- I have given orientation and exposure on the business activities conducted at McDonald’s by the People Manager. 

- I need to answer question online that require me to watch a video about the McDonald’s establishment and the services that have in McDonald’s 
- Next, I have been introducing the section in the McDonald's.

The second day task is preparing the beef patty. I was taught the procedure in preparing beef patty by a crew trainer. 

Before cooking patty:

📌I need to check the grill temperature of the top platen 218c while the bottom platen 177c. 

📌In the grill section, divided by 2 which is for chicken patty and beef patty. 

📌Check the cabinet level chart and determine the quantity of 10:1 and 4:1 patties that need to be cooked by the volume. 

📌Remove the patty from the freezer next to the grill. The holding time of patty in the ‘grill side freezer’ is 2 hours. 

📌Wearing blue gloves to handle the raw material. 

📌Before cooking need to be sure each grill is dedicated to cooking patty 10:1 and 4:1. 

📌The timer for 10:1 is 38 second and 4:1 is 104 second. The maximum patties for 10:1 can be cooked is 8pcs while for 4:1 is 6pcs. Be sure not more than 10 seconds to put the patty in the grill.
📌Use a spatula to remove the patty from the grill. Make sure the patty is not torn with a spatula when removing it from the grill. 

📌Then place each stack of patty in a 1/3 size UHC meat tray. Place the tray in the UHC slot. After cooking the patty clean the grill using a grill scraper to scrape the bottom of the grill.

📌Before going back I had to tidy up and wash all the utensils I had used while cooking the beef patty. 

Today task is preparing the beef patty. I was taught the procedure in preparing beef patty by a crew trainer. 

Before cooking patty:

📌I need to check the grill temperature of the top platen 218c while the bottom platen 177c. 

📌In the grill section, divided by 2 which is for chicken patty and beef patty. 

📌Check the cabinet level chart and determine the quantity of 10:1 and 4:1 patties that need to be cooked by the volume. 

📌Remove the patty from the freezer next to the grill. The holding time of patty in the ‘grill side freezer’ is 2 hours. 

📌Wearing blue gloves to handle the raw material. 

📌Before cooking need to be sure each grill is dedicated to cooking patty 10:1 and 4:1. 

📌The timer for 10:1 is 38 second and 4:1 is 104 second. The maximum patties for 10:1 can be cooked is 8pcs while for 4:1 is 6pcs. Be sure not more than 10 seconds to put the patty in the grill.

📌Use a spatula to remove the patty from the grill. Make sure the patty is not torn with a spatula when removing it from the grill. 

📌Then place each stack of patty in a 1/3 size UHC meat tray. Place the tray in the UHC slot. After cooking the patty clean the grill using a grill scraper to scrape the bottom of the grill.

📌Before going back I had to tidy up and wash all the utensils I had used while cooking the beef patty. 

Today task is preparing the beef patty. I was taught the procedure in preparing beef patty by a crew trainer. 

Before cooking patty:

📌I need to check the grill temperature of the top platen 218c while the bottom platen 177c. 

📌In the grill section, divided by 2 which is for chicken patty and beef patty. 

📌Check the cabinet level chart and determine the quantity of 10:1 and 4:1 patties that need to be cooked by the volume. 

📌Remove the patty from the freezer next to the grill. The holding time of patty in the ‘grill side freezer’ is 2 hours. 

📌Wearing blue gloves to handle the raw material. 

📌Before cooking need to be sure each grill is dedicated to cooking patty 10:1 and 4:1. 

📌The timer for 10:1 is 38 second and 4:1 is 104 second. The maximum patties for 10:1 can be cooked is 8pcs while for 4:1 is 6pcs. Be sure not more than 10 seconds to put the patty in the grill.

📌Use a spatula to remove the patty from the grill. Make sure the patty is not torn with a spatula when removing it from the grill. 

📌Then place each stack of patty in a 1/3 size UHC meat tray. Place the tray in the UHC slot. After cooking the patty clean the grill using a grill scraper to scrape the bottom of the grill.

📌Before going back I had to tidy up and wash all the utensils I had used while cooking the beef patty. 

📌In closing, I need to learn how to clean the grill using Hi-Temp Grill Cleaner. Need to make sure that the grill is clear and clean before switch off the machine. 

Today task is preparing the beef patty. I was taught the procedure in preparing beef patty by a crew trainer. 

Before cooking patty:

📌I need to check the grill temperature of the top platen 218c while the bottom platen 177c. 

📌In the grill section, divided by 2 which is for chicken patty and beef patty. 

📌Check the cabinet level chart and determine the quantity of 10:1 and 4:1 patties that need to be cooked by the volume. 

📌Remove the patty from the freezer next to the grill. The holding time of patty in the ‘grill side freezer’ is 2 hours. 

📌Wearing blue gloves to handle the raw material. 

📌Before cooking need to be sure each grill is dedicated to cooking patty 10:1 and 4:1. 

📌The timer for 10:1 is 38 second and 4:1 is 104 second. The maximum patties for 10:1 can be cooked is 8pcs while for 4:1 is 6pcs. Be sure not more than 10 seconds to put the patty in the grill.

📌Use a spatula to remove the patty from the grill. Make sure the patty is not torn with a spatula when removing it from the grill. 

📌Then place each stack of patty in a 1/3 size UHC meat tray. Place the tray in the UHC slot. After cooking the patty clean the grill using a grill scraper to scrape the bottom of the grill.

📌Before going back I had to tidy up and wash all the utensils I had used while cooking the beef patty. 

📌In closing, I need to learn how to clean the grill using Hi-Temp Grill Cleaner. Need to make sure that the grill is clear and clean before switch off the machine. 

Today task is preparing the beef patty. I was taught the procedure in preparing beef patty by a crew trainer. 

Before cooking patty:

📌I need to check the grill temperature of the top platen 218c while the bottom platen 177c. 

📌In the grill section, divided by 2 which is for chicken patty and beef patty. 

📌Check the cabinet level chart and determine the quantity of 10:1 and 4:1 patties that need to be cooked by the volume. 

📌Remove the patty from the freezer next to the grill. The holding time of patty in the ‘grill side freezer’ is 2 hours. 

📌Wearing blue gloves to handle the raw material. 

📌Before cooking need to be sure each grill is dedicated to cooking patty 10:1 and 4:1. 

📌The timer for 10:1 is 38 second and 4:1 is 104 second. The maximum patties for 10:1 can be cooked is 8pcs while for 4:1 is 6pcs. Be sure not more than 10 seconds to put the patty in the grill.

📌Use a spatula to remove the patty from the grill. Make sure the patty is not torn with a spatula when removing it from the grill. 

📌Then place each stack of patty in a 1/3 size UHC meat tray. Place the tray in the UHC slot. After cooking the patty clean the grill using a grill scraper to scrape the bottom of the grill.

📌Before going back I had to tidy up and wash all the utensils I had used while cooking the beef patty. 

📌In closing, I need to learn how to clean the grill using Hi-Temp Grill Cleaner. Need to make sure that the grill is clear and clean before switch off the machine. 

Today task is preparing the beef patty. I was taught the procedure in preparing beef patty by a crew trainer. 

Before cooking patty:

📌I need to check the grill temperature of the top platen 218c while the bottom platen 177c. 

📌In the grill section, divided by 2 which is for chicken patty and beef patty. 

📌Check the cabinet level chart and determine the quantity of 10:1 and 4:1 patties that need to be cooked by the volume. 

📌Remove the patty from the freezer next to the grill. The holding time of patty in the ‘grill side freezer’ is 2 hours. 

📌Wearing blue gloves to handle the raw material. 

📌Before cooking need to be sure each grill is dedicated to cooking patty 10:1 and 4:1. 

📌The timer for 10:1 is 38 second and 4:1 is 104 second. The maximum patties for 10:1 can be cooked is 8pcs while for 4:1 is 6pcs. Be sure not more than 10 seconds to put the patty in the grill.

📌Use a spatula to remove the patty from the grill. Make sure the patty is not torn with a spatula when removing it from the grill. 

📌Then place each stack of patty in a 1/3 size UHC meat tray. Place the tray in the UHC slot. After cooking the patty clean the grill using a grill scraper to scrape the bottom of the grill.

📌Before going back I had to tidy up and wash all the utensils I had used while cooking the beef patty. 

Today task is preparing the beef patty. I was taught the procedure in preparing beef patty by a crew trainer. 

Before cooking patty:

📌I need to check the grill temperature of the top platen 218c while the bottom platen 177c. 

📌In the grill section, divided by 2 which is for chicken patty and beef patty. 

📌Check the cabinet level chart and determine the quantity of 10:1 and 4:1 patties that need to be cooked by the volume. 

📌Remove the patty from the freezer next to the grill. The holding time of patty in the ‘grill side freezer’ is 2 hours. 

📌Wearing blue gloves to handle the raw material. 

📌Before cooking need to be sure each grill is dedicated to cooking patty 10:1 and 4:1. 

📌The timer for 10:1 is 38 second and 4:1 is 104 second. The maximum patties for 10:1 can be cooked is 8pcs while for 4:1 is 6pcs. Be sure not more than 10 seconds to put the patty in the grill.

📌Use a spatula to remove the patty from the grill. Make sure the patty is not torn with a spatula when removing it from the grill. 

📌Then place each stack of patty in a 1/3 size UHC meat tray. Place the tray in the UHC slot. After cooking the patty clean the grill using a grill scraper to scrape the bottom of the grill.

📌Before going back I had to tidy up and wash all the utensils I had used while cooking the beef patty. 

Today task is preparing the beef patty. I was taught the procedure in preparing beef patty by a crew trainer. 

Before cooking patty:

📌I need to check the grill temperature of the top platen 218c while the bottom platen 177c. 

📌In the grill section, divided by 2 which is for chicken patty and beef patty. 

📌Check the cabinet level chart and determine the quantity of 10:1 and 4:1 patties that need to be cooked by the volume. 

📌Remove the patty from the freezer next to the grill. The holding time of patty in the ‘grill side freezer’ is 2 hours. 

📌Wearing blue gloves to handle the raw material. 

📌Before cooking need to be sure each grill is dedicated to cooking patty 10:1 and 4:1. 

📌The timer for 10:1 is 38 second and 4:1 is 104 second. The maximum patties for 10:1 can be cooked is 8pcs while for 4:1 is 6pcs. Be sure not more than 10 seconds to put the patty in the grill.

