Kitchen Fulfillment

Kitchen Lead releases accepted meal lines to preparation and uses the approved recipe revision tied to that work. Order lines records the menu item, requested portions, preparation time and served portions. Ingredient movements records signed consumption or waste against a source meal line. Those records allow a partly served order to retain its real history.

• Start with accepted lines. Kitchen Lead reads requested portions and the approved recipe effective for that meal.
• Record preparation. Preparation time and signed ingredient movements show when work began and what stock was used.
• Record service separately. Service Coordinator enters actual served portions and checks any delivery event against the same order.

Agree when the kitchen starts preparation, who enters the actual preparation time, and how a partial service is reported. Use the same local order and line identities from acceptance through service. Do not treat a prepared line as delivered; the service coordinator records the actual served quantity and any delivery event separately.

Kitchen Lead and Service Coordinator should agree who enters preparation time, ingredient movements and actual served quantity. When only part of the requested meal reaches the guest, both people need the same order line and a clear record of the remaining scope.

Take an accepted order for four portions. Record when preparation happened, then serve two. The line shows four requested and two served, while ingredient movements account for consumption and waste against the source meal line. A delivery event, if present, should name the affected order and product with its own time and quantity. The remaining scope still requires an explicit decision rather than an invented full completion.

Compare the line’s requested and served portions after the coordinator records service. A preparation timestamp alone must not advance the meal to served. Check the movement source and operation key before correcting waste; a repeated movement should not silently count the same consumption twice.

• Order Status Board — Orders grouped by their current state, so the kitchen can select accepted work.
• Fulfilled Order Lines — The team compares requested portions with what reached service.
• Open Online Orders — The coordinator checks the next order due for service.

Kitchen Lead sees accepted work ready for preparation. Service Coordinator sees the preparation time and what has actually been served. Order Owner can follow an order as it moves through preparing and ready to served, using the line details to explain any difference between requested and served portions.

Follow order acceptance, kitchen preparation, ticket release and reconciliation to rehearse the handoffs around this module.