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KEEPING IT CLEAN AND ORGANIZED

I spend most of my shift in the back area, focusing on cleaning and sanitation tasks. I help wash equipment, trays, and cooking utensils. I also clean kitchen surfaces, storage racks, and floors, following the store’s cleaning checklist. Although it’s not a customer-facing role, I know that this work is just as important as anything done up front.

I also help organize the dry storeroom, ensuring that items are sorted according to FIFO (First In, First Out) to avoid waste. It’s a physically demanding day, but I appreciate the behind-the-scenes work that keeps the restaurant clean, safe, and efficient. Every task, even the less visible ones, contributes to the overall quality of service.

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FIRST DAY OF HARI RAYA: BALANCING CUSTOMER SERVICE AND FOOD PREPARATION

On the first day of Hari Raya Puasa, the restaurant opened at 11:00 AM. Due to the expected low customer volume, only two staff members were scheduled for the morning shift.

As an intern, I carried out my regular duties, while the manager assisted in the kitchen by preparing hot food items such as mashed potatoes, aromatic rice, nasi ohsem (nasi lemak), corn and carrots, and garlic parsley potatoes.

On the first day of Hari Raya, there weren’t many customers , only a few came in. I was assigned to the front counter, and I was still able to handle the customers while preparing and serving their ordered meals.

Managing both customer service and food preparation at the same time was not too difficult. I learned that consistency, time management, and the ability to respond calmly to different situations are key in delivering effective service.

One of the most valuable lessons I gained was the importance of making customers feel welcome and respected. This includes fulfilling their requests as long as they are reasonable, align with company policies, and do not compromise staff wellbeing.

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Today, I was more involved in the food handling department, where I helped prepare ingredients before the peak hours began. This included arranging vegetables and ensuring there was enough stock in the walk-in chiller to make it easier for the kitchen staff to cook. It also helped the front-line staff quickly add ingredients when preparing customer food orders. We were taught to follow strict food safety procedures to ensure everything was prepared hygienically.

Being flexible and alert throughout the workday really helped the team. I also gained better food handling and management skills, and I learned to carry out my duties with sincerity and honesty to satisfy customers and contribute to the restaurant’s good reputation.

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BUILDING EFFICIENCY AND PRECISION AT THE BEVERAGE STATION

I began the new week by being stationed at the beverage counter. My responsibility was to prepare standard drinks such as iced lemon tea, soft drinks, and plain water for dine-in customers. Although the station looked simple, I quickly learned that timing, neatness, and consistency are key to ensuring quality.

Throughout the shift, I also made sure the station was clean and that the ice compartment and cup holders were constantly restocked. Working in this section allowed me to multitask efficiently and work under minimal supervision. I was also trusted to serve drinks directly to customers when the floor was busy.

This role helped sharpen my coordination skills and taught me how small sections of the restaurant are still part of the bigger picture. Even minor delays in drink preparation can affect overall service speed.

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SALAD PREPARATION AND CUSTOMER INTERACTION – DETAIL, CUSTOMIZATION, AND SERVICE EXCELLENCE

Today, my main responsibility during my internship at Kenny Rogers was preparing salads and serving them to customers. I started the day by ensuring the salad bar was fully stocked and clean. I checked the freshness of the vegetables, arranged them neatly, and made sure the sauces and toppings were filled. Hygiene and presentation were my top priorities, as I learned that a clean and colorful salad bar can attract more customers.

After setting up, I began assembling salads based on customer orders. I followed the portion guidelines and ensured each serving met the company’s standards. I also interacted directly with customers when handing them their orders, always smiling and responding politely to any requests or questions. Some customers asked for specific items to be added or removed, which taught me how to customize orders efficiently while keeping things organized.

This experience helped me improve my multitasking skills and taught me the importance of speed and accuracy. Although preparing salads may seem like a simple task, I learned that it plays a big role in overall customer satisfaction. I felt proud knowing that I contributed to the quality and service of the restaurant, even through small but essential duties like this.

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OFF DAY

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ENHANCING DELIVERY EFFICIENCY AT THE TAKEAWAY COUNTER

Today, I was stationed at the takeaway counter, where I was given more responsibility in handling packaging for delivery orders. I packed side dishes and main meals into branded containers, placed utensils and napkins in the bags, and sealed them carefully before handing them to riders.

I had to work quickly and double-check each item against the printed receipt. There was a short period when we received four GrabFood orders at once, and I helped the team by organizing them based on their delivery times and locations. It was a fast-paced but satisfying experience.

I also assisted in wiping down the delivery counter and sanitizing the tablet screens used for receiving online orders. This showed me how digital systems and human workflow now go hand in hand in food service efficiency

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Today, I spent most of my time in the kitchen, helping with preparation tasks before the lunch crowd arrived. I helped to portion side dishes, prepare fresh vegetables, and arrange sauce containers. I was also taught the correct way to store food items, label them with the date, and keep the workstation clean.

During service, I observed how kitchen staff managed orders efficiently, especially when multiple dishes needed to be ready at the same time. I realized that cleanliness, speed, and attention to detail are crucial in maintaining food quality and safety. The kitchen staff were patient and taught me how to work safely with kitchen tools. It was a tiring but educational day.

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CUSTOMER SERVICE AND CASHIER TRAINING: DEVELOPING COMMUNICATION AND ORDER MANAGEMENT SKILLS

On Monday, I was assigned to assist at the cashier counter. I learned how to greet customers warmly, take their orders using the POS system, and handle payments. This role helped me improve my communication skills and taught me the importance of being attentive to customer needs.

I also learned how to manage order accuracy and timing, especially during busy hours. I had to coordinate with the kitchen team to ensure orders were processed smoothly.

There were moments when I had to stay calm under pressure and respond politely to customer inquiries.

Before ending my shift, I helped clean the counter area, restock paper bags, and prepare receipts. It was my first time handling cash and digital payments in a real setting, and I appreciated the trust given to me. This experience built my confidence in customer service.

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DELIVERING ICE TO CUSTOMERS AT KENNY ROGERS ROASTERS

This photo shows me carrying ice to be served to customers at Kenny Rogers Roasters. During my internship, I assisted with drink preparation and made sure that customers received their beverages with the appropriate amount of ice, especially during hot days or when they requested additional ice.

Although it may seem like a small task, delivering ice or drinks is part of providing attentive and responsive customer service. It requires me to listen carefully to customer requests, act quickly, and always maintain hygiene while handling food and beverages. I also learned to smile and interact politely when approaching tables, as this helps create a pleasant dining experience.

From this simple task, I gained confidence in customer interaction and learned how even small gestures, like delivering ice, can improve customer satisfaction. It also reminded me that in the food and beverage industry, every detail counts toward maintaining a high standard of service.

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MAINTAINING CLEANLINESS AND HYGIENE FOR OPERATIONAL EXCELLENCE

Today I assisted in maintaining cleanliness and hygiene around the restaurant. I started with wiping all dining tables, cleaning trays, and checking that the condiments were clean and well-arranged. We followed strict hygiene SOPs to ensure safety for all customers.

