-helping in ingredients preparation in the kitchen 

-met with store manager (Mr Solihin) introduce to others workers, kitchen,cashier and rider

-manager show the overall structure of the store, organisation, type of pizza

-for beginning, i will help in the kitchen department first, learn how to prepare and cook a pizza, know each of topping item

-today quite many customers becoz weekend

-punch card out on 4.30

- help in store opening

-learn about cutting, make a mushroom soup

-learn in making pizza dough, how to use the mixer, what are the item measurement for making dough
- learn how to cut and pack the pizza in the box

- punch on out on 4.30 pm

- helping in store opening

- continue learning in making pizza dough and mushroom soup

- making a pizza for order

-punch on out 4.30 pm

- as usual help in store opening

- cut red onion, topup pizza topping item

- make mushroom soup

- make pizza dough (4 batch) 10kg per batch 

- make pizza for order

- punch card out on 4.30 pm

- help in store opening

- refill topping item for pizza

- make dough pizza and mushroom soup

- make pizza for orders

- punch card out on 5 pm

- as usual, help in store opening, cutting vegetables 

- make a pizza dough for about 4 batch

- make pizza for order

- punch card out on 4.30pm

- help in store opening

- make mushroom soup, cut onion and vegetable for pizza topping item

- helping in making a dough, make pizza for order

- punch card out on 4.30 pm

- make pizza dough for 1 batch

- make pizza for order

- quite busy becoz many customer, got salary

- start closing from 10.30 till 12pm

- learn about store closing from others staff, i will close in the kitchen site

- cleaning make table, dry the pan pizza, cleaning others stuff

- punch card out at 12pm

- make a pizza dough for 1 batch

- make pizza for order

- quite busy because many customers

- start closing at 10.30 pm 

- cleaning make table and other stuff

- dry the pan

- punch card out on 12pm

- cutting vegetables, refill pizza topping item

- make pizza for order

- not really busy as yesterday

- start closing at 10.30pm

- punch card out at 12 pm

- helping in making pizza dough

- make pizza for order

- start closing store from 10.30 pm

- punch card out at 12pm

- make pizza dough (1 batch)

- learn about pizza tracking chart

- each pan or hand stretch dough need to be record in the tracking chart

- make pizza for order

- quite busy because weekend 

- start closing at 10.30pm and punch card out at 12pm

- helping in making pizza dough for 2 batch

- make pizza for orders

- many staff today because weekend will be a busy day

- refill pizza topping item

- start closing from 10.30 and punch card out at 12pm

- as usual i punch card at 8 am

- helping in store opening, refill pizza topping item

- cutting vegetables, make mushroom soup

- at 10.30 am, i start making pizza dough for 3 batch( 2 batch for pan & 1 batch for hand stretch)

- i also learn about thermometer calibration, this process is to make sure the thermometers temperature is at 0℃ 

- the thermometer will be used to check each item temperature in right condition 

- making pizza for order

- punch card out at 4.30pm

- helping in store opening, refill pizza topping item, cutting vegetables 

- at 9.45am, i start making mushroom soup

- at 10.00 am, start making pizza dough for 3 batch ( 2 batch for pan & 1 batch for hand stretched)

- today i learn about making pizza sauce ( sweet sauce/UPS sauce)

- i also make pizza for order before punch card out at 4.45pm

- do store opening with staff

- do cutting vegetables, refill pizza topping item that had already out like pineapple, mushroom slice, capsicum and others

- prepare mushroom soup

- at 10am, i start doing pizza dough for 4 batch (3 batch=pan, 1 batch hand stretch)

- at 11.30am, audit ace come to check store either following the SOP or not, thanks goodness our store pass the audit

- make pizza for orders

- at 5pm, i punch card out

- do store opening like always

- cutting vegetables like capsicum, red & yellow onion, and onion

- at 10am, I start doing pizza dough with others staff for about 5 batch (4batch = pan pizza, 1batch= hand stretch 

