9.50 am- Tour of the workplace in the kitchen, housekeeping and front office

10.30 am- Punchcard to work

10.35 am- Enter the kitchen and first job is to make coleslaw-shred cabbage and carrot in one insert

-Peel 3 sacks of onions- 1 sack of Holland onions and 2 sacks of large onions

-Cut vegetables for bubur lambuk in half insert

-Cut broccoli, cauliflower, corn and carrots to be blanched (seafood kava)

5.00 pm- Put all the prepared and packaged food on the trolley to be taken to the Cindai ballroom for the Ramadan buffet and set up the food according to the labels on the table

6.00 pm-Punchcard and go home

-My job assignment today is as a food runner and taking orders on the terrace

and walkway

5.00 pm- open the walkway section

6.50 pm- cashier gives bill to send to customer to settle payment first because

want to close the system for a break

7.00 pm- break and prayer time for all café bytes staff

- trolley filled with dirty plates and glasses is sent to the back to the steward

8.00 p- start going to work and clean the leftovers left on the table and glasses that were not

lifted before the break and take the trolley back for clearing and after they are finished

11.00 pm-Closing-collect the button and qr code feedback and place it on the large oval tray to be lifted

with the stand up. Collect and collect all the buttons on the terrace and indoor.

12.00 am- collect the plates of late guests and send them to the steward

-turn off the lights, fans and doors then punch card and return

-Captain fnb outlet bytes known as Ms.Watie introduced all the staff at bytes. The introduction started with the executive cafe outlet namely Ms.Azlina, captain Ms. Watie, cashier Ms.Ayu and bartenders Mr.Faqeh and Mr.Kasmani.

-The captain then gave instruction on how to serve and take orders, as well as how to handle utensils. There are three sections to the food service area: the indoor, the terrace, and the walkway.

-job assignment- food runner, taking orders on the walkway and terrace area. The food runner was instructed to make sure that each dish in a bowl—such as soup noodles and wantan noodles—used a saucer as the bowl's base and to keep the plate clean by, for instance, wiping down any areas where food splattered on it before serving it to customers.

-I handed the customer the menu and order chit, and I also learnt how to accept orders for DMR staff or employees with o/c.

- know the food or drink menu items (not available for sale)

-job assignment - as a food runner and taking orders in the terrace and walkway section

-learn about the menus in the menu book that you must know, for example the section

of the sea bass set. Fish for the siakap set usually weighs 400g for 2 portions and ala carte 500g 3

portions, 600g 4-5 portions and 700g 6-7 portions

5.00 pm- open the button for the lower part in the walkway

7.00pm - break and prayer time for all café bytes staff

- the cafe is closed and the trolley filled with dirty plates and glasses is sent to the back to the

Steward

8.00 pm- start going to work and clean the leftovers left on the table and glasses that were not lifted

before the break and take the trolley back for clearing

11.00 pm - start closing, collect all the tissue buttons and qr code feedback starting from the walkway and

lift the oval tray filled with menus, order chits and pencils and take them upstairs for storage

11.30pm- collect the tissue buttons in the terrace and indoor sections

12.00- turn off the lights, fans and café bytes doors

-Job assignment - runner beverage and taking order on terrace and walkway

5.00 pm- open walkway section

-booking ala carte and steamboat-make sure the food that is disordered is correct, every time

must double check with cashier and make sure the alert chit order that goes into kitchen and

tell kitchen staff

-make sure the food is prepared by chef before the time booked and wrap the food

-Help captain set up steamboat table and lift food to table

6.50 pm- cashier gives bill to send to customer to settle payment first because

want to close system for break

7.00 pm- break and prayer time for all café bytes staff

-trolley filled with dirty plates and glasses is sent to the back to steward

8.00 pm- start going to work and clean the leftovers left on the table and glasses that were not

picked up before break and take back the trolley for clearing and after they are done

11.00 pm-Closing-collect the feedback button and qr code and place it on the large oval tray to be picked up

with the stand up. Collect and collect all the buttons on the terrace and indoors.

12.00 am - close the lights, fans and doors then punch card and return

- before going to work need to know what food or drinks are not available

-My job assignment today is as a food runner and taking order on the terrace

and walkway

5.00 pm- open the walkway section

6.50 pm- cashier gives bill to send to customer to settle payment first because

want to close the system for a break

7.00 pm- break time and prayer for all café bytes staff

-trolley filled with dirty plates and glasses sent to the back to the steward

8.00 p- start going to work and clean the leftovers left on the table and glasses that were not

lifted before the break and take the trolley back for clearing and after they are finished

11.00 pm-Closing-collect the button and qr code feedback and place it on the large oval tray to be lifted

with the stand up. Collect and collect all the buttons on the terrace and indoor.

12.00 am- pick up late guest plates and send them to steward

- turn off lights, fans and doors then punch card and return

- Arrange all the tissue buttons in the indoor and terrace and then take the saucer, dessert plate, bb

plate in the store and the cutlery that the steward washed yesterday to wipe

-The cutlery was soaked in hot water mixed with lemon powder and wiped one by one with a

clean cloth

-Then I was taught to make pocket cutlery and fill a large tray filled with all the cutlery that had pockets including dessert, soup and main course cutlery

-Take 2 inserts used for clearing and all the dessert plates, bb plates and saucers

that were wiped were brought using a troll and brought forward to be added on the

serve table in front of the bar and the trolley was placed in front of the kitchen door for

cleaning work

-Next, turn on the switch at the cashier and the indoor bar fan switch and turn on the

Cake box light and then open the door and bell button.

-Today my job assignment is as a runner beverage and taking order on the terrace and

walkway

-Today there is a steamboat booking 7 pax and kak watie (captain) teaches setting the table for the steamboat-make sure everything is enough for 7 pax. If the steamboat is a round table because of the spacious space. Make sure there are enough chairs according to the booking pax and make sure the chairs are arranged to prioritize the sea view first. Cutleries used are table spoon, table fork, dessert fork, Chinese spoon, chopstick, goblet dessert plate as a base and cereal bowl. Other cooking tools such as portable gas and grill pot, rice spoon, spoon, food tongs, teaspoon and butter knife are provided on the table. The food will be set up on the table 30 minutes before the booking time.

-Among the foods set on the table are mix vegetables, meat items, Chinese fried rice, assorted frozen food (meatball, sausage and other) and thai sauce, blackpepper sauce and butter. Place a stand and a large oval tray with a water pitcher filled with water and tomyam next to the table to make it easier to top up.

6.50 pm- cashier gives bill to send to customer to settle payment first because

want to close the system for a break

7.00 pm- break and prayer time for all café bytes staff

-trolley filled with dirty plates and glasses sent to the back to the steward

8.00 pm start to work and clean up the leftovers left on the table and glasses that were not lifted

before the break and take back the trolley for clearing and after they are done

9.00 pm- clear steamboat using trolley and change table cloth

11.00 pm - collect all tissue buttons and qr code feedback starting from the walkway and lift the oval tray

which is filled with menu, order chit and pencil taken upstairs for storage

-punchcard and go home

- my job assignment is as a beverage runner and taking order on the terrace and walkway

- arrange all the tissue buttons in the indoor and terrace and open all the cloths that cover the

cake chiller and arrange the bb plate, dessert plate and saucer on the table in front of the bar

- open the napkin that covers the tray filled with wrapped cutleries and

then take the saucer, dessert plate, bb plate in the store and the cutleries that were washed by the

steward yesterday to wipe. Cutleries are soaked in hot water mixed with

lemon powder and wiped one by one with a clean cloth.

- make pocket cutleries and fill a large tray filled with all the cutleries

that have pockets including dessert, soup and main course cutleries.

- Take 2 inserts used for clearing and all dessert plates, bb plates and saucers

that were wiped were brought forward using a troll to be added on the

serve table in front of the bar and the trolley was placed in front of the kitchen door for

cleaning work.

- turn on the switch at the cashier and the indoor bar fan switch and turn on the cake box light and

open the door and bell button.

- remove the beverage promotion poster for the month of May that was missing from the menu.

4.30 pm -photoshoot June 2025 for beverage promotion

7.15 pm - booking ala carte for iftar 4pax and 8pax at

8.00 pm start going to work and clean the leftovers left on the table and glasses that were not picked up

before the break and take the trolley back for clearing and after they are done

11.00 pm - collect all the tissue buttons and qr code feedback starting from the walkway and lift the oval tray

which is filled with menus, order chits and pencils taken upstairs to be stored

- punchcard and go home

- my job assignment is as a beverage runner and taking order on the terrace and walkway

- arrange all tissue buttons in the indoor and terrace and open all the cloths covering the

cake chiller and arrange the bb plate, dessert plate and saucer on the table in front of the bar

- open the napkin covering the tray filled with wrapped cutleries and

then take the saucer, dessert plate, bb plate in the store and the cutleries washed by the

steward last night to wipe. Cutleries are soaked in hot water mixed with

lemon powder and wiped one by one with a clean cloth.