In the kitchen, I was shown how to sanitize cutting boards, knives, and kitchen surfaces.

I also helped take out the trash and separate recyclables. My supervisor reminded me how critical cleanliness is, not only for customer satisfaction but also to follow health regulations.

In the afternoon, I checked the toilet area to make sure it was clean, stocked with tissue, and safe for use. Even though these tasks may seem small, I realized they reflect the overall image of the restaurant. It taught me to take pride in every duty, no matter how simple.

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DRINKS AND DESSERT STATION: SPEED, PRESENTATION, AND MULTITASKING SKILLS

I was placed at the drinks and dessert station today. My job was to prepare iced lemon tea, soft drinks, and assist in plating desserts like muffins. I learned how to measure drink portions accurately and present desserts in an attractive way.

My trainer showed me how to maintain cleanliness at the station, refill ice regularly, and keep ingredients like syrup and toppings organized. It was fun and gave me a chance to work on presentation skills and customer satisfaction.

During lunch hour, I had to work fast and efficiently to fulfill orders. I also learned how to manage multiple tasks at once without panicking. This task helped me become more confident in handling orders quickly and maintaining quality.

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FOOD DELIVERY PREPARATION: ENSURING ACCURACY AND CUSTOMER SATISFACTION

On Friday, I was involved in helping with food delivery preparation. I was responsible for checking online orders, packing food properly, and labeling each package accurately. I had to double-check that every item in the order was correct before sealing the bag.

This task helped me understand the importance of accuracy and time management, especially since food must arrive fresh and complete. I also learned how to communicate with delivery riders politely and efficiently when handing over orders.

In the afternoon, I helped organize delivery supplies like containers, tape, and stickers. I also took note of customer feedback from online reviews. It was satisfying to be part of the process that connects customers to our food outside the restaurant.

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PACKING FOOD FOR TAKEAWAY AT KENNY ROGERS ROASTERS

This photo shows me packing food for takeaway orders during my internship at Kenny Rogers Roasters. This task requires me to ensure that every food item is properly placed in the correct container, sealed tightly, and packed neatly into a takeaway bag. It is important to make sure that hot and cold items are separated, sauces are secure, and everything is labelled correctly if needed.

Takeaway packing may seem simple, but it plays a big role in customer satisfaction. A well-packed meal ensures that the food remains fresh, presentable, and safe to consume even after leaving the store. I also learned to double-check the items to prevent missing or incorrect orders, especially during busy hours when multiple takeaways are prepared at once.

Through this experience, I gained practical skills in food handling, organization, and efficiency. I also learned the importance of attention to detail and speed, especially when handling high volumes of takeaway orders. It showed me how every small step contributes to the overall image and service quality of the brand.

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KITCHEN PREPARATION AND MASHED POTATOES: HANDS-ON EXPERIENCE IN FOOD CONSISTENCY AND TEAMWORK

I started my 14th week of internship early at Kenny Rogers, arriving before opening hours to help prepare the kitchen area. As usual, I ensured that the environment was clean and ready for operations. My supervisor assigned me to assist in the preparation of mashed potatoes, one of the popular side dishes on the menu.

I was taught how to properly boil and soften the potatoes, then mix them with the special Kenny Rogers sauce to achieve a creamy texture. I also learned how to control the temperature and timing so the mashed potatoes would not become dry or overcooked. It required patience and careful attention.

Aside from food preparation, I helped organize the kitchen station and assisted in prepping other ingredients. I found today very meaningful as l gained hands-on experience with food consistency and teamwork in a fast-paced environment.

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Minimal Watercolour International Yoga Day Poster

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MUFFIN BAKING EXPERIENCE: MASTERING PRECISION, TIMING, AND CLEANLINESS

I returned to work feeling energized and was assigned to assist in baking muffins. I began the day by gathering ingredients such as flour, eggs, sugar, and butter. My mentor showed me how to properly mix the batter using the industrial mixer, ensuring the texture was even and smooth.

After that, I helped fill the muffin trays and carefully placed them in the oven. I monitored the baking process, checked the temperature, and made sure everything was timed accurately. The sweet smell of muffins baking filled the kitchen, and it made me proud to be part of the process.

Once the muffins were done, I learned how to store them properly for display or delivery.

Today taught me the importance of precision, timing, and cleanliness when dealing with baked goods.

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PROMOTIONAL POSTER: TINY TUMMY TREAT SET AT KENNY ROGERS ROASTERS

This photo displays a promotional poster featuring the "Tiny Tummy Treat" set at Kenny Rogers Roasters, offered at RM12.90. The promotion includes a muffin and a fruit juice, making it a light and affordable meal option for customers who prefer a quick bite or snack. The colorful and attractive poster is designed to catch the attention of walk-in customers and passersby.

During my internship, I was involved in assisting with the promotion by helping to display posters, explain the deal to customers, and sometimes recommend it as an add-on during order-taking. This experience taught me how promotional strategies are used to increase sales and attract specific customer segments, such as students, children, or those looking for a lighter meal.

Through this task, I learned how visual marketing and communication play an important role in influencing customer decisions. It also gave me insight into how product bundling and pricing strategies are applied in the food and beverage industry to boost customer interest and overall revenue.

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Green Modern Illustration Isra Miraj Day Instagram Post 

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SATURDAY BUSY SHIFT: MASHED POTATOES, SALAD PREP, AND INVENTORY CHECK

Saturday was a busy day with many customers, and I was assigned to help with both mashed potatoes and salad

preparation. I made sure that all ingredients were prepped, clean, and placed in accessible spots for smooth operations during peak hours.

I worked quickly but carefully, ensuring the quality and taste remained consistent. I also helped refill stock items and cleaned workstations regularly. Multitasking in this setting taught me how to stay organized and calm under pressure.

Before ending my shift, I helped clean the kitchen and checked the inventory for the next day. Though it was tiring, I felt accomplished because I contributed effectively to the team during a busy weekend.

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SUNDAY SHIFT: MUFFIN PREPARATION, CUSTOMER SERVICE, AND CLOSING DUTIES

I started Sunday by assisting in preparing muffin orders for takeaway. I packed them securely and labeled the boxes properly. It was important to ensure the packaging was neat and professional before sending them out.

Later, I rotated to the front counter to help take orders and serve customers. I practiced clear communication, used the POS system, and ensured that every order was correct. I enjoyed this part because it allowed me to build confidence and connect with

customers.

Toward the end of the day, I helped with closing tasks like cleaning and organizing the kitchen area. Sunday wrapped up my week on a good note, and I felt proud of how much l've learned.

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GAINING DEEPER INSIGHT INTO BACK-OF-HOUSE OPERATIONS

As my final week began, I requested to be placed in the back kitchen to enhance my understanding of kitchen operations. The team allowed me to assist with prepping roasted chickens, organizing ingredients for the chicken station and cleaning the cutting boards after each prep cycle. While these tasks were repetitive, they were essential to the restaurant’s preparation for the lunch rush.

