DAILY ACTIVITY (ENGLISH VERSION)
DAILY ACTIVITY
ASSALAMUALAIKUM WARAHMATULLAHI WABARAKATUH
HOLLAA GENGSS!! back again on daily actvity at kitchen nightmare, it is been a long time i do not post the daily activity with a great story on the kitchen. on this daily activity i wanna tell you how kitchen atmosfer on mid practice. so on mid or final practice we always divided to 4 group by mr. jaya. Because when we direct mid with 35 person the mid or final not effective. so thats the reason why we divided to 4 group, so the practice will be held on 4 day. one group will be mid practice on 1 day, but the group who want to mid must prepare the everything his need. so on the practice day that group just finishing the dish.
after we divided to 4 group. i joined on group 4 which is group 4 practice on wednesday, the schedule of practice also announced by mr. jaya. so automatically i must do prepare on tuesday. on tuesday i arrived at the kitchen on 08.00 for briefing first. but chef dino not yet arrived. so we wait chef dino for direct us to start the prepare. oh yaa!! i forget to tell you gengs on wednesday is indonesian menu which is indonesian menu want we prepared have bika ambon on the dessert menu, which is the bika ambon had a incident. on that day, we have tried to remake the bika ambon until 3 time, because many mistake on making process. based on that experience, i worried the incident will reoccur. plus the assessment standar of chef dino is if not we get A, automatically we re-practice.
apart from that, we start briefing when the chef dino has arrived. after we briefing, we going to prepare all everything we need and i handle the maincourse. so for the first, i prepare the duck, i thawing the duck because duck is frozen condition. while i thawing the duck, i prepare all ingredients of pleching sayur and i also prepare the sauce. after all the ingredients of pleching sayur has been prepared. i prepare the balinese sauce for the duck. and then, i fillet the duck and we marinated with the balinese sauce. after all the maincourse ingredients is done. when we will do the general cleaning i go to the pastry kitchen, and bika ambon not have done. my friends who make the bika ambon has tried untill 2 times and not yet get the good texture of bika ambon. so, chef dino tell to my friend, for this day just make the dough, on tomorrow can bake it.
on wednesday, all the member of my group agreed to come on the kitchen at 07.00 to help the pastry section make bika ambon. and after we bake, alhamdulillah the bika ambon have a good texture. on 08.30 we going to take out all ingredients we need. and at 09.00 chef dino not yet arrived on the kitchen. so, we directly finishing all the dish, because whe we wait chef dino, everything not finish on time. so i start to finishing my dish. at 10.00 chef dino has arrived and checking all the progress. at 11.00 we plating and we going to the restaurant for explain the menu for today. after that, we explain on the office. at 12.00 the restaurant is open. on the lunch service this time not difficult like usually because the guest total for today is 30 guest. after the restauran closed, we clean the work area and we eat. at 16.00 we general cleaning and go home.
ASSALAMUALAIKUM WARAHMATULLAHI WABARAKATUH
HOLLAA GENGSS!! back again on daily actvity at kitchen nightmare, it is been a long time i do not post the daily activity with a great story on the kitchen. on this daily activity i wanna tell you how kitchen atmosfer on mid practice. so on mid or final practice we always divided to 4 group by mr. jaya. Because when we direct mid with 35 person the mid or final not effective. so thats the reason why we divided to 4 group, so the practice will be held on 4 day. one group will be mid practice on 1 day, but the group who want to mid must prepare the everything his need. so on the practice day that group just finishing the dish.
after we divided to 4 group. i joined on group 4 which is group 4 practice on wednesday, the schedule of practice also announced by mr. jaya. so automatically i must do prepare on tuesday. on tuesday i arrived at the kitchen on 08.00 for briefing first. but chef dino not yet arrived. so we wait chef dino for direct us to start the prepare. oh yaa!! i forget to tell you gengs on wednesday is indonesian menu which is indonesian menu want we prepared have bika ambon on the dessert menu, which is the bika ambon had a incident. on that day, we have tried to remake the bika ambon until 3 time, because many mistake on making process. based on that experience, i worried the incident will reoccur. plus the assessment standar of chef dino is if not we get A, automatically we re-practice.
apart from that, we start briefing when the chef dino has arrived. after we briefing, we going to prepare all everything we need and i handle the maincourse. so for the first, i prepare the duck, i thawing the duck because duck is frozen condition. while i thawing the duck, i prepare all ingredients of pleching sayur and i also prepare the sauce. after all the ingredients of pleching sayur has been prepared. i prepare the balinese sauce for the duck. and then, i fillet the duck and we marinated with the balinese sauce. after all the maincourse ingredients is done. when we will do the general cleaning i go to the pastry kitchen, and bika ambon not have done. my friends who make the bika ambon has tried untill 2 times and not yet get the good texture of bika ambon. so, chef dino tell to my friend, for this day just make the dough, on tomorrow can bake it.
on wednesday, all the member of my group agreed to come on the kitchen at 07.00 to help the pastry section make bika ambon. and after we bake, alhamdulillah the bika ambon have a good texture. on 08.30 we going to take out all ingredients we need. and at 09.00 chef dino not yet arrived on the kitchen. so, we directly finishing all the dish, because whe we wait chef dino, everything not finish on time. so i start to finishing my dish. at 10.00 chef dino has arrived and checking all the progress. at 11.00 we plating and we going to the restaurant for explain the menu for today. after that, we explain on the office. at 12.00 the restaurant is open. on the lunch service this time not difficult like usually because the guest total for today is 30 guest. after the restauran closed, we clean the work area and we eat. at 16.00 we general cleaning and go home.
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| the menu for today |
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| the maincourse |
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| braising process bebek menyatnyat |
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