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Although this would be the last day for my logbook, I am still continuing to work here to enhance my knowledge and skills.
Today would be a bit tough for me because I would responsible for Station 1 and Station 2's mi sen place. Thanks ith the clear instructions of my seniors, I could finish all tasks cleary and perfectly.

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As I keeping request Supervisor to teach me more, Supervisor was willing to teach me. He taught me the mi sen place for Station 2. The mi sen place for Station 2 are cooking pasta, cooking sauces, garnish for almost every dishes and process all kind of proteins. Cooking pasta and sauces would be more easier for me as I had learned about it. The processes for protein would be the most difficult to me as I did not ever process the meat, fish or mutton before. Learning these was fun and I was feeling lucky to be able to learn these all.

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Supervisor gave me a test which is garnishing all of the orders received in 2 hours. If I am getting correct for every single order, supervisor will teach me how to cook their signature dish, Chili Pan Mee. The garnishing of Chili Pan Mee would be one of the easiest. Although it's garnishing is easy, the skill and way to cook the noodles would be little difficult. In that 2 hours, I managed to get all correct and Supervisor did fulfill his promise. I was failed for about 3 three times because of overcook the noodles, luckily the noodles I spoiled can be my staff meal. It is because you will need to pay it if you spoil any food or item.

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As usual, I was in Station 3 to make pizzas, deep fry something and mi sen place. All of the sudden, Supervisor asked me to learn garnishing. Garnishing is the setting of the foods as well as the final touch of foods. This was to let me to get in touch with more menu of Hideout Cafe. Garnishing is not a hard job but need to remember every setting as well as must have the sense of art. I mastered it by having some reference through the menu catalogue. Supervisor promised me that he would teach me something new if I am able to master garnishing in 1 day.

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Since I was getting improved on the previous days, I was requesting my Supervisor to teach me something new. Unfortunately, he was rejecting my request and asking me to show him a good performance at first and he will take consideration in teaching me new things. I messed up, I did not set the timer well and I burnt an order of pizza. Supervisor advised me to get to know well the things in Station 3 first, it is because the new things would need more focusing on them to perfect it.

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The fourth day could be the busiest day compared to 3 days before. This was the best chance to strengthen my skills especially my cutting skills. I had made over 50 orders of pizzas with others' teaching and helping in 4 hours. I believe that I can be more better if I did not cut my fingers. When the peak hours were passed, I needed to prepare a lot of mi sen place, this had let me to be more to know the standard operation procedures in kitchen. The finishing of mi sen place was ending my day.

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I met Chef Andrew which was Sous Chef when I entered the kitchen in Hideout Cafe for the first time. He took me to get introduced to everyone and get my access card that can be used for check in and check out in whole restaurant. I was also being told the rules and regulations that should be followed by every staffs. I needed to sign an offer letter which was stating my position, salary, benefits and penalties. I was being asked to get to the environment first by observing what were the tasks or responsibilities should be carried out by the staffs over there. My first day as Kitchen Helper in Hideout Cafe Icon City,

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As many other food and beverage industry, the hygiene and safety would be most top priority. I must make sure that I had washed my hands, put on the apron, hat and kitchen shoe. There are 3 stations which are being labeled as Station 1, Station 2 and Station 3. I was being assigned to Station 3 which was to deep fry, make pizza, bake and as a helper for Station 2. I was being thought to how to make a pizza at first and know where are the ingredient. The making of pizza was not hard but it must be looked nice and delicious. I was trying to learn make perfect pizzas for about 4 hours and end the day.

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Klio, who was the supervisor in Kitchen Department responsible to teach me everything in Station 3. I had learned more things compared to 2 days before. I had learned the standard operation procedure to prepare and cook every items. Klio was also asking me to get some mi sen place by teaching me good cutting skills in cutting some ingredients. There were a lot of things that I should overcome but I was satisfied to be a great honor to be able to learn something that I had never learned before. I cut my finger and that was ending my day.

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This day I was motivated to improve myself and get myself to follow up the tempo of the team. As usual, I needed to get to know which ingredient were insufficient or finished and prepare or cut the right amount for mi sen place. I tried to ask my seniors' opinions why am I not good and fast enough to perform good cutting. I was receiving many opinions and I tried and improved. Finally, I got what were they saying and I was improved a lot on this day. The making of pizzas were also looking nice from day to day.