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McCafe Cover

I'm doing McCafe cover for a while since the 'McCafe person' is not coming.

I'm not that professional about the blended drink menu, so I need to refer soc menu.

The menu includes Ice Latte, Ice Chocolate, Ice Kopi Susu, and Ice Mocha. I already know how to do it since I am in Mcd Section 7.

Not only that, I need to do table service for customer.

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Drink Drawer

The drink drawer, either in the counter or drive-thru, is exactly the same work scope.

The drink drawer needs to make drinks and ice cream for the presenter to speed up the work and make it smooth.

For the DT drink drawer, they also have to deliver the parking order.

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NAME: NORFATIHAH BINTI ABDUL ME
AGE: 24
HOMETOWN: SEMPORNA, SABAH
COURSE: BACHELORS OF HOSPITALITY MANAGEMENT

I'm a undergraduate student of the University Utara Malaysia with degree in Bachelor's of Hospitality management with honours. I'm from Semporna, Sabah which pursuing my degree level at University Utara Malaysia, kedah. Over 3 years in a half of projects, seminars and research. I have become skilled in giving service to people and effective teammate. My achievement so far include a 3.32 CGPA average, a beginner of the Mandarin language and working experiences as sales clerk during semester break. Currently, I'm doing my internship at McDonald Bukit Tinggi DT to completing my last semester or my 4 years of study. i'm thrilled to bring my passion and skills to support the team.

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On this week, I start to learn breakfast menu. In McDonald, there are varieties of breakfast menu. For example:

Sausage McMuffin

Hotcake

Bigbreakfast

Crispy Chicken Muffin

Scramble Egg Sandwich

Omellete Cheese Muffin

Nasi Lemak Mcd

Basically, the regular bun and muffin is used to make the breakfast menu. The center or the core is either chicken sausage, omellete or scramble egg.

Muffin:
Toast temperature: 257c (Club) - 254 (crown)

Chicken Sausage:
Temperature:79c
Holding time: 20 minutes
Full hold size: 16

Scramble Egg:
Temperature:79c
Holding time: 20 minutes
Full hold size: 4

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Coming Back to #184

After the renovation, every employee and manager coming back to the store.

Everyone start clearing and cleaning all the tools and equipment.

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03/04/2023
I report my duty with Madam Juwita as department manager at McDonald Bukit Tinggi DT at 11 a.m.
Madam Juwita brieftly explain about term, condition and section in the Mcdonald Bukit Tinggi. Before going through with all the area, Madam Juwita also mention about the QSCH foundation. Q stand quality, S stand for service, C stand for cleanliness and H stand for hospitality. After that, she explaining one by one the area and the function starting from the manager room to the fries section, drive thru, McDonald owned delivery platform (MDS),  front counter to the kitchen area which have three main section which is grilled, prep line and vats line.

05/04/2023
As we know working in food and beverage industry need to have typoid injection in order to prevent typoid fever which can spread the bacteria to other people. The manager who in charge that day give me a letter to take the injection.
Beside the typoid injection, as an employee who is working in McDonalds should attend food safety seminar which arrange by the McDonalds. The objective to held the food safety seminar is to prevent illnesess by focusing food-manufacturing attention and activities on preventing or minimizing exposure of the consumer to pathogens.

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Making Porridge
McDonald porridge has two size which is medium and small. The small size include in Happy Meal set.

The ingrediant and measurement to make Mcd porridge:

Rice - 600ml

Ginger - 2 x 1/8 measuring spoon

Chicken stock - 3 x 1/3 measuring spoon

Hot water - 3600 ml

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Lobby

As lobby person, the job scope is to make sure the lobby area is clean and clear from any rubbish

The table need to be clean so other customer can seat

Throw the trash if it already full

Clean the toilet often

Do the table service

Sweep and mopping inside and outside area. Beside, lobby person need to do trash pickup.

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Runner Drive-Thru

As a DT runner, everything needs to be fast to make the OEPE stay normal.

DT runners need to make sure the product given to the presenter is exactly as ordered and need to double check.

If the order is unclear, the DT runner can confirm with the order taker through the communicator.

The runner will take out all the orders, including making the ice cream.

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Runner Counter

The aim for runner counter is to prepare customer order.

If the order comes from the kiosk, counter or mobile and customer already make payment. The runner should print the reciept and prepared the product.

The payment in counter can be cash, cashless or QR payment.

The payment is done by the runner because runner counter is in charge to take care of the money drawer.

After the product prepared, the runner will give the product to counter presenter.

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Fries

After breakfast menu, the fries can be take out from the freezer.

Pu the fries into the hopper.

Put the frying basket into the cooking vat.

Push the timer button.

When the timer ringing, pick up the basket and shake then put back for cooking.