In addition to preparation work, I observed the grill staff managing the signature rotisserie chicken. I noted the precise control of heat and timing needed to maintain consistent cooking results. One staff member explained the importance of marination timing and temperature before roasting, which I found particularly fascinating.

By returning to the kitchen setting, I was reminded of how much teamwork and behind-the-scenes effort go into a single meal. It helped me appreciate the food production process with more depth and attention to detail.

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LEARNING FOOD PLATING TECHNIQUES AND CUSTOMER SERVICE SKILLS

Today, I was given the chance to observe and assist with plating dishes during lunch service. I learned how the main courses and side dishes were arranged carefully to create a visually appealing and appetizing meal.

My mentor demonstrated how to balance the portions, add garnishes, and serve the plates quickly but neatly. I was allowed to try plating a few dishes myself under supervision. It made me appreciate the effort that goes into food presentation.

I also assisted at the front counter, where I observed customer service skills in action. It was a good opportunity for me to practice interacting with guests politely and professionally, which is crucial in this industry.

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Minimal Watercolour International Yoga Day Poster

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CUTTING ROASTED CHICKEN AT KENNY ROGERS ROASTERS

This photo shows me cutting freshly roasted chicken at Kenny Rogers Roasters during my internship. The chicken has just finished cooking in the oven, and my task is to portion it correctly for serving. I use a special cutter and follow the standard cutting method to ensure each piece is consistent in size and presentation.

This process requires focus, accuracy, and proper handling to maintain hygiene and food quality. I learned how to identify if the chicken is cooked perfectly by checking the texture, internal temperature, and appearance before cutting. It is important to handle the chicken carefully to avoid damaging the meat and to ensure the final product looks appetizing for customers.

This task taught me how essential back-of-house operations are in delivering a great customer experience. Even though customers don’t see this process, it directly affects the quality of what they receive. I gained confidence in handling food safely and professionally, while also understanding the importance of speed and efficiency during busy service times.

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BUSY CUSTOMER CROWD AT KENNY ROGERS ROASTERS

This photo captures a busy moment inside Kenny Rogers Roasters, where many customers are dining in and enjoying their meals. The restaurant is filled with people, creating a lively and energetic atmosphere. This situation usually occurs during peak hours such as lunch or dinner time, and it requires the staff to work efficiently and stay focused.

During busy times like this, I learned how important it is to stay calm and organized while serving customers. I was involved in clearing tables, delivering food, and assisting the front counter to ensure smooth service. It taught me how to multitask, manage time, and work as a team under pressure.

Seeing many customers enjoying their meals also reminded me how every role from food preparation to customer service plays a part in the overall dining experience. This environment helped me improve my communication skills and taught me to always be prepared for high-demand situations in the food service industry.

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POTATOES HERB SIDE DISH AT KENNY ROGERS ROASTERS

This photo shows the Potatoes Herb, one of the popular side dishes served at Kenny Rogers Roasters. These boiling potatoes are seasoned with a blend of herbs and spices, offering a flavorful and aromatic complement to the main dishes, especially the signature roasted chicken. The golden-brown appearance and savory smell make it an appealing choice for many customers.

During my internship, I was involved in the preparation and plating of this side dish. I learned how to portion the potatoes correctly and present them neatly on the tray or plate, following the company’s standard. It was important to maintain both quality and consistency in every serving, especially during busy meal times.

Handling and presenting side dishes like Potatoes Herb taught me how small details can enhance the overall customer experience. It also helped me improve my food handling skills, understand portion control, and appreciate the role of side dishes in balancing a complete meal.

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Minimal Watercolour International Yoga Day Poster

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UPHOLDING HYGIENE THROUGH END OF MONTH DEEP CLEANING

Today was primarily focused on deep cleaning as part of the store’s end-of-month routine. I was tasked with cleaning storage shelves, organizing sauces and dry goods in the pantry area, and wiping down stainless steel surfaces in the kitchen. Every corner of the restaurant was given attention to maintain hygiene standards.

The manager shared that this routine is done monthly to prepare for audits and ensure compliance with health department requirements. I helped polish trays, clean behind underused appliances, and mop hard-to-reach areas.

Though it was not the most glamorous task, it gave me a stronger appreciation for the discipline required in maintaining food safety. Cleanliness isn’t just about visual tidiness it’s a professional responsibility that impacts the entire dining experience

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GAINING INSIGHT INTO INVENTORYT MANAGEMENT AND STOCK ROTATION

This day was particularly informative as I got the opportunity to observe the weekly inventory process. The staff allowed me to shadow them during the early morning delivery check-in. I helped compare physical stock (chicken, vegetables, drinks) with the supplier’s delivery list and updated a manual inventory log sheet.

After the delivery was stored in the fridge and freezer, I assisted with arranging the items according to the FIFO (First In, First Out) system. I also learned how near-expiry items are marked with colored stickers to ensure they are used promptly.

This task introduced me to the importance of organization and stock monitoring in avoiding both overordering and food waste. It’s a side of restaurant operations that customers never see, but it's critical to smooth business function.

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ARRANGING FOOD ITEMS AT THE DISPLAY COUNTER

In this photo, I am arranging food items neatly at the display counter during my internship at Kenny Rogers Roasters. This task requires focus and attention to detail, as the presentation must be clean, organized, and visually appealing to customers. I make sure each item is properly placed and easily accessible for serving.

This part of my duty helps ensure smooth service flow during busy hours. A well-arranged food display not only reflects the brand’s professionalism but also makes it easier for staff to serve quickly and efficiently. I also learned the importance of maintaining food hygiene and temperature standards while handling prepared dishes.

Through this experience, I improved my ability to work quickly while still maintaining quality. It also taught me the importance of food presentation in enhancing the overall dining experience

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THRIVING UNDER PRESSURE DURING PEAK HOURS

Saturday was one of the most intense days so far. The queue was long most of the day, especially around lunchtime. I supported both front and back stations—serving food, wiping tables, and assisting with order pick-ups. I was constantly on my feet, which made me realize how physically demanding F&B work can be.

However, I did feel more confident handling pressure. I noticed I was faster in keying in orders and more fluent when explaining the menu. I even managed to calm down a slightly upset customer who had been waiting too long. I apologized sincerely and offered a drink while she waited.

She left satisfied, which was a small but meaningful success.

At the end of the shift, our manager praised the whole team for staying strong during the peak period. It felt great to be acknowledged and to see how cooperation made everything smoother. This experience has really improved my time management and resilience.

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ARRANGING MUFFINS AND TAKING CUSTOMER ORDERS

In this photo, I am arranging muffins neatly at the display counter while also taking customer orders. This task is part of my front counter responsibilities during my internship at Kenny Rogers Roasters. I make sure that the muffins look attractive and are presented well to grab the attention of customers.

At the same time, I handle customer orders by greeting them politely, confirming their selections, and entering the details accurately into the system. This process helps me improve my communication skills and teaches me the importance of multitasking in a fast-paced environment.

