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Off Day

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Replacement Of Public Holiday

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Replacement Of Public Holiday

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Everything have a started and the ending. Alhamdulillah i was be able make it done until the end with properly without any problem. There was a lot of knowledge i learn here, it was different than as what i expect and the think i don't want it come to me but it real come face with me such to handle the TL with alcohol. I was be handled by two boss since intern here, both of them are department. But the way they handle is different, it's was not easy to handle when we don't have the standard, if we don't know what to do by that and waiting for learning by the mistake , it not the best way. They have a short briefing everyday, why not they create the good brainstorm and give a spirit for their staff not aiming for the mistake of them.

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This is the black jacket that i use for working at The Lounge (TL). Especially this jacket only will be use for those up than level of supervisor. But i was be wearing of this jacket as the manager ask to do because they are not enough of staff and i don't have size of uniform as bartender. So that, most of them in TZH will know and looking for me because of this jacket. It was look like i have a big responsible and most of them thinking i was a permanent staff here. However there are good and bad on wearing this jacket, but i learn something good and i was handle some staff because of this jacket. New experience, however, i was try to enjoy and never give up.

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Continue from source pasta

Cream Sauces

Quite simple. Uses cream or milk and sometimes a roux. Cheese is usually added for increased flavor. A common base for these sauces is the bechamel sauce.

Garlic-Oil

Olive oil is used as and is flavored with garlic and herbs. It can be served hot or cold, cooked or uncooked. Pesto is a popular uncooked, cold sauce.

Uncooked

There is an endless variety of uncooked sauces that can be used and are generally dressings and garnishes such as fresh tomatoes, basil and olive oil, or olive oil, lemon juice, parsley, basil and hot pepper flakes. Capers, anchovies, and olives are common due to their strong flavor. Fresh vegetables and cubed cheeses can also be used.

There is an order to the chaos that is pasta. It is one of the areas that has seen so much change that the classics have been all but lost. As long as you understand the different sauces and how to create those sauces you are farther ahead than the majority of amateur cooks.

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Continue from source pasta
Ragu

Ragu is defined as the sauce that remains after braising a dish. The flavorings, meat or poultry are browned, and then a tomato product and stock, water, wine, milk or cream is added. Very common in classic Italian dishes in which much of the tougher cuts of meat are cooked in this method and then combined into the sauce and poured over the pasta.

Seafood Sauces

There are two types of seafood sauces – White and red. White seafood sauces are made and flavored with herbs and made with white wine or stock. A red seafood sauce uses tomato as its base. Very common in Cajun cooking and central American cuisine.

Vegetable Sauces

This type of sauce include both traditional sauces (Made from tomatoes and stock, flavored with garlic and peppers) and modern sauces, such as primavera.

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Salam Zenith, today we have special promotion which we will provide the Preview Ramadhan Buffet only with 50% of price the real buffet for ramadhan. We provide food and beverage same as on the real situation. However, we will use the dome buffet during ramadhan as picture below.

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Mother's Day, today Mr Roy Rafiq and Miss Ninie will conduct this event, they will be MC for whole program. We have special service which for those coming for dining will be treat for massage but it only available for mother's only. Our menu for today same as usual, buffet.

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Pasta Sauces, they are six type of souce pasta :

- Ragu
- Seafood Sauces
- Vegetable Sauces
- Cream Sauces
- Garlic-oil Sauces
- Uncooked sauces.

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Cooking the Pasta

Add the pasta once the water is boiling rapidly. Be sure to stir immediately as the introduction of the pasta will reduce the temperature below boiling. Stagnant pasta will stick to each other. Once the water begins to boil again, you can confidently walk away knowing it will not stick together.

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Salam Zenith and good morning Miss Ashikeen, i was glad someone that i know come to visit me, before this i just alone. Thank you so much for coming even just a short visit. I'am so sorry for make you waiting for my supervisor because of they are too busy and drag your time.

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This is receiving item mostly it was long term item that we will pickup here, then another will be on the store. Receiving is located at basement which it easy for the supplier to pass the item. When the item just receive we will come to receive and arrange our store.

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Off day

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This is one of the facilities for the staff which is they can relax and rest here while their launch hour. It was located nicely which close with the cafe and mosque.

