# data[].attributes.body
On the first day, I spent some time with the HR department, completing the necessary paperwork, registering my fingerprint for attendance, and sorting out other formalities. Afterward, I was introduced to the Food & Beverage team at Serai, where I got to meet everyone and familiarize myself with the workplace. I was also introduced to my mentor, who would be guiding me throughout my time there. Together, we went over some additional paperwork to make sure everything was in order. Later, I jumped right into assisting with small tasks, starting with polishing glassware to ensure everything was spotless and ready for service.

From the second day until the seventh, I was assigned to the 6 AM shift. My mornings began early, opening the restaurant and preparing it for the day ahead. Once everything was set, I would shift into serving guests during breakfast, ensuring they had a smooth and enjoyable experience. After breakfast service ended, the team and I would begin closing the restaurant, cleaning up, resetting, and making sure everything was organized for the next day. Each day followed the same routine, and though it became predictable, it was an essential part of the learning process.

# data[].attributes.body
Every day followed the same routine. I would arrive at the restaurant at 6 AM sharp, ensuring I was on time to open the front of the house. My first responsibility was to unlock the doors and prepare the area, making sure everything was clean, organized, and ready to welcome guests. I would go through a checklist to double-check all the small details—table settings, menus, and supplies—so everything was in perfect order. Once the shift officially started, I stood by, waiting for guests to arrive and assisting with anything needed, from greeting customers to setting up tables or supporting other staff. Throughout the day, my main role was to assist the section holder, providing support wherever necessary—whether it was clearing plates, taking drink orders, or stepping in during the busy periods to ensure smooth service. When the day finally wound down, my responsibilities weren’t over. After the guests had left and the section was empty, I would dive into the closing tasks, which included cleaning, restocking, and making sure everything was in place for the next day. It was a long and often repetitive routine, but the rhythm of the day had become second nature to me.

# data[].attributes.body
My name is Amadeo Nur Ahmad Mohideen, my matric number is 275921. My internship was quite a nice experience. Most of the days were just the same really. but despite that, I still enjoyed it.

# data[].attributes.body
Every day followed the same routine. I would arrive at the restaurant at 6 AM sharp, ensuring I was on time to open the front of the house. My first responsibility was to unlock the doors and prepare the area, making sure everything was clean, organized, and ready to welcome guests. I would go through a checklist to double-check all the small details—table settings, menus, and supplies—so everything was in perfect order. Once the shift officially started, I stood by, waiting for guests to arrive and assisting with anything needed, from greeting customers to setting up tables or supporting other staff. Throughout the day, my main role was to assist the section holder, providing support wherever necessary—whether it was clearing plates, taking drink orders, or stepping in during the busy periods to ensure smooth service. When the day finally wound down, my responsibilities weren’t over. After the guests had left and the section was empty, I would dive into the closing tasks, which included cleaning, restocking, and making sure everything was in place for the next day. It was a long and often repetitive routine, but the rhythm of the day had become second nature to me.

# data[].attributes.body
Every day followed the same routine. I would arrive at the restaurant at 6 AM sharp, ensuring I was on time to open the front of the house. My first responsibility was to unlock the doors and prepare the area, making sure everything was clean, organized, and ready to welcome guests. I would go through a checklist to double-check all the small details—table settings, menus, and supplies—so everything was in perfect order. Once the shift officially started, I stood by, waiting for guests to arrive and assisting with anything needed, from greeting customers to setting up tables or supporting other staff. Throughout the day, my main role was to assist the section holder, providing support wherever necessary—whether it was clearing plates, taking drink orders, or stepping in during the busy periods to ensure smooth service. When the day finally wound down, my responsibilities weren’t over. After the guests had left and the section was empty, I would dive into the closing tasks, which included cleaning, restocking, and making sure everything was in place for the next day. It was a long and often repetitive routine, but the rhythm of the day had become second nature to me.

