Kitchen preparation

The kitchen starts from accepted order lines. Each line carries its menu item, requested portions, unit price and allergen declaration. Kitchen Lead reads the current order revision before releasing lines to preparation. Kitchen Lead selects the approved recipe revision for the work and records actual preparation time on the lines and ingredient use in movements. Preparation remains a distinct stage from service or delivery.

Products describe the sellable menu item or packaged good. A product can have versioned recipes with an effective date, portion yield and approval state. Recipe ingredients connect a recipe to the ingredient quantities and waste allowance used for its yield. Ingredient records carry their base unit and allergen declaration, which the team can review before preparing the requested portions.

• Accepted lines. Work from the order’s current lines and revisions, rather than an earlier copy of the menu request.
• Recipe basis. Check the approved product recipe revision and its ingredient quantities before preparation.
• Actual effects. Record preparation time, served portions and signed ingredient movements against the work that occurred.

Decide how the team approves recipe revisions and when a revised recipe takes effect. Agree how menu item text maps to the product catalogue in the kitchen’s operating process. Check that ingredient units and allergen declarations are reviewed before staff rely on them. Set a consistent way to record consumption and waste as separate signed movements, with the source meal line and operation key retained.

If an accepted order asks for a menu item whose recipe changed that morning, the kitchen uses the approved revision selected for that preparation. A later recipe edit should not silently rewrite what was made. If preparation uses less ingredient than expected, actual movement evidence tells the story more accurately than changing the recipe yield after the fact.

Take an accepted order with several menu lines. Ask Kitchen Lead to identify the approved recipe revision for each relevant product and to explain its ingredient declarations. Follow one prepared line to its actual preparation time, then compare requested and served portions. When a line has a preparation time but no served portions, the service team and cancellation reviewer check what happened before treating the remainder as served or wasted.

For a partial cancellation, Exception Reviewer checks unprepared and unserved scope. Waste is recorded separately from served quantity. The original preparation time, ingredient movements and served history stay in place when a compensating action is approved. This prevents a correction from making a kitchen action disappear from the record.

• Fulfilled Order Lines — Menu lines with served portions and their preparation detail.
• Approved Product Recipes — Current approved recipe headers for kitchen review.
• Active Ingredients — Ingredient units and allergen declarations used in preparation.

Use preparation and service to trace portions and corrections and reconciliation when the scope changes.