Standard recipes of various fish dishes for cook/chill system were developed to provide foodservice managers in kindergarten with more effective management system. Three kinds of fish dishes, Broiled Mackerel, Flounder Stew and Squid Bulgogi were selected as menu items in this study, and the standard recipes for these fish dishes were developed through the sensory evaluation, and microbiological analyses were performed to assure the quality of fish dishes. The microbial counts of the fish dishes which were chilled at 0∼3$^{circ}C$ and stored for 10 days in refrigerator were as follows : Aerobic bacteria were not detected in Broiled Mackerel; however, those in Flounder Stew were 2.92${pm}$0.01∼3.84 ${pm}$0.06 Log CFU/g and those in Squid Bulgogi were 3.16${pm}$0.01∼4.80${pm}$0.02 Log CFU/g. Coliform bacteria were not detected in any fish dishes. All the sensory characteristics showed no significant differences between the first and third day of storage, except the feeling after swallowing of Flounder Stew. Overall acceptability scores of chilled stored foods in the first and third day were 6.87${pm}$0.99 and 6.40${pm}$1.40 in Broiled Mackerel, 6.87${pm}$0.35 and 6.73${pm}$1.10 in Flounder Stew, 6.13${pm}$0.99 and 6.07 ${pm}$0.80 in Squid Bulgogi, respectively.