📌Use a spatula to remove the patty from the grill. Make sure the patty is not torn with a spatula when removing it from the grill. 

📌Then place each stack of patty in a 1/3 size UHC meat tray. Place the tray in the UHC slot. After cooking the patty clean the grill using a grill scraper to scrape the bottom of the grill.

📌Before going back I had to tidy up and wash all the utensils I had used while cooking the beef patty. 

Today task at the Batch Fried station.

Preparation Procedure:

📌Check the fryer settings: McChicken, McNugget, Deluxe, Fillet, Pie

📌Check fryer temperature: 182 c (360 F), warm up 45 minutes

📌Check stock levels and equipment - frozen patties, oil, skimmers, frying baskets.

📌Check the oil level to make sure the vat is filled to the line.

📌Put the basket into the fryer vat and activate the timer

- McChicken: 3 minutes 20 seconds

- McNugget: 3 Minutes 30 seconds

- McDeluxe: 9 minutes in open fryer

- Fillet: 3 minutes

- Pie: 6 minutes

📌All plates should be completely immersed in oil to ensure they are cooked evenly.

📌When the “remove” timer sounds, remove the basket from the oil and hang it on the fryer for 5-10 seconds to drain the oil.

📌Arrange the products into a 1/3 size UHC frying rack with a wire rack for patti

Before going home, I stock up on products like McChicken, McNugget, Fillet, Pie and Deluxe. Afterwards, I clean the fryer vat, sweep up the trash and wipe or mop up spills to prevent slipping and prevent fires.

Today task at the Batch Fried station.

Preparation Procedure:

📌Check the fryer settings: McChicken, McNugget, Deluxe, Fillet, Pie

📌Check fryer temperature: 182 c (360 F), warm up 45 minutes

📌Check stock levels and equipment - frozen patties, oil, skimmers, frying baskets.

📌Check the oil level to make sure the vat is filled to the line.

📌Put the basket into the fryer vat and activate the timer

- McChicken: 3 minutes 20 seconds

- McNugget: 3 Minutes 30 seconds

- McDeluxe: 9 minutes in open fryer

- Fillet: 3 minutes

- Pie: 6 minutes

📌All plates should be completely immersed in oil to ensure they are cooked evenly.

📌When the “remove” timer sounds, remove the basket from the oil and hang it on the fryer for 5-10 seconds to drain the oil.

📌Arrange the products into a 1/3 size UHC frying rack with a wire rack for patti

Before going home, I stock up on products like McChicken, McNugget, Fillet, Pie and Deluxe. Afterwards, I clean the fryer vat, sweep up the trash and wipe or mop up spills to prevent slipping and prevent fires.

Today task at the Batch Fried station.

Preparation Procedure:

📌Check the fryer settings: McChicken, McNugget, Deluxe, Fillet, Pie

📌Check fryer temperature: 182 c (360 F), warm up 45 minutes

📌Check stock levels and equipment - frozen patties, oil, skimmers, frying baskets.

📌Check the oil level to make sure the vat is filled to the line.

📌Put the basket into the fryer vat and activate the timer

- McChicken: 3 minutes 20 seconds

- McNugget: 3 Minutes 30 seconds

- McDeluxe: 9 minutes in open fryer

- Fillet: 3 minutes

- Pie: 6 minutes

📌All plates should be completely immersed in oil to ensure they are cooked evenly.

📌When the “remove” timer sounds, remove the basket from the oil and hang it on the fryer for 5-10 seconds to drain the oil.

📌Arrange the products into a 1/3 size UHC frying rack with a wire rack for patti

Before going home, I stock up on products like McChicken, McNugget, Fillet, Pie and Deluxe. Afterwards, I clean the fryer vat, sweep up the trash and wipe or mop up spills to prevent slipping and prevent fires.

Today task at the Batch Fried station.

Preparation Procedure:

📌Check the fryer settings: McChicken, McNugget, Deluxe, Fillet, Pie

📌Check fryer temperature: 182 c (360 F), warm up 45 minutes

📌Check stock levels and equipment - frozen patties, oil, skimmers, frying baskets.

📌Check the oil level to make sure the vat is filled to the line.

📌Put the basket into the fryer vat and activate the timer

- McChicken: 3 minutes 20 seconds

- McNugget: 3 Minutes 30 seconds

- McDeluxe: 9 minutes in open fryer

- Fillet: 3 minutes

- Pie: 6 minutes

📌All plates should be completely immersed in oil to ensure they are cooked evenly.

📌When the “remove” timer sounds, remove the basket from the oil and hang it on the fryer for 5-10 seconds to drain the oil.

📌Arrange the products into a 1/3 size UHC frying rack with a wire rack for patti

Before going home, I stock up on products like McChicken, McNugget, Fillet, Pie and Deluxe. Afterwards, I clean the fryer vat, sweep up the trash and wipe or mop up spills to prevent slipping and prevent fires.

Today task at the Batch Fried station.

Preparation Procedure:

📌Check the fryer settings: McChicken, McNugget, Deluxe, Fillet, Pie

📌Check fryer temperature: 182 c (360 F), warm up 45 minutes

📌Check stock levels and equipment - frozen patties, oil, skimmers, frying baskets.

📌Check the oil level to make sure the vat is filled to the line.

📌Put the basket into the fryer vat and activate the timer

- McChicken: 3 minutes 20 seconds

- McNugget: 3 Minutes 30 seconds

- McDeluxe: 9 minutes in open fryer

- Fillet: 3 minutes

- Pie: 6 minutes

📌All plates should be completely immersed in oil to ensure they are cooked evenly.

📌When the “remove” timer sounds, remove the basket from the oil and hang it on the fryer for 5-10 seconds to drain the oil.

📌Arrange the products into a 1/3 size UHC frying rack with a wire rack for patti

Before going home, I stock up on products like McChicken, McNugget, Fillet, Pie and Deluxe. Afterwards, I clean the fryer vat, sweep up the trash and wipe or mop up spills to prevent slipping and prevent fires.

 

The ingredients used to make nasi lemak Mcd are:

1. Rice - 2400ml

2. Ginger slices - 2x 1/8 measurement spoon

3. Salt - 2x1/8 measurement spoon

4. Coconut milk - 1 package (1000ml)

5. Air - 2000ml

📝Before I start the task, I need to know the quantity to be cooked so I need to refer to the production chart for the quantity that needs to be cooked. 

📝Place the colander in the pot then measure 2400 ml of rice using a measuring jug. 

📝Put the measured rice into the rice cooker. Add filtered water until the rice is submerged. 

📝Then wash the rice until clean. Pour the rice into the pot after 3 times the rice washing process is completed. 

📝Measure out the salt, ginger and concentrated coconut milk according to the prescribed quantity and put it in the pot. Add 2000 ml of filtered water using measurement as well. 

📝Stir the mixture until all ingredients are completely dissolved. Take 8 pandan leaves and put them in a rice cooker. Finally cook the rice using a rice cooker. 

📝The time to cook nasi lemak is 60 minutes.

 

McD Rice Porridge

Check stock and equipment- Rice, chicken strip, onion mixture, ginger slices, fried onions, chicken stock, sesame oil and rice cooker.

Procedure:

📝Measure the rice and pour into the pot. Fill the rice cooker with filtered water until the rice is submerged. Rinse the rice in a circular motion.

📝Measure and add the heated filtered water to the pot.

📌Small Batch-300ml rice/2100ml water

📌Medium Batch-600ml rice/4200ml water

📌Large Batch- 900ml rice/ 4300ml water

📝 Wipe the pot dry and activate to start the cooking process.

📝Prepare chicken strips by inserting chicken strips and heated filtered water into the pot.

Today task at the Batch Fried station.

Preparation Procedure:

📌Check the fryer settings: McChicken, McNugget, Deluxe, Fillet, Pie

📌Check fryer temperature: 182 c (360 F), warm up 45 minutes

📌Check stock levels and equipment - frozen patties, oil, skimmers, frying baskets.

📌Check the oil level to make sure the vat is filled to the line.

📌Put the basket into the fryer vat and activate the timer

- McChicken: 3 minutes 20 seconds

- McNugget: 3 Minutes 30 seconds

- McDeluxe: 9 minutes in open fryer

- Fillet: 3 minutes

- Pie: 6 minutes

📌All plates should be completely immersed in oil to ensure they are cooked evenly.

📌When the “remove” timer sounds, remove the basket from the oil and hang it on the fryer for 5-10 seconds to drain the oil.

📌Arrange the products into a 1/3 size UHC frying rack with a wire rack for patti

Before going home, I stock up on products like McChicken, McNugget, Fillet, Pie and Deluxe. Afterwards, I clean the fryer vat, sweep up the trash and wipe or mop up spills to prevent slipping and prevent fires.

Today task at the Batch Fried station.

Preparation Procedure:

📌Check the fryer settings: McChicken, McNugget, Deluxe, Fillet, Pie

📌Check fryer temperature: 182 c (360 F), warm up 45 minutes

📌Check stock levels and equipment - frozen patties, oil, skimmers, frying baskets.

📌Check the oil level to make sure the vat is filled to the line.

📌Put the basket into the fryer vat and activate the timer

- McChicken: 3 minutes 20 seconds

- McNugget: 3 Minutes 30 seconds

- McDeluxe: 9 minutes in open fryer

- Fillet: 3 minutes

- Pie: 6 minutes

📌All plates should be completely immersed in oil to ensure they are cooked evenly.

📌When the “remove” timer sounds, remove the basket from the oil and hang it on the fryer for 5-10 seconds to drain the oil.

📌Arrange the products into a 1/3 size UHC frying rack with a wire rack for patti

Before going home, I stock up on products like McChicken, McNugget, Fillet, Pie and Deluxe. Afterwards, I clean the fryer vat, sweep up the trash and wipe or mop up spills to prevent slipping and prevent fires.

Today task is preparing the beef patty. I was taught the procedure in preparing beef patty by a crew trainer. 

Before cooking patty:

📌I need to check the grill temperature of the top platen 218c while the bottom platen 177c. 

📌In the grill section, divided by 2 which is for chicken patty and beef patty. 

📌Check the cabinet level chart and determine the quantity of 10:1 and 4:1 patties that need to be cooked by the volume. 

📌Remove the patty from the freezer next to the grill. The holding time of patty in the ‘grill side freezer’ is 2 hours. 

📌Wearing blue gloves to handle the raw material. 

📌Before cooking need to be sure each grill is dedicated to cooking patty 10:1 and 4:1. 

