Daily Report 9 April 2019 (English Version)

Hi Guys, today i continue to cook Ingen No Goma Ae. But first we do the oneline in front of the kitchen and the senior absent our name one by one. They checked our tools too. Then we do the oneline again in the kitchen because the senior want to know our progress yesterday. And we must prepare for rotation menu 2.1. As usual i make small meeting for my group. I do it to tell them what should they do for preparation. For tomorrow i must prepare beef rice bowl today.

Me and bobby prepare the beef and the other prepare the vegetable and herb & spices. Afriza continue to cook the Ingen No Goma Ae. The beef must be cut in to dice, and marinade them with garlic, sesame oil, salt, pepper, chicken powder, baking powder, kanji. And leave it for one day. For better taste.

And i've seen my friends makes dorayaki. It's very cute bruhh.

And the norimaki looks very nice

All the dishes that we cook today are done. Then we break for lunch. When time at 02:00 pm we do the general cleaning and we finish at 03.15 pm. Some of my friends go for pray ashar. And then we wait Mr Jayadi to let us go home. Thats all about my activity today. Thanks for reading my blog and i'm gonna share to you the recipe of beef rice bowl

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TRAINING 4

hello foodies jumpa lagi dengan saya di blog ini, sekian lama gak posting apa apa karena libur covid-19, efeknya parah banget ya sahabat foodies. Banyak usaha yang sedang down, dan juga para pegawai pegawai banyak yang di PHK, apa lagi dibidang pariwisata dan perhotelan tentunya sangat terasa . Kita berdoa saja semoga wabah penyakit ini segera ditemukan vaksin nya yah sahabat foodies. Nah, Sekian lama saya libur dikarenakan COVID-19. Akhirnya saya dipanggil kembali untuk training bersama 3 teman saya yang lain di hotel FourPoints Makassar. Tepat hari selasa tanggal 7 Juli 2020 saya masuk kembali training di hotel Fourpoints. Banyak hal yang berubah, banyak suasana yang berubah. Suasana kitchen yang sunyi karena sedikitnya pegawai yang masih kerja di dalam. Penggunaan alat alat kitchen juga lebih di minimalisir. Standar Hygiene di Kitchen pun berubah, seperti wajib menggunakan masker / faceshield, hand glove, dan wajib mencuci tangan setiap 30 menit dan setiap sebelum melakukan sesuatu ...

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