# data[].attributes.attachment_caption
Monday 17/3/2025 Today was my first day of internship. I only reported in, no tasks were given. I just listened to the scope of work and was allowed to go home early. 

# data[].attributes.attachment_caption
Tuesday, 18/3/2025 Today was our second day of internship. We prepared sandwiches for 50 people and were assigned the task of packing food.  

# data[].attributes.attachment_caption
Wednesday, 19/3/2025 We carried out our daily routine, which included food preparation tasks such as cutting vegetables, washing dishes, and packing meals during Ramadan.  

# data[].attributes.attachment_caption
Thursday, 20/3/2025  As usual, today's routine involved arranging food according to kitchen orders for delivery. I carried out regular tasks - came in at 7 AM and finished at 4 PM.  

# data[].attributes.attachment_caption
Friday, 21/3/2025 Today followed the usual routine of food plating and arranging meals according to kitchen orders. Maintained standard operations from 7:00 AM to 4:00 PM.

# data[].attributes.body
OFFDAY…😴

# data[].attributes.body
OFFDAY…😴

# data[].attributes.attachment_caption
Monday, 24/3/2025 Today's routine involved meal prep for tomorrow including making chicken salad,  sandwiches, arranging cakes on plates, and finally packing all items according to kitchen orders.

# data[].attributes.attachment_caption
Tuesday, 25/3/2025 Today followed the usual routine - arrived at 7am. Main tasks were arranging food according to kitchen orders and packing meals. We also prepped tomorrow's items including making sandwiches and croissants.

# data[].attributes.attachment_caption
Wednesday, 26/3/2025 - Today followed the usual routine - arrived at 7am. Main tasks were arranging food according to kitchen orders and packing meals. We also prepped tomorrow's items including making sandwiches and croissants.

# data[].attributes.attachment_caption
Thursday, 27/3/2025 Today followed the usual routine of food plating and arranging meals according to kitchen orders. Maintained standard operations from 7:00 AM to 4:00 PM.

# data[].attributes.attachment_caption
Friday, 28/3/2025 We carried out our daily routine, which included food preparation tasks such as cutting vegetables, washing dishes, and packing meals during Ramadan.  

# data[].attributes.body
OFFDAY RAYA PUASA…😴

# data[].attributes.attachment_caption
Thursday, 3/4/2025 Same daily routine as usual today. We prepped food for tomorrow including crab mayo tarts, sandwiches and croissants. Then packed all the food neatly and arranged according to kitchen orders. Standard work hours from 7am to 4pm. 

# data[].attributes.attachment_caption
Friday, 4/4/2025 Continued with our standard daily routine today. Prepared tomorrow's meals, packed them neatly and arranged according to kitchen orders. Worked from 7am to 4pm as usual.  

# data[].attributes.attachment_caption
Saturday, 5/4/2025  Maintained regular operational procedures today. As per standard practice, the day began at 7am with raw material preparation, order arrangement according to delivery schedules, and quality assurance for each meal. Daily operations proceeded smoothly and concluded at the scheduled time of 4pm.

# data[].attributes.body
OFFDAY…😴

# data[].attributes.attachment_caption
Monday, 7/4/2025 Since there weren't many kitchen orders today, we took the opportunity to do deep cleaning of the entire kitchen section. We thoroughly cleaned all equipment, storage racks and work areas. Work started at 7am and finished at 4pm as usual.

# data[].attributes.attachment_caption
Tuesday, 8/4/2025 Back to regular routine today. We prepared food orders as usual - plating, packing and arranging according to kitchen orders. Daily tasks ran smoothly from 7am to 4pm.  

# data[].attributes.attachment_caption
Wednesday, 9/4/2025 With fewer orders today, we focused on washing and kitchen cleaning tasks. We washed all cooking equipment, cleaned food prep areas, and organized work stations. Maintained regular working hours from 7am to 4pm.

# data[].attributes.attachment_caption
Thursday, 10/4/2025  Back to our regular daily routine today. Prepared food, did plating and packing as usual according to kitchen orders. Operations ran smoothly from 7am to 4pm.  

# data[].attributes.attachment_caption
Friday, 11/4/2025 Resumed standard daily operations today. The food preparation process proceeded as usual - from plating and packing to final arrangement according to kitchen orders. All tasks were completed efficiently within regular working hours (7:00 AM - 4:00 PM).