By doing this task, I learned how product presentation and customer interaction both contribute to a positive dining experience. It is important to stay friendly, focused, and efficient to keep the service flow running smoothly.

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FOOD DISPLAY AND DINING AREA VIEW AT KENNY ROGERS ROASTERS

This photo shows the food display counter fully prepared with ready-to-serve items, along with a clear view of the restaurant’s dining area. The food is neatly arranged to attract customers and maintain the brand’s professional image. Clean and organized presentation is important in creating a positive first impression for guests.

The dining area is also well-maintained, with chairs and tables properly arranged to provide a comfortable and welcoming environment. During my internship, I learned that visual presentation and cleanliness play a big role in customer satisfaction. Every section of the restaurant must be kept tidy, from the food counter to the dining space.

This environment reflects the high standards of Kenny Rogers Roasters in delivering both quality food and excellent service. It also taught me the importance of maintaining order and hygiene, even during busy hours, as part of daily operations.

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LEARNING FOOD SAFETY THROUGH TEMPERATURE MONITORING

Midweek, I was introduced to the importance of temperature checks and food safety documentation. One of the kitchen staff allowed me to assist in recording cold storage and hot holding temperatures using a food thermometer. These readings are part of daily safety logs required by the outlet.

I learned how each food item has a required minimum temperature to ensure safety, especially for proteins like chicken and dairy-based side dishes. I helped update the temperature logs and label prepared foods with time stamps to ensure freshness.

This was a valuable learning experience because it gave me insight into how food safety is not just about cleanliness, but also strict documentation and awareness of storage practices. It showed me that restaurants must follow regulations daily, not just during audits.

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BUILDING CONFIDENCE THROUGH FRONT-OF-HOUSE SERVICE

Returning to the dining area today felt familiar, but I challenged myself to be more independent. I took initiative to clear tables promptly, arranged cutlery and condiments, and greeted customers with a welcoming attitude. I also shadowed a staff member as she handled dine-in feedback, learning how to respond gracefully to compliments and minor complaints.

In addition, I assisted with placing dishes at the correct tables by checking order numbers, ensuring that customers received their food accurately. It sounds easy, but during peak times it requires strong attention to detail and focus.

I enjoyed interacting with customers today and gained more confidence in working in the front of house environment. It reminded me how service quality depends not only on what is done, but how it is done with care, accuracy, and genuine attention

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OFF DAY

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White and Green Simple Eid al Fitr Greeting Instagram post

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OFF DAY

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Green and Gold Minimalist Eid Al-Adha Greeting Instagram Post

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OFF DAY

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Green and Gold Minimalist Eid Al-Adha Greeting Instagram Post

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SWEEPING AND MOPPING THE FLOOR BEFORE CLOSING TIME

This photo shows me sweeping and mopping the floor as part of the closing routine at Kenny Rogers Roasters. After the restaurant closes to customers, all staff must ensure that the entire dining and kitchen area is thoroughly cleaned to maintain hygiene and prepare for the next business day.

Sweeping removes any leftover food particles or dirt, while mopping helps to disinfect and give the floor a clean, polished finish. During my internship, I learned that cleanliness is not only about appearance it is a key part of food safety standards and maintaining a professional work environment.

This task taught me discipline, teamwork, and the importance of responsibility. Even though it's the last task of the day, it must still be done properly and with care. It also gave me a sense of satisfaction to see the restaurant clean and ready for a fresh start the next day.

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LEARNING STOCK MANAGEMENT AND OPERATIONAL SUPPORT

Upon returning from the break, I was assigned to assist with stock refill activities. I worked with the staff to unpack and organize deliveries in the storage area. One of my key tasks was to help with FIFO (First In, First Out) rotation, making sure older stock was placed in front and new stock stored behind. This is critical in food service to prevent wastage and ensure freshness.

I was also given a checklist to tick off items received and cross-check them with the delivery order. This process trained my attention to detail and gave me a better understanding of how inventory is managed in a restaurant. It was my first time being directly involved with stock management, and I found it very educational.

Later in the shift, I helped refill the front counter's beverage section, ensuring all cups, lids, and straws were properly organized and accessible. The tasks were simple but necessary in keeping operations smooth, especially before the dinner rush.

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AFTERNOON SHIFT EXPERIENCE AND SERVICE PRACTICE

Today I assisted during the afternoon shift, where I focused mostly on dining area service and light cleaning tasks. I helped clear and reset tables, offered menus to customers, and checked that all utensils were in place. Since it wasn’t too busy, I had the chance to slow down and perform each task carefully and properly.

The dining crew also taught me how to handle certain customer service phrases, such as how to offer meal upgrades or recommend popular dishes politely. I appreciated this because it helped me practice my communication skills in a real service environment.

During downtime, I helped sanitize the counter and refill tissue and drink dispensers. Though the tasks were basic, they reminded me that cleanliness and consistency are always essential in F&B service, even during quiet periods.

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CLEANING THE TABLE AFTER CUSTOMER DINING

This picture shows me clearing and cleaning the table after a customer finished dining at Kenny Rogers Roasters. It is one of my regular responsibilities to ensure that every table is neat and ready for the next guest. I wipe down the surface and remove any used items to maintain cleanliness and create a pleasant dining environment. Even though it’s a simple task, it plays an important role in overall customer satisfaction

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Minimal Watercolour International Yoga Day Poster

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Minimal Watercolour International Yoga Day Poster

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Minimal Watercolour International Yoga Day Poster

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FRONT COUNTER EXPERIENCE AND IMPROVING CUSTOMER INTERACTION SKILLS

Today, I was positioned at the front counter and allowed to assist with greeting customers and guiding them through the ordering process. I wasn’t handling the cashier system directly, but I helped ensure orders were entered smoothly by double-checking selections with customers before confirming them with the cashier.

I also learned how to offer side dish recommendations, especially when customers were unsure what to choose. Practicing clear and friendly communication in a professional tone was a big focus for me today. I had to be alert, patient, and quick-thinking to handle questions and requests politely.

This experience gave me greater confidence in speaking with the public and taught me how to remain composed during busier times. It’s one thing to observe others doing it—but doing it myself taught me a lot more.

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DINE-IN SERVICE AND CUSTOMER INTERACTION EXPERIENCE

Sunday was a busy day. I was placed at the dine-in service station, helping customers find their seats, giving them menus, and taking their food to their tables. I also cleared empty tables and prepared them for the next guests.

I practiced polite communication, making sure customers were comfortable and satisfied. I enjoyed this task because I could interact directly with guests and make their dining experience more pleasant.

At the end of the day, I helped restock utensils and cleaned up the service area. Even though I was tired, I felt happy knowing I played a role in making customers smile. It was a fulfilling way to end the week.

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DEEP CLEANING TASK: REMOVING FOOD WASTE FROM SINK AREA

This photo shows food waste, specifically rice, that was flushed out during a deep cleaning process in the kitchen at Kenny Rogers Roasters. Deep cleaning tasks are conducted regularly to ensure that the entire kitchen area, including sinks and drainage systems, is free from food residue and bacteria buildup. It is a critical step in maintaining hygiene and complying with food safety standards.