# data[].attributes.body
I started by being assigned to manage the buffet during the opening, service, and closing hours. My responsibilities included overseeing the serving gear, ensuring it was properly arranged and available at all times. I also had to maintain the cleanliness of the counters, making sure everything looked presentable and hygienic for the guests. Another key part of my role involved monitoring the amount and condition of chinaware, replenishing plates, bowls, and other items whenever necessary. Additionally, I was responsible for checking the food tags to ensure they were accurate and correctly placed, so guests could easily identify the dishes. This routine became a familiar part of my daily schedule, as my tasks remained consistent throughout the week.

During the service period, I would also interact directly with guests at the buffet. I helped them navigate the buffet selections and, when requested, took their orders for eggs. After placing the orders, I would deliver the prepared eggs to their tables to ensure they had everything they needed for a pleasant dining experience.

# data[].attributes.body
I started by being assigned to manage the buffet during the opening, service, and closing hours. My responsibilities included overseeing the serving gear, ensuring it was properly arranged and available at all times. I also had to maintain the cleanliness of the counters, making sure everything looked presentable and hygienic for the guests. Another key part of my role involved monitoring the amount and condition of chinaware, replenishing plates, bowls, and other items whenever necessary. Additionally, I was responsible for checking the food tags to ensure they were accurate and correctly placed, so guests could easily identify the dishes. This routine became a familiar part of my daily schedule, as my tasks remained consistent throughout the week.

During the service period, I would also interact directly with guests at the buffet. I helped them navigate the buffet selections and, when requested, took their orders for eggs. After placing the orders, I would deliver the prepared eggs to their tables to ensure they had everything they needed for a pleasant dining experience.

# data[].attributes.body
This week, I was assigned to manage the juice station during service and handle the preparation of juices as part of the closing tasks. Throughout the day, my role involved ensuring the juice station was well-stocked, organized, and ready to serve guests efficiently. I kept an eye on the levels of each juice, replenishing them as needed, and made sure the station remained clean and presentable at all times.

At the end of the shift, my focus shifted to preparing the juices for the following day. I had to make seven different juices: orange juice, beetroot juice, lemon juice, ginger juice, watermelon juice, pineapple juice, and carrot juice. Each type required careful preparation to maintain freshness and taste. This became a part of my daily closing routine, ensuring everything was ready and in perfect condition for the next day’s service.

# data[].attributes.body
Same as the previous week, I was assigned to manage the juice station during service and handle the preparation of juices as part of the closing tasks. Throughout the day, my role involved ensuring the juice station was well-stocked, organized, and ready to serve guests efficiently. I kept an eye on the levels of each juice, replenishing them as needed, and made sure the station remained clean and presentable at all times.

At the end of the shift, my focus shifted to preparing the juices for the following day. I had to make seven different juices: orange juice, beetroot juice, lemon juice, ginger juice, watermelon juice, pineapple juice, and carrot juice. Each type required careful preparation to maintain freshness and taste. This became a part of my daily closing routine, ensuring everything was ready and in perfect condition for the next day’s service.

# data[].attributes.body
This week, I was assigned to manage the juice station during service and handle the preparation of juices as part of the closing tasks. Throughout the day, my role involved ensuring the juice station was well-stocked, organized, and ready to serve guests efficiently. I kept an eye on the levels of each juice, replenishing them as needed, and made sure the station remained clean and presentable at all times.

At the end of the shift, my focus shifted to preparing the juices for the following day. I had to make seven different juices: orange juice, beetroot juice, lemon juice, ginger juice, watermelon juice, pineapple juice, and carrot juice. Each type required careful preparation to maintain freshness and taste. This became a part of my daily closing routine, ensuring everything was ready and in perfect condition for the next day’s service.

4o

# data[].attributes.body
For the whole week, I was still assigned to manage the juice station during service and handle the preparation of juices as part of the closing tasks. Throughout the day, my role involved ensuring the juice station was well-stocked, organized, and ready to serve guests efficiently. I kept an eye on the levels of each juice, replenishing them as needed, and made sure the station remained clean and presentable at all times.