# data[].attributes.body
OFFDAY…😴

# data[].attributes.body
OFFDAY…😴

# data[].attributes.attachment_caption
Monday, 14/4/2025 Today we continued with the kitchen's standard operating routine. Work commenced at 7:00 AM with raw material preparation, followed by systematic arrangement and packaging of dishes according to kitchen orders. All processes ran smoothly following established SOPs, concluding the daily operations right on schedule at 4:00 PM.  

# data[].attributes.attachment_caption
Tuesday, 15/4/2025 Today we carried on with our usual daily routine. Our main task was preparing food for tomorrow, focusing on making various types of sandwiches according to specifications. We also did preliminary preparations for other dishes that needed to be ready. After completing all the food items, we carefully packed and arranged them according to the kitchen orders. As per standard practice, the workday started promptly at 7am and ended at 4pm with all tasks completed on schedule.  

# data[].attributes.attachment_caption
Wednesday, 16/4/2025 Another standard operational day today. We completed daily food orders including plating, packing and kitchen order arrangement. All workflows ran smoothly according to SOP from 7am to 4pm.  

# data[].attributes.attachment_caption
Thursday, 17/4/2025  Same routine today but more challenging with heavy orders that required overtime until 6pm. Still carefully performed plating, packing and arranged food according to kitchen orders despite exhaustion. The whole team worked together to get everything done perfectly.  

# data[].attributes.attachment_caption
Friday, 18/4/2025 Back to standard operations today. We completed all daily food orders as usual - plating, packing and arranging according to kitchen orders. Operations ran smoothly during regular working hours from 7:00 AM to 4:00 PM.  

# data[].attributes.body
OFFDAY…😴

# data[].attributes.body
OFFDAY…😴

# data[].attributes.attachment_caption
Monday, 21/4/2025 Standard routine today. We completed all daily food orders including arranging, packing and preparing dishes according to kitchen lists. Operations proceeded smoothly following SOPs from 7:00 AM to 4:00 PM as per regular schedule.  

# data[].attributes.attachment_caption
Tuesday, 22/4/2025 - Today proceeded with our familiar daily routine that we've been following consistently. As usual, work began at 7am with preparation of raw materials and equipment setup. We then continued preparing various dishes according to the kitchen order list, ensuring each dish was properly arranged and neatly packed before dispatch. Although these activities have become routine, we maintained our work quality standards until operations concluded at 4pm.  

# data[].attributes.attachment_caption
Wednesday, 23/4/2025 Back to the standard daily operations today. We completed all food orders as usual - from plating and packing to final arrangement according to kitchen lists. All daily tasks were carried out efficiently and orderly during regular working hours (7:00 AM - 4:00 PM).  

# data[].attributes.attachment_caption
Thursday, 24/4/2025 Another standard operational day today. We completed all daily food orders including ingredient preparation, plating and packing according to kitchen lists. The workflow ran smoothly following SOPs from 7:00 AM to 4:00 PM without any issues.  

# data[].attributes.attachment_caption
Friday, 25/4/2025 Smooth operations as usual today. We completed all orders following our daily routine - from initial prep work to final plating and packing. All tasks were finished on time during standard working hours (7am - 4pm) with satisfactory results.  

# data[].attributes.body
OFFDAY…😴

# data[].attributes.body
OFFDAY…😴

# data[].attributes.attachment_caption
Monday, 28/4/2025 Standard kitchen operations today. We prepared all food orders from initial ingredient prep, dish arrangement to final packaging according to kitchen lists. Routine work proceeded smoothly during regular hours (7:00 AM - 4:00 PM).

# data[].attributes.attachment_caption
Tuesday, 29/4/2025 A different day from the usual routine. I attended a special briefing session with the management team today. The 2-hour session (9-11 AM) 

# data[].attributes.attachment_caption
Wednesday, 30/4/2025 Special assignment today - manning the coffee booth for company corporate event.  

# data[].attributes.body
Thursday, 1/5/2025 Back to regular kitchen operations after yesterday's special assignment.

# data[].attributes.attachment_caption
Friday, 2/5/2025 Today we carried out our usual daily routine in the kitchen. Work began promptly at 7am with the preparation of raw materials and equipment. Following our standard daily procedure, we completed all food orders - from cooking process, plating the dishes, neat packaging, to final arrangement according to kitchen orders. Although it felt routine, we still ensured each dish was carefully prepared according to established quality standards. The daily activities proceeded smoothly without any issues, and we managed to complete all tasks right on schedule at 4pm.  

# data[].attributes.body
OFFDAY…😴

# data[].attributes.body
OFFDAY…😴

# data[].attributes.attachment_caption
Monday, 5/5/2025 We started the new week with our usual kitchen routine today. As always, the shift began promptly at 7am with preparation of raw materials and equipment. Daily activities included preparing food orders, dish plating, neat packaging, and arrangement according to kitchen orders.  Although Mondays are typically quite busy with many orders, thankfully everything went smoothly. We managed to complete all tasks on time and daily operations ended as usual at 4pm.  

# data[].attributes.attachment_caption
Tuesday, 6/5/2025 - Another smooth routine day today. Began with breakfast preparation followed by lunch dishes. Plating and packing processes followed standard operating procedures perfectly. Shift ended right at 4pm with all work areas cleaned and organized for tomorrow.  

# data[].attributes.attachment_caption
Wednesday, 7/5/2025  Today provided valuable experience as I joined the team handling corporate catering. Working from morning till evening, I participated in the entire process from preparation to buffet arrangement and post-event cleanup. This experience taught me professional food display techniques and the importance of teamwork in off-site operations. Though different from daily routine, it offered extremely useful practical exposure.  

# data[].attributes.attachment_caption
Thursday, 8/5/2025 Today we resumed our regular kitchen routine after yesterday's event experience. As usual, the shift started promptly at 7am with the preparation of raw materials and cooking equipment. Throughout the day, we prepared various dishes according to the daily menu, carefully plated them, and packed the meals based on received orders. Although there were no changes to the daily routine, I could feel increased confidence in handling kitchen tasks after yesterday's practical experience. Daily operations proceeded smoothly and all tasks were successfully completed right on schedule at 4pm as usual.  

# data[].attributes.attachment_caption
Friday, 9/5/2025 Another standard day today. Kitchen operations proceeded smoothly without any issues. Following the usual routine, work began with raw material preparation at 7am, followed by dish preparation, plating and packing according to kitchen orders. All daily tasks were completed satisfactorily according to schedule. Daily operations concluded right on time at 4pm as usual.  

# data[].attributes.body
OFFDAY…😴

# data[].attributes.body
OFFDAY…😴

# data[].attributes.attachment_caption
Monday, 12/5/2025 Today we resumed our regular daily routine in the kitchen. As with every Monday, work began promptly at 7am with the preparation of raw materials and equipment. The main task today was arranging and preparing all food orders according to the given kitchen order list. Each dish was carefully arranged according to specified requirements before being neatly packed for delivery.  Throughout the day, operations ran smoothly without any issues. I learned to be more efficient in prioritizing orders and ensuring each meal met quality standards before dispatch. As usual, all tasks were completed on time and daily operations concluded at 4pm with all work areas cleaned and organized for the next day.  

# data[].attributes.attachment_caption
Tuesday, 13/5/2025 Today was another routine day in the kitchen with steady workflow since morning. As usual, we started the day promptly at 7am by preparing all necessary raw materials and equipment. Throughout the day, I was involved in preparing dishes according to the daily menu, ensuring each plating was neat and attractive before being packed according to set standards. The final arrangement according to kitchen orders was done meticulously to prevent any missed or incorrect orders. Although today was quite busy with many orders, good teamwork ensured all tasks were completed perfectly by 4pm, followed by thorough cleaning of work areas before leaving.  

# data[].attributes.attachment_caption
Wednesday, 14/5/2025 Regular work day today. Prepared food, arranged by kitchen orders, packed neatly. Everything done on schedule from 7am to 4pm.  

# data[].attributes.attachment_caption
Thursday, 15/5/2025 Today we carried out our regular daily routine in the kitchen. Work began promptly at 7am with the preparation of raw ingredients and necessary cooking equipment. Throughout the day, we prepared various dishes according to the daily menu, neatly plated them, then packed them to standard before arranging them based on the kitchen order list. Although it seemed monotonous, each process was carried out carefully to maintain food quality. As usual, all work was completed on time and the daily activities ended at 4pm after all work areas were cleaned and tidied up.  