📌The timer for 10:1 is 38 second and 4:1 is 104 second. The maximum patties for 10:1 can be cooked is 8pcs while for 4:1 is 6pcs. Be sure not more than 10 seconds to put the patty in the grill.

📌Use a spatula to remove the patty from the grill. Make sure the patty is not torn with a spatula when removing it from the grill. 

📌Then place each stack of patty in a 1/3 size UHC meat tray. Place the tray in the UHC slot. After cooking the patty clean the grill using a grill scraper to scrape the bottom of the grill.

📌Before going back I had to tidy up and wash all the utensils I had used while cooking the beef patty. 

Today task is preparing the beef patty. I was taught the procedure in preparing beef patty by a crew trainer. 

Before cooking patty:

📌I need to check the grill temperature of the top platen 218c while the bottom platen 177c. 

📌In the grill section, divided by 2 which is for chicken patty and beef patty. 

📌Check the cabinet level chart and determine the quantity of 10:1 and 4:1 patties that need to be cooked by the volume. 

📌Remove the patty from the freezer next to the grill. The holding time of patty in the ‘grill side freezer’ is 2 hours. 

📌Wearing blue gloves to handle the raw material. 

📌Before cooking need to be sure each grill is dedicated to cooking patty 10:1 and 4:1. 

📌The timer for 10:1 is 38 second and 4:1 is 104 second. The maximum patties for 10:1 can be cooked is 8pcs while for 4:1 is 6pcs. Be sure not more than 10 seconds to put the patty in the grill.

📌Use a spatula to remove the patty from the grill. Make sure the patty is not torn with a spatula when removing it from the grill. 

📌Then place each stack of patty in a 1/3 size UHC meat tray. Place the tray in the UHC slot. After cooking the patty clean the grill using a grill scraper to scrape the bottom of the grill.

📌Before going back I had to tidy up and wash all the utensils I had used while cooking the beef patty. 

📌Prepare muffins, round eggs and the necessary products. 

📌Brought side happiness 3. Taught how to complete a booking. 

📌Return to the breakfast meal and grill product station. 

📌Practice the task as it has been taught to me. 

📌Clean used areas and equipment before leaving the work area.

Today task is preparing the beef patty. I was taught the procedure in preparing beef patty by a crew trainer. 

Before cooking patty:

📌I need to check the grill temperature of the top platen 218c while the bottom platen 177c. 

📌In the grill section, divided by 2 which is for chicken patty and beef patty. 

📌Check the cabinet level chart and determine the quantity of 10:1 and 4:1 patties that need to be cooked by the volume. 

📌Remove the patty from the freezer next to the grill. The holding time of patty in the ‘grill side freezer’ is 2 hours. 

📌Wearing blue gloves to handle the raw material. 

📌Before cooking need to be sure each grill is dedicated to cooking patty 10:1 and 4:1. 

📌The timer for 10:1 is 38 second and 4:1 is 104 second. The maximum patties for 10:1 can be cooked is 8pcs while for 4:1 is 6pcs. Be sure not more than 10 seconds to put the patty in the grill.

📌Use a spatula to remove the patty from the grill. Make sure the patty is not torn with a spatula when removing it from the grill. 

📌Then place each stack of patty in a 1/3 size UHC meat tray. Place the tray in the UHC slot. After cooking the patty clean the grill using a grill scraper to scrape the bottom of the grill.

📌Before going back I had to tidy up and wash all the utensils I had used while cooking the beef patty. 

Today task at the Batch Fried station.

Preparation Procedure:

📌Check the fryer settings: McChicken, McNugget, Deluxe, Fillet, Pie

📌Check fryer temperature: 182 c (360 F), warm up 45 minutes

📌Check stock levels and equipment - frozen patties, oil, skimmers, frying baskets.

📌Check the oil level to make sure the vat is filled to the line.

📌Put the basket into the fryer vat and activate the timer

- McChicken: 3 minutes 20 seconds

- McNugget: 3 Minutes 30 seconds

- McDeluxe: 9 minutes in open fryer

- Fillet: 3 minutes

- Pie: 6 minutes

📌All plates should be completely immersed in oil to ensure they are cooked evenly.

📌When the “remove” timer sounds, remove the basket from the oil and hang it on the fryer for 5-10 seconds to drain the oil.

📌Arrange the products into a 1/3 size UHC frying rack with a wire rack for patti

Before going home, I stock up on products like McChicken, McNugget, Fillet, Pie and Deluxe. Afterwards, I clean the fryer vat, sweep up the trash and wipe or mop up spills to prevent slipping and prevent fires.

Today task at the Batch Fried station.

Preparation Procedure:

📌Check the fryer settings: McChicken, McNugget, Deluxe, Fillet, Pie

📌Check fryer temperature: 182 c (360 F), warm up 45 minutes

📌Check stock levels and equipment - frozen patties, oil, skimmers, frying baskets.

📌Check the oil level to make sure the vat is filled to the line.

📌Put the basket into the fryer vat and activate the timer

- McChicken: 3 minutes 20 seconds

- McNugget: 3 Minutes 30 seconds

- McDeluxe: 9 minutes in open fryer

- Fillet: 3 minutes

- Pie: 6 minutes

📌All plates should be completely immersed in oil to ensure they are cooked evenly.

📌When the “remove” timer sounds, remove the basket from the oil and hang it on the fryer for 5-10 seconds to drain the oil.

📌Arrange the products into a 1/3 size UHC frying rack with a wire rack for patti

Before going home, I stock up on products like McChicken, McNugget, Fillet, Pie and Deluxe. Afterwards, I clean the fryer vat, sweep up the trash and wipe or mop up spills to prevent slipping and prevent fires.

📌Among the types of buns described to me are;  Regular Bun, Quarter Bun, Cornmeal Bun, Big Mac Bun, GCB Bun. 

📌Check temperature of vertical toaster which is 293c and for rapid steamer 176c 

📌To read KVS, need to follow FIFO which is first come first out. Only 4 order can be shown in KVS in one time. When the order has been show in KVS, the order need to be settle in 35-50 seconds. 

📌For toast, put heel in front of vertical toaster and crown behind the vertical toaster. Make sure the heel and crown is faced the middle of platen vertical toaster. Timer for toaster is Crown:17 seconds and heel:19 seconds

📌For steam, put the bun on spatula steamer. Timer for steamer is 12 seconds.

📌 Press button SERVE when the last bun steamed and toasted is place on box or wrapper.

📌All crew will  be required to wash their hands a minimum of 2 times  in 1 hour to maintain cleanliness when handling the product. 

📌I was also introduced to product wrapping. 

📌Before leaving the station, I clean my work area. I tried to wash the grill with a prescribed procedure. 

📌If  an  order  is  ordered  to  be  taken  out,  it  must  be  packed  carefully  to  avoid  spilling  and safely taken home by the customer.   

📌While  for  orders to  be  eaten  in  the  restaurant, the  food  must  be  well  arranged  on  a  tray and served to customers in a friendly and polite manner.   

📌The station must be kept in a clean condition and have sufficient cups and condiments to facilitate business when completing the order.   

📌All orders must be ensured to be complete before being handed over to the customer, and the correct rate condiment must be entered to avoid wastage.   

📌Before going back, the station must be in a tidy and clean condition.   

📌 I  was  taught  how  to  interact  with  customers,  use  point  of  sale  (POS),  and  prepare products ordered by customers. 

📌Just like at the Drive-Thru Runner station, the standard of service required at this station is fast, friendly and accurate. 

📌Among  the  examples  to  be  fast  is  to  serve  guests  within  3  minutes  30  seconds,  greet guests  immediately, take orders and enter the POS accurately, and  make sure the station is always in a clean condition and has sufficient condiment stock. 

 📌The way to interact with customers I  learned  is to make sure hands are raised, hands up service and greet customers who enter the restaurant, communicate, speak clearly, use 2 part  greeting  language,  and  do  not  prompt  customers  if  they  are  not  ready  to  place  an order. 

📌 I must enter each order into the POS accurately. 

 📌The time to take orders from guests is 20 to 25 seconds. 

📌State the price clearly and offer the easiest payment method to the customer. 

📌Don’t forget to thank customers and invite them to come again. 

 📌Before  returning  home,  I  was  asked  to  clean  the  station  I  was  using  and  fill  the necessary equipment and condiment to facilitate the crew who would be on duty the next day. 

📥I carry out the task as already described to me.

📥When receiving the order, I try to complete the order.

📥As usual, before I went home, I was asked to clean the station I was using and fill the equipment and condiment needed to facilitate the crew who would be on duty the next day.

📥I carry out the task as already described to me.

📥When receiving the order, I try to complete the order.

 📥As usual, before I went home, I was asked to clean the station I was using and fill the equipment and condiment needed to facilitate the crew who would be on duty the next day.

📌Apply what has been taught to me. 

📌Since  the  restaurant  lacks  a  crew,  I  help  the  lobby  section  and  help  to  deliver  orders  to customers. 

📌The procedures for sending orders to customers are to serve  food in paper bags to avoid the risk of contact and reduce the risk to employees in the restaurant. 

📌Next,  the  order  needs  to  be  placed  on  the  tray,  and  when  serving  the  order  to  the customer, I need to ask the customer to take their order to avoid contact. 

📌After  that,  I  have  to  tell  them  to  throw  the  rubbish  into  the  rubbish  bin  and  return  the table number on the table that has been prepared. 

📌Before  going  home,  I  have  to  fill  in  all  the  necessary  equipment  and  condiments  to facilitate the crew on duty after carrying out the task efficiently. 

📌I also need to make sure the counter is always in a clean and orderly condition. 
📌 In closing, I need to make sure lobby, counter, toilet is clean and clear. 

Today task is preparing the beef patty. I was taught the procedure in preparing beef patty by a crew trainer. 

Before cooking patty:

📌I need to check the grill temperature of the top platen 218c while the bottom platen 177c. 

📌In the grill section, divided by 2 which is for chicken patty and beef patty. 

📌Check the cabinet level chart and determine the quantity of 10:1 and 4:1 patties that need to be cooked by the volume. 

📌Remove the patty from the freezer next to the grill. The holding time of patty in the ‘grill side freezer’ is 2 hours. 

📌Wearing blue gloves to handle the raw material. 

📌Before cooking need to be sure each grill is dedicated to cooking patty 10:1 and 4:1. 