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Asian Noodles:

Wheat Noodles – Also known as egg-noodles, they are the most popular and widely available of the Asian noodle. They are available fresh or dried, and can be deep fried after boiling to create crisp golden noodles (Chow mein) use mainly as a garnish.

The Japanese have their own types of noodles made from wheat as well. The thin variety is known as Udon, while the thicker variety is called Somen.

Rice Noodles – These are the dried, thin noodles made from rice flour. Ideally, you’ll want to soak these in hot water before cooking and rinsed in cold water after cooking to remove any starches and prevent sticking.

Buckwheat Noodles – Buckwheat noodles are used in Northern Japan and in the Tokyo region. These are called Soba noodles. They are available fresh or dried and do not need to be soaked before cooking. They are often used in soups or broth, but can be substituted for Italian-style pasta.

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There are 3 categories of Italian pasta:

Ribbons

Tubes

Shapes

The ribbon category includes Lasagna (Long, and very fat), Fettuccine, Linguine (Smallest tongue pasta) Spaghetti (No tongue), Tagliatelli (Broader than Linguine), Pappardelle (Largest tongue behind Lasanga) and Capellini (Angel-hair).

Tubes are the cylindrical tubes made by extrusion. They are generally short, but can be long (Canneloni, for example). They include Manicotti, Rigatoni, Ziti, Penne, Spira.

Shapes cover the rest of the pasta-sphere. These come in many different sizes and shapes, and there are new forms coming out on a regular basis. We’ll see these as Penne, Conchiglie (Shells), Farfalle (Bow-tie), Rotelle (Cart-wheel), and Orzo (Rice-shaped).

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Concasse Tomatoes

There are many benefits in producing our own concasse tomatoes. The flavor from fresh garden varieties that may grow ourself is incredible, and on top of that tomatoes are generally inexpensive. Because we choose what to include in our tomatoes, your do without the salt additives and preservatives as well. Even if concasse’ing your own tomatoes costs more than the canned variety, the difference in quality more than makes up for it.

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Type of Salt
1) Rock salt
2) Kosher Salt
3) Sea Salt

4) Sel Gris
5) Smoked Salt

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Decoration is important to attract the guest. We believe every person that stay in TZH will be dining with us.

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Salam Zenith
Our hotel have a standard and procedure that should be followed. The store department will use concept of FIFO which first in first out to control the quality of item.

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Salam Zenith. This is how we are going to do when the event are coming up. Mice-en-place will be the first think to do.

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This is store for dry food. Every outlet will take their several order from here base on the order that has been approved.

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OFF DAY

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Salam Zenith
"Item 86"
It look like a code of something
We at the coffee house call it as a out stock or something that same meaning.
As example on this picture is Hawaii Pizza was item 86 for today.
So there will no sale for until it was not stated as item 86.

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OFF DAY

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Fire Drill Training was included for all staff and training.

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Try full fill the guest according our item. We will provide as we can for guest, because we are really happy to see the guest are happy. Always communicate with the guest at least by eyes contact.

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Salam Zenith. Through we a short of staff, Every day i wasn't cook in egg station for breakfast, but i have to check on the buffet either need to refill or any else. We have to make sure everything are provided.

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Salam Zenith, I was been tell by the chef that yesterday the guest i serve every day finding me for omelette. They said they want to do as usually i that i do for them. But the chef don't know what did i do for them.
Then i just run my task as usual for today and ask for apology for my friend for yesterday.

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OFF DAY

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Type of breakfast egg in TZH :
1) Sunny side up
2) Over easy
3) Scramble
4) Half boiled
5) Omelette
6) Hard boiled

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Salam Zenith, yesterday my friend want i do special for their omelette. I was thinking about it to make them satisfied with my food. I don't want to spoil their mood in this early morning because it can ruin the whole day. I ask to chef for suggest me what to do with them, they said just give everything what we have provided. I want to give the spicy omelette but the chef afraid if they will be poison because of spicy but i just do it without telling chef because they said they like spicy then, when they arrive i serve for them and tell them for what i do.

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Salam Zenith. Today i have new friend, they was a couple from Australia. Both of them say they like food of Malaysian because there are very flavor such spicy and so on. They said it was different with their culture of food at their hometown.

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Salam Zenith
This is english hi-tea promotion for TL.
We will serve them by using this plate and with are certain drink for them as promotion stated.