# data[].attributes.attachment_caption
Friday, 16/5/2025 Just a normal work day today. Cooked, arranged food, made sure all orders were ready on schedule. Worked from 7am to 4pm. No issues at all.  

# data[].attributes.body
OFFDAY…😴

# data[].attributes.body
OFFDAY…😴

# data[].attributes.attachment_caption
Monday, 19/5/2025 Today was exceptionally challenging for us. Due to an unusually high volume of orders for early morning delivery, we had to report for duty as early as 2am. The kitchen was bustling with all team members working rapidly to fulfill orders. Despite working in a tired and sleepy state, we meticulously executed every process - from ingredient preparation, cooking, to final packaging. Our standard routines were maintained even under these extraordinary circumstances.Our hard work continued until 6pm, making it an exhausting 16-hour shift. However, the satisfaction of seeing all orders completed on time made all the fatigue worthwhile. Today's experience taught us the true meaning of endurance and teamwork.

# data[].attributes.attachment_caption
Tuesday, 20/5/2025 Yesterday's fatigue hasn't completely faded, but the daily routine must go on. We started our regular 7am shift with still-weary bodies. Daily tasks were carried out despite reduced energy - prepping ingredients, cooking, plating, and packing meals according to orders.  Though not in optimal condition, we maintained food quality standards. Close teamwork helped us get through the day. Daily operations ended at 4pm with all tasks completed, albeit at a slightly slower pace than usual.  

# data[].attributes.attachment_caption
Wednesday, 21/5/2025 Today marked a fresh start as I was transferred to the Hot Kitchen section. The working atmosphere here felt completely different compared to my previous department that mainly involved cold preparation works. Throughout the day, I was introduced to various high-heat cooking techniques like frying, grilling and sautéing using specialized industrial equipment. The smell of hot oil and sizzling sounds from the grill filled the air in this noticeably hotter and busier kitchen environment.  Though initially nervous, experienced colleagues were very helpful in explaining each equipment's function and basic safety protocols. I learned how to operate the large fryer, control grill temperature, and arrange ingredients in order of use. By 4pm, my body felt more exhausted than usual, probably due to the more physical nature of this work environment, but it was a valuable experience that will certainly contribute to my career growth.  

# data[].attributes.attachment_caption
Thursday, 22/5/2025 - Today assisted head chef in Hot Kitchen. My tasks prep ingredients precisely,m onitor cooking (sauces, veggies),arrange dishes nicely clean area after each order. Chef taught useful tips, especially about tasting food often. Fast-paced and stressful work, but gained good experience. Tired but satisfied.  

# data[].attributes.attachment_caption
Friday, 23/5/2025 Today I was assigned to handle chicken preparation process in Hot Kitchen. Work began by washing fresh chicken thoroughly under running water to ensure maximum cleanliness. The chicken was then boiled in a large pot until fully cooked. This pre-cooked chicken was properly stored to be used as base stock for various dishes like soups, stews or minced chicken according to incoming kitchen orders.  Throughout the day, I had to ensure each order was prepared on time - either by reheating the pre-boiled chicken or transforming it into other dishes following recipes. Plating was also done carefully to meet presentation standards. Work area was consistently cleaned after each food preparation and bone waste was disposed following hygiene procedures. Though seemingly simple, this work required high precision especially in controlling doneness and cleanliness. The day ended at 4pm with satisfaction of completing all orders punctually.  

# data[].attributes.body
OFFDAY…😴

# data[].attributes.body
OFFDAY…😴

# data[].attributes.attachment_caption
Monday, 26/5/2025 Today was relatively quiet with fewer orders, so we took the opportunity to conduct a major cleaning throughout the kitchen area. I was assigned to clean all cooking equipment including pans, pots and knives that had been used throughout the week. Then, I reorganized the storage area by neatly arranging all raw ingredients and labeling them according to categories for easier identification. The most challenging part was mopping the entire kitchen floor as there were many oil spills and food residues stuck to it. After that, I neatly rearranged all workstations back to their original positions.  Although there weren't many orders to prepare, these cleaning tasks were crucial to maintain kitchen hygiene and safety. My body was tired after a whole day of lifting and cleaning heavy equipment, but the satisfaction of seeing a clean and well-organized kitchen made all the effort worthwhile. We finished work earlier at 3pm as all cleaning tasks had been perfectly completed. 

