Answer:
What it means for the head chef to be extremely strict about mise-en-place is that they want everything in its place, always. The strategies you could use in order to ensure that you adhere to the chef’s strict mise-en-place is having all of your ingredients for your dishes prepared and measured and all of the pans, utensils, or dishware you might need. You also need to put everything back in its place after its been washed or cleaned.
Step-by-step explanation: