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https://www.powtoon.com/c/gbf3T9ohnCv/1/m

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finally it is the end of my internship program. there is not much i did at this particular day as i intend to continue working here and only take a day to rest and start to become the core crew at 5/6 and it is still going on until the latest date so far.

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i still need to make nasi for the second last of my internship . the making of nasi mcd is so easy, we just need to wash and rinse the rice and put it into the rice cooker. put a quarter of butter and also garlic paste and the nasi will be done in 45 minutes .

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it is three days before i end my practicals here and during this time, im busy with the info of mcd and i always ask my crew trainer and also another crew the things that i still didn't know so that i can put it inside my report.

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my time table of managing kiosk is the same from being the middle person and closing person at night. i never got to be working in the shift morning straight for a month of fasting. here is how we operating the kiosk. Kiosk is a section that offer drink and dessert for customer. The main product is ice cream. The ice cream is based by vanilla flavored ice cream. There are many menu for ice cream. For example:

1. McFurry oreo

2. McFlurry blueberry

3. McFlurry Durian

4. Sundae chocolate

5. Sundae strawberry

6. Sundae blueberry

7. Sundae sarsi

8. Sundae sarsi and vanilla

9. Sundae cone

10. sarsi cone

11. sarsi and vanilla cone

12. Chocotop

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today is the first day of fasting. i got the job at every evening and from the beginning of fasting month, i need to be operating ice cream kiosk.

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the sales of nasi with ayam spicy mcd got the demand from customer as nasi always sold out and we need to cook the nasi in large rice cooker but it still going so fast selling.

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during the fasting month that will come in just a week from now, McD has the product of nasi mcd serve with coleslaw and kuah kari. all the crew need to learn how to make the nasi, coleslaw and also kuah kari.

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it is almost come to end of the months of April where a lot of customer just got their salaries and McD will be extra busy from usual. in addition with the regular customer and customer who came as a tourist or so on, will make the McDonald's never run out of their customer.

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i had to pay for the short in my drawer about RM 10 as the mistake came from me. The front counter crew members is the most important in production activities because if the cashier make a mistake, the bun initiator will react what appear on the KVS and do the burger and it will become a waste. .

The job description of a McDonald”s front counter crew include verifying register receipt of daily transaction, or filling out report. Between these two keys duties, they welcome customer, package or serve order, received payment and give out receipts. A typical working days begins with counting money in the drawer and at the end of period we need to counting the money in the drawer again

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i got a toothache and my manager ask me to go home early that time. it is because i can't do any more work as my teeth feel so sick and it make my head dizzy and i cannot speak with anyone. so, i went back early from usual.

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today my supervisor from umk which is madam dewi and madam gee came and visit me at the LI place. today i works as front counter order taker and when my lecturers came, me and the people manager, sit and talk together and there is not much to talk about so we decide to take picture as the completion of LI visit.

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i nearly need to take a break from work as i feel so tired and my body could not make it but im still come to work and still make the best out of me.

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i started to be one of the kitchen team where i can respond if any order came in. the prep line is the section which the burger, ayam , bubur came out.Crew at the prep line section are important to be fast and accurate. There are three people placed at the prep line which is bun initiator, presenter and assembler.

They need to be fast and accurate to make sure customer are not waiting at the counter for their product because McDonald”s is a fast food restaurant and the customer service need to be perfect and fast. These section need the crew to react fast on what customer order.

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i'm back at the vet station again and now, i would like to tell more about the soc of vet station.
1. Check fryer temperature, must be in 182c and warm up time is 45 minutes.

2. Make sure the oil level are right on the line.

3. Placed the basket on a pan and wearing the blue glove to take the patties to placed in the fry basket.

4. The maximum patties in the basket is 8 patties and I inner for nugget.

5. Then put the basket into the fryer and press the timer button to start fry.

6. When the remove timer are beep, take out the basket and hanging for 5 to 10 second.

7. Then put the patties in the UHC slot follow the UHC chart then placed in the UHC and press the holding timer.

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the core crew, which wear the red clothes, cannot enter the McCafe section but as practical student, i get the chance to be in the section, but only watch how the barista make their job. McCafe is the beverage section. It is for coffee and desert product. For example their beverage is hazelnut latte, latte, mocha, chocolate, white flat coffee and other related coffee. Then thy have the dessert such as tiramisu cake, banana muffin, chocolate muffin, lava cake and other dessert. The person work at the McCafe is called barista. The barista need to attend the barista class to learn how to brew perfectly the coffee. They need to be perfect because the one product is quite expensive and exclusive.