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Salam Zenith
Today i was learn to cook for Titanium Club
Their food will be a lot of special and look different with the buffet.
I have to be more creative on food for serve them because only special guest will be at the Titanium Club

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OFF DAY

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Salam Zenith is our intro for the guest
Back to story of Wong, he can't hear what people talk very well because sometime the machine that he use have a problem such low battery and so on. I was learn on how to communicate with him by using body language. He also was my partner of Egg Station which every breakfast we have to cook for the guest. There are a lot of challenge for him because he can't hear well what the guest want to but as a team, we must have a teamwork, I support him because i don't want he down since we don't have enough staff. I'am not good to control this station alone with 400pax and above everyday.

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During my internship program i was learn about leadership. I was been given special task by Chef to cover this person and conduct him event he join kitchen team early . It was because he was "OKU" person who can't hear well. His name Ah Wong, we it Wong.

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We aware about of hygiene to control our quality. So that, every food that can be use for long life we will seal it first

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Salam Zenith
On preparing some food for breakfast buffet
The first step is mice-en-place all the item to make us easier to do.

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Salam Zenith
Prepare the food is our task everyday.
Make sure , all food are in good condition of hygiene.

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Type of roux
- White
- Blond
- Brown

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Five Mother Sources.
1. Bechamel Source
2. Voloute Source
3. Espagnole Source
4. Hollandaise Source
5. Tomato Source

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OFF DAY

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The thickening agents.

Roux

Cornstarch Slurry

Whitewash

Liaison

Arrow Root

Beurre Manie

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the different type of cooking.

Dry-Heat Cooking

Moist-Heat Cooking

Combination Cooking

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Cooking Safety and Hygiene:
A. Contamination & Cross-Contamination
B. Botulism

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basic knowledge in Cooking Term
Mirepoix

Mise en Place

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Different types of cuts:
1. Cube
2. Dice
3. Julienne
4. Brunoise
5. Batonnet
6. Paysanne
7. Blas Cut
8. Oblique
9. Alumette
10. Sliced
11. Tourne
12. Rondelle
13. Chiffonade
14. Chopped
15. Crincle
16. Wedges.

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The first day on stepping in a Kitchen Department.

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REST DAY

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Salam Zenith.
The exclusive Titanium Club is located on Level 21, providing a private retreat for executive floor guests. As an esteemed club guest, you enjoy a complimentary continental daily breakfast, all day refreshments, evening cocktails, complimentary Internet access and a host of other club benefits.

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Salam Zenith, Our band will be change the place from TL to Zen Bar. It will attract the guest for coming to the Zen Bar and experience on dining there.

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Salam Zenith, this is half of our lobby that will be use for the guest for waiting someone or anything. We provide the best facilities for the guest royalty.

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Salam Zenith, San Feng is a full-service and family friendly restaurant with a traditional yet contemporary design. Spanning over 520 square metres, the restaurant comfortably seats 200 persons with three private rooms. Located on Level 1 on TZH

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Salam Zenith
Bartender description task
1) Prepare alcohol or non-alcohol, beverages for bar and The Lounge
2) Interact with customers, take orders and serve snacks and drinks
3) Assess customer's needs and preferences and make recommendations
4) Stay guest focused and nurture an excellent guest experience
5) Restock and replenish bar inventory and supplies
6) Plan and present bar menu
7) Mix ingredients to prepare cocktails
8) Comply with all food and beverage regulations

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Today will be earth hour, every switch will turn off but the operation thing will be open. We will change the light with the candle.

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REST DAY

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Zen Bar is outlet above TL because we are related with each other especially the menu of beverage but they only serve beer and wines. They also have some food that cuisine from french and international.

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Salam Zenith, picture above tell the store of the day. Both jug is fill with Carlsberg Druft and it was a inter transfer from TL to the Zen Bar. It was happen when Zen Bar are out of service for Carlsberg and TL will cover for them. Everything that will be transfer have a process which open the inter transfer form will the full information and it will end up when we are closing and file in the system.

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This is the main switch for TL, we have to control it every day when the day will be darkness. However, it will not all to be open to control the theme.