📌The timer for 10:1 is 38 second and 4:1 is 104 second. The maximum patties for 10:1 can be cooked is 8pcs while for 4:1 is 6pcs. Be sure not more than 10 seconds to put the patty in the grill.

📌Use a spatula to remove the patty from the grill. Make sure the patty is not torn with a spatula when removing it from the grill. 

📌Then place each stack of patty in a 1/3 size UHC meat tray. Place the tray in the UHC slot. After cooking the patty clean the grill using a grill scraper to scrape the bottom of the grill.

📌Before going back I had to tidy up and wash all the utensils I had used while cooking the beef patty. 

📌In closing, I need to learn how to clean the grill using Hi-Temp Grill Cleaner. Need to make sure that the grill is clear and clean before switch off the machine. 

📌Apply what has been taught to me. 

📌Since  the  restaurant  lacks  a  crew,  I  help  the  lobby  section  and  help  to  deliver  orders  to customers. 

📌The procedures for sending orders to customers are to serve  food in paper bags to avoid the risk of contact and reduce the risk to employees in the restaurant. 

📌Next,  the  order  needs  to  be  placed  on  the  tray,  and  when  serving  the  order  to  the customer, I need to ask the customer to take their order to avoid contact. 

📌After  that,  I  have  to  tell  them  to  throw  the  rubbish  into  the  rubbish  bin  and  return  the table number on the table that has been prepared. 

📌Before  going  home,  I  have  to  fill  in  all  the  necessary  equipment  and  condiments  to facilitate the crew on duty after carrying out the task efficiently. 

📌I also need to make sure the counter is always in a clean and orderly condition. 

📌Apply what has been taught to me. 

📌Since  the  restaurant  lacks  a  crew,  I  help  the  lobby  section  and  help  to  deliver  orders  to customers. 

📌The procedures for sending orders to customers are to serve  food in paper bags to avoid the risk of contact and reduce the risk to employees in the restaurant. 

📌Next,  the  order  needs  to  be  placed  on  the  tray,  and  when  serving  the  order  to  the customer, I need to ask the customer to take their order to avoid contact. 

📌After  that,  I  have  to  tell  them  to  throw  the  rubbish  into  the  rubbish  bin  and  return  the table number on the table that has been prepared. 

📌Before  going  home,  I  have  to  fill  in  all  the  necessary  equipment  and  condiments  to facilitate the crew on duty after carrying out the task efficiently. 

📌I also need to make sure the counter is always in a clean and orderly condition. 

📌Apply what has been taught to me. 

📌Since  the  restaurant  lacks  a  crew,  I  help  the  lobby  section  and  help  to  deliver  orders  to customers. 

📌The procedures for sending orders to customers are to serve  food in paper bags to avoid the risk of contact and reduce the risk to employees in the restaurant. 

📌Next,  the  order  needs  to  be  placed  on  the  tray,  and  when  serving  the  order  to  the customer, I need to ask the customer to take their order to avoid contact. 

📌After  that,  I  have  to  tell  them  to  throw  the  rubbish  into  the  rubbish  bin  and  return  the table number on the table that has been prepared. 

📌Before  going  home,  I  have  to  fill  in  all  the  necessary  equipment  and  condiments  to facilitate the crew on duty after carrying out the task efficiently. 

📌I also need to make sure the counter is always in a clean and orderly condition. 

📌Apply what has been taught to me. 

📌Since  the  restaurant  lacks  a  crew,  I  help  the  lobby  section  and  help  to  deliver  orders  to customers. 

📌The procedures for sending orders to customers are to serve  food in paper bags to avoid the risk of contact and reduce the risk to employees in the restaurant. 

📌Next,  the  order  needs  to  be  placed  on  the  tray,  and  when  serving  the  order  to  the customer, I need to ask the customer to take their order to avoid contact. 

📌After  that,  I  have  to  tell  them  to  throw  the  rubbish  into  the  rubbish  bin  and  return  the table number on the table that has been prepared. 

📌Before  going  home,  I  have  to  fill  in  all  the  necessary  equipment  and  condiments  to facilitate the crew on duty after carrying out the task efficiently. 

📌I also need to make sure the counter is always in a clean and orderly condition. 

📌Apply what has been taught to me. 

📌Since  the  restaurant  lacks  a  crew,  I  help  the  lobby  section  and  help  to  deliver  orders  to customers. 

📌The procedures for sending orders to customers are to serve  food in paper bags to avoid the risk of contact and reduce the risk to employees in the restaurant. 

📌Next,  the  order  needs  to  be  placed  on  the  tray,  and  when  serving  the  order  to  the customer, I need to ask the customer to take their order to avoid contact. 

📌After  that,  I  have  to  tell  them  to  throw  the  rubbish  into  the  rubbish  bin  and  return  the table number on the table that has been prepared. 

📌Before  going  home,  I  have  to  fill  in  all  the  necessary  equipment  and  condiments  to facilitate the crew on duty after carrying out the task efficiently. 

📌I also need to make sure the counter is always in a clean and orderly condition. 
📌 In closing, I need to make sure lobby, counter, toilet is clean and clear.

📌Apply what has been taught to me. 

📌Since  the  restaurant  lacks  a  crew,  I  help  the  lobby  section  and  help  to  deliver  orders  to customers. 

📌The procedures for sending orders to customers are to serve  food in paper bags to avoid the risk of contact and reduce the risk to employees in the restaurant. 

📌Next,  the  order  needs  to  be  placed  on  the  tray,  and  when  serving  the  order  to  the customer, I need to ask the customer to take their order to avoid contact. 

📌After  that,  I  have  to  tell  them  to  throw  the  rubbish  into  the  rubbish  bin  and  return  the table number on the table that has been prepared. 

📌Before  going  home,  I  have  to  fill  in  all  the  necessary  equipment  and  condiments  to facilitate the crew on duty after carrying out the task efficiently. 

📌I also need to make sure the counter is always in a clean and orderly condition. 
📌 In closing, I need to make sure lobby, counter, toilet is clean and clear. 

📌Apply what has been taught to me. 

📌Since  the  restaurant  lacks  a  crew,  I  help  the  lobby  section  and  help  to  deliver  orders  to customers. 

📌The procedures for sending orders to customers are to serve  food in paper bags to avoid the risk of contact and reduce the risk to employees in the restaurant. 

📌Next,  the  order  needs  to  be  placed  on  the  tray,  and  when  serving  the  order  to  the customer, I need to ask the customer to take their order to avoid contact. 

📌After  that,  I  have  to  tell  them  to  throw  the  rubbish  into  the  rubbish  bin  and  return  the table number on the table that has been prepared. 

📌Before  going  home,  I  have  to  fill  in  all  the  necessary  equipment  and  condiments  to facilitate the crew on duty after carrying out the task efficiently. 

📌I also need to make sure the counter is always in a clean and orderly condition. 
📌 In closing, I need to make sure lobby, counter, toilet is clean and clear. 

📌Apply what has been taught to me. 

📌Since  the  restaurant  lacks  a  crew,  I  help  the  lobby  section  and  help  to  deliver  orders  to customers. 

📌The procedures for sending orders to customers are to serve  food in paper bags to avoid the risk of contact and reduce the risk to employees in the restaurant. 

📌Next,  the  order  needs  to  be  placed  on  the  tray,  and  when  serving  the  order  to  the customer, I need to ask the customer to take their order to avoid contact. 

📌After  that,  I  have  to  tell  them  to  throw  the  rubbish  into  the  rubbish  bin  and  return  the table number on the table that has been prepared. 

📌Before  going  home,  I  have  to  fill  in  all  the  necessary  equipment  and  condiments  to facilitate the crew on duty after carrying out the task efficiently. 

📌I also need to make sure the counter is always in a clean and orderly condition. 
📌 In closing, I need to make sure lobby, counter, toilet is clean and clear. 

📌Apply what has been taught to me. 

📌Since  the  restaurant  lacks  a  crew,  I  help  the  lobby  section  and  help  to  deliver  orders  to customers. 

📌The procedures for sending orders to customers are to serve  food in paper bags to avoid the risk of contact and reduce the risk to employees in the restaurant. 

📌Next,  the  order  needs  to  be  placed  on  the  tray,  and  when  serving  the  order  to  the customer, I need to ask the customer to take their order to avoid contact. 

📌After  that,  I  have  to  tell  them  to  throw  the  rubbish  into  the  rubbish  bin  and  return  the table number on the table that has been prepared. 

📌Before  going  home,  I  have  to  fill  in  all  the  necessary  equipment  and  condiments  to facilitate the crew on duty after carrying out the task efficiently. 

📌I also need to make sure the counter is always in a clean and orderly condition. 
📌 In closing, I need to make sure lobby, counter, toilet is clean and clear. 

📌Apply what has been taught to me. 

📌Since  the  restaurant  lacks  a  crew,  I  help  the  lobby  section  and  help  to  deliver  orders  to customers. 

📌The procedures for sending orders to customers are to serve  food in paper bags to avoid the risk of contact and reduce the risk to employees in the restaurant. 

📌Next,  the  order  needs  to  be  placed  on  the  tray,  and  when  serving  the  order  to  the customer, I need to ask the customer to take their order to avoid contact. 

📌After  that,  I  have  to  tell  them  to  throw  the  rubbish  into  the  rubbish  bin  and  return  the table number on the table that has been prepared. 

📌Before  going  home,  I  have  to  fill  in  all  the  necessary  equipment  and  condiments  to facilitate the crew on duty after carrying out the task efficiently. 

📌I also need to make sure the counter is always in a clean and orderly condition. 
📌 In closing, I need to make sure lobby, counter, toilet is clean and clear. 

📌Apply what has been taught to me. 

📌Since  the  restaurant  lacks  a  crew,  I  help  the  lobby  section  and  help  to  deliver  orders  to customers. 

📌The procedures for sending orders to customers are to serve  food in paper bags to avoid the risk of contact and reduce the risk to employees in the restaurant. 

📌Next,  the  order  needs  to  be  placed  on  the  tray,  and  when  serving  the  order  to  the customer, I need to ask the customer to take their order to avoid contact. 

📌After  that,  I  have  to  tell  them  to  throw  the  rubbish  into  the  rubbish  bin  and  return  the table number on the table that has been prepared. 

📌Before  going  home,  I  have  to  fill  in  all  the  necessary  equipment  and  condiments  to facilitate the crew on duty after carrying out the task efficiently. 

📌I also need to make sure the counter is always in a clean and orderly condition. 
📌 In closing, I need to make sure lobby, counter, toilet is clean and clear. 

