Good Evening
Hello guys! back again with yandy here, as usual i’ll tell u about my activity in kitchen for today. mandy, august 20th 2018. i arrived at kitchen around 07.12, as i arrived i went to canteen to have breakfast. around 08.00 we oneline and as usual supervisors checked our toolbag and then we oneline in main kitchen. after that, we pray and we discussed about the menu for tomorrow. for today and tomorrow we’ll make indonesian buffet
I handled the soup, soto padang and soto banjar. soto padang is a dish made of beef stock and filled with sliced meat that has been fried, rice noodle, and with perkedel and serve while hot. soto banjar is a traditional soto from banjar, south borneo with the main ingredients chicken and spices for the aroma; cinnamon, peppercorns, and clove. soto that has been filled with shred chicken, perkedel, and boiled egg. after all the menu has been explained we started to prepared. not long after that, we oneline again bcs chef aldino will discussed a little about the characteristics from indonesian food.
After chef aldino finished, we were ordered that at 15.00 all the preparation should be done and start general cleaning. but, at 14.23 almost all of it has finished but the rendang took a long time plus there were 1st semester that took over the table working at the main kitchen so it inhibited us to started general cleaning. after 1st semester was done we turned the table working right away and cleaned it. when mopping the floor, chef dino called me and we were ordered to general cleaning again, but not long after that 3rd semester were ordered to stopped and the 5th semester did the general cleaning
INDONESIAN BUFFET
DOJANG NAKENG
RUJAK MIE
***
SOTO PADANG
SOTO BANJAR
***
NASI PUTIH
TERONG SANTAN
PELECING SAYUR
RENDANG DAGING
AYAM BAKAR TALIWANG
***
DOKO-DOKO CANGKUNING
BUBUH INJIN
I handled the soup, soto padang and soto banjar. soto padang is a dish made of beef stock and filled with sliced meat that has been fried, rice noodle, and with perkedel and serve while hot. soto banjar is a traditional soto from banjar, south borneo with the main ingredients chicken and spices for the aroma; cinnamon, peppercorns, and clove. soto that has been filled with shred chicken, perkedel, and boiled egg. after all the menu has been explained we started to prepared. not long after that, we oneline again bcs chef aldino will discussed a little about the characteristics from indonesian food.
After chef aldino finished, we were ordered that at 15.00 all the preparation should be done and start general cleaning. but, at 14.23 almost all of it has finished but the rendang took a long time plus there were 1st semester that took over the table working at the main kitchen so it inhibited us to started general cleaning. after 1st semester was done we turned the table working right away and cleaned it. when mopping the floor, chef dino called me and we were ordered to general cleaning again, but not long after that 3rd semester were ordered to stopped and the 5th semester did the general cleaning
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