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Day 1 Learn and understand the whole operation of the kiosk (10/7/2018)

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Day 1 Learn and understand the whole operation of the kiosk (10/7/2018)

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Today is my first day of SIEP 3, I was so lucky to be accept as a team member/newbies at Boost Juice Bar. Boost Juice Bar is category as F&B industry and operate under franchise business. And the origin of this franchise was from Australia. The master franchise for Malaysia was owned by Dr Soraya R.Ismail, she also expand this business to other country such as Singapore and Brunei.

On the first day of SIEP, I have been introduce to others colleagues by the Store Manager. Then, the Manager bring me along to show me the surrounding of the kiosk and introduce me some new things in the kiosk. Such as the equipment, the fruit, yogurt, freezer and chiller. I also learn about the SOP of Boost, to avoid any unnecessary mistake.

After finish the simple briefing, the Manger had given a new task which is to understand and remember the menu and also the ingredient used in each of the menu. At Boost Juice Bar there were various type of juice, mix juice, crush, smoothie, protein & energy drink, calories counter smoothies and booster (supplement). A menu guide had been given to me for the convenience of learning process.

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Day 2 Cleaning The Marker 1&2 station (11/7/2018)

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Day 2 Cleaning The Marker 1&2 station (11/7/2018)

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There where two type of duty for the worker to carry out during the closing period. Today, my duty is to clean the marker 1&2 station. It was a simple task that request us to ensure the station are clean and been sanitize before leaving the kiosk/store. This action is to avoid the insect or bacteria from spreading on the station.

First, move all the container and supplement can down on top of the freezer. Next take a clean sanitize cloth to wipe all the container and supplement can. After wiping place them neatly, then use degreaser solution with a clean cloth wipe the stainless stain surface until shinning and clear without and stain on it. Next, spray sanitize solution on the surface repeat the same process as previous. Lastly, place all the container and supplement can back on the station again.

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What is delivery day mean? Actually I’m also not aware about this. Today, my schedule was been allocate at morning shift which is 10am, together with my manger. My duty for today is to carry, rearrange, restock and send some stock back to warehouse.

Delivery day is also known as the stock that had been order last week will arrive on Tuesday or Thursday morning or afternoon. Ordering was made 3 to 4 days earlier, which request store manager to order stock that almost finish or to add stock in the kiosk. Ordering are made with the Headquarter through online form. Stock that arrived today were, strawberry, raspberry, mango, blueberry, yogurt, cup, coconut water, apple and orange juice, cookies and others.

Now the stock will be brought into the kiosk and be arrange accordingly. The yogurt and fruit will be place inside the freezer 1&2, while the arrangement will follow the rule of FIFO (first in first out). This method can avoid expired material been leftover. Besides, some product will also send back to a small warehouse to be store, because the kiosk space is very limited only. This duty request allot of energy and patient.

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Day 4 Cleaning The Whole Kiosk (13/7/2018)

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Day 4 Cleaning The Whole Kiosk (13/7/2018)

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Cleanliness are very common to franchise businesses, franchisor very emphasize on hygiene of their franchisee. Which is a step to protect the reputation of the brand and the food safety, before it was serve to the consumer/customer. Today duty, I was appointed to a senior colleague, to carry out cleaning duty all around the kiosk.

Cleaning is everyday duty and task but sometimes some places are too tiny and not very obvious causing us to overlook at certain area. Such places are the bottom of the freezer and chiller.in our kiosk there are total 4 chiller and 2 large freezer, which are difficult to move in and out because it was heavy.

So today i'm going to move all the chiller and freezer out and clean all the dust and dirtiness that hide under them.

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Today is my fifth of SIEP. Today I been through some training of fruit preparation. Which mean the fruit that been send to store must be clean or cut according to the SOP and store it inside a tub and label it with sticker. The fruit preparation are very easy but the most difficult was cutting the skin of the orange. The fruit that I had prepare for today were watermelon, beetroot, ginger, celery, pineapple, apple, orange and cucumber.

After label all the tub with date and name, it was then store inside chiller according to  FIFO.  We must rearrange it so that the latest will be inside while the oldest will be place facing outside. Next the lesson was stock up, stock up must be done when we arrive at the kiosk, before rest time and before go home. This is to ensure the supply of fruit inside the drawer are sufficient and ready to use during operation time. It must also be stock up when the volume are getting low and follow by the FIFO procedure.

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Day 6 Training For New Product (15/7/2018)

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Day 6 Training For New Product (15/7/2018)

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The next day will be held a new promotion drink which is “Coffee Dream Smoothies”. The ingredient consist of vanilla yogurt, milk, sorbet, banana, chocolate powder, coffee powder and ice. We had been train by our manager to know the step of preparation and also some knowledge about the product. I also get a chance to taste the smoothies.

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Weekly task are very important to ensure the equipment use had been clean accordingly the routine. Today I had to clean the dispenser which was very challenging to me, since this is my first time. Firstly, i need to draw out the apple juice, mango juice and mineral water from the dispenser. Then unscrew every part of the dispenser. All the small part will be wash with water and soak in sanitize water. The plastic container will then washed with multi-purpose liquid and soak in hot water. Lastly, plug everything back tidily and pour back the juice into the container.

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Day 8 Closing Back Sink And Equipment (17/7/2018)

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Day 8 Closing Back Sink And Equipment (17/7/2018)

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I get a chance to clean the most difficult part of the kiosk, which are the back sink. It take a lot of procedure. Start with washing all the small equipment such as spoon, cup, jar, cover, juicer machine, scoop and others, then place it on top of a clean cloth.

Next, clean the sink with degreaser. Then open the sink below, draw all water out, spray with degreaser and wipe it with specific cloth until clean and close it back. After finish it, start mop the corner of the wall to make sure no water are left over. Lastly mop the whole kiosk to ensure the cleanliness.

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Day 9 Weekly Task On Wednesday (18/7/2018)

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Day 9 Weekly Task On Wednesday (18/7/2018)

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Today weekly task is to clean freezer 1&2 and chiller. Cleaning freezer is ver difficult and time consuming. First, we must close the current to stop the freezer from operating. Then take out all yogurt, sorbet and fruit place it on the floor cover with cardboard. Next, clean all the ice that stick on the freezer wall. After finish, on the current and put all the yogurt and fruit back to the freezer.

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Today is my last day at Boost, everything go as usual. The daily routine also remain the same as I need to prepare fruit, taking order, prepare product and stock up as well. And not to forget to snap some photo with my colleague for some sweet memory with them.

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YOUTUBE LINK: https://www.youtube.com/watch?v=3PtUkDU4Uhg