📌Apply what has been taught to me. 

📌Since  the  restaurant  lacks  a  crew,  I  help  the  lobby  section  and  help  to  deliver  orders  to customers. 

📌The procedures for sending orders to customers are to serve  food in paper bags to avoid the risk of contact and reduce the risk to employees in the restaurant. 

📌Next,  the  order  needs  to  be  placed  on  the  tray,  and  when  serving  the  order  to  the customer, I need to ask the customer to take their order to avoid contact. 

📌After  that,  I  have  to  tell  them  to  throw  the  rubbish  into  the  rubbish  bin  and  return  the table number on the table that has been prepared. 

📌Before  going  home,  I  have  to  fill  in  all  the  necessary  equipment  and  condiments  to facilitate the crew on duty after carrying out the task efficiently. 

📌I also need to make sure the counter is always in a clean and orderly condition. 
📌 In closing, I need to make sure lobby, counter, toilet is clean and clear. 

📌Apply what has been taught to me. 

📌Since  the  restaurant  lacks  a  crew,  I  help  the  lobby  section  and  help  to  deliver  orders  to customers. 

📌The procedures for sending orders to customers are to serve  food in paper bags to avoid the risk of contact and reduce the risk to employees in the restaurant. 

📌Next,  the  order  needs  to  be  placed  on  the  tray,  and  when  serving  the  order  to  the customer, I need to ask the customer to take their order to avoid contact. 

📌After  that,  I  have  to  tell  them  to  throw  the  rubbish  into  the  rubbish  bin  and  return  the table number on the table that has been prepared. 

📌Before  going  home,  I  have  to  fill  in  all  the  necessary  equipment  and  condiments  to facilitate the crew on duty after carrying out the task efficiently. 

📌I also need to make sure the counter is always in a clean and orderly condition. 
📌 In closing, I need to make sure lobby, counter, toilet is clean and clear. 

📌Apply what has been taught to me. 

📌Since  the  restaurant  lacks  a  crew,  I  help  the  lobby  section  and  help  to  deliver  orders  to customers. 

📌The procedures for sending orders to customers are to serve  food in paper bags to avoid the risk of contact and reduce the risk to employees in the restaurant. 

📌Next,  the  order  needs  to  be  placed  on  the  tray,  and  when  serving  the  order  to  the customer, I need to ask the customer to take their order to avoid contact. 

📌After  that,  I  have  to  tell  them  to  throw  the  rubbish  into  the  rubbish  bin  and  return  the table number on the table that has been prepared. 

📌Before  going  home,  I  have  to  fill  in  all  the  necessary  equipment  and  condiments  to facilitate the crew on duty after carrying out the task efficiently. 

📌I also need to make sure the counter is always in a clean and orderly condition. 
📌 In closing, I need to make sure lobby, counter, toilet is clean and clear. 

📌Apply what has been taught to me. 

📌Since  the  restaurant  lacks  a  crew,  I  help  the  lobby  section  and  help  to  deliver  orders  to customers. 

📌The procedures for sending orders to customers are to serve  food in paper bags to avoid the risk of contact and reduce the risk to employees in the restaurant. 

📌Next,  the  order  needs  to  be  placed  on  the  tray,  and  when  serving  the  order  to  the customer, I need to ask the customer to take their order to avoid contact. 

📌After  that,  I  have  to  tell  them  to  throw  the  rubbish  into  the  rubbish  bin  and  return  the table number on the table that has been prepared. 

📌Before  going  home,  I  have  to  fill  in  all  the  necessary  equipment  and  condiments  to facilitate the crew on duty after carrying out the task efficiently. 

📌I also need to make sure the counter is always in a clean and orderly condition. 
📌 In closing, I need to make sure lobby, counter, toilet is clean and clear. 

📌Apply what has been taught to me. 

📌Since  the  restaurant  lacks  a  crew,  I  help  the  lobby  section  and  help  to  deliver  orders  to customers. 

📌The procedures for sending orders to customers are to serve  food in paper bags to avoid the risk of contact and reduce the risk to employees in the restaurant. 

📌Next,  the  order  needs  to  be  placed  on  the  tray,  and  when  serving  the  order  to  the customer, I need to ask the customer to take their order to avoid contact. 

📌After  that,  I  have  to  tell  them  to  throw  the  rubbish  into  the  rubbish  bin  and  return  the table number on the table that has been prepared. 

📌Before  going  home,  I  have  to  fill  in  all  the  necessary  equipment  and  condiments  to facilitate the crew on duty after carrying out the task efficiently. 

📌I also need to make sure the counter is always in a clean and orderly condition. 
📌 In closing, I need to make sure lobby, counter, toilet is clean and clear. 

📌Apply what has been taught to me. 

📌Since  the  restaurant  lacks  a  crew,  I  help  the  lobby  section  and  help  to  deliver  orders  to customers. 

📌The procedures for sending orders to customers are to serve  food in paper bags to avoid the risk of contact and reduce the risk to employees in the restaurant. 

📌Next,  the  order  needs  to  be  placed  on  the  tray,  and  when  serving  the  order  to  the customer, I need to ask the customer to take their order to avoid contact. 

📌After  that,  I  have  to  tell  them  to  throw  the  rubbish  into  the  rubbish  bin  and  return  the table number on the table that has been prepared. 

📌Before  going  home,  I  have  to  fill  in  all  the  necessary  equipment  and  condiments  to facilitate the crew on duty after carrying out the task efficiently. 

📌I also need to make sure the counter is always in a clean and orderly condition. 
📌 In closing, I need to make sure lobby, counter, toilet is clean and clear. 

📌Apply what has been taught to me. 

📌Since  the  restaurant  lacks  a  crew,  I  help  the  lobby  section  and  help  to  deliver  orders  to customers. 

📌The procedures for sending orders to customers are to serve  food in paper bags to avoid the risk of contact and reduce the risk to employees in the restaurant. 

📌Next,  the  order  needs  to  be  placed  on  the  tray,  and  when  serving  the  order  to  the customer, I need to ask the customer to take their order to avoid contact. 

📌After  that,  I  have  to  tell  them  to  throw  the  rubbish  into  the  rubbish  bin  and  return  the table number on the table that has been prepared. 

📌Before  going  home,  I  have  to  fill  in  all  the  necessary  equipment  and  condiments  to facilitate the crew on duty after carrying out the task efficiently. 

📌I also need to make sure the counter is always in a clean and orderly condition. 
📌 In closing, I need to make sure lobby, counter, toilet is clean and clear. 

📌Apply what has been taught to me. 

📌Since  the  restaurant  lacks  a  crew,  I  help  the  lobby  section  and  help  to  deliver  orders  to customers. 

📌The procedures for sending orders to customers are to serve  food in paper bags to avoid the risk of contact and reduce the risk to employees in the restaurant. 

📌Next,  the  order  needs  to  be  placed  on  the  tray,  and  when  serving  the  order  to  the customer, I need to ask the customer to take their order to avoid contact. 

📌After  that,  I  have  to  tell  them  to  throw  the  rubbish  into  the  rubbish  bin  and  return  the table number on the table that has been prepared. 

📌Before  going  home,  I  have  to  fill  in  all  the  necessary  equipment  and  condiments  to facilitate the crew on duty after carrying out the task efficiently. 

📌I also need to make sure the counter is always in a clean and orderly condition. 
📌 In closing, I need to make sure lobby, counter, toilet is clean and clear. 

📥I carry out the task as already described to me.

📥When receiving the order, I try to complete the order.

 📥As usual, before I went home, I was asked to clean the station I was using and fill the equipment and condiment needed to facilitate the crew who would be on duty the next day.

📌I  was  taught  how  to  interact  with  customers  and  how  to  prepare  products  ordered  by customers. 

📌Among the service standards required at this station are fast, friendly and accurate. 

📌Among  the  examples  of  being  friendly  are  smiling,  being  polite,  speaking  clearly, inviting guests to come again, keeping in touch and always being neat and clean. 

📌An  example  to  be  precise  is  to  listen  to the  customer's  request  carefully,  state the  order amount, enter the required condiment sufficiently  and  make changes as requested by the customer. 

📌The time required to serve a customer is for 10 to 19 seconds. 

📌The work area must always be clean so that cleanliness is maintained. 

📌Before  returning  home,  I  ensured  that  I  filled  the  station  with  the  necessary  equipment and condiment to facilitate the crew on duty after carrying out the task efficiently. 

Today task at the Batch Fried station.

Preparation Procedure:

📌Check the fryer settings: McChicken, McNugget, Deluxe, Fillet, Pie

📌Check fryer temperature: 182 c (360 F), warm up 45 minutes

📌Check stock levels and equipment - frozen patties, oil, skimmers, frying baskets.

📌Check the oil level to make sure the vat is filled to the line.

📌Put the basket into the fryer vat and activate the timer

- McChicken: 3 minutes 20 seconds

- McNugget: 3 Minutes 30 seconds

- McDeluxe: 9 minutes in open fryer

- Fillet: 3 minutes

- Pie: 6 minutes

📌All plates should be completely immersed in oil to ensure they are cooked evenly.

📌When the “remove” timer sounds, remove the basket from the oil and hang it on the fryer for 5-10 seconds to drain the oil.

📌Arrange the products into a 1/3 size UHC frying rack with a wire rack for patti

Before going home, I stock up on products like McChicken, McNugget, Fillet, Pie and Deluxe. Afterwards, I clean the fryer vat, sweep up the trash and wipe or mop up spills to prevent slipping and prevent fires.

Today task at the Batch Fried station.

Preparation Procedure:

📌Check the fryer settings: McChicken, McNugget, Deluxe, Fillet, Pie

📌Check fryer temperature: 182 c (360 F), warm up 45 minutes

📌Check stock levels and equipment - frozen patties, oil, skimmers, frying baskets.

📌Check the oil level to make sure the vat is filled to the line.

📌Put the basket into the fryer vat and activate the timer

- McChicken: 3 minutes 20 seconds

- McNugget: 3 Minutes 30 seconds

- McDeluxe: 9 minutes in open fryer

- Fillet: 3 minutes

- Pie: 6 minutes

📌All plates should be completely immersed in oil to ensure they are cooked evenly.

📌When the “remove” timer sounds, remove the basket from the oil and hang it on the fryer for 5-10 seconds to drain the oil.