At the end of the shift, my focus shifted to preparing the juices for the following day. I had to make seven different juices: orange juice, beetroot juice, lemon juice, ginger juice, watermelon juice, pineapple juice, and carrot juice. Each type required careful preparation to maintain freshness and taste. This became a part of my daily closing routine, ensuring everything was ready and in perfect condition for the next day’s service.

# data[].attributes.body
For the whole week, I was still assigned to manage the juice station during service and handle the preparation of juices as part of the closing tasks. Throughout the day, my role involved ensuring the juice station was well-stocked, organized, and ready to serve guests efficiently. I kept an eye on the levels of each juice, replenishing them as needed, and made sure the station remained clean and presentable at all times.

At the end of the shift, my focus shifted to preparing the juices for the following day. I had to make seven different juices: orange juice, beetroot juice, lemon juice, ginger juice, watermelon juice, pineapple juice, and carrot juice. Each type required careful preparation to maintain freshness and taste. This became a part of my daily closing routine, ensuring everything was ready and in perfect condition for the next day’s service.

# data[].attributes.body
15th-16th I was still tasked on juice, nothing changes, everything is very monotone. Thank fully i had requested for a holiday from 17th untill 22nd. I had went to Thailand, I used 2 days of my PH, 2 days of my day off replacement, and 2 of my day offs.

# data[].attributes.body
For the whole week, like the first week of this month, and this was my last week in F&B department. I was still assigned to manage the juice station during service and handle the preparation of juices as part of the closing tasks. Throughout the day, my role involved ensuring the juice station was well-stocked, organized, and ready to serve guests efficiently. I kept an eye on the levels of each juice, replenishing them as needed, and made sure the station remained clean and presentable at all times.

At the end of the shift, my focus shifted to preparing the juices for the following day. I had to make seven different juices: orange juice, beetroot juice, lemon juice, ginger juice, watermelon juice, pineapple juice, and carrot juice. Each type required careful preparation to maintain freshness and taste. This became a part of my daily closing routine, ensuring everything was ready and in perfect condition for the next day’s service.

# data[].attributes.body
During my first week in the kitchen department, I found out that I would still be stationed at Serai, but this time working behind the scenes in the kitchen. On the first day, I hit the ground running during the buffet area setup. Thanks to my familiarity with the buffet layout, I already knew exactly where to place each dish, making the opening process smooth and efficient. After breakfast service wrapped up, I shifted into closing duties, carefully gathering all the leftover food and condiments from the buffet and bringing them to the stewarding area for cleaning and storage.

Once the buffet was closed, I moved on to my mise en place tasks to prepare for the following day. This included making batches of muesli, cutting various fruits, and preparing fruit yogurt. I also assembled parfaits, neatly layered cold cuts, and ensured that all the necessary condiments were stocked and ready for the next shift. Each task required precision and attention to detail to maintain the quality and presentation standards, but by the end of the day, everything was in place and ready for the next morning.

# data[].attributes.body
Same as the previous week, I open the buffet area, stay in front at the egg station, make eggs and all, sometime I would go refill the food as well. After breakfast service wrapped up, I shifted into closing duties, carefully gathering all the leftover food and condiments from the buffet and bringing them to the stewarding area for cleaning and storage.

Once the buffet was closed, I moved on to my mise en place tasks to prepare for the following day. This included making batches of muesli, cutting various fruits, and preparing fruit yogurt. I also assembled parfaits, neatly layered cold cuts, and ensured that all the necessary condiments were stocked and ready for the next shift. Each task required precision and attention to detail to maintain the quality and presentation standards, but by the end of the day, everything was in place and ready for the next morning.

