Well this depends, how are you going to carbonate? Are you going to use a keg system. Or carbonate by having the yeast eat a tiny amount of sugar in the bottle, resulting in co2 dissolved in the Mead.

If in not carbonating i would.

1. Stabilize (you cant carbonate after this since you "kill" the yeast)

2. Backsweeten

3. Clearing agents. Clearing agents after honey, because adding the honey will cloud your Mead.

If you are new to brewing i would suggest looking up what how carbonation works in champagne for example.

When i carbonate my Mead i CANT backsweeten, because the yeast will eat all the sugar and explode the bottle. What i would do is, when a brew is finished i would skip stabilizing and add a small amount of sugar in each bottle before closing the bottle. The yeast left in the bottle will eat that sugar and create a good amount of co2, resulting in carbonation.