April 3rd 2018
For today, as usual we started
at 8 A.M., supervisors checked our grooming and toolbag then we oneline in cold
kitchen while waiting for Mr. Jaya. Mr. Jaya came in to cold kitchen and
started to explained about today’s menu from appetizer to dessert and a little
terminology about the courses. 10 A.M. Mr. Jaya finished explained then Mr.
Syahrial came and asked us about our preparation. After that, we started doing.
My team started to simmer the chicken stock that we’ve made yesterday. While waiting
for the stock to boil we saute the minced chicken with onion, and ginger.
The stock
boil, we pour the saute minced chicken into the chicken stock. After that,
seasoning with rice wine vinegar and salt. Next, pour the cornstarch while
stirring the soup until it’s thicken. Last, we pour the eggs slowly while
stirring the soup and simmer the soup in a really low heat while waiting for
open resto.
Resto was opened at 2 P.M. so
we started plating the courses. For today we served 30 pax. Since my team
handled soup, we didn’t pour the soup in the soup cup until there were order
from resto to keep the soup warm. After appetizer served, the order for soup
came so I started plating and I was helped by one of my friends from other
team, cause my teammate was in charged for taking the order from resto to
kitchen. After all the soup have been served and there was still leftover so we
finished the soup.
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| Chinese Spinach with Peanut Salad |
 |
| Traditional Egg Drop Soup |
 |
| Beef Rice Bowl |
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| Tang Yuan |
4 P.M. resto was closed, we
oneline again in cold kitchen and Mr. Ical came in and explained to us about
tomorrow’s menu and gave us some homework. After that, we didn’t take a break
and immediately started general cleaning until 5 P.M. And then we waited until
6 P.M. and we oneline, Mr. Ical evaluated our product for today and after that
we pray then we may go home.
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