Preparation and service

Step by step

1. Read accepted scope Kitchen Lead

   Kitchen Lead reads the current order revision and menu lines. The team checks requested portions and allergen declarations before starting work.

   • Current menu scope selected
   • Updates Distribution orders, Order lines

2. Select recipe Kitchen Lead

   Kitchen Lead identifies the approved effective recipe revision for each product being prepared. The recipe yield and ingredient quantities form the basis for the work.

   • Approved revision and allergen basis identified
   • Updates Products, Product recipes, Recipe ingredients, Ingredients

3. Prepare portions Kitchen Lead

   Kitchen Lead releases the lines to preparation, records actual preparation time on each worked line. Ingredient consumption and waste are separate signed movements tied to the meal line and operation identity.

   • Actual preparation and ingredient effects recorded
   • Updates Order lines, Ingredient movements, Distribution orders

4. Record service Order Coordinator

   Order Coordinator records served portions on the lines and the actual served time when the order reaches served status. An unserved remainder stays distinguishable from what guests received.

   • Served portions and time retained
   • Updates Order lines, Distribution orders

Kitchen Lead

Owns preparation and ingredient effects.

Order Coordinator

Owns the accepted service commitment and served time.

Exception Reviewer

Reviews partial cancellation.

Admin

Maintains product and recipe records.