- make pocket cutleries and fill a large tray filled with all cutleries

that have pockets including dessert, soup and main course cutleries.

- Take 2 inserts used for clearing and all dessert plates, bb plates and saucers

that were wiped were brought forward using a troll to be added on the

serve table in front of the bar and the trolley was placed in front of the kitchen door for

cleaning work.

- turn on the switch at the cashier and the indoor bar fan switch and turn on the cake box light and

open the door and button the bell.

-prepare for the event 11/6/2025. Take the table cloth, napkin from the DCC hall and take 4 oblong tables assisted by the bartender (Faqeh) after that staple the table cloth and arrange the table in the indoor bar. After that we wipe and arrange the goblet, dinner plate and bb plate and cover with napkins for 40 pax. The excess tablecloth and napkin taken from the store are placed in the bar

8.00 pm - start going to work and clean the leftovers left on the table and glasses that were not picked up before the break and take the trolley back for clearing and after they are finished

11.00 pm - collect all the tissue buttons and qr code feedback starting from the walkway and lift the oval tray

which is filled with menus, order chits and pencils taken upstairs to be stored

- punchcard and go home

- before going to work need to know the food or drinks that are not available

-My job assignment today is as a food runner and taking order on the terrace

and walkway

5.00 pm- open the walkway section

5.50 pm- take care of the buffet event performance crew of 40 pax. in the meantime, my friend and I will be clearing plates that have been eaten by guests on the table, must be standing and always monitor guests to clear after the guests are finished we change the tablecloth and push the trolley to the table to clear the buffet

6.50 pm- cashier gives the bill to send to customers to settle the payment first because

want to close the system for a break

7.00 pm- break time and prayer for all café bytes staff

-trolleys filled with dirty plates and glasses are sent to the back to the steward

8.00 p- start going to work and clean the leftovers left on the table and glasses that were not

picked up before the break and take the trolley back for clearing and after they are finished

11.00 pm-Closing-collect the feedback button and qr code and place it on the large oval tray to be lifted

with the stand up. Collect and collect all the buttons on the terrace and indoors.

12.00 am- collect late guest plates and send to steward

- turn off lights, fans and doors then punch card and return

- before going to work need to know food or drinks that are not available

- My job assignment today is as a food runner and taking orders on the terrace

and walkway

5.00 pm- open the walkway section

- put promotion beverages for June on the menu which is Sakura fizz and

salted caramel latte

6.50 pm- cashier gives bill to send to customers to settle payment first because

want to close the system for a break

7.00 pm- break and prayer time for all café bytes staff

- trolley filled with dirty plates and glasses is sent to the back to steward

8.00 p- start going to work and clean up the leftovers left on the table and glasses that were not

picked up before the break and take the trolley back for clearing and after they are done

11.00 pm-Closing-collect the feedback button and qr code and place it on the large oval tray to be lifted

with the stand up. Collect and collect all the buttons on the terrace and indoors.

12.00 am - collect late guests' plates and send them to the steward

-close the light, fan and door then punch card and return

- before going to work need to know what food or drinks are not available

-My job assignment today is as a food runner and taking order on the terrace

and walkway

5.00 pm- open the walkway section

6.50 pm- cashier gives bill to send to customer to settle payment first because

want to close the system for break

7.00 pm- break time and prayer for all café bytes staff

-trolley full of dirty plates and glasses sent to the back to the steward

8.00 p- start going to work and clean the leftovers left on the table and glasses that were not

lifted before break and take back the trolley for clearing and after they are finished

11.00 pm-Closing-collect the button and qr code feedback and place it on the large oval tray to be lifted

with the stand up. Collect and collect all the buttons on the terrace and indoor.

-mop the floor in the bar

12.00 am- collect the plates of late guests and send them to the steward

- turn off the lights, fans and doors then punch card and return

- before going to work, you need to know what food or drinks are not available

- my job assignment today is as a food runner and taking orders on the terrace

and walkway

5.00 pm- open the walkway section

6.50 pm- cashier gives the bill to send to the customer to settle the payment first because

want to close the system for a break

7.00 pm- break time and prayer for all café bytes staff

- trolleys filled with dirty plates and glasses are sent to the back to the steward

8.00 p- start going to work and clean the leftovers left on the table and glasses that were not

lifted before the break and take the trolley back for clearing and after they are finished

11.00 pm- closing- collect the button and qr code feedback and place it on the large oval tray for lifted

with the stand up. Collect and collect all the buttons on the terrace and indoor.

12.00 am- collect the plates of late guests and send them to the steward

-turn off the lights, fans and doors then punch card and return

- before going to work need to know the food or drinks that are not available

-My job assignment today is as a runner beverage and taking order on the terrace

and walkway

5.00 pm- open the walkway section

6.50 pm- cashier gives bill to send to customer to settle payment first because

want to close the system for a break

7.00 pm- break time and prayer for all staff café bytes

-trolley full of dirty plates and glasses sent to the back to the steward

8.00 p- start going to work and clean the leftovers left on the table and glasses that were not

picked up before the break and take the trolley back for clearing and after they are done

11.00 pm-Closing-collect the button and qr code feedback and place it on the large oval tray to be lifted

with the stand up. Collect and collect all the buttons on the terrace and indoor.

12.00 am- collect late guest plates and send them to steward

- turn off lights, fans and doors then punch card and return

- before going to work need to know what food or drinks are not available

- my job assignment today is as a beverage runner and taking order on the terrace

and walkway

5.00 pm- open the walkway section

6.50 pm- cashier gives bill to send to customer to settle payment first because

want to close the system for a break

7.00 pm- break and prayer time for all café bytes staff

- trolley filled with dirty plates and glasses is sent to the back to steward

8.00 p- start going to work and clean up the leftovers left on the table and glasses that were not

picked up before the break and take the trolley back for clearing and after they are finished

--settle food bookings carete style at 8.30pm and 9.00pm.

11.00 pm-Closing-collect the feedback button and qr code and place it on the large oval tray to be picked up

with the stand up. Collect and collect all the buttons on the terrace and indoors.

12.00 am - collect late guests' plates and send them to the steward

-close the light, fan and door then punch card and return/6/2025

- before going to work need to know what food or drinks are not available

-My job assignment today is as a food runner and taking order on the terrace

and walkway

5.00 pm- open the walkway section

6.50 pm- cashier gives bill to send to customer to settle payment first because

want to close the system for break

7.00 pm- break time and prayer for all café bytes staff

-trolley full of dirty plates and glasses sent to the back to the steward

8.00 p- start going to work and clean the leftovers left on the table and glasses that were not

lifted before break and take back the trolley for clearing and after they are finished

11.00 pm-Closing-collect the button and qr code feedback and place it on the large oval tray to be lifted

with the stand up. Collect and collect all the buttons on the terrace and indoor.

12.00 am- collect late guest plates and send them to the steward

- turn off lights, fans and doors then punch card and return

- before going to work need to know food or drinks that are not available

- My job assignment today is as a food runner and taking orders on the terrace

and walkway

5.00 pm- open the walkway section

6.50 pm- cashier gives bill to send to customer to settle payment first because

want to close the system for a break

7.00 pm- break time and prayer for all café bytes staff

- trolley filled with dirty plates and glasses is sent to the back to the steward

8.00 p- start going to work and clean the leftovers left on the table and glasses that were not

lifted before the break and take the trolley back for clearing and after they are finished

11.00 pm- Closing- collect button and qr code feedback and place on a large oval tray to be lifted

with a stand to top. Collect and collect all buttons on the terrace and indoor.

12.00 am- collect late guest plates and send to steward

- turn off lights, fans and doors then punch card and return

- before going to work need to know what food or drinks are not available

-My job assignment today is as a food runner and taking order on the terrace

and walkway

5.00 pm- open the walkway section

-settle a 2pax birthday booking

6.50 pm- cashier gives bill to send to customer to settle payment first because

want to close the system for a break

7.00 pm- break time and prayer for all café bytes staff

-trolley filled with dirty plates and glasses sent to the back to the steward

8.00 p- start going to work and clean up the leftovers left on the table and glasses that were not

picked up before the break and take the trolley back for clearing and after they are done

11.00 pm-Closing-collect the button and qr code feedback and place it on a large oval tray to be lifted

with the stand up. Collect and collect all the buttons on the terrace and indoor.

