May 16th 2018
As usual we started at 8 A.M.
We oneline in cold kitchen and we were reviewed by supervisor one by one until
11.30 A.M. After review supervisor ordered us, group 1 start doing and group 2
prepare for tomorrow, Thailand’s food which are :
1.
Thai beef
salad
2.
Tom yam
goong
3.
Gai tod
takrai with yam makeua yo and khau plao
4.
Khao neow ma
muany
And for today’s menu, which was
Chinese, my team handled Chinese spinach and peanut salad. We took out the
ingredients we’ve prepared yesterday. And since yesterday we ran out of
spinach, so we replace the spinach with pakis. Next, we made the dressing for
this dish. It was made from light soy sauce, Chinese black vinegar, salt,
sugar, and minced ginger.
Finished with the dressing we started blanch the
spinach and pakis.
Then we wait until open resto to start plating.
While waiting for open resto, I
went to pastry and helped my friends to make the tang zhong.
After finished
with tang zhong I went back to cold kitchen and started plating cause open
resto almost start.
 |
| Chinese Spinach and Peanut Salad |
2 P.M. resto was opened and for today, it was a little different,
usually when open resto started we’ll be so busy plating, aboyer, delivering
food from kitchen to service, but, for today only few people who did it all,
they were my friends who had table manner earlier and the rest of us, we took a
break and we ate together. Today’s “anak bangsa” was really good. Resto was
closed and we finished eating, so we started general cleaning right away. 6
P.M. we oneline, there were few information from Mr. Jaya. After that, we pray
and we may go home.
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