During this task, I assisted in cleaning the sink area thoroughly by removing leftover rice and food debris that had accumulated in the drainage system. The process was not easy, but it taught me the importance of cleaning even the areas that are not visible to customers. Clean drains and sinks prevent foul odors, pests, and potential contamination.

Through this experience, I developed a stronger awareness of behind-the-scenes responsibilities in a food establishment. It also helped me understand that deep cleaning is not just about appearances, but about creating a safe and sanitary environment for food preparation and service.

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CLEANING GLASSES AND UTENSILS

I was assigned to clean and manage the glassware used throughout the day. I began by collecting used glasses from tables and bringing them to the dishwashing area. I sorted them by type and rinsed them before placing them into the commercial dishwasher. I also checked each glass for stains or leftover residue after washing to ensure every piece was spotless and safe for the next use.

Once clean, I dried the glasses carefully and polished them when necessary, especially those used for dine-in drinks. Hygiene was a top priority, and I made sure to handle each item with care to prevent breakage or contamination. I also restocked the drink station shelves with the cleaned glasses, arranging them neatly and according to size.

This task helped me build a habit of maintaining cleanliness and order in the workplace. Even though the role was behind the scenes, I understood how crucial it is to keep everything clean and organized. Clean glasses reflect the overall hygiene standards of the restaurant, and I was glad to contribute to that.

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BUILDING CONFIDENCE THROUGH CASHIER AND CLOSING DUTIES

Today was a little more relaxed. I took this opportunity to improve my knowledge of the menu, especially when it came to combo meals and limited-time promotions. My supervisor quizzed me informally on some of the items, which helped me memorize them faster.

I spent more time at the cashier today, handling payments and processing different types of transactions. At first, I was nervous about dealing with e-wallets and member discounts, but with guidance, I was able to process orders smoothly. I also learned how to issue receipts and manage dine-in versus takeaway tags.

I ended the day by helping with closing duties, such as sweeping the floor, wiping surfaces, and ensuring the fridge and display counters were clean and locked. Closing time involves a checklist, and I was proud to be trusted with several tasks on my own. It gave me a stronger sense of responsibility.

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CHICKEN MARINATION PROCESS AT KENNY ROGERS ROASTERS

This photo shows the marination process of whole chickens in the kitchen at Kenny Rogers Roasters. The chickens have been properly seasoned with herbs and spices and are set upright on roasting racks, ready for the next stage in the cooking process. This task is a crucial part of the kitchen workflow, as proper marination is key to ensuring the flavor and tenderness of the final dish.

During my internship, I was given the opportunity to observe and assist in this process. It taught me the importance of following standardized recipes and maintaining consistency in seasoning and preparation techniques. At Kenny Rogers Roasters, the signature roasted chicken is prepared with a special blend of herbs, and accuracy in measurement and timing is vital to deliver the same high-quality taste for every customer.

This experience deepened my understanding of food preparation standards in a professional setting. I learned how attention to detail, hygiene, and proper handling of raw meat are essential in ensuring both food safety and customer satisfaction. It also gave me a stronger appreciation for the behind-the-scenes effort that goes into every dish served at the restaurant.

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ROASTED CHICKEN READY FOR SERVING AT KENNY ROGERS ROASTERS

This photo shows the final result of the roasting process perfectly cooked chickens that are golden brown, juicy, and aromatic. After going through the marination and roasting process, the chickens are now ready to be portioned and served to customers. The even browning and crispy skin reflect the restaurant's standard for high-quality food presentation.

During my internship, I learned that preparing roasted chicken involves more than just cooking it requires proper timing, temperature control, and careful monitoring throughout the roasting process. The goal is to ensure that the chicken is fully cooked inside, while remaining moist and flavorful. I was also taught how to identify when the chicken is perfectly roasted by checking its texture, color, and internal temperature.

This experience gave me a real insight into the importance of consistency and quality control in the kitchen. Every chicken served must meet the brand’s expectations, as it directly impacts customer satisfaction. Being part of this process helped me understand how every step in food preparation contributes to the overall dining experience

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HANDS-ON EXPERIENCE IN PREPARING HERB POTATOES

POTATOES MAKING

Today, I was assigned to assist in the preparation of one of Kenny Rogers' popular side dishes the herb potatoes. I started by gathering all the necessary ingredients, including baby potatoes, cooking oil, and a mix of herbs such as rosemary, thyme, and black pepper. Under supervision, I learned how to properly wash, boil, and cut the potatoes into uniform sizes to ensure even cooking. Cleanliness and precision were important at every step to maintain the food quality expected by the brand.

After prepping the ingredients, I helped season the potatoes with the herb mixture and arranged them neatly on baking trays. I was taught the correct temperature and boiling duration to achieve the right texture on the outside and soft on the inside. Timing was key, so I monitored the oven closely to avoid overcooking. Once they were ready, I assisted in transferring them to the hot holding area, ensuring they stayed warm and fresh before being served to customers.

This task helped me understand the importance of consistency and attention to detail in food preparation. Even though it’s a side dish, the herb potatoes reflect the overall quality of the meal experience. I also gained confidence working with kitchen equipment and following standard operating procedures (SOP). It was a rewarding day as I felt more involved in the back-of-house operations and saw how my effort contributed to the satisfaction of each customer’s meal.

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LEARNING THE ART OF PLATING AND PRESENTATION

Today, I was involved in the preparation and plating of one of Kenny Rogers’ signature meals, as shown in the picture. The set consisted of roasted chicken with gravy, mac & cheese, herb potatoes, and fresh salad with dressing. I assisted the kitchen staff in preparing each component, ensuring everything was measured correctly, seasoned well, and cooked according to standard procedures. It taught me the importance of consistency in food quality.

In addition to preparing the food, I learned how to do proper plating. The team showed me how to arrange the food items on the plate in a way that is visually appealing and balanced. I discovered that good plating not only affects how the meal looks but also enhances the customer's dining experience. It was satisfying to see the final dish looking neat and appetizing, ready to be served.

This experience helped me understand the coordination needed between kitchen staff and service crew. Timing, cleanliness, and presentation all play a big role in customer satisfaction. Being part of the team made me appreciate the effort behind every meal served. I felt proud knowing that I contributed to a dish that would make a customer happy.

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WRAPPING UP THE WEEK WITH GROWTH AND GRATITUDE

On the final day of the week, I was involved in a deep-cleaning session before opening hours. We scrubbed the floor, sanitized kitchen tools, and cleaned hard-to-reach areas. It was tiring but necessary for health and safety compliance. Cleanliness, after all, reflects the brand image.

After that, I worked mostly at the drink station. I prepared beverages, refilled ice, and ensured the counter stayed clean. I also learned how to handle special requests from customers, such as less sugar or extra ice. These requests may seem minor, but getting them right helps build customer satisfaction.

Looking back at this entire week, I feel a strong sense of growth. Each day taught me something new—whether it was customer service, food hygiene, or operational skills. Being part of the Kenny Rogers team has been both educational and fulfilling, and I’m excited to see how much more I can learn in the coming weeks.

