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SHARIFAH NUR AFIFAH BINTI SYED AZMAN (H17A0423)

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Last day of SIEP also starts with the topping making of ‘Donashi’. I make the mini donut topping, put them in the box and place them at the display counter. I continued my work as usual in the frontline by serving the customers. Later in the evening I make more donuts topping, I clean the kitchen and wash the dishes. Then, I approached my manager Encik Azman to do an interview for my SIEP video. Finally, after I finished interviewing Encik Azman, I start to clean all my stuffs, punch my punchcard for the last time and bid a farewell to all of my colleagues.

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Ninth day of SIEP also starts regularly with the topping making of ‘Donashi’. I make the mini donut topping, put them in the box and place them at the display counter. Then, after doing the usual work in frontline, my boss Puan Azlina assigned me another office work to be done. She gives me another bunch of mails to be arrange and combined with the older one that I had arranged by each vendor. After I had finished arranging the mails, Abang Faizal and Hafiz show me the whole processes of donuts making for my knowledge.

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Eighth day of SIEP also starts regularly with the topping making of ‘Donashi’. I make the mini donut topping, put them in the box and place them at the display counter. After doing the usual work in frontline, my colleagues Nurin teach me how to mix the fresh cream for the donuts filling. For example, to make a white chocolate cheese fresh cream, we’ll need to mix the white chocolate cream and the cheese cream using the mixer. Then, we’ll fill the cream into the piping bag and it’s ready for the donuts filling.

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Seventh day of SIEP also starts regularly with the topping making of ‘Donashi’. I make the mini donut topping, put them in the box and place them at the display counter. Then, I start to work in the frontline again as usual, I serve the customers, clean the table and swept by the floor. Later in the evening, I start to make a topping for other donuts such as Oh- La-Oreo, Roli Poli, Crunchy Crumble and Almond Ring. Later, I wash the dishes before I get off work.

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Sixth day of SIEP also starts regularly with the topping making of ‘Donashi’. I make the mini donut topping, put them in the box and place them at the display counter. As usual, after done with the mini donuts, I’ll start to work in the frontline. Then, Encik Azman said to me that our boss Puan Azlina had assigned me an office work to be done. I had given a task to divide all the mails by each vendor. Thus, I start to get the task done until I left work that day.

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I start my fifth day of SIEP on 19th July because my uncle had passed away on 17th July so I took a leave for two days to go back to my hometown in Pekan, Pahang for my uncle’s funerals. I start the day like usual with the topping making of ‘Donashi’. I make the mini donut topping, put them in the box and place them at the display counter. Then, I continue to do the frontline work. My manager, Encik Azman teaches me how to handle the cash register properly. He said I need to enter the name of every donuts purchased. He also demonstrates on how to distributes the ‘Istick’ to the customers. ‘Istick’ is the free stickers given to the customer as a souvenir. Then, Kak Syazreen teach me on how to put customers donut box into the plastic properly. She told me that I need to insert the donut box while grabbing the edge of the plastic. She also teach me on how to use the other functions in the iPad that are work as a cash register. She show me that there’s also button for packaging purchased, yeo’s products purchased and beverages purchased.

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Forth day of SIEP also starts regularly with the topping making of ‘Donashi’. I make the mini donut topping, put them in the box and place them at the display counter. Every day after finishing the ‘Donashi’ making, I’ll start to do the frontline work. If the customer decides to dine in, I’ll have to clear the table after they finished eating, wipe the tables and rearrange the chairs and tables so they are always neat. When there is no customer, I’ll mop and wipe the floors in the kitchen so it is always clean. Next, usually when it is 2 p.m. upwards, there are just a few donuts left. Thus, there’ll be second traits of donut production by the production team every day. Then, we’ll be making the donuts topping to increase the amount of donut left.

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Third day of SIEP starts regularly with the topping making of ‘Donashi’. I make the mini donut topping, put them in the box and place them at the display counter. Then, I continue to do the frontline work. It is a bit hectic today since it is Saturday. There’s so many customers from 11 a.m. upwards. My supervisor named San Kway finally trusted me to arrange the donuts at the display counter. I also learned something new throughout the day when my colleagues, Kak Syazreen teach me how to make a Cappuccino drinks for customer. The steps are quite simple but it is a bit hard to remember. Next, I was also given the trust to make a topping for a ring type donut. The process is similar to mini donuts only the size and decorations are different.

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Second day of SIEP, Abang Faizal had trusted me to make toppings for ‘Donashi’ on my own. He asks me to make 9 boxes in total. ‘Donashi’ toppings making is a bit hard and complicated than other donuts because I’ll need to do toppings for 9 pieces of donut for every 9 types of mini donuts to complete the total 9 boxes of ‘Donashi’. It is also complicated because of different types of decorations for every mini donuts. The process are difficult too. Firstly, I’ll need to insert the fresh cream fillings into the mini donuts. Next, I need to soak half of the mini donuts in the topping glaze. Lastly, I need to decorate the mini donuts according to their type. After I finished the ‘Donashi’ topping making, I placed the ‘Donashi’ at the donuts display counter. Next I started to work in the frontline as instructed by the office manager. In frontline, I serves the customers and handle the cash register.

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Today is my first day of work. I woke up early in the morning and I went to work at 8.20 a.m and reach my workplace at 9.00 a.m. When I first arrived, there was this boy asked me whether our boss give me a punch card or not. Thus I text my boss and she said yes. So my first punched card was at 9.27 a.m in the morning. Next, the first thing being taught to me was on how to make a topping for mini donuts called ‘Donashi’. Then, my colleagues, Abang Faizal ask me to see first on how he make the toppings. Later, he ask me to insert and arrange the ‘Donashi’ in the box. There are 9 mini donuts in 1 ‘Donashi’ box. The mini donuts are Mini Caramella, Mini Chocoholic, Mini Ella Nutella, Mini Iceberg, Mini Ono Oreo, Mini Pink Twister, Mini Say Cheese, Mini The Alien and Mini Tira Cinno. My observation on my first day was there is just a few customers from 10 a.m to 12 noon and the customers increased after 1 p.m.

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SHARIFAH NUR AFIFAH BINTI SYED AZMAN (H17A0423)