# data[].attributes.attachment_caption
Tuesday, 27/5/2025 Today we resumed our normal daily routine after yesterday's cleaning focus. As usual, the shift started promptly at 7am with preparation of raw ingredients and cooking equipment. Throughout the day, we prepared various dishes according to the daily menu - from initial cooking process, plating, to final packaging for delivery. Today's order volume was at normal level, allowing work to proceed at a more relaxed pace compared to busier days.Though seemingly routine, each process was still executed carefully to maintain food quality standards. I managed to complete all assigned tasks on schedule, including cleaning my workstation before leaving. Daily operations concluded as usual at 4pm with all orders successfully fulfilled without any issues.

# data[].attributes.attachment_caption
Wednesday, 28/5/2025 Today I gained valuable experience assisting my colleague in the QC Operation department due to manpower shortage. My tasks began with inspecting every dish coming out from the kitchen - checking temperature, presentation, and even taste. Each dish had to meet the company's strict standards before being delivered to customers. I was also responsible for recording all quality checks in the system and reporting any issues to the chefs for immediate correction.Working in QC taught me many new things. I learned how to professionally evaluate food, understood the importance of detailed documentation, and practiced effective inter-department communication. Although this isn't my usual area, today's experience gave me deep appreciation for the critical role of quality control in kitchen operations. The shift ended at 4pm with satisfaction of helping ensure every outgoing dish met quality standards.

# data[].attributes.attachment_caption
Thursday, 29/5/2025 Today I was assigned to prepare 200 sandwiches for a corporate catering order. The process began with preparing all raw ingredients - I freshly sliced vegetables like lettuce, tomatoes and cucumbers to uniform thickness, prepared three main fillings (chicken, tuna and egg), and toasted both wholemeal and white bread to perfect golden brown. The chef reminded me to always maintain workstation cleanliness and wash hands when switching between different ingredients.  During the sandwich assembly, I learned crucial techniques like evenly spreading sauces, neatly arranging vegetables for balanced texture, and tightly wrapping each sandwich in wax paper to preserve freshness. The chef emphasized consistency - every sandwich needed to look identical in size, thickness and ingredient arrangement. After three hours of meticulous work, all 200 sandwiches were perfectly completed and neatly organized in the fridge with clear labeling. The chef complimented my attention to detail and efficiency in completing this large order on time.  

# data[].attributes.body
OFFDAY…😴

# data[].attributes.body
OFFDAY…😴

# data[].attributes.attachment_caption
Monday, 2/6/2025  Today's task was preparing green chili sambal for IKEA dishes.

# data[].attributes.attachment_caption
Tuesday, 3/6/2025 Back to the usual daily routine in the kitchen today. As always, the shift started promptly at 7am with the preparation of raw ingredients and equipment. Throughout the day, I was involved in preparing food orders according to the daily menu - from chopping vegetables, cooking main dishes, to arranging and packing meals based on the kitchen order list.  Although these activities have become routine, I still ensured each dish was carefully prepared according to established quality standards. The chef reminded us to always maintain workstation cleanliness and follow food safety procedures. Daily operations went smoothly and all orders were completed on time. As usual, the shift ended at 4pm after all work areas were cleaned and organized for tomorrow.  

# data[].attributes.attachment_caption
Wednesday, 4/6/2025 Today we carried out our regular daily routine in the kitchen. Work began as early as 7am with the preparation of raw ingredients and cooking equipment. Throughout the day, I was involved in preparing food orders according to the daily menu - from chopping vegetables, cooking main dishes, to arranging and packing meals for delivery. Although these tasks have become routine, we still ensured each dish was carefully prepared according to established quality standards. Daily operations proceeded smoothly without any issues and all orders were completed on time. As usual, our shift ended at 4pm after ensuring all work areas were cleaned and organized for tomorrow's preparation.  

# data[].attributes.attachment_caption
Thursday, 5/6/2025 Today we received a visit from our industrial training supervisor, Chef Abdullah. He came to evaluate our progress and performance throughout the training period.  