12.00 am- collect late guest plates and send them to the steward

- turn off lights, fans and doors then punch card and return

- before going to work need to know what food or drinks are not available

- My job assignment today is as a food runner and taking orders on the terrace

and walkway

5.00 pm- open the walkway section

6.50 pm- cashier gives bill to send to customer to settle payment first because

want to close the system for a break

7.00 pm- break time and prayer for all café bytes staff

- trolley filled with dirty plates and glasses is sent to the back to the steward

8.00 p- start going to work and clean the leftovers left on the table and glasses that were not

lifted before the break and take the trolley back for clearing and after they are finished

11.00 pm- Closing- collect button and qr code feedback and place on a large oval tray to be lifted

with a stand to top. Collect and collect all buttons on the terrace and indoor.

12.00 am- collect late guest plates and send to steward

- turn off lights, fans and doors then punch card and return

- before going to work need to know the food or drinks that are not available

-My job assignment today is as a runner beverage and taking order on the terrace

and walkway

5.00 pm- open the walkway section

6.50 pm- cashier gives bill to send to customer to settle payment first because

want to close the system for a break

7.00 pm- break time and prayer for all staff café bytes

-trolley full of dirty plates and glasses sent to the back to the steward

8.00 p- start going to work and clean the leftovers left on the table and glasses that were not

picked up before the break and take the trolley back for clearing and after they are done

11.00 pm-Closing-collect the button and qr code feedback and place it on the large oval tray to be lifted

with the stand up. Collect and collect all the buttons on the terrace and indoor.

12.00 am- collect late guest plates and send to steward

- turn off lights, fans and doors then punch card and return

- before going to work need to know what food or drinks are not available

- My job assignment today is as a beverage runner and taking order on the terrace

and walkway

- Setting round table for steamboat 16 pax so 2 tables are used and each table 8 pax

5.00 pm- open walkway section

6.50 pm- cashier gives bill to send to customer to settle payment first because

want to close system for break

7.00 pm- break time and prayer for all café bytes staff

- trolley filled with dirty plates and glasses sent to the back to steward

8.00 p- start going to work and clean up the leftovers left on the table and glasses that were not

picked up before break and take back the trolley for clearing and after they are done

11.00 pm-Closing-collect the feedback button and qr code and place it on the large oval tray to be picked up

with the stand up. Collect and collect all the buttons on the terrace and indoors.

12.00 am - collect late guests' plates and send them to the steward

-close the light, fan and door then punch card and return

- before going to work need to know what food or drinks are not available

-My job assignment today is as a food runner and taking order on the terrace

and walkway

- meeting with the general manager (GM) DMR at cafe bytes as many as 11 people With trainees from different departments for a meeting and sharing moment before the end of their respective training

5.00 pm- open the walkway section

6.50 pm- cashier gives the bill to send to customers to settle the payment first because

want to close the system for a break

7.00 pm- break time and prayer for all cafe bytes staff

-trolleys filled with dirty plates and glasses are sent to the back to the steward

8.00 p- start going to work and clean the leftovers left on the table and glasses that were not

lifted before the break and take the trolley back for clearing and after they are finished

11.00 pm-Closing-copy the button and qr code feedback and place it on a large oval tray to be lifted

with a stand to top. Collect and collect all the buttons on the terrace and indoor.

12.00 am- collect the plates of late guests and send them to the steward

- turn off the lights, fans and doors then punch card and return

4.00pm- punch card and go to work

- before going to work, you need to know what food or drinks are not available

- My job assignment today is as a food runner and taking orders on the terrace

and walkway

- make tissue pocket folding and take glasses and cups from the steward's area at the back and arrange them in the bar. Then we add tissues in front of the bar table and open the bar, lift the teaspoon, straw, stir pocket sugar and creamer containers to the top of the bar

- wash the cloth, utensils and bar cloth

- Setting the round table for the steamboat Serving work as if there are customers. Clearing after customers finish eating

5.30 pm- open the walkway section

6.50 pm- cashier gives bill to send to customers to settle payment first because

want to close the system for a break

7.00 pm- break and prayer time for all café bytes staff

-trolleys filled with dirty plates and glasses are sent to the back to the steward

8.00 p- start going to work and clean up the leftovers left on the tables and glasses that were not

lifted before the break and take the trolley back for clearing and after they are finished

11.00 pm-Closing-collect the button and qr code feedback and place it on a large oval tray to be lifted

with the stand up. Collect and collect all buttons on the terrace and indoor.

12.00 am- collect the plates of late guests and send them to the steward

- before going to work need to know the food or drinks that are not available

-My job assignment today is as a runner beverage and taking order on the terrace

and walkway

5.00 pm- open the walkway section

6.50 pm- cashier gives bill to send to customer to settle payment first because

want to close the system for a break

7.00 pm- break time and prayer for all staff café bytes

-trolley full of dirty plates and glasses sent to the back to the steward

8.00 p- start going to work and clean the leftovers left on the table and glasses that were not

picked up before the break and take the trolley back for clearing and after they are done

11.00 pm-Closing-collect the button and qr code feedback and place it on the large oval tray to be lifted

with the stand up. Collect and collect all the buttons on the terrace and indoor.

12.00 am- collect plates of late guests and send them to the steward

- turn off lights, fans and doors then punch card and return

- before going to work need to know what food or drinks are not available

- My job assignment today is as a food runner and taking orders on the terrace

and walkway

- Setting round tables for steamboat 20 pax so 4 tables are used. Serve work as if there are customers

5.00 pm- open the walkway section

6.50 pm- cashier gives bill to send to customers to settle payment first because

want to close the system for a break

7.00 pm- break time and prayer for all café bytes staff

- trolleys filled with dirty plates and glasses are sent to the back to the steward

8.00 p- start going to work and clean up the leftovers left on the tables and glasses that were not

picked up before the break and take the trolley back for clearing and after they are finished

11.00 pm-Closing-collect the feedback button and qr code and place it on the large oval tray to be picked up

with the stand up. Collect and collect all the buttons on the terrace and indoors.

-mop the floor in the bar

12.00 am - collect late guests' plates and send them to the steward

-close the light, fan and door then punch card and return

- before going to work need to know what food or drinks are not available

-My job assignment today is as a food runner and taking order on the terrace

and walkway

5.00 pm- open the walkway section

6.50 pm- cashier gives bill to send to customer to settle payment first because

want to close the system for break

7.00 pm- break time and prayer for all café bytes staff

-trolley full of dirty plates and glasses sent to the back to the steward

8.00 p- start going to work and clean the leftovers left on the table and glasses that were not

lifted before break and take back the trolley for clearing and after they are finished

11.00 pm-Closing-collect the button and qr code feedback and place it on the large oval tray to be lifted

with the stand up. Collect and collect all the buttons on the terrace and indoor.

12.00 am- collect late guest plates and send them to steward

- turn off lights, fans and doors then punch card and return

- before going to work need to know what food or drinks are not available

- My job assignment today is as a food runner and taking orders on the terrace

and walkway

5.00 pm- open the walkway section

- I count all the cutlery in the bar and outside the bar on the captain's orders. Examples of cutlery that I count include tablespoon, table fork, dessert spoon, dessert fork, table knife, dessert knife, soup spoon, Chinese spoon, chopstick, teaspoon and bb knife.

6.50 pm- cashier gives bill to send to customer to settle payment first because

want to close system for break

7.00 pm- break and prayer time for all café bytes staff

-trolley filled with dirty plates and glasses sent to the back to steward

8.00 p- start to work and clean up the leftovers left on the table and glasses that were not

picked up before break and take back the trolley for clearing and after they are finished

11.00 pm-Closing-collect button and qr code feedback and place on large oval tray to be lifted

with stand up. Collect and collect all buttons on terrace and indoor.

12.00 am- collect plates of late guests and send to steward

-turn off lights, fans and doors then punch card and return

2.00 pm- start making coleslaw, then fry wedges using deep fryer

- cut vegetables for bubur lambuk and help staff and chef prepare ingredients

- mix macaroni pasta with olive oil then wrap

- cut vegetables for seafood kava (carrot, broccoli, cauliflower and corn)

5.00 pm- help wrap the finished food then put it on the trolley to be taken to the Cindai ballroom for the Ramadan buffet and set up the food according to the label on the table

7.00 pm- manage of the Ramadan buffet (main course) add food in the insert if it is reduced/out from the back of the hall

8.50 pm- pack all the food on the table and take it down to the kitchen for clearing

- send all the dirty inserts, containers and plates/bowl to the steward to wash

- save all the food ingredients for tomorrow's buffet and prepare food such as vegetables to be stored in the chiller.