📌Arrange the products into a 1/3 size UHC frying rack with a wire rack for patti

Before going home, I stock up on products like McChicken, McNugget, Fillet, Pie and Deluxe. Afterwards, I clean the fryer vat, sweep up the trash and wipe or mop up spills to prevent slipping and prevent fires.

📥I carry out the task as already described to me.

📥When receiving the order, I try to complete the order.

 📥As usual, before I went home, I was asked to clean the station I was using and fill the equipment and condiment needed to facilitate the crew who would be on duty the next day.

Today task is preparing the beef patty. I was taught the procedure in preparing beef patty by a crew trainer. 

Before cooking patty:

📌I need to check the grill temperature of the top platen 218c while the bottom platen 177c. 

📌In the grill section, divided by 2 which is for chicken patty and beef patty. 

📌Check the cabinet level chart and determine the quantity of 10:1 and 4:1 patties that need to be cooked by the volume. 

📌Remove the patty from the freezer next to the grill. The holding time of patty in the ‘grill side freezer’ is 2 hours. 

📌Wearing blue gloves to handle the raw material. 

📌Before cooking need to be sure each grill is dedicated to cooking patty 10:1 and 4:1. 

📌The timer for 10:1 is 38 second and 4:1 is 104 second. The maximum patties for 10:1 can be cooked is 8pcs while for 4:1 is 6pcs. Be sure not more than 10 seconds to put the patty in the grill.

📌Use a spatula to remove the patty from the grill. Make sure the patty is not torn with a spatula when removing it from the grill. 

📌Then place each stack of patty in a 1/3 size UHC meat tray. Place the tray in the UHC slot. After cooking the patty clean the grill using a grill scraper to scrape the bottom of the grill.

📌Before going back I had to tidy up and wash all the utensils I had used while cooking the beef patty. 

Today task is preparing the beef patty. I was taught the procedure in preparing beef patty by a crew trainer. 

Before cooking patty:

📌I need to check the grill temperature of the top platen 218c while the bottom platen 177c. 

📌In the grill section, divided by 2 which is for chicken patty and beef patty. 

📌Check the cabinet level chart and determine the quantity of 10:1 and 4:1 patties that need to be cooked by the volume. 

📌Remove the patty from the freezer next to the grill. The holding time of patty in the ‘grill side freezer’ is 2 hours. 

📌Wearing blue gloves to handle the raw material. 

📌Before cooking need to be sure each grill is dedicated to cooking patty 10:1 and 4:1. 

📌The timer for 10:1 is 38 second and 4:1 is 104 second. The maximum patties for 10:1 can be cooked is 8pcs while for 4:1 is 6pcs. Be sure not more than 10 seconds to put the patty in the grill.

📌Use a spatula to remove the patty from the grill. Make sure the patty is not torn with a spatula when removing it from the grill. 

📌Then place each stack of patty in a 1/3 size UHC meat tray. Place the tray in the UHC slot. After cooking the patty clean the grill using a grill scraper to scrape the bottom of the grill.

📌Before going back I had to tidy up and wash all the utensils I had used while cooking the beef patty. 

📌In closing, I need to learn how to clean the grill using Hi-Temp Grill Cleaner. Need to make sure that the grill is clear and clean before switch off the machine. 

Today task is preparing the beef patty. I was taught the procedure in preparing beef patty by a crew trainer. 

Before cooking patty:

📌I need to check the grill temperature of the top platen 218c while the bottom platen 177c. 

📌In the grill section, divided by 2 which is for chicken patty and beef patty. 

📌Check the cabinet level chart and determine the quantity of 10:1 and 4:1 patties that need to be cooked by the volume. 

📌Remove the patty from the freezer next to the grill. The holding time of patty in the ‘grill side freezer’ is 2 hours. 

📌Wearing blue gloves to handle the raw material. 

📌Before cooking need to be sure each grill is dedicated to cooking patty 10:1 and 4:1. 

📌The timer for 10:1 is 38 second and 4:1 is 104 second. The maximum patties for 10:1 can be cooked is 8pcs while for 4:1 is 6pcs. Be sure not more than 10 seconds to put the patty in the grill.

📌Use a spatula to remove the patty from the grill. Make sure the patty is not torn with a spatula when removing it from the grill. 

📌Then place each stack of patty in a 1/3 size UHC meat tray. Place the tray in the UHC slot. After cooking the patty clean the grill using a grill scraper to scrape the bottom of the grill.

📌Before going back I had to tidy up and wash all the utensils I had used while cooking the beef patty. 

📌In closing, I need to learn how to clean the grill using Hi-Temp Grill Cleaner. Need to make sure that the grill is clear and clean before switch off the machine. 

Today task at the Batch Fried station.

Preparation Procedure:

📌Check the fryer settings: McChicken, McNugget, Deluxe, Fillet, Pie

📌Check fryer temperature: 182 c (360 F), warm up 45 minutes

📌Check stock levels and equipment - frozen patties, oil, skimmers, frying baskets.

📌Check the oil level to make sure the vat is filled to the line.

📌Put the basket into the fryer vat and activate the timer

- McChicken: 3 minutes 20 seconds

- McNugget: 3 Minutes 30 seconds

- McDeluxe: 9 minutes in open fryer

- Fillet: 3 minutes

- Pie: 6 minutes

📌All plates should be completely immersed in oil to ensure they are cooked evenly.

📌When the “remove” timer sounds, remove the basket from the oil and hang it on the fryer for 5-10 seconds to drain the oil.

📌Arrange the products into a 1/3 size UHC frying rack with a wire rack for patti

Before going home, I stock up on products like McChicken, McNugget, Fillet, Pie and Deluxe. Afterwards, I clean the fryer vat, sweep up the trash and wipe or mop up spills to prevent slipping and prevent fires.

The ingredients used to make nasi lemak Mcd are:

1. Rice - 2400ml

2. Ginger slices - 2x 1/8 measurement spoon

3. Salt - 2x1/8 measurement spoon

4. Coconut milk - 1 package (1000ml)

5. Air - 2000ml

📝Before I start the task, I need to know the quantity to be cooked so I need to refer to the production chart for the quantity that needs to be cooked. 

📝Place the colander in the pot then measure 2400 ml of rice using a measuring jug. 

📝Put the measured rice into the rice cooker. Add filtered water until the rice is submerged. 

📝Then wash the rice until clean. Pour the rice into the pot after 3 times the rice washing process is completed. 

📝Measure out the salt, ginger and concentrated coconut milk according to the prescribed quantity and put it in the pot. Add 2000 ml of filtered water using measurement as well. 

📝Stir the mixture until all ingredients are completely dissolved. Take 8 pandan leaves and put them in a rice cooker. Finally cook the rice using a rice cooker. 

📝The time to cook nasi lemak is 60 minutes.

 

McD Rice Porridge

Check stock and equipment- Rice, chicken strip, onion mixture, ginger slices, fried onions, chicken stock, sesame oil and rice cooker.

Procedure:

📝Measure the rice and pour into the pot. Fill the rice cooker with filtered water until the rice is submerged. Rinse the rice in a circular motion.

📝Measure and add the heated filtered water to the pot.

📌Small Batch-300ml rice/2100ml water

📌Medium Batch-600ml rice/4200ml water

📌Large Batch- 900ml rice/ 4300ml water

📝 Wipe the pot dry and activate to start the cooking process.

📝Prepare chicken strips by inserting chicken strips and heated filtered water into the pot.

The ingredients used to make nasi lemak Mcd are:

1. Rice - 2400ml

2. Ginger slices - 2x 1/8 measurement spoon

3. Salt - 2x1/8 measurement spoon

4. Coconut milk - 1 package (1000ml)

5. Air - 2000ml

📝Before I start the task, I need to know the quantity to be cooked so I need to refer to the production chart for the quantity that needs to be cooked. 

📝Place the colander in the pot then measure 2400 ml of rice using a measuring jug. 

📝Put the measured rice into the rice cooker. Add filtered water until the rice is submerged. 

📝Then wash the rice until clean. Pour the rice into the pot after 3 times the rice washing process is completed. 

📝Measure out the salt, ginger and concentrated coconut milk according to the prescribed quantity and put it in the pot. Add 2000 ml of filtered water using measurement as well. 

📝Stir the mixture until all ingredients are completely dissolved. Take 8 pandan leaves and put them in a rice cooker. Finally cook the rice using a rice cooker. 

📝The time to cook nasi lemak is 60 minutes.

 

McD Rice Porridge

Check stock and equipment- Rice, chicken strip, onion mixture, ginger slices, fried onions, chicken stock, sesame oil and rice cooker.

Procedure:

📝Measure the rice and pour into the pot. Fill the rice cooker with filtered water until the rice is submerged. Rinse the rice in a circular motion.

📝Measure and add the heated filtered water to the pot.

📌Small Batch-300ml rice/2100ml water

📌Medium Batch-600ml rice/4200ml water

📌Large Batch- 900ml rice/ 4300ml water

📝 Wipe the pot dry and activate to start the cooking process.

📝Prepare chicken strips by inserting chicken strips and heated filtered water into the pot.

📌Among the types of buns described to me are;  Regular Bun, Quarter Bun, Cornmeal Bun, Big Mac Bun, GCB Bun. 

📌Check temperature of vertical toaster which is 293c and for rapid steamer 176c 

📌To read KVS, need to follow FIFO which is first come first out. Only 4 order can be shown in KVS in one time. When the order has been show in KVS, the order need to be settle in 35-50 seconds. 

📌For toast, put heel in front of vertical toaster and crown behind the vertical toaster. Make sure the heel and crown is faced the middle of platen vertical toaster. Timer for toaster is Crown:17 seconds and heel:19 seconds

📌For steam, put the bun on spatula steamer. Timer for steamer is 12 seconds.

📌 Press button SERVE when the last bun steamed and toasted is place on box or wrapper.

📌All crew will  be required to wash their hands a minimum of 2 times  in 1 hour to maintain cleanliness when handling the product. 

📌I was also introduced to product wrapping. 

📌Before leaving the station, I clean my work area. I tried to wash the grill with a prescribed procedure. 

📌Among the types of buns described to me are;  Regular Bun, Quarter Bun, Cornmeal Bun, Big Mac Bun, GCB Bun. 

📌Check temperature of vertical toaster which is 293c and for rapid steamer 176c 

📌To read KVS, need to follow FIFO which is first come first out. Only 4 order can be shown in KVS in one time. When the order has been show in KVS, the order need to be settle in 35-50 seconds. 

