to delivery, which fire timing directly affects
• BOH (Back of House) - Where fire commands coordinate kitchen operations
• 86 (Eighty-Six) - When an item cannot be fired because it is sold out

Related: Table turnover rate | Capacity planning