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Salam Zenith.
The picture below is Stock Request from The Lounge.
Everyday we have to do check list on the all item that we sale and the item we receive from the store.
Each item will be key in by manual and also by system. For Stock Request, we will do it by system only and just print out for double check by manager to approve it. Every pieces of page stock request will be checked to avoid from overspending. The Lounge staff have to done it by tonight so that the request will be send in the morning.

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Salam Zenith, this is the important one for beverage such moktail and juice apple. We serve our fresh juice apple that come out from the fresh apple, there are not sugar and ice. Thus, each guest mush have been info that our fresh juice doesn't contain any sugar and ice. Telling them first before key in the order on the system is the best way.

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Salam Zenith
This is our dessert, everyday will be a different because we have to care about the quality of dessert. If there are not sold, we have to give to cafe for serve to the staff but its limited or sometime we gave for the charity for the organization.

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OFF DAY

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Salam Zenith
Al-Fresco is one of our facilities on this hotel. Our Al-Fresco always welcome to the guest starting at 9.00 am until 1.00 am every day except Saturday and public holiday . TL and Al-Fresco have a same function and really suitable for those want to have small discussion.

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Salam Zenith
This band of music come from Philippine, they have good communication skill which they can speak in english, malay and Philippine and they also can sing all of three languages song. They have sign a contract with TZH for 6 month.

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Salam Zenith
Tonight we have a medium pax of birthday party from Felda Sungai Lui. They have a good relationship with each other event with us they also treated us and appreciate to us. It was open my eyes, they plan the party together and it end up nicely. Why not our team be like them? Why not our leader lead us to bring up like them? Everything come from the head, if head like that, the tail will be follow.

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Salam Zenith
My life as a Bartender will be the end of this month, my supervisor give the change for me to make all order while he only be a waiter. He want to see how far i was learn here. So far he said, Alhamdulillah and most of intern student can't achieve as you are, you are different with them and i want to promote you to director and the different of you is they don't want to learn

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Salam Zenith
Bartender have to make sure their station always in good hygiene. Hygiene is our standard and it bring out our branding of 5-star hotel.

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Salam Zenith
As a trainee, our task not only go to work day by day and wait the time for back home for rest. This is our opportunity to learn something new, because only this time  we will get working like this after this our challenge will be more difficult. As a Bartender, my job on peak hour not only make a order, but i also have to promote another service such to those that are only order drink, I can promote some desserts such as Ice Cream Haagen-Dazs with the variety of flavor.

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REST DAY

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Salam Zenith
"Menu"
On this first week at The Lounge(TL). I has been asked to memorize all the menu and promotion at TL. Every day in the morning on the next week has been tested by my supervisor in the short briefing and he was happy on my performance.

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Salam Zenith
" Can I have Teh'C?"
" Of course sir, why not :)"
we give the best service and quality of service.
Try to communicate as well as with the guest to make them feel relax and be served.

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Salam Zenith, learn the preference is the element for today which watch, listen, identify the guest preferences and anticipate needs by the guest.

MOD : En. Salihin
OCCUPATION : 30.44%
BREAKFAST : 171 PAX
LUNCH : 80 PAX
From
- Instep, 13 pax
- Petronas Chemicals, 30 pax
- Aziz Derashid, 12 pax
- Petrol Fuel International, 30 pax

DINNER : NILL

All of the information will be update by midnight shift staff at the back lane. They will update after 1/3 night.

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OFF DAY

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This is the best fresh milk i have faced with the fully quality. We use the quality fresh milk to make it be tasted good and this is one of the why our drink are different than another coffee house.

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OFF DAY

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Salam Zenith, for today we will held a short briefing by Assistant Manager Restaurant and Assistant Head Chef about the food hygiene, food handling and the taste of the food. This is very important for us because there will be a lot of question from the guest such as they want to know about our menu or in other side we suggest them about the menu. At the same time we can promote and increase our profit.

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Salam Zenith from us, The Lounge.
The hygiene is show the quality of our hotel. This is one of them how we want it to be the good hygiene. Other that, we have to label our item that we opened it such as the cordial, the milk and so on. With the label we can know how long we already open it. Every item have the expired. On the opening the bar, the Bar Tender have to look to the label to make sure everything on good and can be use.