10.00 pm- punchcard and go home

- cut vegetables for bubur lambuk

- fry chicken chop (Salam specialist Kuala Terengganu)

- blend onion to make kava seafood sauce paste

- wash seafood - shrimp, mussels, clam, bamboo clam and squid

5.00pm- help wrap the finished food then place it on the trolley to be taken to the Cindai ballroom for the Ramadan buffet and set up the food according to the label on the table

7.00 pm- manage of the Ramadan buffet (mee celup)

- open the food wrap and cover and start blanching ingredients such as vegetables and meatballs and place them in cereal bowls to make it easier and faster to serve food to guests

9.00 pm- pack all the food on the table and take it down to the kitchen for clearing

- send all the inserts, containers and dirty plates/bowl to the steward to wash

- add the food that has decreased and wrap the food for example yellow noodles, vermicelli and kuetiaw to be stored in the chiller.

10.00 pm- punchcard and back home

- boil meat and chicken for mee celup , then shred the meat and chicken put into small inserts and place on the trolley

- the excess meat and chicken that was boiled is stored in the foodbank to be used tomorrow

- take vegetables for mee celup in the chiller (mustard greens, kale and bean sprouts) then wash

and cut and put in the small insert then place on the trolley

- cut vegetables for seafood kava (carrot, broccoli, corn and cauliflower)

- assist staff lift items and food for him to take to the Cindai ballroomand set up food as labeled

7.00pm- manage of the ramadan buffet (mee celup)

- open the food wrap and cover and start blanching ingredients such as vegetables and meatballs and place in a cereal bowl to make it easier and faster to serve food to guests

9.00pm- pack all the food on the table and take it down to the kitchen to clearing.

- send all dirty inserts, containers and plates/bowl to steward for washing

- add food that has been reduced and wrap the food for example

yellow noodles and kuetiaw to be stored in the chiller.

10.00 pm- punchcard and go home

-prepare the mee celup ingredients- shred the chicken breast and meat for the dip noodles

-toss and remove all the sautéing/flavoring ingredients such as onion, lemongrass, ginger, galangal from the mee celup soup pot. Then put the soup and water into the stainless steel food container

-lift the newly arrived stock to the lower level then arrange the items

-store dry items such as pasta, crackers, nuts and others in the dry store

-arrange the vegetables in the vegetable chiller-lift the old vegetables first to place the new vegetables at the bottom (FIFO)

-store the bread in the pastry chiller

- boil the vegetables (carrot, broccoli, corn and cauliflower) for the seafood kava

-boil the seafood (shrimp, mussels, clam, bamboo clams and squid)

5.00pm-help wrap the finished food then place it on the trolley to be taken to the Cindai ballroom for the Ramadan buffet and set up the food according to the labels on the table

7.00 pm- take care of the Ramadan buffet (mee celup)

- open the food wrap and cover and start blanching ingredients such as vegetables and meatballs and place them in the cereal bowl to make it easier and faster to serve the food to the guests

9.00 pm- pack all the food on the table and take it down to the kitchen for clearing.

- send all dirty inserts, containers and plates/bowl to the steward to be washed -add food that has been reduced and wrap the food for example yellow noodles, vermicelli and kuetiaw to be stored in the chiller.

-add vegetables for mee celup and balls

-add pasta condiments such as cheese, shitake mushrooms and chicken stock

10.00 pm- punchcard and return home

-prepare the mee celup ingredients- shred the boiled chicken breast and cut the vegetables (green mustard and kale)

-toss and remove all the sautéing/flavoring ingredients such as onion, lemongrass, ginger, galangal from the mee celup soup pot. Then put the soup and water into the stainless steel food container

-peel and cut the onion to make a paste

-boil all the seafood ingredients kava-boil the vegetables (carrot, broccoli, corn and cauliflower) and seafood (shrimp, mussels, clam, bamboo clam and squid)

5.00pm-help wrap the finished food then place it on the trolley to be taken to the Cindai ballroom for the Ramadan buffet and set up the food according to the labels on the table

7.00 pm- take care of the Ramadan buffet (otak-otak, chicken pepes and baked tofu)

- unwrap all the food, start baking the pepes, otak-otak and tofu

-cut the tofu into smaller sizes to make it easier for guests to eat

9.00 pm- pack all the food on the table and take it down to the kitchen for clearing

- send all the inserts, containers and dirty plates/bowl to the steward to wash

- add the food that has been reduced and wrap the food for example yellow noodles, vermicelli and kuetiaw to be stored in the chiller.

-add vegetables for dip noodles and balls

10.00 pm- punchcard and back home

-prepare the ingredients for the mee celup -boil the meat and chicken for the mee celup, then shred the meat and chicken into small inserts and place on the trolley

-the excess meat and chicken that was boiled earlier is stored in the foodbank for use tomorrow

-vegetables (green mustard and kale) and place in small inserts then place on the trolley

-wrap all the prepared food and place on the trolley

-Assist staff in making food for (Salam specialist Kuala Terengganu)

-lift the stock of goods that arrive and arrange

-take the ingredients needed in the chiller using the insert

-boil all the seafood ingredients kava-boil the vegetables (carrot, broccoli, corn and cauliflower) and

seafood (prawns, mussels, clam, bamboo clam and squid) and wrap then place on the trolley

5.00pm-please wrap the prepared food then place on the trolley to be taken to the Cindai ballroom for the Ramadan buffet and food set up according to the label on the table

7.00 pm- take care of the Ramadan buffet (mee celup)

9.00 pm- pack all the food on the table and take it down to the kitchen for clearing.

- send all the inserts, containers and dirty plates/bowl to the steward to wash

- add the food that has been reduced and wrap the food for example yellow mee

, vermicelli and kuetiaw to be stored in the chiller.

- add vegetables for mee celup and chicken balls

10.00 pm- punchcard and return

- prepare the mee celup ingredients- cut the boiled chicken breast and cut the vegetables (mustard

and kale)

- drain and discard all the seasonings/flavoring ingredients such as onion, lemongrass, ginger, galangal

from the dip noodle soup pot. Then put the soup and water into a stainless steel food container

- peel and cut the onion to make a paste

- boil all the seafood ingredients kava- boil the vegetables (carrot, broccoli, corn and cauliflower) and

seafood (prawns, mussels, clam, bamboo clam and squid)

5.00pm-help wrap the finished food then place it on the trolley to be taken to the Cindai ballroom for the Ramadan buffet and set up the food according to the labels on the table

7.00 pm- take care of the Ramadan buffet (mee celup)

- unwrap all the food

9.00 pm- pack all the food on the table and take it down to the kitchen for clearing.

- send all dirty inserts, containers and plates/bowl to steward for washing

- add food that has been reduced and wrap the food for example yellow noodles

, vermicelli and kuetiaw to be stored in the chiller.

-add vegetables for dip noodles and balls

10.00 pm- punchcard and go home

- prepare the mee celup ingredients- cut the boiled chicken breast and cut the vegetables (green mustard

and kale)

- drain and discard all the seasonings/flavoring ingredients such as onion, lemongrass, ginger, galangal

from the mee celup soup pot. Then put the soup and water into a stainless steel food container

- peel the onion and blend to make a seafood kava paste

- boil all the seafood kava ingredients- boil the vegetables (carrot, broccoli, corn and cauliflower) and

seafood (shrimp, mussels,clam, bamboo clam and squid)

5.00pm- wrap the finished food then place it on the trolley to be taken to the Cindai ballroom for the Ramadan buffet and set up the food according to the labels on the table

7.00 pm- take care of the Ramadan buffet (mee celup)

- unwrap all the food

9.00 pm- pack all the food on the table and take it down to the kitchen for clearing.

- send all dirty inserts, containers and plates/bowl to steward for washing

- add food that has been reduced and wrap the food for example yellow noodles, vermicelli and kuetiaw to be stored in the chiller

10.00 pm- punchcard

- prepare the mee celup ingredients- cut the boiled chicken breast and cut the vegetables (green mustard and kale)

- drain and discard all the seasonings/flavoring ingredients such as onion, lemongrass, ginger, galangal

from the mee celup soup pot. Then put the soup and water into a stainless steel food

container

- boil all the seafood ingredients kava- boil the vegetables (carrot, broccoli, corn and cauliflower) and

seafood (shrimp, mussels, clam, bamboo clam and squid)

5.00pm-wrap the finished food then place it on the trolley to be taken to the Cindai ballroom for the Ramadan buffet and set up the food according to the labels on the table

7.00 pm- take care of the Ramadan buffet (mee celup)

- unwrap all the food

9.00 pm- pack all the food on the table and take it down to the kitchen for clearing.

- send all dirty inserts, containers and plates/bowl to steward for washing

- add food that has been reduced and wrap the food for example yellow noodles, vermicelli and kuetiaw to be stored in the chiller.