📌For toast, put heel in front of vertical toaster and crown behind the vertical toaster. Make sure the heel and crown is faced the middle of platen vertical toaster. Timer for toaster is Crown:17 seconds and heel:19 seconds

📌For steam, put the bun on spatula steamer. Timer for steamer is 12 seconds.

📌 Press button SERVE when the last bun steamed and toasted is place on box or wrapper.

📌All crew will  be required to wash their hands a minimum of 2 times  in 1 hour to maintain cleanliness when handling the product. 

📌I was also introduced to product wrapping. 

📌Before leaving the station, I clean my work area. I tried to wash the grill with a prescribed procedure. 

Today task is preparing the beef patty. I was taught the procedure in preparing beef patty by a crew trainer. 

Before cooking patty:

📌I need to check the grill temperature of the top platen 218c while the bottom platen 177c. 

📌In the grill section, divided by 2 which is for chicken patty and beef patty. 

📌Check the cabinet level chart and determine the quantity of 10:1 and 4:1 patties that need to be cooked by the volume. 

📌Remove the patty from the freezer next to the grill. The holding time of patty in the ‘grill side freezer’ is 2 hours. 

📌Wearing blue gloves to handle the raw material. 

📌Before cooking need to be sure each grill is dedicated to cooking patty 10:1 and 4:1. 

📌The timer for 10:1 is 38 second and 4:1 is 104 second. The maximum patties for 10:1 can be cooked is 8pcs while for 4:1 is 6pcs. Be sure not more than 10 seconds to put the patty in the grill.

📌Use a spatula to remove the patty from the grill. Make sure the patty is not torn with a spatula when removing it from the grill. 

📌Then place each stack of patty in a 1/3 size UHC meat tray. Place the tray in the UHC slot. After cooking the patty clean the grill using a grill scraper to scrape the bottom of the grill.

📌Before going back I had to tidy up and wash all the utensils I had used while cooking the beef patty. 

Today task is preparing the beef patty. I was taught the procedure in preparing beef patty by a crew trainer. 

Before cooking patty:

📌I need to check the grill temperature of the top platen 218c while the bottom platen 177c. 

📌In the grill section, divided by 2 which is for chicken patty and beef patty. 

📌Check the cabinet level chart and determine the quantity of 10:1 and 4:1 patties that need to be cooked by the volume. 

📌Remove the patty from the freezer next to the grill. The holding time of patty in the ‘grill side freezer’ is 2 hours. 

📌Wearing blue gloves to handle the raw material. 

📌Before cooking need to be sure each grill is dedicated to cooking patty 10:1 and 4:1. 

📌The timer for 10:1 is 38 second and 4:1 is 104 second. The maximum patties for 10:1 can be cooked is 8pcs while for 4:1 is 6pcs. Be sure not more than 10 seconds to put the patty in the grill.

📌Use a spatula to remove the patty from the grill. Make sure the patty is not torn with a spatula when removing it from the grill. 

📌Then place each stack of patty in a 1/3 size UHC meat tray. Place the tray in the UHC slot. After cooking the patty clean the grill using a grill scraper to scrape the bottom of the grill.

📌Before going back I had to tidy up and wash all the utensils I had used while cooking the beef patty. 

Today task is preparing the beef patty. I was taught the procedure in preparing beef patty by a crew trainer. 

Before cooking patty:

📌I need to check the grill temperature of the top platen 218c while the bottom platen 177c. 

📌In the grill section, divided by 2 which is for chicken patty and beef patty. 

📌Check the cabinet level chart and determine the quantity of 10:1 and 4:1 patties that need to be cooked by the volume. 

📌Remove the patty from the freezer next to the grill. The holding time of patty in the ‘grill side freezer’ is 2 hours. 

📌Wearing blue gloves to handle the raw material. 

📌Before cooking need to be sure each grill is dedicated to cooking patty 10:1 and 4:1. 

📌The timer for 10:1 is 38 second and 4:1 is 104 second. The maximum patties for 10:1 can be cooked is 8pcs while for 4:1 is 6pcs. Be sure not more than 10 seconds to put the patty in the grill.

📌Use a spatula to remove the patty from the grill. Make sure the patty is not torn with a spatula when removing it from the grill. 

📌Then place each stack of patty in a 1/3 size UHC meat tray. Place the tray in the UHC slot. After cooking the patty clean the grill using a grill scraper to scrape the bottom of the grill.

📌Before going back I had to tidy up and wash all the utensils I had used while cooking the beef patty. 

Today task is preparing the beef patty. I was taught the procedure in preparing beef patty by a crew trainer. 

Before cooking patty:

📌I need to check the grill temperature of the top platen 218c while the bottom platen 177c. 

📌In the grill section, divided by 2 which is for chicken patty and beef patty. 

📌Check the cabinet level chart and determine the quantity of 10:1 and 4:1 patties that need to be cooked by the volume. 

📌Remove the patty from the freezer next to the grill. The holding time of patty in the ‘grill side freezer’ is 2 hours. 

📌Wearing blue gloves to handle the raw material. 

📌Before cooking need to be sure each grill is dedicated to cooking patty 10:1 and 4:1. 

📌The timer for 10:1 is 38 second and 4:1 is 104 second. The maximum patties for 10:1 can be cooked is 8pcs while for 4:1 is 6pcs. Be sure not more than 10 seconds to put the patty in the grill.

📌Use a spatula to remove the patty from the grill. Make sure the patty is not torn with a spatula when removing it from the grill. 

📌Then place each stack of patty in a 1/3 size UHC meat tray. Place the tray in the UHC slot. After cooking the patty clean the grill using a grill scraper to scrape the bottom of the grill.

📌Before going back I had to tidy up and wash all the utensils I had used while cooking the beef patty. 

📌I have to greet the customer as soon as they arrive at the window and state the payment amount. 

📌For example, Hi, Good Morning, the total order of Mr./Mrs. is RM5.00. 

📌The tone used should be friendly and clear. 

📌State the balance to help improve accuracy when returning the balance. 

📌If  there  is  a  happy  meal  order,  the  toy  must  be  included  once  when  handing  over  the receipt to the customer. 

📌Thank the customer and direct them to the front window to take the order. 

📌If there is no vehicle or when leaving the station, the windows must be closed and locked.  

📌Before leaving the station, I make sure the station is clean and tidy.   

📥I carry out the task as already described to me.

📥When receiving the order, I try to complete the order.

 📥As usual, before I went home, I was asked to clean the station I was using and fill the equipment and condiment needed to facilitate the crew who would be on duty the next day.

📌I have to greet the customer as soon as they arrive at the window and state the payment amount. 

📌For example, Hi, Good Morning, the total order of Mr./Mrs. is RM5.00. 

📌The tone used should be friendly and clear. 

📌State the balance to help improve accuracy when returning the balance. 

📌If  there  is  a  happy  meal  order,  the  toy  must  be  included  once  when  handing  over  the receipt to the customer. 

📌Thank the customer and direct them to the front window to take the order. 

📌If there is no vehicle or when leaving the station, the windows must be closed and locked.  

📌Before leaving the station, I make sure the station is clean and tidy.   

Today task is preparing the beef patty. I was taught the procedure in preparing beef patty by a crew trainer. 

Before cooking patty:

📌I need to check the grill temperature of the top platen 218c while the bottom platen 177c. 

📌In the grill section, divided by 2 which is for chicken patty and beef patty. 

📌Check the cabinet level chart and determine the quantity of 10:1 and 4:1 patties that need to be cooked by the volume. 

📌Remove the patty from the freezer next to the grill. The holding time of patty in the ‘grill side freezer’ is 2 hours. 

📌Wearing blue gloves to handle the raw material. 

📌Before cooking need to be sure each grill is dedicated to cooking patty 10:1 and 4:1. 

📌The timer for 10:1 is 38 second and 4:1 is 104 second. The maximum patties for 10:1 can be cooked is 8pcs while for 4:1 is 6pcs. Be sure not more than 10 seconds to put the patty in the grill.

📌Use a spatula to remove the patty from the grill. Make sure the patty is not torn with a spatula when removing it from the grill. 

📌Then place each stack of patty in a 1/3 size UHC meat tray. Place the tray in the UHC slot. After cooking the patty clean the grill using a grill scraper to scrape the bottom of the grill.

📌Before going back I had to tidy up and wash all the utensils I had used while cooking the beef patty. 

📌Among the types of buns described to me are;  Regular Bun, Quarter Bun, Cornmeal Bun, Big Mac Bun, GCB Bun. 

📌Check temperature of vertical toaster which is 293c and for rapid steamer 176c 

📌To read KVS, need to follow FIFO which is first come first out. Only 4 order can be shown in KVS in one time. When the order has been show in KVS, the order need to be settle in 35-50 seconds. 

📌For toast, put heel in front of vertical toaster and crown behind the vertical toaster. Make sure the heel and crown is faced the middle of platen vertical toaster. Timer for toaster is Crown:17 seconds and heel:19 seconds

📌For steam, put the bun on spatula steamer. Timer for steamer is 12 seconds.

📌 Press button SERVE when the last bun steamed and toasted is place on box or wrapper.

📌All crew will  be required to wash their hands a minimum of 2 times  in 1 hour to maintain cleanliness when handling the product. 

📌I was also introduced to product wrapping. 

📌Before leaving the station, I clean my work area. I tried to wash the grill with a prescribed procedure. 

📌Taken to the breakfast meal station. 

📌Given Station Observation Checklist (SOC) and taught on ways to prepare muffins. 

📌Given the opportunity to try and prepare muffins. 

📌Next, I was taught to cook chicken sausage, round egg, cheese omelette, omelette sausage, and scrambled egg. 

📌I have been asked to the crew room to read the SOC grill product. 

📌After that, I went to the product grill station. 

📌I was taught how to prepare 10: 1 and 4: 1 product. 

📌Before going home, I was taught how to wash the grill so that the grill is clean and make it easier for the crew at the grill station to cook on the next shift. 

📥I carry out the task as already described to me.

📥When receiving the order, I try to complete the order.

 📥As usual, before I went home, I was asked to clean the station I was using and fill the equipment and condiment needed to facilitate the crew who would be on duty the next day.

Today task is preparing the beef patty. I was taught the procedure in preparing beef patty by a crew trainer. 

Before cooking patty:

📌I need to check the grill temperature of the top platen 218c while the bottom platen 177c. 

📌In the grill section, divided by 2 which is for chicken patty and beef patty. 