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Promotion, Bitter Sweet and Cucur Udang

1) Bitter Sweet

Only at The Lounge with RM25.00, we provide the best service with the slice of cake and any type of Coffee and Teh

This promotion the guest can get discount started with RM3 - RM10, because the slice of cake is RM12, then as example, the  Caremel Latte have a diffrent price than another which RM20, RM7 discount will be given. If guest take for Teh Tarik, it will be RM16, then guest can get RM3 for the discount. This promotion will be everyday at 11.00 AM until 10.00 PM.

2) Cucur Udang

Cucur Udang is the simple light food, usually the guest order if they want to relaxing at outdoor and have a small meeting. This Cucur Udang is available at Dinning Room and also at The Lounge. The price will be RM15 for two pieces of Cucur Udang and include Teh Tarik or Coffee Tarik only. The promotion will be at 3.00 PM until 7.00 PM on every day except Saturday and Sunday.

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Salam Zenith. Today our element is Greet All Guest and Colleagues such as say to them "Salam Zenith" , "Have a Wonderfull Day!" or "Have a Wonderful Evening" with our smile and good welcoming. This is one of the way we make them knowing about use. Those word can bring many meaning for them such as for the guest that will be check in we will give the best service with the best experience for them.

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I was thinking a lot about my future career. To be professional we must mastered first on that. To be the best waiter, I have to master about the menu, price, how the food are cook, how the drinking are done, what about the taste, I also have to know how to manipulate the guest such as we play the music that suitable with them and so on. So that, when we master about them, we can upgrade our level to be Professional such as the skill how we use to serve to the guest, the skill to make the coffee with the good creamer and other than that. Everything come from what we have done, if we do it at that level then we will gain the benefit at that level. As a new trainee here, I take the change to learn the menu of Ala-Carte of food and drink include the beverage with alcohol. However, as a Muslim I have to beware about the alcohol but it was nice to learn about them.

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The Zenith Hotel is one of the famous hotel at Kuantan, Pahang after the Hyatt Hotel which right now they are on renovation and Swiss Garden.
I have been transferred to the another outlet from The Dinning Room to The Lounge, however we are on one roof because we are together in Coffee House, it wasn't a problem for me. The Lounge is a perfect space  for relaxing moment with the live music and afternoon high tea. The main menu for The Lounge is beverage however we also offer the Ala Carte for food and some promotion such Bitter Sweet which only available at The Lounge. Even we are one Coffee House, but each outlet have their own profit to achieve.

Information of The Lounge :
Seating capacity:
50 people, indoor; 30 people, al-fresco
Opening hours:
Sunday to Friday
9.00 am to 1.00 am
Saturday & Public Holidays
9.00 am to 2.00 am
Dress code:
Smart casual
Location:
Lobby level
Smoking policy:
Accommodates both smoking and non-smoking guest

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Off Day

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However, as trainee, there a lot of thing I have to learn. I have to plan well the time so that I will use the time properly. Since this internship on the progress, what I can see is there a difference than what I though before. Suddenly, I think I`m not enough knowledge for working here, I want back study to learn, to prepare for my working place. However, whoever we are, wherever we are, there are many skill and knowledge we can gain if we want to do it. We must know the way how to learn even we already face it before, in conclusion we have to respect our trainer or staff at working place or who ever they are and always communicate each other, if we are don't know about something just try to get to know about it.

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Off Day

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Today i have to cover back here because one of us absent. Kitchen area is dengerous so that all staff must be aware about that. This place also dengerous because what I need to do is put the cutleries on the hot water and then wipping them. I have to watch every my step to keep the kitchen area are safe and we also have to keep the hygiene. Then, every 3 set of wipping cutleries, I have to change the new water. Otherwise, I also learn the type of cutleries such as table spoon, table fork , table knife, dessert fork and others. So that it will be easy for a little bit for my assigment tomorrow.

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As we are know, tomorrow will be the event for Valentine Day. Then, for today I was learn to prepare the event will come out tomorrow. It was a little excited to waiting for the day. For special event, firstly we have to know the theme of the event so that we can decorate as well the theme. Then, to complete the event smoothly, we must have all the items such as flowers, balloon and so on. Other than that, the most important is we must order the stock that will he used on that day at least two day before especially the raw ingredient for food and beverage.
For the booking, we also can do the special request from customers if they want such as for this event some customer want their seat full with balloon, then we will provide it. We also can do for the guest walk in with everything that we have only.

