On the first day, I reported to my internship placement at Big Onion Food Caterer and met with our supervisor, Miss Nurul Kamilia binti Rosli.

We were given a briefing and taken on a tour around the company to visit each department, including the Office, Kitchen, Butcher, and Banquet. During the tour, we were also introduced to the chefs and staff working in each department.

On the second day, my friend and I were assigned to help with the preparation of ingredients for making sandwiches. The ingredients included white bread, tomatoes, and cucumbers.

As usual, we worked together with the kitchen staff while learning basic food preparation skills.

On the third day, I assisted the kitchen and banquet team with packing food orders to be delivered to customers.

I helped ensure that the food was packed neatly, labeled correctly, and arranged properly for delivery.

On the fourth day, I assisted in arranging petit four cakes. Before arranging them, I prepared the trays and wrapped the surface of the trays to prevent the plates used for arranging the cakes from moving easily.

Once the petit four cakes were neatly arranged on the plates, I wrapped the top of the trays to ensure the food remained secure and hygienic, before placing them in the chiller for storage.

On the fifth day, I assisted the staff in washing the garbage bins. I was informed by them that this cleaning routine is carried out every week to prevent dirt and unpleasant odors from accumulating in the bins.

On the sixth day, I was assigned to arrange raisin buns taken from the Pastry Chiller. The raisin buns were first arranged properly and then placed in the oven to be reheated.

On the seventh day, I was assigned to arrange donuts and pita bread according to the number of pax given.

I ensured that the quantities were correct and arranged them neatly based on the specified portions.

On the eighth day, I was assigned to help arrange the food before it was delivered by the Banquet staff to the customers.

I made sure that the food was properly packed, neatly arranged, and ready for delivery.

On the ninth day, I was tasked with preparing and arranging Puteri Ayu kuih and muffins according to the number of pax set for the next day's event.

I ensured that the quantities matched the order and arranged them neatly for easy handling and storage.

On the tenth day, I was assigned to cut Four Season Rolls and arrange them on plates according to the specific orders given.

I made sure the rolls were cut evenly and neatly arranged for proper presentation before being placed with the respective orders.

On the eleventh day, I was assigned to arrange packed food that was not yet completed.

I helped to organize the packed items in order and prepared them for final packing and delivery.

On the twelfth day, my friend and I were assigned to arrange muffins and Puteri Ayu cakes according to the number of pax specified.

We ensured that the quantities matched the order and arranged them neatly for packing and delivery.

On the thirteenth day, I was asked to roast chicken and had the opportunity to learn how to roast chicken using the oven in the kitchen.

I followed the instructions given by the kitchen staff and monitored the roasting process to ensure the chicken was cooked properly.

Holiday (Hari Raya Aidilfitri)

Holiday (Hari Raya Aidilfitri)

Holiday (Hari Raya Aidilfitri)

Holiday (Hari Raya Aidilfitri)

Holiday (Hari Raya Aidilfitri)

On the nineteenth day, I was involved in preparing a buffet menu for over 2,000 pax.

I assisted the kitchen staff in arranging, portioning, and organizing various dishes according to the buffet menu for a large-scale event.

On the twenty-second day, I assisted in preparing chicken rendang, which was one of the dishes for the Raya buffet menu.

On the twenty-third day, I was involved in a function that served a canape menu, which included items such as fish patty, petit four, and several other dishes to be served to the customers.

I assisted in the preparation, plating, and arrangement of the canapés before they were brought out for the guests.

On the twenty-fourth day, I assisted in preparing marble cakes. I helped with cutting the cakes and arranging them on plates according to the number of pax specified.

On the twenty-fifth day, I assisted in preparing the buffet menu to be delivered to customers.

I helped with arranging the food items, ensuring everything was complete and properly packed according to the order before being sent out.

On that day, I was taught how to make Vegetable Frittata using ingredients such as cooking cream, Mexican pepper, carrots, eggs, and cheese.

I learned the preparation process, from mixing the ingredients to baking the frittata under the supervision of the kitchen staff.

