Kitchen coordination

For an afternoon event, the kitchen records prep scheduling and ingredients picked before packing for the venue. Each event keeps its coordination stage, status, time and guests covered. The kitchen can then record dispatch, while the venue team records setup against the same catering order.

Each kitchen event is a separate record with a stage, status, time and guest coverage. Recording an ingredients picked event does not itself confirm packing or dispatch. The Kitchen Lead checks the sequence and records a failed event when preparation cannot continue.

• Plan prep. Match selection guest counts to the kitchen event’s guests covered.
• Record each stage. Keep prep, packing and dispatch events on the same order.
• Flag a failure. Use the event status and a catering exception when the team needs follow-up.

Agree when a planned event becomes recorded or confirmed, which kitchen or venue name should appear, and who records a failed event. Kitchen records should use the same catering order as the menu selections. The guests covered figure needs a consistent meaning across prep, dispatch and setup.

Pilot a confirmed event with a changed guest count. Have the Kitchen Lead enter prep and packing events, then compare their guest coverage with the current selections. Rehearse an ingredient shortage before dispatch.

Open the order and compare planned menu guest counts with the guests covered by its kitchen events. Check that dispatch follows packing in the recorded sequence. If an event failed, record the result and raise a catering exception where the order needs follow-up. The venue team should have the dispatch detail before it records setup.

The Kitchen Lead should inspect the order’s kitchen events before recording dispatch. The Venue Coordinator checks the dispatched event and its guest coverage before recording setup. A failed record needs an owner and a resolution.

• Dispatched And Delivered Events — Use this list to identify the records that need attention.
• Menu Preparation Queue — Open the related records to check status and evidence.

Follow the enquiry and review, menu and kitchen preparation, venue delivery, and payment and exception closeout paths. Use the data model when checking references and the role guide when assigning access.