Daily Report #38 English Version
Daily Report #38 English Version
September 6, 2018
Still in the practice week at Gammara Hotel today I came 7.00 along with Miftah, when we arrived at the kitchen we were immediately told to fry the risoles we had made yesterday. After being fried, it was immediately set up in the insert and secured for the event in the afternoon. after the risoles, I and Miftah went out to the show kitchen to incharge like yesterday. The activity that was carried out during the incharge at the show kitchen was only to maintain whether the food had run out, and if it was immediately refilled.
After preparing for saute vegetable, I was asked by Miftah to handle the food condiment which will be sold in the pool, namely chicken noodles, banana roll, chicken katsu, bread, etc. around 3 o'clock Miftah and I went down to the pool to set up the food to be on sell. After the set up I went up again and was told to make the bakwan which will be used for tomorrow's event as much as 50 pax. For the contents of the bakwan itself here we only use cabbage, carrots, and thinly sliced chives.
September 6, 2018
Still in the practice week at Gammara Hotel today I came 7.00 along with Miftah, when we arrived at the kitchen we were immediately told to fry the risoles we had made yesterday. After being fried, it was immediately set up in the insert and secured for the event in the afternoon. after the risoles, I and Miftah went out to the show kitchen to incharge like yesterday. The activity that was carried out during the incharge at the show kitchen was only to maintain whether the food had run out, and if it was immediately refilled.
After restaurant close, Miftah and I returned to the kitchen
cutting the baby potato and large potatoes for potato au gratin followed by
doing preparation for breakfast tomorrow. Potato au gratin itself is one of the
famous condiments in Europe that has a savory flavor because it contains cream
and milk on it. After finishing working on the Potato au grtain we rested for
lunch and continued with the dhuhur prayer. After that we go up to the kitchen
and do the preparation for vegetable saute for fried rice condiment.
After preparing for saute vegetable, I was asked by Miftah to handle the food condiment which will be sold in the pool, namely chicken noodles, banana roll, chicken katsu, bread, etc. around 3 o'clock Miftah and I went down to the pool to set up the food to be on sell. After the set up I went up again and was told to make the bakwan which will be used for tomorrow's event as much as 50 pax. For the contents of the bakwan itself here we only use cabbage, carrots, and thinly sliced chives.
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