10.00 pm- punchcard

- prepare the mee celup ingredients- cut the boiled chicken breast and cut the vegetables (green mustardand kale)

- drain and discard all the seasonings/flavoring ingredients such as onion, lemongrass, ginger, galangal

from the mee celup soup pot. Then put the soup and water into a stainless steel food container

- boil all the seafood ingredients kava- boil the vegetables (carrot, broccoli, corn and cauliflower) and

seafood (shrimp, mussels, clam, bamboo clam and squid)

5.00pm- help wrap the finished food then place it on the trolley to be taken to the Cindai ballroom for the Ramadan buffet and set up the food according to the labels on the table

7.00 pm- take care of the Ramadan buffet (mee celup)

- unwrap all the food

9.00 pm- pack all the food on the table and take it down to the kitchen for clearing.

- send all dirty inserts, containers and plates/bowl to steward for washing

- add food that has been reduced and wrap the food for example yellow noodles , vermicelli and kuetiaw to be stored in the chiller.

10.00 pm- punchcard

- prepare the mee celup ingredients- cut the boiled chicken breast and cut the vegetables (mustard

and kale)

- drain and discard all the seasonings/flavoring ingredients such as onion, lemongrass, ginger, galangal

from the mee celup soup pot. Then put the soup and water into a stainless steel food

container

- boil all the seafood ingredients kava- boil the vegetables (carrot, broccoli, corn and cauliflower) and

seafood (shrimp, mussels, clam, bamboo clams and squid)

5.00pm- wrap the finished food then place it on the trolley to be taken to the Cindai ballroom for the Ramadan buffet and set up the food according to the labels on the table

7.00 pm- take care of the Ramadan buffet (mee celup)

- unwrap all the food

9.00 pm- pack all the food on the table and take it down to the kitchen for clearing.

- send all dirty inserts, containers and plates/bowl to steward for washing

- add food that has been reduced and wrap the food for example yellow noodles, vermicelli and kuetiaw to be stored in the chiller.

10.00 pm- punchcard and return home

- prepare the mee celup ingredients- cut the boiled chicken breast and cut the vegetables (green mustard

and kale)

- drain and discard all the seasonings/flavoring ingredients such as onion, lemongrass, ginger, galangal

from the mee celup soup pot. Then put the soup and water into a stainless steel food

container

- boil all the seafood ingredients kava- boil the vegetables (carrot, broccoli, corn and cauliflower) and

seafood (shrimp, mussels, clam, bamboo clam and squid)

5.00pm- wrap the finished food then place it on the trolley to be taken to the Cindai ballroom for the Ramadan buffet and set up the food according to the labels on the table

7.00 pm- take care of the Ramadan buffet (mee celup)

- unwrap all the food

9.00 pm- add the food that has been reduced and wrap the food for example yellow noodles, vermicelli and kuetiaw to be stored in the chiller.

10.00 pm- punchcard and back home

- prepare the mee celup- cut the boiled chicken breast and cut the vegetables (green mustard and kale)

- boil all the seafood ingredients kava- boil the vegetables (carrot, broccoli, corn and cauliflower) and seafood (shrimp, mussels,clam, bamboo clam and squid)

5.00pm- wrap the finished food then place it on the trolley to be taken to the Cindai ballroom for the Ramadan buffet and set up the food according to the label on the table

7.00 pm- take care of the Ramadan buffet (seafood kava)

- open the wrap of all the food

- start heating the paste and put in all the seafood and vegetables seafood kava then serve

to the guests

9.00 pm - pack all the food on the table and take it down to the kitchen for clearing.

- send all the inserts, containers and dirty plates/bowl to the steward to be washed

- keep the food that can be used again and throw away all the spoiled and wrap

food put in the chiller

-learn condiments for porridge - put all the condiments like salt, fried onions, blackpepper, sesame oil and others into the cereal bowl then wrap and

keep on the table

10.00 pm- punchcard and return home

-assist chef cooking

-taking out bakery trolley from pastry chiller

-take all food condiments and place on trolley and take to Beranda for set up

-learn breakfast buffet setting and food set up according to labels placed on table

-set up correct condiments in each section

-menu available is main course, local delight, dessert and others

7.00 am- manage of breakfast buffet (egg and pancake station)

-top up finished food -take from kitchen

10.30 am-pack breakfast buffet- lift all inserts and bowls using trolley for clearing

- clear all unfinished food and dirty plates, bowls, inserts sent to steward (there are 2 steward sections, one station for plates and glass bowls and another for wok inserts and so on

- wrap all condiments that can still be used by changing all condiments using new cereal bowl

12.00 am- peel eggs, wrap and store in chiller

-pack vegetable chiller and dry store

- meal break

- assistant chef cooking

1.00 pm- punchcard and return home

- arrange condiments on trolley and set up breakfast buffet

- set breakfast buffet and set up food according to labels that have been placed on the table

- set up the right condiments in each section

- assist commis chef- wash food items

6.00 am- mise an plus breakfast for tomorrow- prep vegetables, meatballs and fishcake for mee hoon

- soak vermicelli in water and place in chiller

7.00 am- take care of breakfast buffet (egg and pancake station)

- top up finished food - take from kitchen (if don't have time ask commis chef

10.30 am- tidy up breakfast buffet- lift all inserts and bowls using trolley for clearing

- clear all unfinished food and dirty plates, bowls, inserts sent to steward

- wrap all condiments that can still be used by replacing all condiments with new cereal bowls

12.00 am - assist commis chef cooking for indoor/room service orders

1.00 pm- punchcard and return

-grilled chicken and packing mushroom sauces in containers for Salam Specialist Kuala Terengganu

-prepare and mise an place breakfast tomorrow

-cut 5 chickens into 14 parts, clean and drain water

-cut and blend onion for chicken curry

-cut and blend onion and fish for Terengganu laksa soup

-cut fish fillet and peel eggs put in Chinese bowl and put in

chiller (nasi dagang)

- assist commis chef to cook for indoor/room service orders

-take care of the steamboat buffet

7.00 pm-clear the steamboat buffet

-wash glutinous rice and cook

-prep ingredients for yellow rice

9.00 pm- assist commis chef to cook for staff who work late at night

-clean the table and wash wiping towels

10.00 pm- punchcard and go home

- deep fry wedges for Salam Specialist Kuala Terengganu

- prepare and place breakfast tomorrow

- peel and wash cassava

- make spiced fried chicken paste

- blend onion to make coconut fish curry sauce

- cut coconut fish and peel eggs, place in a Chinese bowl and put in chiller

- assist commis chef to cook for indoor/room service orders

- prepare steamboat ingredients - marinated meat items, cut vegetables and fried food and store

in the foodbank

7.00 pm- wash glutinous rice and cook

- prepare ingredients for curry noodle soup

9.00 pm- assist commis chef to cook for staff who work late at night

- clean the table and wash wiping towels

10.00 pm- punchcard and go home

- deep fry wedges for Salam Specialist Kuala Terengganu

- shred cabbage and carrot one insert and store in the chiller (Salam)

- prepare and mise an place breakfast tomorrow

- peel a bag of onions to make nasi dagang sauce

- cut the fish and peel the eggs put in a Chinese bowl and put in chiller (nasi dagang )

- assist commis chef to cook for indoor/room service orders

7.00 pm- wash glutinous rice and cook

- prepare ingredients to cook curry sauce

9.00 pm- assist commis chef to cook for staff who work late at night

- clear the table and wash wiping towels

10.00 pm- punchcard and go home

- deep fry fish & chips and wedges for Salam Specialist Kuala Terengganu

- prepare and mise an place breakfast tomorrow

- wash the chicken one insert for chicken curry

- cut and blend the onion for chicken curry

- cut the cod fish and peel the eggs, place in a Chinese bowl and put in chiller (nasi dagang sauce)

- assist commis chef to cook for indoor/room service orders

7.00 pm- wash glutinous rice and cook

- prepare white laksa ingredients for breakfast tomorrow

9.00 pm- assist commis chef to cook for staff who work late at night

- clear the table and wash wiping towels

11.00 pm- punch card and go home

7.00 am- punchcard and enter the kitchen

- arrange condiments on the trolley and set up the breakfast buffet

- set up the breakfast buffet and set up the food according to the labels that have been placed on the table

- prep/mise an place breakfast tomorrow- wash and cut vegetables for fried mee mamak and

lontong

- take care of the breakfast buffet (egg and pancake station)

- top up the finished food - take it from the kitchen (if you don't have time, ask the commis chef

10.30 am- pack up the breakfast buffet- lift all the inserts and bowls using the trolley

for clearing

- clear all the unfinished food and the plates, bowls, inserts that have been sent

to the steward (there are 2 sections of the steward, one station for plates and glass bowls

and the other for wok inserts and so on

- wrap all the condiments that can still be used by replacing all the condiments with new cereal bowls