# data[].attributes.body
Same as the previous week, I open the buffet area, stay in front at the egg station, make eggs and all, sometime I would go refill the food as well. After breakfast service wrapped up, I shifted into closing duties, carefully gathering all the leftover food and condiments from the buffet and bringing them to the stewarding area for cleaning and storage.

Once the buffet was closed, I moved on to my mise en place tasks to prepare for the following day. This included making batches of muesli, cutting various fruits, and preparing fruit yogurt. I also assembled parfaits, neatly layered cold cuts, and ensured that all the necessary condiments were stocked and ready for the next shift. Each task required precision and attention to detail to maintain the quality and presentation standards, but by the end of the day, everything was in place and ready for the next morning.

# data[].attributes.body
Same as the previous week, I open the buffet area, stay in front at the egg station, make eggs and all, sometime I would go refill the food as well. After breakfast service wrapped up, I shifted into closing duties, carefully gathering all the leftover food and condiments from the buffet and bringing them to the stewarding area for cleaning and storage.

Once the buffet was closed, I moved on to my mise en place tasks to prepare for the following day. This included making batches of muesli, cutting various fruits, and preparing fruit yogurt. I also assembled parfaits, neatly layered cold cuts, and ensured that all the necessary condiments were stocked and ready for the next shift. Each task required precision and attention to detail to maintain the quality and presentation standards, but by the end of the day, everything was in place and ready for the next morning.

# data[].attributes.body
Same as the previous week, I open the buffet area, stay in front at the egg station, make eggs and all, sometime I would go refill the food as well. After breakfast service wrapped up, I shifted into closing duties, carefully gathering all the leftover food and condiments from the buffet and bringing them to the stewarding area for cleaning and storage.

Once the buffet was closed, I moved on to my mise en place tasks to prepare for the following day. This included making batches of muesli, cutting various fruits, and preparing fruit yogurt. I also assembled parfaits, neatly layered cold cuts, and ensured that all the necessary condiments were stocked and ready for the next shift. Each task required precision and attention to detail to maintain the quality and presentation standards, but by the end of the day, everything was in place and ready for the next morning.

# data[].attributes.body
Same as the previous week, I open the buffet area, stay in front at the egg station, make eggs and all, sometime I would go refill the food as well. After breakfast service wrapped up, I shifted into closing duties, carefully gathering all the leftover food and condiments from the buffet and bringing them to the stewarding area for cleaning and storage.

Once the buffet was closed, I moved on to my mise en place tasks to prepare for the following day. This included making batches of muesli, cutting various fruits, and preparing fruit yogurt. I also assembled parfaits, neatly layered cold cuts, and ensured that all the necessary condiments were stocked and ready for the next shift. Each task required precision and attention to detail to maintain the quality and presentation standards, but by the end of the day, everything was in place and ready for the next morning.

# data[].attributes.body
Same as the previous week, I open the buffet area, stay in front at the egg station, make eggs and all, sometime I would go refill the food as well. After breakfast service wrapped up, I shifted into closing duties, carefully gathering all the leftover food and condiments from the buffet and bringing them to the stewarding area for cleaning and storage.

Once the buffet was closed, I moved on to my mise en place tasks to prepare for the following day. This included making batches of muesli, cutting various fruits, and preparing fruit yogurt. I also assembled parfaits, neatly layered cold cuts, and ensured that all the necessary condiments were stocked and ready for the next shift. Each task required precision and attention to detail to maintain the quality and presentation standards, but by the end of the day, everything was in place and ready for the next morning.

# data[].attributes.body
At this point I was already sick of the work because it's always the Same as the previous week, I open the buffet area, stay in front at the egg station, make eggs and all, sometime I would go refill the food as well. After breakfast service wrapped up, I shifted into closing duties, carefully gathering all the leftover food and condiments from the buffet and bringing them to the stewarding area for cleaning and storage.