On the twenty-ninth day, I was assigned to arrange cheese tartlets according to the number of pax specified.

On the thirtieth day, I was assigned to cut celery leaves and chilies to be used as ingredients for dishes such as fried mee hoon, noodles, and fried rice.

I prepared the ingredients according to the required portions and ensured they were ready for the cooking process.

On the thirty-first day, I was assigned to prepare cucumbers and tomatoes, as well as to prepare egg mayonnaise for making sandwiches.

I assisted in slicing the vegetables and mixing the egg mayonnaise according to the kitchen’s standard recipe.

On the thirty-second day, I was assigned to arrange Puteri Ayu cakes according to the number of pax specified.

On the thirty-third day, I was assigned to arrange cheese tofu according to the number of pax specified.

On the thirty-sixth day, I was assigned to list down the food items that needed to be taken and prepared for the next day.

I assisted in checking the orders and ensuring that all the necessary ingredients and menu items were listed accurately for preparation.

On the thirty-seventh day, I assisted in preparing packed food to be delivered to customers.

On the thirty-eighth day, I was assigned to prepare egg mayonnaise sandwiches for the next day according to the specified number of pax.

On that day, I was assigned to list down the food items that needed to be collected from the purchasing department and prepared for the next day.

Similar to the previous day, I was assigned to list down the food items to be sent to the purchasing department and to be prepared for the following day.

On the forty-third day, I was assigned to arrange the kitchen orders according to the delivery schedule.

This arrangement was done to help the kitchen team manage the food preparation process efficiently based on the delivery time to the customers.

On the forty-fourth day, I was assigned to prepare egg mayonnaise sandwiches according to the specified number of pax.

On the forty-fifth day, I was assigned to prepare the food items that had been listed earlier.

This process was done to make it easier to separate the food that was already prepared from those that were still pending, ensuring a smooth and organized workflow in the kitchen.

On the forty-sixth day, I was assigned to wash and clean salad vegetables.

I made sure the salad leaves were properly cleaned and drained before being used for food preparation.

prepare a list of food items that needed to be made on that day for the following day's use.

All the prepared food items were properly labeled and stored in the chiller to maintain freshness and quality.

prepare croissants. The croissants needed to be reheated in the oven at a temperature of 100°C for 5 minutes before being served.

I was assigned to cut shredded egg to be used as a garnish for mee hoon.

I ensured the egg strips were cut evenly and prepared properly before being placed on the dish.

I attended a Halal Awareness Training session.

The training covered important guidelines on Halal food handling, preparation, storage, and certification requirements to ensure compliance with Halal standards in the food service industry.

arrange several pastry items and nuggets on plates according to the specified number of pax.

I made sure the portions were accurate and the arrangement was neat and presentable for serving.

prepare mee hoon, wrap it properly, and place it in the box according to the kitchen order list.

arrange cucur udang (prawn fritters) on plates according to the specified number of pax.

I was assigned to wash cucumbers to be used for food preparation.

prepare egg mayonnaise sandwiches.

I assisted in spreading the egg mayonnaise filling, assembling the sandwiches, and arranging them neatly for packing according to the kitchen order.

I was assigned to grate mangoes to be used in the preparation of mango sauce.

I made sure the mangoes were grated properly and prepared according to the required texture and quantity.

I was assigned by the chef to prepare all the ingredients that he had listed for his cooking.

I ensured each ingredient was properly cleaned, cut, and portioned according to the chef’s instructions to assist in the cooking

I assisted the kitchen staff in preparing raw chicken by marinating it with turmeric powder evenly before it was cooked.

Collect Ayam Masak Rose Bijan from the kitchen and wrap it properly before placing it into boxes according to the kitchen order list.

I assisted in retrieving pastry items from the Pastry Chiller for food preparation and packing.

I assisted in preparing garlic bread.

I helped by spreading the garlic butter mixture evenly onto slices of bread and arranging them properly for baking in the oven.

