On the first day of SIEP, I have been introduce to others colleagues by the Store Manager. Then, the Manager bring me along to show me the surrounding of the kiosk and introduce me some new things in the kiosk. Such as the equipment, the fruit, yogurt, freezer and chiller. I also learn about the SOP of Boost, to avoid any unnecessary mistake.   

After finish the simple briefing, the Manger had given a new task which is to understand and remember the menu and also the ingredient used in each of the menu. At Boost Juice Bar there were various type of juice, mix juice, crush, smoothie, protein & energy drink, calories counter smoothies and booster (supplement). A menu guide had been given to me for the convenience of learning process. 

First, move all the container and supplement can down on top of the freezer. Next take a clean sanitize cloth to wipe all the container and supplement can. After wiping place them neatly, then use degreaser solution with a clean cloth wipe the stainless stain surface until shinning and clear without and stain on it. Next, spray sanitize solution on the surface repeat the same process as previous. Lastly, place all the container and supplement can back on the station again. 

Delivery day is also known as the stock that had been order last week will arrive on Tuesday or Thursday morning or afternoon. Ordering was made 3 to 4 days earlier, which request store manager to order stock that almost finish or to add stock in the kiosk. Ordering are made with the Headquarter through online form. Stock that arrived today were, strawberry, raspberry, mango, blueberry, yogurt, cup, coconut water, apple and orange juice, cookies and others. 

Now the stock will be brought into the kiosk and be arrange accordingly. The yogurt and fruit will be place inside the freezer 1&2, while the arrangement will follow the rule of FIFO (first in first out). This method can avoid expired material been leftover. Besides, some product will also send back to a small warehouse to be store, because the kiosk space is very limited only. This duty request allot of energy and patient.

So today i'm going to move all the chiller and freezer out and clean all the dust and dirtiness that hide under them. 

After label all the tub with date and name, it was then store inside chiller according to  FIFO.  We must rearrange it so that the latest will be inside while the oldest will be place facing outside. Next the lesson was stock up, stock up must be done when we arrive at the kiosk, before rest time and before go home. This is to ensure the supply of fruit inside the drawer are sufficient and ready to use during operation time. It must also be stock up when the volume are getting low and follow by the FIFO procedure. 

Next, clean the sink with degreaser. Then open the sink below, draw all water out, spray with degreaser and wipe it with specific cloth until clean and close it back. After finish it, start mop the corner of the wall to make sure no water are left over. Lastly mop the whole kiosk to ensure the cleanliness.