12.00 pm- assist the commis chef in cooking for indoor/room service orders

- lift the items that arrive and arrange, pack the dry store

3.00 pm- punchcard and return

- arrange condiments on trolley and set up breakfast buffet

- set breakfast buffet and set up food according to labels that have been placed on the table

- assist commis chef

- mise an plus breakfast for tomorrow - cut vegetables for kampung fried rice and fried kue teow and prepare condiments for curry noodles

7.00 am - take care of breakfast buffet (egg and pancake station)

- top up finished food - take from kitchen

10.30 am - tidy up breakfast buffet - lift all inserts and bowls using trolley

for clearing

- clear all unfinished food and plates, bowls, inserts that have been sent

to steward

- wrap all condiments that can still be used by changing all condiments

using new cereal bowls

- assist commis chef cook for indoor/room service orders

- arrange newly arrived items and eggs

2.00 pm - punchcard and return

-prepare ingredients for steamboat-mix vegetable, meat item,frozen food(cut and place in small insert and store in food bank

- packing mushroom sauces in container for Salam Specialist Kuala Terengganu

-prepare and mise an place breakfast tomorrow

-clean chicken and drain water store in chiller

-cut and blend onion for chicken curry

-cut and blend onion and fish for Terengganu laksa soup

-cut fish fillet and peel eggs place in Chinese bowl and put in

chiller(rice dagang sauce)

-assist commis chef cook for indoor/room service order

-guard steamboat buffet

7.00 pm-clear steamboat buffet

-prep ingredients for yellow rice

-punchcard and go home

-prepare and mise an place breakfast tomorrow

-peel, cut and blend onions for onion sambal (nasi lemak)

-wash chicken one insert and mix with turmeric and salt then deep fry (chicken rendang)

-prep ingredients for stir-fry rendang (ginger, lemongrass, cut and blend onions)

- cut cod and peel eggs, place in a Chinese bowl and put in

chiller (nasi dagang sauce)

- assist commis chef to cook for indoor/room service orders

7.00 pm-prep ingredients for nasi lemak

-make chicken soup for breakfast tomorrow

9.00 pm- assist commis chef to cook for staff who work late at night

-clean the table and wash wiping towels

10.00 pm- punchcard and go home

- arrange condiments on trolley and set up breakfast buffet

- set breakfast buffet and set up food according to labels that have been placed on the table

- assist commis chef prepare ingredients for Salam

- take care of breakfast buffet (egg and pancake station)

- top up finished food - take from kitchen (if you don't have time ask commis

chef

10.30 am- pack breakfast buffet- lift all inserts and bowls using trolley

for clearing

- clear all unfinished food and plates, bowls, inserts that have been sent

to steward

- wrap all condiments that can still be used by replacing all condiments with new cereal bowls

12.00 pm- assist commis chef cook for indoor/room service order

2.00 pm- fry fish & chips and wedges

3.00 pm- punchcard and return

- arrange condiments on trolley and set up breakfast buffet

- set breakfast buffet and set up food according to labels that have been placed on the table

-assist commis chef

-take care of breakfast buffet (egg and pancake station)

-top up finished food -take from kitchen (if you don't have time ask commis

chef

10.30 am-clean up breakfast buffet- lift all inserts and bowls using trolley

for clearing

- clear all unfinished food and plates, bowls, inserts that have been sent

to steward

-wrap all condiments that can still be used by replacing all condiments with new cereal bowls

-prep chicken chop and put in chiller

12.00 pm- assist commis chef cook for indoor/room service order

-fry chicken chop

-take items from store room and clean and arrange items in dry store

3.00 pm- punch card and return

-prepare and mise an place breakfast tomorrow

-peel and wash cassava

-wash chicken, mix turmeric and salt then fry

- blend stir-fry ingredients for red chicken

- cut the fish and peel the eggs put in a Chinese bowl and put in

chiller (rice sauce)

-take stock of goods to the 1st floor and lift and arrange the goods in the chiller

- assist commis chef to cook for indoor/room service orders

7.00 pm-wash glutinous rice and cook

-prep ingredients for clear chicken soup

9.00 pm- assist commis chef to cook for staff who work late at night

-clean the table and wash wiping towels

10.00 pm- punchcard and go home

-fry wedges using deep fry for Salam Specialist Kuala Terengganu

-prepare and mise an place breakfast tomorrow

-prepare crackers and mini pau in a steamer and put in the chiller

-prep ingredients for spicy fried chicken

- cut the cod fish and peel the eggs, place in a Chinese bowl and put in

chiller (rice sauce)

3.00 pm- briefing all kitchen staff and stewards on the veranda regarding Rayhar Traveler and outside

catering and regarding movement to the palace

- assist commis chef to cook for indoor/room service orders

7.00 pm- wash glutinous rice and cook

-prep ingredients for curry noodles

9.00 pm- assist commis chef to cook for staff who work late at night

- clear the table and wash wiping towels

10.00 pm- punch card and go home

-grilled chicken and packing mushroom sauces in containers for Salam Specialist Kuala

Terengganu

-prepare and mise an place breakfast tomorrow

-take chicken from food bank then clean and drain water

-cut and blend onion for chicken curry

-cut and blend onion and fish for Terengganu laksa sauce

-cut fish fillet and peel eggs put in Chinese bowl and put in

chiller (nasi dagang sauce)

- assist commis chef cook for indoor/room service order

7.00 pm-wash glutinous rice and cook

-prep ingredients for nasi kuning and nasi dagang

9.00 pm- assist commis chef cook for staff who work late at night

-clean table and wash wiping towel

10.00 pm- punchcard and go home

-prepare and mise an place breakfast tomorrow

-peel onion in a bag and store in chiller

-wash one chicken insert and mix with turmeric and salt then deep fry

-prep the ingredients for stir-fry rendang (ginger, lemongrass, cut and blend onions)

-cut and blend onions for onion sambal (nasi lemak)

-cut the cod fish and peel the eggs, place in a Chinese bowl and put in

chiller (nasi dagang sauce)

-assist commis chef in cooking for indoor/room service orders

7.00 pm-wash glutinous rice and cook

-prep ingredients for nasi lemak

-make chicken soup for breakfast tomorrow

9.00 pm- assist commis chef in cooking for staff who work late at night

-clean the table and wash wiping towels

10.00 pm- punch card and go home

- make coleslaw and deep fry wedges for Salam Specialist Kuala Terengganu

- shred cabbage and carrot one insert and store in the chiller (Salam)

- prepare and mise an place breakfast tomorrow

- cut the cod fish and peel the eggs put in a Chinese bowl and put in the

chiller (rice soup)

- assist commis chef to cook for indoor/room service orders

- arrange the stock of goods that arrive in the dry store and chiller

7.00 pm- wash glutinous rice and cook

- prepare ingredients to cook curry sauce

9.00 pm- assist commis chef to cook for staff who work late at night

- clean the table and wash wiping towels

10.00 pm- punchcard and go home

- take care of breakfast ala carte

10.30 am- clean up breakfast - lift all inserts and bowls using a trolley

for clearing

- clear all unfinished food and dirty plates, bowls, inserts sent

to steward

12.00 pm- assist commis chef cook for indoor/room service orders

2.00 pm- fried chicken chop

- pick up the items that arrive and arrange, pack the dry store

4.00 pm- punchcard and return

- take care of the breakfast buffet (egg and pancake station)

- top up the food that has run out - take it from the kitchen (if you don't have time, ask the commis

chef

10.30 am- pack up the breakfast buffet- lift all the inserts and bowls using the trolley

for clearing

- clear all the food that is not finished and the plates, bowls, inserts that have been sent

to the steward

- wrap all the condiments that can still be used by changing all the condiments using a new cereal bowl

12.00 pm- assist the commis chef to cook for indoor/room service orders

2.00 pm- assist the commis chef to cook for the Kuala Terengganu specialist greetings

- lift the items that arrive and arrange, pack the dry store

- prepare the rice ingredients for hot oil

- wash and peel the chicken to cook the red chicken

5.00 pm- punchcard and return

- arrange the condiments on the trolley and set up the buffet breakfast

- setting breakfast buffet and set up food according to the labels that have been placed on the table

-assist commis chef

-mise an plus breakfast for tomorrow-cut vegetables for kampung fried rice and fried kue teow and prepare condiments for curry noodles

7.00 am- take care of breakfast buffet (egg and pancake station)

-top up food that has run out -take from kitchen (if you don't have time, ask commis

chef

10.30 am-pack breakfast buffet- lift all inserts and bowls using a trolley

for clearing

- clear all unused food and plates, bowls, inserts that have been sent

to the steward

-wrap all condiments that can still be used by changing all condiments

using a new cereal bowl

12.00 pm-assist commis chef cooking for indoor/room service orders

-arrange new items arrive

2.00 pm -fry wedges using deep fry for Salam Specialist Kuala Terengganu

-prepare and mise an place breakfast tomorrow

-prepare crackers and mini pau in steamer and put in chiller

-prep ingredients for spicy fried chicken

- cut the cod fish and peel the eggs, place them in a Chinese bowl and put them in

chiller (rice sauce)

