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Plan the batch
Choose the recipe and version that the kitchen will follow. Decide the number of batches or output quantity and confirm how that relates to the recipe yield. Check ingredient availability and any existing commitments before starting.
Review projected use
Compare the expected ingredient quantities with the physical work planned. A misplaced decimal or wrong unit can scale every ingredient incorrectly. Resolve missing stock or conversion warnings rather than treating them as cosmetic issues.
Record what happened
Follow the supported production workflow and confirm only work that has actually occurred. Keep track of any difference between planned output and usable output. Do not also remove the same ingredients through a manual adjustment unless a separate, documented correction is needed.
Check completion
Inspect the production record, output and relevant stock movements after the action completes. If the result is uncertain, check the existing batch before submitting it again. Keep the batch reference when asking for help with quantities or costing.
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