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IMPROVING SERVICE SPEED AND BUILDING CUSTOMER AWARENESS

My shift started with a team briefing where we discussed customer feedback from the previous day. One of the comments mentioned slow service, so we were all encouraged to focus on improving response time. I made it a point to be more alert and attentive when customers entered the restaurant. I greeted them promptly and ensured their orders were taken swiftly and accurately.

Throughout the day, I helped refill the salad bar and made sure the self-service area was clean and stocked. Hygiene and cleanliness are top priorities at Kenny Rogers, and I’ve learned to do routine checks without being told. It’s these small responsibilities that shape discipline and consistency in a food service environment.

Before I clocked out, my supervisor gave me feedback on my customer service performance. I was commended for my improved confidence, and advised to work on my speed in handling payment transactions. I’m grateful for the guidance and will strive to keep improving each day.

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FOOD PREPARATION ACTIVITY AT KENNY ROGERS ROASTERS

This photo captures a moment of me performing one of my kitchen duties during my internship at Kenny Rogers Roasters. I am seen wearing a red apron and disposable gloves, which reflects the strict hygiene and food safety standards practiced in the kitchen. In the photo, I am cutting roasted chicken using a specialized cutter and tongs this dish is one of the restaurant’s signature menu items.

This task is not just part of the daily routine but also a valuable learning experience that teaches precision, speed, and proper handling of kitchen tools in a professional setting. I had to ensure that the chicken was cut properly and consistently to meet the company’s presentation standards. Additionally, I needed to make sure the food plating was neat and visually appealing before it was sent to the service area.

Throughout this activity, I gained first-hand experience in understanding the behind-the-scenes food preparation process and the importance of teamwork in a fast-paced kitchen environment. This experience has enhanced both my technical skills and my professionalism in the food service industry.

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KITCHEN CLEANING DUTY AT KENNY ROGERS ROASTERS

This photo shows me performing a cleaning task in the kitchen area during my internship at Kenny Rogers Roasters. I am washing cooking utensils and sauce containers at the sink, which is an essential part of maintaining hygiene and safety in the food preparation environment. Wearing a red apron and ensuring that all tools are properly rinsed reflects the company’s strict commitment to cleanliness.

Cleaning duties may seem simple but they play a critical role in ensuring the overall efficiency and safety of kitchen operations. It is important that every item used in food preparation is thoroughly cleaned and sanitized to prevent cross-contamination. This task also helped me understand the importance of time management and multitasking, especially during peak hours when the kitchen must be kept clean while still operating at full capacity.

Through this experience, I learned to appreciate every aspect of kitchen work, from cooking and serving to cleaning and organizing. It taught me to take responsibility for maintaining a hygienic work environment and to work closely with my team to keep the kitchen running smoothly and efficiently.

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LEARNING THE BASICS OF F&B MARKETING AND PROMOTION STRATEGIES

My task today involved helping the front team prepare promotional materials for a new seasonal meal combo. I assisted in cutting out small menu cards, arranging table-top flyers, and ensuring that each menu stand was updated with the latest promotion. I also learned how promotions are explained to customers at the counter.

In between those tasks, I observed how staff were trained to upsell combo meals and encourage customers to try limited-time offers. It showed me that marketing plays an important role in the restaurant’s daily business. Even the smallest suggestion from a staff member could influence a customer’s purchase decision.

This was a different kind of learning day for me more focused on soft-selling and marketing than hands-on kitchen work. I found it interesting and realized that customer interaction is more than just service it’s also about how you present the brand.

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HANDLING HIGH VOLUME DURING PUBLIC HOLIDAY

Today was particularly busy due to a public holiday. The restaurant was packed during both lunch and dinner hours. I helped with seating arrangements and ensured tables were cleaned quickly to accommodate waiting customers. The fast turnover required us to be extra coordinated, especially between the kitchen and front-line staff.

I also assisted in preparing take-away orders, which had increased significantly. Accuracy and speed were vital because we had to make sure every order was correct and packed neatly. There was a moment when we almost gave a customer the wrong side dish, but I double-checked the receipt and avoided the mistake.

Working under pressure was challenging, but it also gave me a sense of accomplishment. I learned how to multitask more efficiently and remain calm even during peak hours. It’s clear to me now how crucial communication is between team members during such hectic moments.

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OFF DAY

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CHECKING STOCK

Today, I was assigned to check the chicken stock in the cold storage to ensure there is enough supply for daily operations. I needed to count the total number of chickens available and estimate the quantity needed for both customer orders and staff meals. This task is important to ensure smooth kitchen operations and to prevent any shortage or wastage of stock throughout the day.

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OFF DAY

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Today, I was given the opportunity to observe and slowly assist the cashier system under close supervision. One of the senior staff explained how the POS (Point-of-Sale) system works, including taking orders, applying discounts or vouchers, and handling cash and card transactions.

It was quite exciting to see how technology plays a key role in fast service. Accuracy is key, although small errors in input can cause confusion in the kitchen or at the customer’s table. This assignment helped me build confidence in operating the basic systems and reminded me to stay focused and organized.

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GREETING AND SERVING CUSTOMERS

Greeting, serving customers, asking about the food to get feedback on whether it is good or needs to be improved for their satisfaction

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FOOD DISTRIBUTION AND QUALITY CONTROL IN THE KITCHEN

As an internship student, I had the opportunity to make customer orders in the middle, how many potions to put and I was taught how presentation plays a key role in customer satisfaction. Even though it is a fast-paced environment, everything must look fresh and attractive.

This assignment helped me build my focus and precision. I now understand how consistency in food not only ensures quality but also reduces waste.

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COLESLAW MAKING

-Learning to make coleslaw with my manager

- Coleslaw at Kenny Rogers is one of the side dishes that is quite popular because it has a strong flavor of the ingredients.

- This recipe is not too difficult and I can remember to make it.

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HANDLING PEAK HOURS: TAKEAWAY AND DINE-IN CHALLENGES

My tasks today involved coordinating dine-in and takeaway orders. I was assigned to assist the staff who double-check orders before they are delivered to the customer. This included confirming the correct items, adding utensils and napkins, and ensuring that the food presentation followed the company’s standards.

During peak hours, we had to work quickly and stay organized. I learned to use the kitchen display system to identify order numbers and match them with the correct customers. I also helped call out order numbers for pick-up and ensured that delivery riders were not delayed. This experience showed me how crucial communication and teamwork are during high-pressure times.

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OFF DAY

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Gold Cream Handdrawn Lined Tattoo King's Birthday Instagram Post

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Minimal Watercolour International Yoga Day Poster

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OBSERVING CUSTOMER NEEDS THROUGH ACTIVE FLOOR DUTIES

My tasks today focused on the dining area. In the morning, I helped clean and arrange tables before opening. I made sure all tables had clean cutlery, tissues, and sauce bottles. During operating hours, I cleared used trays and wiped tables promptly to prepare for new customers.

