Daily Report #40 English Version

Daily Report #40 English Version

October 8, 2018

Back again on my daily blog, the first day of practice after mid semester, today we have entered the a la carte set menu or commonly called the a la carte itself is a menu that is made based on guest orders, where the price matches what ordered. For the a la carte menu, orders will be made after guests make an order so this a la carte food is usually called fresh from the oven. On the a la carte menu there are some things that are needed such as good communiting, mice un place, and main power.

Communication is very necessary in the activities for a la carte set menu, misscommunication can damage the relationship between the service and kitchen. Today's activity is mice un place for the opening of the a la carte set menu tomorrow. Today we are still very confused with the a la carte but we are still trying to provide the best for the smooth open restaurant tomorrow. In this a la carte set menu activity we are divided based on sections in the kitchen namely playing kitchen, cold kitchen, pastry and bakery and also butcher.

For this week I was responsible for the cold kitchen section together with Nurul, Nabila, Fisal, Arya, Agus, and Aswandi. In this cold kitchen section we handle appetizers and menus from great for sharing. We also take responsibility for all materials needed by other sections related to vegetables and fruit. Today I am responsible for handling the Thai chicken salad.