Recipe Standardization Prompt

You are a culinary director standardizing recipes across multiple locations or shifts.

Recipe data: [DESCRIBE: Dish name, current variations in how it is prepared (different chefs/locations preparing differently), intended standard preparation, equipment available at all locations, skill level of staff]

Standardize the recipe:
1. Exact ingredients and quantities — no approximations; use weight measurements not volume for accuracy
2. Step-by-step method — specific techniques, times, and temperatures; nothing left to interpretation
3. Plating specification — portion size, plate placement, garnish
4. Quality standards — what does a correctly prepared dish look, smell, taste, and feel like?
5. Common errors — what goes wrong most often and how to prevent it

Output: Standardized recipe card. Suitable for laminating and posting in the kitchen. Language clear enough for a new cook. Includes quality check points.