# data[].attributes.attachment_caption
Friday, 6/6/2025  Today I was assigned a new responsibility preparing staff meal for 30 employees. 

# data[].attributes.body
OFFDAY…😴

# data[].attributes.body
OFFDAY…😴

# data[].attributes.attachment_caption
Monday, 9/6/2025 Today I had the chance to work closely with Chef preparing various dishes.

# data[].attributes.attachment_caption
Tuesday, 10/6/2025 Cook chicken rendang follow kitchen order.

# data[].attributes.attachment_caption
Wednesday, 11/6/2025 Back to routine today with staff meal duty for 25 employees. 

# data[].attributes.attachment_caption
Thursday, 12/6/2025 Curry Paste Preparation (kitchen stock)

# data[].attributes.attachment_caption
Friday, 13/6/2025 Just a normal day - cooked staff meal for 20. 

# data[].attributes.body
OFFDAY…😴

# data[].attributes.body
OFFDAY…😴

# data[].attributes.attachment_caption
Monday, 16/6/2025 Just a normal day - scrubbed dirty pans and pots, cooked simple staff meal (wet-style fried rice with fried chicken) for the kitchen crew, then took out the trash including recycling sorting. Work started at 8am, everything done by 3pm. Kitchen looked more organized than usual. 

# data[].attributes.attachment_caption
Tuesday, 17/6/2025 Today proceeded as usual with the daily kitchen routine. As always, I started my shift at 7am by preparing ingredients for the day's dishes. Throughout the day, I assisted the head chef in preparing the lunch menu which consisted of several main and side dishes. After completing the orders, I cleaned my workstation and rearranged all kitchen tools to their proper places. Although nothing special happened today, I still made sure every task was done carefully according to the set standards. Daily operations went smoothly and the shift ended right at 4pm as usual.  

# data[].attributes.attachment_caption
Wednesday, 18/6/2025 Another standard day in the kitchen. As usual, the shift started at 7am with ingredient and equipment preparation. Prepared daily orders - from vegetable cutting, cooking, to plating and packing. Chef reminded us to maintain food quality standards even in routine work.  Daily operations went smoothly. All orders completed on time, shift ended at 4pm. Kitchen left clean and organized for tomorrow.  

# data[].attributes.attachment_caption
Thursday, 19/6/2025 Everything went smoothly as usual. The daily kitchen routine proceeded without any issues from the 7am start until the 4pm finish. I completed all standard tasks including ingredient prep, main dish cooking, and order packaging according to the kitchen list. The chef inspected my work and seemed satisfied with the consistency shown. Work areas were cleaned and equipment neatly arranged before leaving.

# data[].attributes.attachment_caption
Thursday, 19/6/2025  Today's task was labeling all paste stocks in the kitchen store.

# data[].attributes.body
OFFDAY…😴

# data[].attributes.body
OFFDAY…😴

# data[].attributes.attachment_caption
Monday, 23/6/2025 Different from usual routine today - assigned to assist at official MITI event.

# data[].attributes.attachment_caption
Tuesday , 24/6/2025 Back to the usual kitchen routine after yesterday's event. 

# data[].attributes.attachment_caption
Tuesday, 25/6/2025 Today I was assigned to reorganize the main freezer. The process began by taking out each item one by one to check their expiry dates and condition. Several packages of chicken and meat that had expired had to be discarded. Then, I categorized the items - meat and fish were arranged in the coldest zone, followed by frozen vegetables and fruits, while ready-to-eat meals were placed on the top rack for easy access. Every item was arranged according to the FIFO (First In First Out) system where older items were placed in front and newer ones at the back. I also relabeled each package with clear dates and updated the inventory list. After two hours, the freezer looked much more organized and systematic, making it easier for anyone to find what they need. 

# data[].attributes.attachment_caption
Wednesday, 26/6/2025 Back to the usual daily routine in the kitchen today. As always, the shift started promptly at 7am with the preparation of raw ingredients and cooking equipment. Throughout the day, I was involved in preparing food orders according to the daily menu - from chopping vegetables, cooking main dishes, to arranging and packing meals based on the kitchen order list. Although these activities have become routine, I still ensured each dish was carefully prepared according to established quality standards.  