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Like usual, as helpers we had to cover others intern if they want to go pray solat jumaat.
Had to ensure that the customers satisfied With foods

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Had a problem with arrangement stock and keeping places.

It is because that the refrigerator are broke down make the kitchen

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Every worked should know the product and services that resort provided to promote to walk-in.

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Learn how to make a perfect pancakes. As always make own black pepper sauce
If local kitchen makes nasi lemak, I am had to makes cucur as compliment

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Like usual, as a Western's helper they should wear apron it etiquette in kitchen workplace

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As usual make a preparations in the morning to make work more easy.
I am make a new recipes for burger. We use a homemade black pepper sauce that I been study at umk and apply.

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Guest complain chicken wings not fully cooked.
There are step how to cooked chicken wings perfectly. Always a alert with heat. Use mediam heat and after that use high heat.
Poke the chicken to ensure.
Last tips. The size of wings get smaller

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Mutitasking
Had to cover waiter and FO
To reduce cost

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Off duty

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Like usual.
If the waiter off duty, the helper should backup as a waiter

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Study how to makes Western's food
Burger, fly hot dog,omelet, other Western's food
Study how to makes various types of salad
Always alert with food stock

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Times BBQ the western helper should prepared for vegetables salad
Fries
Makes black pepper

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Changes places from local kitchen to Western's.
Need a time to adapt with new surroundings.
Changed shift. From 7.30 a.m until 10.30
2.30 until 10.30 p.m
Back to basic.
Learn from the start.

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Changes the workplace from kitchen tu Western's food
Changes working hour.
From 7.30 a.m until 10.30 a.m
Continue 2.30p.m until 10.30 p.m
In making comfortable with new places

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Likely usual. As a helper
Help chef to cook and prepared the ingredients that need

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Off duty

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Faced with customer complaint about time management and waiting time.
The customer waited for 1 hour.
Makes customer unsatisfied

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Off duty

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paste nasi goreng kampung.
Paste Asam pedas johor/selatan.
Arrange the arrived stock.
Have a night shift

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Like usual clean up the kitchen and prepared of raw material.

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Notice from TNB: the electricity been cut/ blackout for awhile started 10 a.m until 8p.m
Those were big problems for kitchens. Had t

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Medical

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Medical leaves gastric

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Medical leave

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Off du

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Morning, the trainee will prepared onion,garlic and holland. And also prepared chicken breasts. To cut into diceds.

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Started of our busy lives intern. March and weekends was to most large numbered of guests that we were serves. Kitchen department should have a great teamwork with receptionist, to know the number of guest for packages and room-only/checker.
When the number of packages more than 11people, the kitchen will open for buffet.

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The manager was teaches how to order stock.to whom and when to order.
She also, shown how to put or keep the raw ingredients in refrigerator.

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The manager explained and demonstrated the bed-making processed.
To identified the based on their

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Off duty

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How to

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The manager are explained about job description housekeeping. Step that need to use in clean up the room.

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Prepared onion, garlic and Holland. For peel, this process was to make work more easier in process cooked for the customers.
Prepared chillies paste and nasi goreng kampung paste.

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For breakfast we makes fride rice. For lunch sambal telur.
They were teach us how to clen up the kitchen.
Arrange the arrived stock into their places.the label of product should faced in front. To make more easier when to used the stock.

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makes breakfast.
Kak yana teach a new recipes and techniques that she used.
clean up the kitchen after used.
Sweep the floor in dinning area.

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serves the breakfast for guest-sunny side up,toast and butter and jam.
Staff Fried rice.
Procedure to cleaned kitchen in lunch time and after closing hour.
arranges the raw material and ingredients that arrived in suitable places.
to avoid the consequences.

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like usual, prepared the breakfast, lunch and dinner for staffs.
assign to clean the kitchen.
After used clean up the kitchen.

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breakfast for guest- Toast and baked bean (4 people)
Scramble eggs
baked bean
toast
Coffee, tea and juice
use serving technique that been teach in UMK.
breakfast for staff will been added because added two practical students from UniKL.
Arranges and swiped floor.
Time lunch Kak Yana well teach new recipes in lunch packages to make sure i am expert.

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8.30 AM
Makes breakfast which is Fried Rice based on under Kak Yana guide, what type of fried rice that suitable to serves- Staff
Lunch Asam pedas Ayam. kak yana was guide and teach techquies that she used in prepared Asam pedas Ayam.
my duty for that day was to set up kitchen and iron the table cloth.
to show the well hospitality. to show the welcoming feels to the tourist

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assign to Food and Beverages department
been briefing about safety and security, management in kitchen.
also, brief about cleanliness of kitchen.
my duty to makes breakfast, lunch and dinner under F&B department manager.
I am also should classified the western and traditional Malays ingredients.
Clean the kitchen(fridge)