Good Evening
As usual i'll tell you about my activity in kitchen today. Today i arrived earlier than anyone else, i arrived at 6:35 am, the first thing i did was took the kitchen's key and storeg room's key at the security, i opened the kitchen's door and turned on the lights, then i opened the storeg room and took ingredients to add to the yesterday's preapration because it was still lack, i took radish and carrot and cut it while waiting for others to come.
8 am as usual we one line, seniors checked our grooming anf toolbag after we stored aour bag in locker, just like days before we one line in cold kitchen. After we pray, group one was allowed to out from the kitchen to worked on their research, wholw group 2 which is my group was doing for today's menu, i and Intan were responsible to made the glazed root vegetable which consisted of carrot, radish, and sweet potato. First we blanch the ingredients, then saute.
11:23 am all preparation were ready, 11:45 pm time to served all the preparation. This time my group was responsible to served the main course, which were : fillet of fish meuniere, potato au gratin, and glazed root vegetable, we served 40 portion. While we were waiting for open resto we took pictures of our dishes this blog. 12:01 pm open resto strated, we immediately served the food to restaurant. But since i got coupon for table manner so can't help the operational in kitchen.
As usual i'll tell you about my activity in kitchen today. Today i arrived earlier than anyone else, i arrived at 6:35 am, the first thing i did was took the kitchen's key and storeg room's key at the security, i opened the kitchen's door and turned on the lights, then i opened the storeg room and took ingredients to add to the yesterday's preapration because it was still lack, i took radish and carrot and cut it while waiting for others to come.
8 am as usual we one line, seniors checked our grooming anf toolbag after we stored aour bag in locker, just like days before we one line in cold kitchen. After we pray, group one was allowed to out from the kitchen to worked on their research, wholw group 2 which is my group was doing for today's menu, i and Intan were responsible to made the glazed root vegetable which consisted of carrot, radish, and sweet potato. First we blanch the ingredients, then saute.
11:23 am all preparation were ready, 11:45 pm time to served all the preparation. This time my group was responsible to served the main course, which were : fillet of fish meuniere, potato au gratin, and glazed root vegetable, we served 40 portion. While we were waiting for open resto we took pictures of our dishes this blog. 12:01 pm open resto strated, we immediately served the food to restaurant. But since i got coupon for table manner so can't help the operational in kitchen.
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