Maintaining cleanliness and tidiness is important to ensure a good impression for guests. I learned to be more observant and quick in noticing what customers need, such as refilling drinks or replacing utensils. I also helped organize chairs and create space for larger groups. This part of the job helped improve my awareness and taught me to stay active even during quiet hours.

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Today I was assigned to the beverage station, where I helped prepare drinks such as soft drinks and many other types of drinks.

Although the task seems easy, I need skills in making the drinks taste enough and the same as in the menu. Each drink must match the order exactly so that there are no unnecessary mistakes. In addition, ensuring that the beverage station is clean after finishing making customer orders.

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LIGHT DUTIES AND MID-INTERNSHIP REFLECTION

For the started day of my seventh week, I was assigned various light duties around the restaurant. Since it was a quiet weekday, I helped refill tissues and drinks, cleaned tables, and assisted with simple customer service like delivering food to tables. I also helped sweep and mop the floor before closing.

Near the end of the shift, my supervisor casually asked me to share how I felt about the internship so far. I shared that I enjoyed learning in a supportive team and that I was eager to explore more back kitchen tasks in the final weeks. She appreciated the feedback and encouraged me to stay proactive.

Although this day was more relaxed than the previous ones, I found it meaningful. It reminded me that not every day has to be fast-paced to be valuable. Sometimes, slower days give us a better chance to reflect, refine our skills, and grow more confident in our roles.

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Today, I was assigned to prepare GrabFood orders. It was quite challenging because the rider was in a hurry, so I had to work quickly while making sure the orders were accurate and the food quality was well maintained

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OFF DAY

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Gold Gray Luxury Eid Al-Fitr Mubarak 1444 Celebration Greeting Instagram Post

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OFF DAY

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Gold Gray Luxury Eid Al-Fitr Mubarak 1444 Celebration Greeting Instagram Post

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ENSURING HYGIENE THROUGH BACK-OF-HOUSE CLEANING TASKS

Today, I was assigned to help with routine cleaning before the store opened for business. I assisted in wiping down kitchen surfaces, sanitizing food prep equipment, and organizing storage drawers for utensils. It was a more behind-the-scenes role, but I appreciated the chance to see how hygiene is maintained on a deeper level.

I also helped wash and dry trays used for serving and assisted in cleaning the beverage machine nozzles. These maintenance tasks may seem simple, but I learned how strict the standards are. Every surface and tool must be spotless to avoid cross-contamination.

Being involved in cleaning helped me understand the discipline required to keep a restaurant running smoothly. It's not just about serving food, but about ensuring that every environment where food is handled is kept safe and clean.

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ARRANGING PLATES AND CUTLERY

Today’s focus was on preparing and arranging the plates and cutlery needed for meal service. Early in the shift, I helped unpack clean plates from the dishwashing area and sorted them by size and purpose main plates, side dish bowls and dessert plates. I wiped them down and ensured there were no watermarks or leftover stains before restocking them at the service counter.

In addition, I arranged forks, spoons, and knives into proper trays for self-service or dine-in setups. I also helped set up the cutlery for dine-in customers by wrapping them in tissue and placing them in clean holders. Throughout the day, I monitored the stock level to make sure we never ran out during peak hours.

This task taught me the importance of preparation and organization. When plates and cutlery are arranged properly, the service team can work more efficiently, and customers receive their food without delay. I felt responsible knowing that my role supports the entire workflow of the restaurant.

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Minimal Watercolour International Yoga Day Poster

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LEARNING DURING A SLOWER SHIFT

Today was relatively less busy, and I was assigned light duties for the day. I began by helping to refill condiments at the self-service station, such as chili sauce, utensils, tissue dispensers, and water cups. These may seem like minor tasks, but they contribute to the customer's overall experience. Ensuring that all stations are clean and fully stocked helps maintain the store's efficiency and professionalism.

With fewer customers, the environment was more relaxed, giving me the opportunity to ask more questions about daily operations.

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GROWTH, TEAMWORK AND THE VALUE OF SERVICE

As I reached my 7th week as an intern at Kenny Rogers, I felt more connected to the team and more confident in my role. Today, I rotate between small tasks of cleaning, restocking and helping with small food preparation.

One thing I appreciate is the work culture at Kenny Rogers Roasters. The staff is supportive and willing to teach, and I have learned not only technical skills but also how to work under pressure, communicate clearly and take initiative. I have also started to get to know regular customers and build relationships with them through consistent and friendly service.

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WEEKEND OPERATIONS AND SERVICE READINESS

At the middle station, I was tasked with making customer meals, which is a popular menu here, the Kenny Quarter Meal. It is important that each meal is consistent in size and quality.

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BACK KITCHEN SANITATION AND WASTE MANAGEMENT EXPERIENCE

I spent most of my day in the back kitchen, where I assisted with deep cleaning and waste management tasks. I helped clean the sinks, mop the floors, wash everything, and organize the storage shelves. Cleaning tasks may not seem glamorous, but they are crucial to maintaining food safety and staff efficiency.

I was impressed by the store’s commitment to cleanliness. It made me realize how important back-end operations are, even if they are not visible to customers.

This experience made me more disciplined and detail-oriented.

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This morning, in the back I helped check that all the ingredients in the walk in were sufficient for cooking. We set up fresh dishes and organized storage containers to ensure easy access during service. I found the process to be very organized and efficient. Being part of the prep team allowed me to see the importance of preparing early to avoid delays or confusion during busy times. It also taught me discipline and the value of starting strong before the day even begins.

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WORKING BEHIND THE SCENES: PACKING, CHECKING, AND DELIVERING QUALITY

Today I worked closely with the team handling takeaway and delivery orders. I assisted in checking order receipts, packing meals neatly, and confirming that all items were included before handing them to customers or delivery riders. It was a fast-paced environment, especially during lunch and dinner times.

This task helped sharpen my attention to detail, as even one missing item can lead to customer complaints. I also practiced organizing multiple orders and learning how to manage time efficiently. It made me appreciate the importance of teamwork under pressure, as each role contributes to a smooth customer experience, whether in-store or for delivery.

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LEARNING TO MANAGE STRESS AND DELIVER QUALITY DURING RAYA CROWD

The restaurant remains open even though many are still in a festive mood.

Lots of customers, giving experience working in a busy atmosphere during public holidays.

Greeted customers with Hari Raya greetings.

Took orders and entered data into the POS system accurately.

Served food, cleared tables, and ensured the dining area was always tidy.

Rearranged tables, refilled cutlery, and assisted customers.

Learned to handle customer feedback professionally.

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LEARNING FOOD PREPARATION PROCEDURES IN THE MIDDLE SECTION

This morning, my manager taught me about the middle section, which is the area where food preparation takes place after customer orders are received. Orders that are entered at the front cashier will be printed out and displayed in the middle section to be prepared.

In this section, the cooked food only needs to be placed in the designated areas according to its type. I have to remember that some side dishes need to be stored in a cold area, while others such as rice, mashed potatoes, muffins, and several other items need to be kept warm.