I participated in a function to assist with setting up a dome buffet.

I helped in arranging to placing food items in the dome sets, and ensuring everything was organized according to the event requirements.

I took part in a function to serve canapé menu items to customers.

I assisted in arranging the canapés on trays, ensuring neat presentation, and serving them to guests according to the event flow.

Abang Farhan from the QA team taught us how to check the temperature of food and record it on the provided form.

This practice is carried out to ensure that the food is properly cooked, safe from contamination, and to keep a record of every dish served in case of any issues.

prepare croissants according to the specified number of pax.

I was assigned to marinate chicken to be roasted in the oven.

The marinated chicken was prepared for use in making croissants and sandwiches.

I ensured the chicken was evenly coated with the marinade to enhance its flavor and tenderness before cooking.

I assisted my friend in the office with packing ready-to-eat food paste to be delivered to customers.

I helped in labeling, sealing, and arranging the food paste packets according to the delivery list.

Public Holiday (Birthday of His Majesty, Yang Di-Pertuan Agong)

help prepare the buffet menu as listed in the kitchen order.

I assisted in arranging, portioning, and organizing the buffet dishes according to the specified order for delivery and service.

I was assigned to cut chilies to be used for preparing sambal kicap.

I ensured the chilies were cleaned, cut properly, and prepared according to the kitchen’s requirement.

On that day, we welcomed Chef Dollah, who is our supervisor (SV), for a visit to check on our internship progress at Big Onion.

Chef Dollah took some time to observe our tasks, provide feedback, and monitor our overall performance throughout the internship.

packing food orders, I helped arrange the food items neatly into their respective containers and boxes, ensuring the correct quantities and proper presentation according to the kitchen order.

help prepare food for delivery to the designated locations.

I was assigned to wrap the prepared vegetable lasagna and place it into the designated food boxes.

I was instructed by the chef to prepare scallops.

I assisted in cleaning, portioning, and getting the scallops ready according to the kitchen’s cooking requirements.

I participated in a function held at Bamboo Hills, which was organized by Big Onion itself.

I participated in a function to serve Norwegian Salmon, which is one of the new menu items introduced by Big Onion.

I assisted in plating salmon dishes to customers, ensuring proper presentation and timely service during the

I assisted in packing food orders.

I was assigned to prepare mini chicken burgers.

I assisted in assembling the burgers by placing the chicken patties, vegetables, and sauces into the buns, ensuring each portion was prepared neatly and according to the kitchen’s standard.

I assisted in packing marinated chicken wings to be stored in the freezer.

I made sure each portion was properly packed, sealed, and labeled before placing it in the frozen storage.

I participated in a VVIP event function

I was assigned to prepare fish patties and grill them on the pan.

List of kitchen orders that needed to be completed and delivered on the same day.

list of food items that needed to be made on that day for delivery the next day.

Once prepared, all the food items were properly labeled and stored in the chiller to maintain freshness and quality before being sent out.

I participated in a canapé service function under Big Onion Food Caterer.

I assisted in preparing, arranging, and serving a variety of canapé items to guests, ensuring neat presentation and timely service throughout the event.

prepare sandwiches according to the specified number of pax.

Public Holiday (Awal Muharram)

prepare crab tartles according to the specified number of pax.

On the following day, I, together with my friend, was assigned to prepare crab tartlets.

We worked together to fill the tart shells with crab mixture, arranged them neatly, and ensured the quantities matched the kitchen order requirements.

I was assigned to pack food according to the specified orders.

I helped arrange the food items neatly into their respective containers and boxes, ensuring the correct quantities and order details were followed before delivery.

On that day, after packing the food orders, I assisted in separating the packed food items and labeling them with their respective kitchen order (K.O) sheets.

This process was done to avoid any mix-ups or delivery errors by ensuring each order was clearly identified and organized according to the delivery list.

prepare roasted pumpkin, potato, and carrot.

I assisted in arranging the roasted vegetables, wrapping them properly, and placing them into boxes according to the kitchen order list.