Internship IV

What is up peeps? Now you’re reading my blog and just like usual, I’ll share my internship story for these past 2 weeks. Well, the first week I was still in bakery section so it just went like usual, I came at 4 A.M. heated all the bread for breakfast, set up breakfast, refill when the bread is sold, at 11 A.M. closing, clear up, and prepare again for tomorrow’s breakfast. But, on Saturday, March 8^th I learned how to make vanilla crumble brioche. These past weeks hotel was lack of guests so since it wasn’t busy, the senior had time to taught me something.

The next day, Sunday, March 9^th I came at 4 A.M. as usual, set up breakfast. But, after set up for breakfast, I was moved to pastry section for awhile because on Monday, March 10^th  I moved to pastry section so the commis wanted me to learned what to do in pastry, so tomorrow I’ll know what to do. First thing I need to do is make amenities. After that, make French toast, waffle & pancake batter. Then, I make jelly. Next, I have to garnish éclair and cake for wala. Wala is the part of this hotel, where it sell gelato and cake. After finished garnish éclair and cake, go to wala to set up gelato, éclair, and cake. After that, back to pastry prepare éclair for tomorrow. After all the preparation for tomorrow is clear, then I can make products that will be written on the job list.

The second week, Monday, March 10^th until Friday, March 15^th  moved to pastry section. I made amenities first, and after that made jelly, French toast, waffle & pancake batter. After that, I garnished cake and éclair for wala. Finished garnishing, went to wala and set up cake, éclair, and gelato. Then, back to pastry, glaze éclair for tomorrow. After finished preparing for tomorrow, I could learn to make products. This week, I’ve learned how to roll apple strudel, how to make vanilla cake for amenities, crème brulee, vanilla cookies, palm sugar reduction, banana bread, and mix berry compote.  

Internship III

Hello peeps, now you’re reading my blog, and as usual this time I’ll share how my internship went these past 2 weeks. Well, actually for me nothing’s changed in my intern daily, I came at 4 A.M., prepare for breakftast, set up breakfast, and when breakfast time was over, I cleared up at bamboo, back to pastry, clear up again. It’s been a month or so I’m in bakery section and I didn’t really learn anything.

To be honest, I feel kinda pissed and disappointed because my intention to applied my internship here so I could learn, remember I applied my internship in a “5-star-hotel”. But this far I never really make any product by myself. I don’t know maybe the demi chef still don’t trust me or what, but let’s see maybe I should wait a little bit longer to learn something here.  

Internship II

These 2 weeks it was just mostly the same. I came at 4 A.M. and took all the preparation from chiller and freezer, set the oven and proofer, heated all the bread for breakfast. And when I finished prepare, went to bamboo chic and set up all the breakfast. Finished set up, went back to pastry and prepare for the back up. After that, sometimes helped the staff prepare the ingredients they needed for making bread, like doughnut, baguette, etc.

At 8 A.M. I went to bamboo chic with all the back up for pastry and bakery and refill the one on the set up, until 11 A.M. Breaakfast time was over, I cleared up and brought the leftover that were still good to bakery. Back in bakery, cleaning and prepare for the next day. Usually at 12 P.M. all the work was done so I could took a break and at 1 P.M. my shift is over.

Internship I

Today on January 21^st, my internship has begin. I applied my internship in Le Meridien Hotel, Jimbaran, Bali. I’ll tell you about my internship for the first and second week. I came at 9 A.M. and one of the HRD took us around the hotel to take a look. After a little orientation, I went to the kitchen and since I was still new so I didn’t know what to do and everyone seems busy. Not long after that, there was one staff who asked me to cleaned the chiller because audit would come to check. So, I did as she asked, together with one my friend who also applied his internship in this hotel. That was how my first day went.

The next few days we came at 5 A.M. and we just helped staff and other trainee, and also cleaning chiller. The chef won’t let us be at the showing kitchen because he thought we’re not capable yet. So, for few days we came at 5 A.M. to set up breakfast, and when the guests started to came we went to chiller to cleaned it. After finished cleaning, back to bamboo chic (the restaurant’s name) and helped to clean up. Next, helping prepare for the next days.

After few days just cleaning and helping, the chef finally let us to be at the show kitchen and handle eggs, noodles, or fruits. Sometimes I helped the egg dishes or noodles but mostly I helped cutting fruits. This was my first week.

The second week, I was transferred to bakery section. First day in bakery, I came at 4 A.M. I was taught by the staff what to do when I come. Took all the preparation from chiller, put the doughnut into proofer, heat the bread, turn the oven on, etc. Next, went to bamboo chic to set up pastry and bakery for breakfast. After breakfast done, took all the leftover, if it’s still good keep it for the next day. Back to pastry and clean up. After that, the staff taught me how the ingredients of baguette.

Next day, came at 4 A.M. again and I prepared all the pastry and bakery for breakfast. After that, went to bamboo and set it up. Back in pastry and prepared for back up. At 8 A.M. went to bamboo to refill the bakery or pastry if it’s almost sold out until 11 A.M. breakfast done, cleaned up, back to pastry. In pastry, staff asked me to help her make dough for French toast. Finish with French toast, another trainee who was in bakery section longer than me, taught me how to make pastry cream. After making pastry cream, it was already 1 P.M. my work time was over.

Next day, just the same I came at 4 A.M. prepared, set up, prepared back up, refill in bamboo, at 11 A.M. closing, cleaned up, back to pastry. Back in pastry the staff taught me the ingredienst for doughnut. The doughnut in this hotel is really famous, it’s always sold out.