how u doing guys?
its mu second month for internship in Fairmont Sanur Beach Bali as kitchen trainee! it was amazing, last month i learn how manage the breakfast by myself. let me share to you The breakfast situation!
first, for breakfast or morning shift at 7am There just 4cooker at main kitchen, 2cooker at cold kitchen, 2cooker at pastry and 2cooker at bakery.
can you imagine how we work at main kitchen to serve food for 200 or more guest? 1 of us on the egg station, 1 of us on ala carte and 2 of us handle the buffet and we all trainee! we always asking the senior on ala carte station how make this how to make that if the food on buffet starting empty.
Second, while waiting for the buffet we also prepare for the breakfast tomorrow. it's like the vegetable, meat, sauce and etc. also, we prepare for ala carte. the condiments we should changed and refill the crackers.
thirth, closed breakfast at 10.30. me and other trainee clear up the buffet and take the food to canteen so every staff or collegues can eat it. after clear up, we should refill all condiments like ketchup, soya, cakwe, shallot fried, leek, and etc.
after breakfast finish, we go to take new vegetable and after that should do FIFO. If yoh dont know what is FIFO, i tell u now. FIFO is the meaning of First In First Out. for example, if you still have cabbage but new cabbage already come so you have to put the old cabbage top of new cabbage, if yoh want to cook it take the old cabbage because old cabbage is first in.
this is i can share for my first week in second month internship. hope you like it.
see ya in next blog! 💃
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