Once the buffet was closed, I moved on to my mise en place tasks to prepare for the following day. This included making batches of muesli, cutting various fruits, and preparing fruit yogurt. I also assembled parfaits, neatly layered cold cuts, and ensured that all the necessary condiments were stocked and ready for the next shift. Each task required precision and attention to detail to maintain the quality and presentation standards, but by the end of the day, everything was in place and ready for the next morning.

I did request my Executive Sous Chef to transfer me to another kitchen, because as an intern i would like to learn new things without having to work extra hours. I was already sick of Serai at this point, my chef keeps saying "yes okay, next week" but I had to ask him three times, and he gives the same answer the three times I asked, and at that point I just gave up as I only had 2 more weeks

# data[].attributes.body
This was my last month, this week I asked my chef for the second time to be transferred to another kitchen, but anyway, my days this week were Same as the previous week, I open the buffet area, stay in front at the egg station, make eggs and all, sometime I would go refill the food as well. After breakfast service wrapped up, I shifted into closing duties, carefully gathering all the leftover food and condiments from the buffet and bringing them to the stewarding area for cleaning and storage.

Once the buffet was closed, I moved on to my mise en place tasks to prepare for the following day. This included making batches of muesli, cutting various fruits, and preparing fruit yogurt. I also assembled parfaits, neatly layered cold cuts, and ensured that all the necessary condiments were stocked and ready for the next shift. Each task required precision and attention to detail to maintain the quality and presentation standards, but by the end of the day, everything was in place and ready for the next morning.

# data[].attributes.body
This week I asked my chef for the third and last time to be transferred to another kitchen, and then I just gave up and decided to keep on going doing Same as the previous week, I open the buffet area, stay in front at the egg station, make eggs and all, sometime I would go refill the food as well. After breakfast service wrapped up, I shifted into closing duties, carefully gathering all the leftover food and condiments from the buffet and bringing them to the stewarding area for cleaning and storage.

Once the buffet was closed, I moved on to my mise en place tasks to prepare for the following day. This included making batches of muesli, cutting various fruits, and preparing fruit yogurt. I also assembled parfaits, neatly layered cold cuts, and ensured that all the necessary condiments were stocked and ready for the next shift. Each task required precision and attention to detail to maintain the quality and presentation standards, but by the end of the day, everything was in place and ready for the next morning.

# data[].attributes.body
Same as the previous week, I open the buffet area, stay in front at the egg station, make eggs and all, sometime I would go refill the food as well. After breakfast service wrapped up, I shifted into closing duties, carefully gathering all the leftover food and condiments from the buffet and bringing them to the stewarding area for cleaning and storage.

Once the buffet was closed, I moved on to my mise en place tasks to prepare for the following day. This included making batches of muesli, cutting various fruits, and preparing fruit yogurt. I also assembled parfaits, neatly layered cold cuts, and ensured that all the necessary condiments were stocked and ready for the next shift. Each task required precision and attention to detail to maintain the quality and presentation standards, but by the end of the day, everything was in place and ready for the next morning.

# data[].attributes.body
My last week in Four Seasons Langkawi as an intern, I started to look at everything there in a more positive manner. I started taking pictures with my colleagues there, and reality kicked in, then I realized i'm almost going to enter the real world. I was never ready, and certainly wasn't ready to part ways with everyone. Despite that, my work was the Same as the previous week, I open the buffet area, stay in front at the egg station, make eggs and all, sometime I would go refill the food as well. After breakfast service wrapped up, I shifted into closing duties, carefully gathering all the leftover food and condiments from the buffet and bringing them to the stewarding area for cleaning and storage.

Once the buffet was closed, I moved on to my mise en place tasks to prepare for the following day. This included making batches of muesli, cutting various fruits, and preparing fruit yogurt. I also assembled parfaits, neatly layered cold cuts, and ensured that all the necessary condiments were stocked and ready for the next shift. Each task required precision and attention to detail to maintain the quality and presentation standards, but by the end of the day, everything was in place and ready for the next morning.