For chicken, there is a special section. The chicken is cut into four parts (1/4) and placed in a heated area to keep it warm before serving.

I was also introduced to the equipment used for handling each product correctly, and I was shown the area where drinks are prepared for customers.

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FIRST DAY ORIENTATION AND INTRODUCTION TO WORKPLACE DUTIES

On my first day at Kenny Rogers Roasted Chicken, I received an explanation about how to perform my duties, the proper attire to wear, the menu at the restaurant, and had the opportunity to meet all the employees so I could work effectively as part of a team. The manager, Miss Jannah, gave a briefing on the rules that I had to follow while working there. She also explained that the restaurant operates in three shifts: morning, afternoon, and evening. For my first week, I was assigned the morning shift as a waiter.

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For today, my manager explained every step that needs to be followed when new stock arrives at Kenny Rogers Roasters.

i need to check the shipping documents, check the quantity of goods to be sufficient according to the request and the quality of the goods that are not damaged, besides organizing the stock according to the category and store it in the correct storage area.

The items received included packaging materials (such as lunch boxes for third-party use), as well as cooking ingredients like cooking oil, macaroni, black pepper gravy, original gravy, and corn muffin flour.

This experience gave me a better understanding of true inventory management and the importance of precision in every restaurant operation process.

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EXPERIENCE DURING IFTAR ON EVENING SHIFT.

Today, my shift started at 3 PM. I was instructed to check the food items in the middle section, and if any were running low, I had to restock them by taking more from the walk-in freezer located in the back work area.

Even during this time, many customers were still making reservations, and as expected, the restaurant was fully packed during iftar. This was my first time working the evening shift and handling customers who came to break their fast.

I was assisted by several of my coworkers and the manager in preparing the customer orders carefully to avoid any mistakes and to ensure that all meals were served on time before iftar.

My manager is still concerned about my performance, so I am still being closely monitored during my shift. Since I am still learning, I am sometimes asked to serve food directly to customers at their tables to help me gain more experience in customer service. This usually happens when I take too long to key in or prepare the orders.

I realize that I need to improve my speed and accuracy to avoid delays and provide better service. However, I see this as a valuable learning experience and a chance to build more confidence and improve my skills day by day.

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Fifth day of work during the Hari Raya festive season; the restaurant was less busy than the previous day.

Learned the importance of proper preparation for a smooth operation.

Tasked with packing takeaway orders, especially large family sets:

Learned to check receipts and pack food neatly and quickly.

Observed shift supervisors managing stock levels - understood the importance of inventory control during the festive period.

A valuable and educational day that boosted my confidence and increased my understanding of restaurant operations.

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REFLECTING ON GROWTH AND GEARING UP FOR FINAL STRETCH

On my final day of the twelve week, I took some time during a quiet shift to reflect on everything I’ve experienced so far. I’ve rotated between kitchen support, customer service, food prep, cleaning, and delivery packing. Each role has strengthened a different part of my skillset from technical knowledge to communication, time management and adaptability.

I spoke briefly with my supervisor to ask for feedback. She encouraged me to keep asking questions and to observe the team’s workflow carefully, especially when learning something new. I appreciated how supportive the staff has been throughout my placement.

Ending this week, I felt more confident as an intern and more aware of how each department in the restaurant depends on the others. I look forward to applying what I’ve learned in my final weeks, especially as I begin preparing for my internship report and conclusion.

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LEARNING FRONT OF HOUSE DUTIES AND UNDERSTANDING RESTAURANT OPERATIONS

On the second day, my colleague taught me how to perform various tasks at the front, such as sweeping, mopping, cleaning cutlery, and setting the tables. The workload at the front wasn't too heavy, and since it was the fasting month, there were only a few customers, mostly non-Muslims. For everyone's information, the restaurant was running a promotion called "Makan Kaw Kaw," where customers could pay RM29.90 for unlimited refills within 60 minutes. This promotion included a choice of rice or pasta with roasted chicken, two side dishes, muffins, and water. The condition was that customers had to finish one set before they could refill.

This restaurant has four main sections: the front, where the waiter works; the middle section, which handles food for walk-in customers, orders via GrabFood, Shopee, FoodPanda, and takeaways; the third section, where food is prepared and the chicken is cooked and baked; and the fourth section, where plates and cutlery are washed. These were the tasks I learned on my second day.

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LEARNING THROUGH CUSTOMER FEEDBACK AND PROBLEM SOLVING

Accepted a table reservation for 25 students and teachers on a sudden basis.

It was quite challenging with different menu orders and having to make sure the food was ready quickly according to the customers’ wishes but we managed it well.

Then, I conducted a short feedback survey from the customers. I asked if they were satisfied with the food and service and recorded their feedback. Most of the feedback was positive, and some comments helped the team improve the service.

This experience showed me that customer service is not just about serving food, it is about building relationships and maintaining the reputation of the restaurant.

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LEARNING FIFO AND DAILY CHECKLIST ROUTINES IN INVENTORY MANAGEMENT

I was given the opportunity to help the supervisor check and replenish basic stock. I helped check the quantities of items such as tissues, sauces, takeaway containers and ingredients in the dry storage area. We also restocked low supplies and organized everything according to FIFO (First In, First Out) practices.

Through this, I gained an understanding of how important stock management is in the food business. If an item runs out unexpectedly, it can delay orders or affect customer satisfaction. I also learned how to fill out daily checklists and understand expiration labels. It is a more technical and behind-the-scenes task, but is just as important to the daily operations of a restaurant

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SCOOPING RICE INTO CONTAINERS AT KENNY ROGERS ROASTERS

This photo shows me scooping rice into containers as part of the meal preparation process at Kenny Rogers Roasters. This task is part of my daily kitchen responsibilities, especially during busy hours when many orders need to be completed quickly and accurately, whether for dine-in or takeaway.

I have learned to ensure that each portion of rice is consistent according to the company’s serving standards. Proper portioning is important not only for cost control but also to ensure customer satisfaction. I also had to make sure the container is clean, properly closed, and the food looks neat before it is sent out.

This experience helped me improve my efficiency, attention to detail, and understanding of hygiene practices in food handling. Although it may seem like a small task, scooping and packaging food correctly plays a big role in maintaining the overall quality and professionalism of the restaurant’s service.

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PLACING FOOD LABELS ON TAKEAWAY CONTAINERS

This photo shows me placing food labels on takeaway containers during my internship at Kenny Rogers Roasters. This task is part of the final step in the takeaway preparation process, where each container must be correctly labelled with the food item name or order code before it is packed and handed over to the customer.

Labeling helps avoid mix-ups, especially when there are multiple orders or similar items in one bag. It ensures accuracy, makes it easier for customers to identify their meals, and reflects the professionalism of the service. I had to double-check the orders on the screen and match each label with the right container to prevent mistakes.

Through this experience, I learned the importance of attention to detail, speed, and efficiency in completing orders accurately. Even a small task like labeling has a big impact on customer satisfaction, especially in takeaway and delivery services where clear packaging and communication are essential