- after done doing pizza dough, i do pizza for orders

- i punch card out at 5.30 pm

- do store opening with others staff, 

- refill pizza topping item, pizza sauce

- cutting vegetables for pizza topping

- at 9:45am, i prepare mushroom soup for 2 batch

- at 10am, i start making pizza dough for 5 batch

- today quite busy because weekend 

- make pizza for orders 

- at 5:30pm, I punch card out

- do store opening for kitchen, refill pizza topping, make sauce, cutting vegetables and prepare mushroom soup 

- at 9:30am, start doing pizza dough for 8 batch

- today very busy and need to prepare many dough

- helping in pizza making

- punch card out at 5:30pm

- i punch card in the 4 pm

- helping in making pizza dough for 2 batch

- make pizza for orders and packaging pizza in the box

- cutting vegetables and others item

- start closing at 10:30 pm and punch card out at 12pm

- helping in making pizza dough for 2 batch 

- make pizza and spaghetti for orders

- packaging spaghetti in the package

- 10:30 pm start closing and punch card out at 12pm

- do store opening like always

- 9:30am-make mushroom soup 

- 10:00am start making pizza dough for 4 batch 

- make pizza and spaghetti for orders, do aux table orders

- punch card out at 5pm

- make pizza dough for 5 batch (4batch=pan 1batch=hand stretch)

- Jumaat prayer ( 1pm-2pm)

-refill pizza topping item at the make table and chiller

- do aux table orders

- punch card out at 8:15pm

- making pizza dough for 5 batch 

- busy day because weekend

- refill pizza topping item at the make table and chiller

- make and packaging pizza 

- punch card out at 8:30pm

- most of the time i work in the kitchen making dough, today i make 5 batch

- after dough is done, i help in making pizza for orders

- punch card out at 8:30pm

- i punch in the 8am

- do store opening with others staff

- do cutting vegetables ( onion, capsicums, tomatoes)

- at 10am, i start doing dough till 4pm for 5 batch 

- helping in making pizza and punch card out at 4:30pm

- do store opening, cut all topping and vegetables 

- 9:30am-make mushroom soup

- 10am start doing pizza dough ( 6 batch)

- make pizza for orders and punch card at 4:30pm

- pizza hut still open even in “Perintah Kawalan Pergerakan” due to the Covid 19 but just for pickup and delivery, customers cannot eat at the store

- make pizza dough at 10am

- quite busy because many customers order for delivery 

- punch card out at 8:30pm

- do store opening ( cutting veggies, refill pizza topping item, make mushroom soup)

- at 9:30am start doing pizza dough, today i make 7 batch

- need to prepare many dough because many orders for delivery 

- helping at the make table

- i punch card out at 5pm

- do store opening as usual with other staffs

- at 9am, start making dough, need to prepare more doughs because many orders(delivery)

- for today i make about 8 batch (pan+hand stretch)

- when comes to evening, our operation start busy with delivery, pickup orders not too many 

- make aux table orders ( spaghetti, chicken bites, crisps chips and mores)

- punch card out at 5:30pm

- cutting veggies, onion, refill pizza topping item and make mushroom soup

- at 9am, start making pizza dough, today i make about 9 batch until evening

- make aux table orders like spaghetti(creamy carbonara), garlic bread, new orlean drummet chicken 

- i punch card out at 5:15pm

- do store opening as usual with other staffs

- at 9am, start making dough, need to prepare more doughs because many orders(delivery)

- for today i make about 8 batch (pan+hand stretch)

- when comes to evening, our operation start busy with delivery, pickup orders not too many 

- make aux table orders ( spaghetti, chicken bites, crisps chips and mores)

- punch card out at 5:30pm

- do store opening with other staff

- cut vegetables and pizza topping item

- make pizza dough at 9am for 8 batch 

- punch card out at 5:30pm

- like always, i will do store opening like cutting veggies, prepare make table, make mushroom soup

- at 9am, i start making dough and today i make 9 batch 

- make and prepare pizza for orders

- i punch card out at 5:30pm