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Salam Zenith.
I was glad to have the good Captain with the good characteristic of leadership which can express their vision to others such as the communication. Always communicate with team is a good idea which can follow up each others. In The Dinning Room we have two part which Buffet and Doom. The Buffet will be the standard as usually but for the Doom, it more to special such VIP seat. We have three room for Doom set which the food we will serve on the table with one professional waiter which will follow up with the guest such as if they want refill water and food.
Our The Dinning Room have a certificate HALAL by JAKIM. Non- Halal food and beverage are not allowed to cross The Dinning Room. This is also one of our hygiene.

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Salam Zenith
I want to explain about Mice En Place, which must be prepared before the situation. There are three main place for mice en place, which at Kitchen, Dinning Room and The Lounge, all these are in Coffee House. All mice en place must be prepared by waiter by outlet, such as for Kitchen, the waiters must prepared as example the source plate, chili sauce, tomato sauce, thai sauce and cili padi. Actually, for kitchen they only have to make sure everything are ready to use, if there are empty, just ask to chef for help. Then for the Dinning Room and The Lounge, the waiters must to make sure everything are prepared such as plate, sugar, creamer and cutleries.

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Salam Zenith with the element of "Use 15/5 Rules".
- At 15 steps , eye contact and smile with the guest and colleagues.
- At 5 steps, stop and greet.
This element will help us to communicate with them while working and at the same time we can build up our relationship with them.

As the picture below, this is the system we use on The Dinning Room and The Lounge. All the order must be key in first then it will deliver the order chip to the station according to the order such as for the beverage it will come out at The Lounge and the food will be on the Kitchen. The food and beverage will be done as fast they can after the order chip come out.

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This is the Bento Box. The Room Service use this trolley to serve the food and beverage to the guest. The food will serve as soon as possible when the food already cook. The guest can paid it by cash, card credit or debit or through their room deposit. However, we add some additional service for this service.
The waiter have to delivery the food and beverage to the guest room. As a waiter, we have to make sure everything are complete and we care about the hygiene.

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This is Badak Berendam which is one of dessert that our hotel will provided for those who a buy a Bento Box. Bento Box is a promotion, it started from New Year at 11:30 AM until 2:30 PM with RM29. On the Bento Box have rice with the Chicken Piri, Ikan Patin with Tempoyak, Sambal Petai and Mix Vege. We also give the Ulam and mixed juice for drinking. The guest can get it at Dinning Room, The Lounge and also in Room Service.

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Today we have guest from Nestle about 250 pax, they will check in on 12 o`clock. So that, we will serve them extra for welcoming drink. Usually we are using two type of water such as Ice water and Ice Lemonadegrass Tea, but for Nestle, we provide another two type of water which Ice Lemonade and Ice Lemon Tea that brand from Nestle. So that, this welcoming drink must be checked by Bar Tender from The Lounge`s staff which to make sure all the glass and water are provided. However, there are limited for refill this water dispenser. This is because, to avoid the wastage if the drinking are too much. Everything have a cost.

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Salam Zenith and today was the excellent service as our element for every Saturday and Sunday, and another days will be different element. This is about table setting for lunch buffet. Every day we have buffet but for the weekend we have a different menu for the buffet. Then, i would like to explain in advance about the task for today. During the buffet, we must ask the guest for clearing their plate as example, if the guest finish eat their food, we ask them either we can clear it for them or they still want to use it. Then, we have to re-setup again the table after they go.

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Salam Zenith, for today we have a special guest which come from Japan, which Mr. Sazaki and Ms. Akemi. They check in today to celebrate their  wedding anniversary about a week at Malaysia and they also plan to continue their travel to Singapore. As a picture below, it was happen on VVIP Doom 2 in Dinning Room. We will serve the main course as they want to. We also have a band of music, so that we create the best memories for them.

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Salam Zenith and good evening.  First of all I would like to introduce one of the daughter owner of The Zenith Hotel which is Mdm Shin.Tonight we have a birthday party from Mdm Shin to celebrate her son. She was tell us to make a party base on our creativity. To accomplished the task we are going to have a small brain storm due our time is limited because the request just received on this morning. So that, we are going to do what we have only however, to treat the guest its better for us if we suggest for the them such as we suggest for theme so that the guest will accept  it. For this situation, Mdm would like we have theme with cartoon Sesame Street.