May 15th 2018
We started at 8 A.M. Before we
entered the kitchen supervisor checked our grooming and toolbag one by one. After
that, we oneline in cold kitchen. Then, we were reviewed by supervisor. Review finished
around 10 A.M. After review, group 2 was ordered by supervisor to start doing,
and group 1 we prepared for tomorrow, which will be menu rotasi II.1 or Chinese
food. Menu for Chinese food are :
1.
Chinese spinach
and peanut salad
2.
Traditional egg
droup soup
3.
Beef rice
bowl
4.
Tang zhong
and tang yuan
My team prepared for the
appetizer, Chinese spinach and peanut salad. The ingredients we prepared for Chinese
spinach and peanut salad : spinach, peanut, and for the dressing : light soy
sauce, Chinese black vinegar, sugar, salt, and minced ginger. My friend went to
walk in chiller and found that there were not enough spinach, so we went to
office and asked Mr. Ical. Mr. Ical said he’ll make it enough for tomorrow, so
we just prepared the only spinach left.
Then we fried the peanut and keep it
for tomorrow.
For the dressing, it will be done tomorrow.
After finished preparing Chinese
spinach and peanut salad, I helped my friend to make stock for traditional egg
drop soup.
Group 1 finished preparing, so we helped group 2 who was getting
ready for open resto. Around 2 P.M. resto was opened, I helped my friend to
handled the soup. Resto was closed and we started general cleaning right away. After
general cleaning we took a break and there were a lot “anak bangsa” today,
cause we’ve made 45 pax for today but only 30 pax were served. Around 5.30 P.M.
we oneline and there were few information from Mr. Jaya. After that, we pray
and we may go home.
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