The timer will ring fot he second time, pick up and hang for a while.

Put into the stack tray, put salt and start packanging the fries.

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The first thing that I learn is grilled product: beef and chicken, which in the kitchen station.

The beef product that the McDonald used is 10:1.

The temperature to cook this beef is:

upper platen : 218c

bottom platen : 177c

Timer: 39 second

Full run size: 6 pieces

Holding temperature: 79c

Holding time: 10 minutes

Full hold size: 12 pieces

This kind of patty is used in the Cheeseburger,Big Mac, Spicy cheese, beef burger, and double cheese burger.

After that, I moved to fried product which is fish and chicken.

1. Filet O Fish

Cook temperature : 182c

Cook timer : 3 minutes

Full run size : 8 pieces

2. Value Chicken, McChicken patty, Spicy Chicken McDeluxe, Spicy Crispy

Holding Temperature: 93c

Holding time: 20 minutes

Full hold size: 6 pieces

3. McNugget

Holding Temperature: 93c

Holding time: 20 minutes

Full hold size: 24-48 pieces

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Mostly on this week, I work as DT presenter or counter presenter.

I start my work with stock up al the cup, lid or condiment so that everything going smooth.

After that, I need to stock up again before I pull out or just sweep and mopping.

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Making Nasi Lemak
Nasi Lemak in McDonalds has three type which is Nasi Lemak Mcd, Nasi Lemak 1pc chicken, and Nasi Lemak 2pc.

The ingredients in making Nasi Lemak:

Nasi Lemak Packaging:

Nasi Lemak Box

Nasi Lemak

Cucumber

Anchovies

Round Egg

Fried Chicken (spicy/regular)

Sambal

The Nasi Lemak Mcd is just simple nasi lemak without the fried chicken.

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MDS RUNNER & PRESENTER

I already learned as an MDS runner and presenter in Section 7, so it is not a problem.

But I have difficulty as an MDS presenter because I'm a bit scared of missing the product or condiment.

Since I study and learn from Kak Ju and Maryam (CT), it's actually easy to print or reprint the receipt.

Besides, I also need to make MDS drinks and desserts.

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On this day, I start to learn on how to fried chicken.

Fried Chicken
- Basically, there is 2 type of fried chicken which is regular and spicy. For the 3 times spicy, it is only for special event.
- The ingredient and tool to make fried chicken:

chicken, cooking oil, breader, batter breader, frying basket and tray.

The cooking time for both fried chicken is 11 minutes and 40 second.

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Order Taker

Order taker should stay behind to take customer order and make payment.

In order taker room, there is two PC for taking order and one of them to make payment.

Toy for happy meal also placed there to give to the customer if they bought happy meal set.

The order taker can help kitchen or front area if the order does not come in.

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On this week, I work in kitchen and fries.

I need to cook rice, steam up and stock up the nasi lemak sambal.

Clean and clearing the kitchen area.

On the next day, I cooking and packaging the fries.

Take out the fries and put in the hopper.

Stock up the fries

Sweep and mopping

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Drive Thru Presenter

The drive-through presenter is totally different from the counter presenter.

The DT presenter has the timer to assemble the product for the customer and needs to take care of the OEPE (open end-present end).

Should greet the customer and give them the product.

If the product takes too long to prepare, the runner will tell the customer to park their car while waiting for the product.

Communication is compulsory for runners, presenters, and order takers so that important information will not be missed. Beside, the runner can prepare early customer orders through the communicater.

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Front Counter Presenter

As a front counter presenter, I need to stay and give the product to the customer.

The product comes from the runner counter.

The main purpose for presenter is to present the product.

Not only that, to present the product the condiment and drink need to be place together.

Example of condiment; sauce, fork, spoon,pepper, barbecue, sweet sour,straw, stirrer,sugar and creamer.

If it peak hour, the presenter will have drink drawer to speed up customer product.

In front counter, the order from customer either take out or eat in. Also, there is MOP order and mostly take out. The take out order, presenter should greet and call customer order number. For the eat in either customer pick up or table service.

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I turn to learn about bun, the bun that use to make the burger. There is many type of bun which is:

Regular bun

Big Mac bun

CornMeal bun

Quater bun

GCB bun

Basically, every bun can make a variety of burgers, and some of them are only for a specific burger. For example, Regular bun is used to make Filet O Fish, Chicken burger, Double cheese burger/ cheeseburger. Quater bun used for GCB and Spicy Crispy.

The upper bun will be called the crown, and the bottom bun will be called the heel.. Mostly, the bun is toast using the same temperature.

Toast temperature: 260c

Toast timer: 22 second

Except for Filet O Fish , the bun need to be steam.

Steam temperature: 176c

Steam timer: 8 second