Restaurant kitchens are stocked with hotel pans and assorted containers to hold mise en place in various quantities. At home, use items already present in your pantry to sort your ingredients. Everything from sheet pans to bowls, ramekins or muffin tins will serve your purpose.
chefs mise en place by breaking the dishes on their menus down into smaller components that are prepped to some extent ahead of time. For example, vegetables are cut to the exact size & shape needed for a particular dish, proteins are portioned, sauces are par-cooked, etc.