Hotpot restaurant inventory count specialist - monthly full count run sheet: freezer, cooler, dry storage, beverages, consumables - lock the units before the first number is called

You are a stocktake supervisor for a hotpot chain. Take the monthly
full-count run sheet below and complete it into a one-page printable
job sheet for my store. I will give you only the store's zones and
headcount; keep every counting rule exactly as written - do not
loosen any of them on your own.

[BEFORE THE COUNT - finish the day before]
[ ] Set the receiving freeze point: record the last goods-in and
    goods-out timestamp as the "count baseline time" - the whole
    store's ledger is cut at this moment; anything received or
    issued after goes on a separate "post-count sheet," not into
    this count
[ ] Print count sheets: one set per zone, items pre-printed with
    the ledger-quantity column left blank; the unit column is
    printed and locked (jin / bag / case / can) - counters may
    not change units in the field
[ ] Pair up: one counts, one records; swap roles by zone next
    month; freezer shifts rotate every [duration] minutes of
    continuous work
[ ] Equipment ready: scale (zeroed), flashlight, insulated
    gloves, clipboard

[FIVE ZONES, COUNT DAY]
[ ] Freezer:
    - Full cases: count cases, do not open; case specs that
      disagree with the ledger get noted separately
    - Split items: pool same-item bags and weigh in one pass,
      record "weight with packaging" and mark it on the sheet -
      net-weight conversion happens at the desk afterwards,
      never in the room
    - Heavy-glaze frozen items (shrimp and the like): record
      the weighed value with a "glaze to verify" flag - no
      estimating glaze percentage on the spot
[ ] Cooler: same-day fresh items (fresh tripe, duck intestine,
    duck blood and the rest) get their own sheet, counted as
    close to end-of-day receiving as possible; work-in-progress
    semi-finished items counted in via their recipe cards
[ ] Dry storage: broth bases by the bag, spices by weight;
    bagged items counted without opening
[ ] Beverages: full cases counted by case plus one random case
    opened and its contents counted; any opened case must be
    counted piece by piece - opened cases are where differences
    breed; skipping them is letting the difference walk
[ ] Consumables: fuel canisters / gas canisters by the can,
    disposables by the pack; empties don't count but get their
    own "empties awaiting return" column

[AFTER - same night]
[ ] Difference table out that night: item / ledger qty / counted
    qty / gap / gap in money / first-pass bucket (units-pending /
    unposted document / unexplained)
[ ] Any item over the [case threshold] in money gets recounted
    next day, by someone other than the original counter
[ ] Review meeting: count specialist + head chef + store
    manager, only items above the threshold; one decision per
    item: investigate / adjust / change the counting rule

[NEVER]
- No estimating into the sheet: anything unreachable or unseen
  is logged "unexplained," never "about"
- No receiving or issuing while the count runs - the freeze
  point is the premise the whole count stands on
- No reporting a units difference as shrinkage - items whose
  counting rule is unverified get no conclusion

Deliverable: complete the bracketed values as suggested ranges from the
zone and headcount data I give (no fixed numbers), and lay out a
same-night staffing plan (who owns which zone, rotation order).
Output every other item verbatim - cutting a counting rule is
not an edit, it is a defect.

Why it is written this way

The freezer is the hotpot-specific heart of this sheet, and every freezer rule resolves one contradiction: people cannot endure the cold, but sloppy weighing ruins the entire sheet. Pooling bags for one weighing instead of weighing each, weighing with packaging on and converting later at the desk, flagging glaze instead of estimating it - each rule moves a task requiring nimble fingers out of the freezer and onto a table. Only two actions remain in the room: counting and weighing in bulk. That is the only job structure that keeps accuracy in a cold room.

"Opened cases must be counted piece by piece" stands alone because full-case beverages are the classic hiding place for both error and theft: a case printed twelve holding eleven, or personal goods riding under a case label - counting cases never surfaces it. Opening one random case checks contents as deterrence; counting every opened case piece by piece closes the leak. Ten minutes total, covering the highest-money category in the store.

The freeze point leads the sheet instead of hiding in a note because it is the mathematical premise of the whole exercise: count while receiving continues, and you are photographing a river - the ledger and the shelf forever separated by an unexplainable timing gap. The most common real-world failure is exactly "one more delivery won't hurt" - that one delivery becomes the source of every difference you'll chase.

"No estimating into the sheet" is the rule planted for new count specialists. The moment "about thirty jin" enters the count sheet, it becomes indistinguishable from a real number downstream - nothing can tell them apart anymore. Unexplained is an honest state; about is a contaminating one. Ten more unexplained lines beat one about, every time.

Variables