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After that I was placed in the french fries section. These section same as the side 2 section or vet section. We used the fries fryer to cook the french fries. The fries does not placed on the UHC after cook but they have the fries holding cabinet which is to sustain the fries keep warm. Fries can be cook 6 basket in a time. But they have to be fried follow the cooking mode that stated by manager.

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okay, for today i want to tell about the task of front counter presenter, the time taken is 130 seconds begins from the order taker, kitchen section, to the fries and last but not least at the drinks and we call upon the customer with the greetings like , Hai selamat pagi/petang, here is the number order of 161 and the customer will come and collect it

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it is monday and its my birthday, i begun my work at 4 pm and ends it at 12 am . i become the order taker for front counter and my friends come and visit me with bring cakes. my collegue also congratulates me and the customer also wish me a happy birthday, the stress came from work become release as i got cakes and wishes

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for this day, my crew trainer tell me of the procedure to clean the things
1. we need to rinse off the waste or dirty things
2. wash the equipment
3.put the sanitizer
4. lastly we wash it again so that equipment is free from bacteria
i learnt a lot from this guy whose i call as bob

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i came to work and clean all the things that we use, all the spatula, all the grill equipment and we call it as vaccine. we wash all the equipment 4 hours each to avoid the pollution or even food poisoning to our customer, we really take a good care for our customer

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i made a mistake as a presenter and i give the wrong product to my customer as i feeling so clumsy and dizzy as the drive thru is coming without stop. so every time the crew make mistake, we will be given time break about 30 minutes and gather our strength back

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i repeat the same task as a drive thru presenter and not much i can say as the task is still the same, but let me tell about the surrounding and the machine location. for our vip customer, we need to give the frozen coke or frozen fanta, and it locates far from the drive thru section, so i need to be walk fast at the frozen drinks and make it back to my drive thru section

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so, for today, i went back to drive thru presenter as i still not in fit condition to be the order taker. so , i always need to speed up my movement and need to be very fast in order to cope with other crew and make my drive thru leaderboard number one

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the drive thru order taker is something quite challenging for me as in mcd teluk cempedak, we have two lane , so , to take order from both lane and to take the payment from customer at the window, is like 3 work at the same time. so, it is quite challenging for new crew like me and im still need help from other crew and manager

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i had diacussion with my manager about how to be a good crew, good crew trainer and even a good crew leader as i want to pursue to work at this mcdonalds. i feel in love with the surrounding and also the crew here so i want to continue working as a crew trainer. my manager promise me that i will become a crew trainer after i finished my internship here

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for this day, i learn about the soc in the crew room. i take the examination and pass all the question and im gladly answer all the question that being given to me with good. my crew leader that teach me, which we call BOBO so glad that i remember all the soc without missing anything

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drive thru runner is also one of the important person as she or he needs to be accurate about the product and needs to ensure that the product is correct before giving it to the presenter.

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SOC for grilled station : beef patties 10:1 and 4:1.

1. Check grilled platen temperature. Must be at 218c for upper platen and 177c for lower platen.

2. Check the UHC chart to know hoe many patties need to be grilled for one slot to maintain patties quality.

3. Take out the patties from freezer beside the grilled with wearing the blue glove. Blue glove for touch the raw material.

4. Then open the grill and put the patties from front to back simultaneously two patties at one time.

5. The maximum patties on the grilled at one time is 8 for 10:1 and 6 for 4:1.

After the grilled opened when patties are ready, sprinkle the salt and get the spatula and put the patties on the slot in UHC.

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i want to continue my daily log about the story of drive thru order taker. we will greet the customer with ; Hai Selamat Datang,Salam pantai timur, would u like to try our new burger promotion, everytime customer came at the pos, we will kindly greet our customer. that is the good things that i see from the crew

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drive thru presenter is one of the person in the drive thru team. he/ she needs to ensure that all the products and drinks are correct and give it to the right customer.