6.00 pm- punchcard and return

- arrange condiments on trolley and set up breakfast buffet

- set breakfast buffet and set up food according to labels placed on table

- mise an plus breakfast for tomorrow - cut vegetables for fried mee mamak and laksa condiments

7.00 am - take care of breakfast buffet (egg and pancake station)

- top up finished food - take from kitchen (if not have time ask commis

chef

10.30 am - pack breakfast buffet - lift all inserts and bowls using trolley

for clearing

- clear all unfinished food and plates, bowls, inserts that have been sent

to steward

- wrap all condiments that can still be used by changing all condiments

using new cereal bowls

12.00 pm - assist commis chef cook for indoor/room service order

2.00 pm - pack mushroom sauces in containers for Salam Specialist Kuala Terengganu

- prepare and mise an place breakfast tomorrow

- take chicken from food bank then clean and drain water

- cut and blend onions for chicken curry

-cut and blend onions and fish for Terengganu laksa sauce

-cut cod fish and peel eggs, place in Chinese bowl and put in

chiller (nasi dagang sauce)

- assist commis chef to cook for indoor/room service order

6.00 pm- punchcard and go home

-assist commis chef

- take care of breakfast buffet (egg and pancake station)

- top up finished food - take from kitchen (if you don't have time ask commis chef

10.30 am- tidy up breakfast buffet- lift all inserts and bowls using trolley

for clearing

- clear all unfinished food and plates, bowls, inserts that have been sent

to steward

-wrap all condiments that can still be used by changing all condiments

using new cereal bowls

12.00 pm-assist commis chef to cook for indoor/room service order

- peel onions in a bag and store in chiller

2.00 pm -prepare and mise an place breakfast tomorrow

-wash chicken one insert and mix with turmeric and salt then deep fry

-prep ingredients for stir-fry rendang (ginger, lemongrass, cut and blend onion)

-cut and blend onion for onion sambal (nasi lemak)

-cut fish fillet and peel eggs, place in Chinese bowl and put in

chiller (nasi dagang sauce)

-assist commis chef in cooking for indoor/room service orders

-organize the stock of goods that arrive

7.00 pm-wash glutinous rice and cook

-prep ingredients for nasi lemak

-make chicken soup for breakfast tomorrow

9.00 pm-assist commis chef in cooking for staff who work late at night

-clean table and wash wiping towel

- punch card and go home

-assist commis chef prepare ingredients for Salam-mix dori fish using whitepaper, blackpeper and chicken stock, store in chiller

-take care of breakfast ala carte (orders come in only plating)

10.30 am-pack breakfast ala carte- lift all inserts and bowls using a trolley

for clearing

- clear all unfinished food and plates, bowls, inserts that have been sent

to steward

12.00 pm- assist commis chef cook for indoor/room service orders

2.00 pm- fry fish & chips and wedges for Salam specialist Kuala Terengganu

-prepare and mise an place breakfast tomorrow

-wash chicken one insert for chicken curry

-cut and blend onion for chicken curry

- cut the fish cob and peel the eggs, place in a Chinese bowl and put in

chiller (rice soup)

4.00 pm- punchcard and return

- take care of breakfast ala carte

10.30 am- tidy up breakfast - lift all inserts and bowls using trolley

for clearing

- clear all unfinished food and dirty plates, bowls, inserts sent

to steward

12.00 pm- assist commis chef cook for indoor/room service order

- bake satay

- send food to raya buffet in Rajawali

- set up food and refill used food

4.00 pm- clear food and send dirty inserts and food containers to steward for

washing

- punchcard and return

-grilled chicken and packing mushroom sauces in containers for Salam Specialist Kuala

Terengganu

-prepare and mise an place breakfast tomorrow

-take chicken from food bank then clean and drain water

-cut and blend onion for chicken curry

-cut and blend onion and fish for Terengganu laksa sauce

-cut cod fish and peel eggs put in Chinese bowl and put in

chiller (nasi dagang sauce)

- assist commis chef cook for indoor/room service order

-deliver food steamboat booking

7.00 pm-clear steamboat

-wash glutinous rice and cook

-prep ingredients for yellow rice and nasi dagang

9.00 pm- assist commis chef cook for staff who work late at night

-clean table and wash wiping towel

10.00 pm- punchcard and go home

-prepare and mise an place breakfast tomorrow

-Peel a bag of onions and store in the chiller

-Wash the chicken one insert and mix with turmeric and salt then deep fry

-Prep the ingredients for stir-fried rendang (ginger, lemongrass, cut and blend onions)

-Cut and blend onions for onion sambal (nasi lemak)

-Cut the fish fillet and peel the eggs, place in a Chinese bowl and put in the

chiller (nasi dagang sauce)

-Assist the commis chef in cooking for indoor/room service orders

7.00 pm-Wash the glutinous rice and cook

-Prep the ingredients for nasi lemak

-Make chicken soup for breakfast tomorrow

9.00 pm-Assist the commis chef in cooking for the staff who work late at night

-Clean the table and wash the wiping towel

10.00 pm- Punch card and go home

-peel the onions and store in the chiller

2.00pm-fry fish & chips and wedges for deep frying for Salam Specialist Kuala Terengganu

-prepare and mise an place breakfast tomorrow

-wash one insert chicken for chicken curry

-cut and blend the onions for chicken curry

- cut the cod fish and peel the eggs, place in a Chinese bowl and put in

chiller (nasi dagang sauce)

- assist commis chef to cook for indoor/room service orders

-help organize the stock of goods that arrive

7.00pm-wash glutinous rice and cook

-cook laksa kuah putih for breakfast tomorrow

9.00pm- assist commis chef to cook for staff who work late at night

-clean the table and wash the wiping towel

- punchcard and go home

-arrange condiments on the trolley and set up the breakfast buffet

- set up the breakfast buffet and set up the food according to the labels that have been placed on the table

-prep/mise an place breakfast tomorrow-wash and cut vegetables for fried mamak noodles and

Lontong

-peel 2 sacks of potatoes

- take care of the breakfast buffet (egg and pancake station)

-top up the food that is finished -take it from the kitchen

10.30 am-pack the breakfast buffet- lift all inserts and bowls using a trolley

for clearing

- clear all the food that is not finished and the plates, bowls, inserts that have been sent

to the steward

-wrap all the condiments that can still be used by changing all the condiments using a new cereal bowl

12.00 pm- assist the commis chef in cooking for indoor/room service orders

-lift the items that arrive and arrange, pack the dry store

-fry the chicken chop

3.00 pm- punch card and return

- arrange condiments on trolley and set up breakfast buffet

- set breakfast buffet and set up food according to labels that have been placed on the table

- prep/mise an place breakfast tomorrow-

- take care of breakfast buffet (egg and pancake station)

- top up finished food - take from kitchen

10.30 am- pack breakfast buffet- lift all inserts and bowls using trolley

for clearing

- clear all unfinished food and plates, bowls, inserts that have been sent

to steward

- wrap all condiments that can still be used by replacing all condiments with new cereal bowls

12.00 pm- assist commis chef to cook for indoor/room service orders

- lift the items that arrive and arrange, pack dry store

3.00 pm- punchcard and return

- arrange condiments on the trolley and set up the breakfast buffet

- set up the breakfast buffet and set up the food according to the labels that have been placed on the table

- assist commis chef prepare ingredients for Salam

- take care of the breakfast buffet (egg and pancake station)

- top up the food that has run out - take it from the kitchen (if you don't have time, ask the commis

chef

10.30 am- pack up the breakfast buffet- lift all inserts and bowls using the trolley

for clearing

- clear all unfinished food and plates, bowls, inserts that have been sent

to the steward

- wrap all condiments that can still be used by replacing all condiments with new cereal bowls

12.00 pm- assist commis chef cook for indoor/room service orders

2.00 pm- fry fish & chips and wedges

3.00 pm- punchcard and return

- arrange condiments on the trolley and set up the breakfast buffet

- set up the breakfast buffet and set up food according to the label that has been placed on the table

-assist commis chef

-take care of the breakfast buffet (egg and pancake station)

-top up the food that has run out -take it from the kitchen (if you don't have time, ask the commis chef

10.30 am-clean up the breakfast buffet- lift all inserts and bowls using a trolley

for clearing

- clear all unfinished food and plates, bowls, inserts that have been sent

to the steward

-wrap all condiments that can still be used by changing all condiments

using a new cereal bowl-prep chicken chop and put in the chiller

12.00 pm- assist commis chef cook for indoor/room service orders

-fry chicken chop

-organize the stock of goods that arrive

3.00 pm- punch card and return

- take care of the breakfast buffet (egg and pancake station)