📌Check the cabinet level chart and determine the quantity of 10:1 and 4:1 patties that need to be cooked by the volume. 

📌Remove the patty from the freezer next to the grill. The holding time of patty in the ‘grill side freezer’ is 2 hours. 

📌Wearing blue gloves to handle the raw material. 

📌Before cooking need to be sure each grill is dedicated to cooking patty 10:1 and 4:1. 

📌The timer for 10:1 is 38 second and 4:1 is 104 second. The maximum patties for 10:1 can be cooked is 8pcs while for 4:1 is 6pcs. Be sure not more than 10 seconds to put the patty in the grill.

📌Use a spatula to remove the patty from the grill. Make sure the patty is not torn with a spatula when removing it from the grill. 

📌Then place each stack of patty in a 1/3 size UHC meat tray. Place the tray in the UHC slot. After cooking the patty clean the grill using a grill scraper to scrape the bottom of the grill.

📌Before going back I had to tidy up and wash all the utensils I had used while cooking the beef patty. 

📌In closing, I need to learn how to clean the grill using Hi-Temp Grill Cleaner. Need to make sure that the grill is clear and clean before switch off the machine. 

Today task is preparing the beef patty. I was taught the procedure in preparing beef patty by a crew trainer. 

Before cooking patty:

📌I need to check the grill temperature of the top platen 218c while the bottom platen 177c. 

📌In the grill section, divided by 2 which is for chicken patty and beef patty. 

📌Check the cabinet level chart and determine the quantity of 10:1 and 4:1 patties that need to be cooked by the volume. 

📌Remove the patty from the freezer next to the grill. The holding time of patty in the ‘grill side freezer’ is 2 hours. 

📌Wearing blue gloves to handle the raw material. 

📌Before cooking need to be sure each grill is dedicated to cooking patty 10:1 and 4:1. 

📌The timer for 10:1 is 38 second and 4:1 is 104 second. The maximum patties for 10:1 can be cooked is 8pcs while for 4:1 is 6pcs. Be sure not more than 10 seconds to put the patty in the grill.

📌Use a spatula to remove the patty from the grill. Make sure the patty is not torn with a spatula when removing it from the grill. 

📌Then place each stack of patty in a 1/3 size UHC meat tray. Place the tray in the UHC slot. After cooking the patty clean the grill using a grill scraper to scrape the bottom of the grill.

📌Before going back I had to tidy up and wash all the utensils I had used while cooking the beef patty. 

📌In closing, I need to learn how to clean the grill using Hi-Temp Grill Cleaner. Need to make sure that the grill is clear and clean before switch off the machine. 

Today task is preparing the beef patty. I was taught the procedure in preparing beef patty by a crew trainer. 

Before cooking patty:

📌I need to check the grill temperature of the top platen 218c while the bottom platen 177c. 

📌In the grill section, divided by 2 which is for chicken patty and beef patty. 

📌Check the cabinet level chart and determine the quantity of 10:1 and 4:1 patties that need to be cooked by the volume. 

📌Remove the patty from the freezer next to the grill. The holding time of patty in the ‘grill side freezer’ is 2 hours. 

📌Wearing blue gloves to handle the raw material. 

📌Before cooking need to be sure each grill is dedicated to cooking patty 10:1 and 4:1. 

📌The timer for 10:1 is 38 second and 4:1 is 104 second. The maximum patties for 10:1 can be cooked is 8pcs while for 4:1 is 6pcs. Be sure not more than 10 seconds to put the patty in the grill.

📌Use a spatula to remove the patty from the grill. Make sure the patty is not torn with a spatula when removing it from the grill. 

📌Then place each stack of patty in a 1/3 size UHC meat tray. Place the tray in the UHC slot. After cooking the patty clean the grill using a grill scraper to scrape the bottom of the grill.

📌Before going back I had to tidy up and wash all the utensils I had used while cooking the beef patty. 

Today task at the Batch Fried station.

Preparation Procedure:

📌Check the fryer settings: McChicken, McNugget, Deluxe, Fillet, Pie

📌Check fryer temperature: 182 c (360 F), warm up 45 minutes

📌Check stock levels and equipment - frozen patties, oil, skimmers, frying baskets.

📌Check the oil level to make sure the vat is filled to the line.

📌Put the basket into the fryer vat and activate the timer

- McChicken: 3 minutes 20 seconds

- McNugget: 3 Minutes 30 seconds

- McDeluxe: 9 minutes in open fryer

- Fillet: 3 minutes

- Pie: 6 minutes

📌All plates should be completely immersed in oil to ensure they are cooked evenly.

📌When the “remove” timer sounds, remove the basket from the oil and hang it on the fryer for 5-10 seconds to drain the oil.

📌Arrange the products into a 1/3 size UHC frying rack with a wire rack for patti

Before going home, I stock up on products like McChicken, McNugget, Fillet, Pie and Deluxe. Afterwards, I clean the fryer vat, sweep up the trash and wipe or mop up spills to prevent slipping and prevent fires.

📌Apply what has been taught to me. 

📌Since  the  restaurant  lacks  a  crew,  I  help  the  lobby  section  and  help  to  deliver  orders  to customers. 

📌The procedures for sending orders to customers are to serve  food in paper bags to avoid the risk of contact and reduce the risk to employees in the restaurant. 

📌Next,  the  order  needs  to  be  placed  on  the  tray,  and  when  serving  the  order  to  the customer, I need to ask the customer to take their order to avoid contact. 

📌After  that,  I  have  to  tell  them  to  throw  the  rubbish  into  the  rubbish  bin  and  return  the table number on the table that has been prepared. 

📌Before  going  home,  I  have  to  fill  in  all  the  necessary  equipment  and  condiments  to facilitate the crew on duty after carrying out the task efficiently. 

📌I also need to make sure the counter is always in a clean and orderly condition. 
📌 In closing, I need to make sure lobby, counter, toilet is clean and clear. 

📌Apply what has been taught to me. 

📌Since  the  restaurant  lacks  a  crew,  I  help  the  lobby  section  and  help  to  deliver  orders  to customers. 

📌The procedures for sending orders to customers are to serve  food in paper bags to avoid the risk of contact and reduce the risk to employees in the restaurant. 

📌Next,  the  order  needs  to  be  placed  on  the  tray,  and  when  serving  the  order  to  the customer, I need to ask the customer to take their order to avoid contact. 

📌After  that,  I  have  to  tell  them  to  throw  the  rubbish  into  the  rubbish  bin  and  return  the table number on the table that has been prepared. 

📌Before  going  home,  I  have  to  fill  in  all  the  necessary  equipment  and  condiments  to facilitate the crew on duty after carrying out the task efficiently. 

📌I also need to make sure the counter is always in a clean and orderly condition. 
📌 In closing, I need to make sure lobby, counter, toilet is clean and clear. 

📌Apply what has been taught to me. 

📌Since  the  restaurant  lacks  a  crew,  I  help  the  lobby  section  and  help  to  deliver  orders  to customers. 

📌The procedures for sending orders to customers are to serve  food in paper bags to avoid the risk of contact and reduce the risk to employees in the restaurant. 

📌Next,  the  order  needs  to  be  placed  on  the  tray,  and  when  serving  the  order  to  the customer, I need to ask the customer to take their order to avoid contact. 

📌After  that,  I  have  to  tell  them  to  throw  the  rubbish  into  the  rubbish  bin  and  return  the table number on the table that has been prepared. 

📌Before  going  home,  I  have  to  fill  in  all  the  necessary  equipment  and  condiments  to facilitate the crew on duty after carrying out the task efficiently. 

📌I also need to make sure the counter is always in a clean and orderly condition. 
📌 In closing, I need to make sure lobby, counter, toilet is clean and clear. 

📌Apply what has been taught to me. 

📌Since  the  restaurant  lacks  a  crew,  I  help  the  lobby  section  and  help  to  deliver  orders  to customers. 

📌The procedures for sending orders to customers are to serve  food in paper bags to avoid the risk of contact and reduce the risk to employees in the restaurant. 

📌Next,  the  order  needs  to  be  placed  on  the  tray,  and  when  serving  the  order  to  the customer, I need to ask the customer to take their order to avoid contact. 

📌After  that,  I  have  to  tell  them  to  throw  the  rubbish  into  the  rubbish  bin  and  return  the table number on the table that has been prepared. 

📌Before  going  home,  I  have  to  fill  in  all  the  necessary  equipment  and  condiments  to facilitate the crew on duty after carrying out the task efficiently. 

📌I also need to make sure the counter is always in a clean and orderly condition. 
📌 In closing, I need to make sure lobby, counter, toilet is clean and clear. 

📌Apply what has been taught to me. 

📌Since  the  restaurant  lacks  a  crew,  I  help  the  lobby  section  and  help  to  deliver  orders  to customers. 

📌The procedures for sending orders to customers are to serve  food in paper bags to avoid the risk of contact and reduce the risk to employees in the restaurant. 

📌Next,  the  order  needs  to  be  placed  on  the  tray,  and  when  serving  the  order  to  the customer, I need to ask the customer to take their order to avoid contact. 

📌After  that,  I  have  to  tell  them  to  throw  the  rubbish  into  the  rubbish  bin  and  return  the table number on the table that has been prepared. 

📌Before  going  home,  I  have  to  fill  in  all  the  necessary  equipment  and  condiments  to facilitate the crew on duty after carrying out the task efficiently. 

📌I also need to make sure the counter is always in a clean and orderly condition. 
📌 In closing, I need to make sure lobby, counter, toilet is clean and clear. 

📌Apply what has been taught to me. 

📌Since  the  restaurant  lacks  a  crew,  I  help  the  lobby  section  and  help  to  deliver  orders  to customers. 

📌The procedures for sending orders to customers are to serve  food in paper bags to avoid the risk of contact and reduce the risk to employees in the restaurant. 

📌Next,  the  order  needs  to  be  placed  on  the  tray,  and  when  serving  the  order  to  the customer, I need to ask the customer to take their order to avoid contact. 

📌After  that,  I  have  to  tell  them  to  throw  the  rubbish  into  the  rubbish  bin  and  return  the table number on the table that has been prepared. 

📌Before  going  home,  I  have  to  fill  in  all  the  necessary  equipment  and  condiments  to facilitate the crew on duty after carrying out the task efficiently. 

📌I also need to make sure the counter is always in a clean and orderly condition. 
📌 In closing, I need to make sure lobby, counter, toilet is clean and clear.