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this day, i learn how to be a drink drawer at drive thru. at drive thru, i need to be extra fast to make the drinks and also check product, and then i need to present the product. tomorrow i will tell the task of drive thru presenter. for now i need to remember a lot of things and need to be fast so that the crew can be more relax and no need to check on me rapidly.

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for this day, i learn how to wash the drink drawer machine, at exactly 12 am. i need to wash and wiping all the drinks machine and also the ice cream container.

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i start to learn the new soc on how to be at the drink drawer. i begun my shift at 7.30 pm and the task about how to be the drink drawer person. the ice need to be exactly one scoop and just put it under the selection of drinks and push the button whether small medium or large.

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it is a payday for me and everyone else as PLI student. i got rm 500 for this February months and i can paid for the fuel, and my expenses. i fried the pie product for this day. the fried pie that have at that time was apple pie and salted caramel pie. it need to be fried at 6 minutes and the cooling time is 20 minutes then it can be sell to customer.

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Kids meal all time favorite which is chicken burger, the patty is called Chicken 50 time estimating for cooking is 2 minutes.

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Today, another day at VAT station. It's about McNuggets which contains 48 pieces in one inner. They are four shape of nuggets. Time cooking is 3 minutes 30 seconds.

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i need to clock in at 4 pm today and my works end at 12 am in the morning. Also, I learned to differentiate patty called McChicken and Spicy Deluxe which is McChicken is the shape of heart while Spicy Deluxe is the normal shape but more thick. Cooking time for McChicken is 3 minutes 20 seconds

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it's Sunday again and i have to come again as the vat person. for today, i learn how to cook spicy deluxe patty which is using the time cooking for 5 minutes and a half. the full basket can be fill about 8 patties and in the slot UHC, the patties can only be fill in 5 for ultra mode. and the day ends like usual.

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its a wrap for the first week. today is the seven day of my internship here and i already learn about how to make ayam goreng spicy. i got the soc and the soc acts as a basic procedure or methods that we need to use so that our chicken will be so spicy and crispy. the spice flour make my hands become hurts and itchy. so i need to rinse off my hands for a lot of time.

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22/2 today, its friday and im still come early at work, as im going to be a grill person again. today i begin my work at 8 am and i need to cook and grill the breakfast menu. started with the sausage, scramble egg, rounds egg and also the chicken roll. in addition, i also need to cook the muffin as well. but, for a new person with the breakfast menu, my manager still stick with me and train me on how to cook all the product.

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22/2 today, its friday and im still come early at work, as im going to be a grill person again. today i begin my work at 8 am and i need to cook and grill the breakfast menu. started with the sausage, scramble egg, rounds egg and also the chicken roll. in addition, i also need to cook the muffin as well. but, for a new person with the breakfast menu, my manager still stick with me and train me on how to cook all the product.

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i've got a rest day , and currently im having bad eyesight due to be at grilling product three straight day, and im almost came up with an mc, but i still attend work and ate my medicine very well. so, im not having any problem at work even i got a sick eyes.

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the third day begin, this day is the same, but i learnt new things which is at the vat. vat is the station for fried product. i fried the fish product for today, the time to cook is 2 minutes and a half. every time i spot the decreasing amount of fish filet, i will ask the crew about how much should i fried.

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18/02
for the second day, i came to work like yesterday, which is 10 am sharp and start to be grill person again. thats how i get to getting used with grill product. for the grill product, we have 2 kinds of grill which is 3 flaten and 2 flaten grill. the temperature for upper grill is 217c and the below is 177c. the 3 flaten we often used to cook 10:1 and 4:1 patty while the 2 flaten grill, we used to cook chicken thigh and grill onion.

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its 10 am and the journey of my internship begun. I went to McDonals Teluk Cempedak and the very first person that i met was Abang Kamarozaman, one of People Manager in the outlet of Mcd TC. My first day at TC, i was being taken to crew leader, which we called as BOBO, and for the first day, i learnt about grill product regular menu which is meat and chicken grill product. i learnt the right way to be a grill person, and i tried to grill the product by myself and doing the S.O.C and learnt the video. thats how my first 8 hour ended.