- top up the food that is finished - take it from the kitchen

10.30 am- tidy up the breakfast buffet- lift all inserts and bowls using a trolley

for clearing

- clear all the food that is not finished and the plates, bowls, inserts that have been sent

to the steward

- wrap all the condiments that can still be used by changing all the condiments using a new cereal bowl

- cook porridge

12.00 pm- assist commis chef to cook for indoor/room service order

2.00 pm- assist commis chef to cook for salam specialist kuala terengganu

- wash and fry chicken to cook red chicken

3.00 pm- punchcard and return

- fry wedges using deep fry for Salam Specialist Kuala Terengganu

- prepare and mise an place breakfast tomorrow

- prepare crackers and mini pau in a steamer and put in the chiller

- prepare ingredients for fried chicken spicy

- cut the cod fish and peel the eggs, place in a Chinese bowl and put in

chiller (rice sauce)

- assist commis chef to cook for indoor/room service orders

- prepare steamboat ingredients - marinate meat items, cut vegetables and frozen food, store in

foodbank

7.00 pm - wash glutinous rice and cook

- prepare ingredients for curry noodles

9.00 pm - assist commis chef to cook for staff who work late at night

- clean the table and wash wiping towels

10.00 pm - punch card and go home

-grilled chicken and packing mushroom sauces in containers for Salam Specialist Kuala

Terengganu

-prepare and mise an place breakfast tomorrow

-take chicken from food bank then clean and drain water

-cut and blend onion for chicken curry

-cut and blend onion and fish for Terengganu laksa sauce

-cut cod fish and peel eggs put in Chinese bowl and put in

chiller (nasi dagang sauce)

- assist commis chef to cook for indoor/room service orders

-take care of steamboat buffet

7.00 pm-clear steamboat buffet

-wash glutinous rice and cook

-prep ingredients for yellow rice and nasi dagang

9.00 pm- assist commis chef to cook for staff who work late at night

-clean table and wash wiping towel

10.00 pm- punchcard and go home

-prepare and mise an place breakfast tomorrow

-Peel the onion in a bag and store in the chiller

-Wash the chicken in one insert and mix with turmeric and salt then deep fry

-Prep the ingredients for the rendang stir-fry (ginger, lemongrass, cut and blend the onion)

-Cut and blend the onion for the onion sambal (nasi lemak)

-Cut the fish fillet and peel the egg, place in a Chinese bowl and put in the

chiller (nasi dagang sauce)

-Assist the commis chef in cooking for indoor/room service orders

7.00 pm-Wash the glutinous rice and cook

-Prep the ingredients for nasi lemak

-Make chicken soup for breakfast tomorrow

8.00 pm- Punch card and go home

- arrange condiments on trolley and set up breakfast buffet

- set breakfast buffet and set up food according to labels that have been placed on the table

- assist commis chef prepare ingredients for Salam

- take care of breakfast buffet (egg and pancake station)

- top up finished food - take from kitchen (if you don't have time ask commis

chef

10.30 am- pack breakfast buffet- lift all inserts and bowls using trolley

for clearing

- clear all unfinished food and plates, bowls, inserts that have been sent

to steward

- wrap all condiments that can still be used by replacing all condiments with new cereal bowls

12.00 pm- assist commis chef cook for indoor/room service order

2.00 pm- fry fish & chips and wedges

3.00 pm- punchcard and return

- arrange condiments on trolley and set up breakfast buffet

- set breakfast buffet and set up food according to the label that has been placed on the table

-take care of the breakfast buffet (egg and pancake station)

-top up the food that has run out -take it from the kitchen (if you don't have time, ask the commis chef

10.30 am-clean up the breakfast buffet- lift all inserts and bowls using a trolley

for clearing

- clear all unfinished food and plates, bowls, inserts that have been sent

to the steward

-wrap all condiments that can still be used by changing all condiments

using a new cereal bowl-prep chicken chop and put in the chiller

12.00 pm- assist commis chef in cooking for indoor/room service orders

-fry chicken chop

-take items from the store room and pack and arrange items in the dry store

3.00 pm- punch card and return

- take care of the breakfast buffet (egg and pancake station)

- top up the food that is finished - take it from the kitchen

10.30 am- tidy up the breakfast buffet- lift all inserts and bowls using a trolley

for clearing

- clear all the food that is not finished and the plates, bowls, inserts that have been sent

to the steward

- wrap all the condiments that can still be used by changing all the condiments using a new cereal bowl

- cook porridge

12.00 pm- assist commis chef to cook for indoor/room service orders

- lift items from the purchasing store and arrange in the dry store

2.00 pm- assist commis chef to cook for salam specialist kuala terengganu

- wash and fry chicken to cook red chicken

3.00 pm- punchcard and return

- fry wedges using deep fry for Salam Specialist Kuala Terengganu

- prepare and mise an place breakfast tomorrow

- prepare crackers and mini pau dalam steamer and put in chiller

-prep ingredients for spicy fried chicken

- cut the cod fish and peel the eggs, put in a Chinese bowl and put in

chiller (rice sauce)

- assist commis chef to cook for indoor/room service orders

7.00 pm-wash glutinous rice and cook

-prep ingredients for curry noodles

9.00 pm- assist commis chef to cook for staff who work late at night

-clean the table and wash wiping towels

10.00 pm- punch card and go home

- take care of breakfast ala carte

10.30 am- pack breakfast ala carte- lift all inserts and bowls using a trolley

for clearing

- clear all unfinished food and plates, bowls, inserts that have been sent

to the steward

- cook porridge

12.00 pm- assist commis chef to cook for indoor/room service orders

2.00 pm- pack mushroom sauces in containers for Salam Specialist Kuala Terengganu

- prepare and mise an place breakfast tomorrow

- take chicken from the food bank then clean and drain the water

- cut and blend onion for chicken curry

- cut and blend onion and fish for Terengganu laksa sauce

- cut the fish and peel the eggs, place in a Chinese bowl and put in

chiller (nasi dagang sauce)

- assist commis chef to cook for indoor/room service orders

4.00 pm- punchcard and go home

-arrange condiments on trolley and set up breakfast buffet

-set up breakfast buffet and set up food according to labels placed on table

-prep/mise an place breakfast tomorrow-

- take care of breakfast buffet (egg and pancake station)

-top up finished food -take from kitchen

10.30 am-clean up breakfast buffet- lift all inserts and bowls using trolley

for clearing

- clear all unfinished food and plates, bowls, inserts that have been sent

to steward

-wrap all condiments that can still be used by replacing all condiments with new cereal bowls

12.00 pm- assist commis chef to cook for indoor/room service order

-take care of wedding buffet in hall

3.00 pm- punch card and return

-in charge of the western section, same as the kitchen above

-in charge of plating

7.00 pm- break

8.00 pm- start going to work and make orders

11.00 pm- punchcard and go home

-assist commis chef cooking for indoor/room service orders

-fried chicken chop

-prep ingredients for tomorrow's breakfast

-peel onions to make onion sambal paste

-wash chicken and fry to make rendang

-prep ingredients for lontong sauce

7.00 pm- cook glutinous rice

-clean the chiller and wipe the kitchen table

8.00 pm- punchcard and go home

-prep ingredients and condiments for tomorrow's breakfast

- take care of the breakfast buffet (egg and pancake station)

-top up food that is gone -take from kitchen

10.30 am-clean up breakfast buffet- lift all inserts and bowls using a trolley

for clearing

- clear all unfinished food and plates, bowls, inserts that have been sent

to the steward

-wrap all condiments that can still be used by changing all condiments using a new cereal bowl

-cook porridge

12.00 pm- assist commis chef to cook for indoor/room service orders

- assist commis chef to cook for salam specialist kuala terengganu

2.00 pm- punchcard and return

-prep ingredients and condiments for tomorrow's breakfast

- take care of the breakfast buffet (egg and pancake station)

-top up the food that is finished -take it from the kitchen

10.30 am-clean up the breakfast buffet- lift all inserts and bowls using a trolley

for clearing

- clear all unfinished food and plates, bowls, inserts that have been sent

to the steward

-wrap all condiments that can still be used by changing all condiments to a new cereal bowl

12.00 pm- assist commis chef cooking for indoor/room service orders

- assist commis chef cooking for salam specialist kuala terengganu

- fry wedges using deep fry for Salam Specialist Kuala Terengganu

-prepare and mise an place breakfast tomorrow

-prepare crackers and mini pau in a steamer and put in the chiller

- assist commis chef cooking for indoor/room service orders

2.00 pm- punchcard and go home