27.08.2019-299 views -Gourmet of Day time
1 . zero ACKNOWLEDGEMENT
Alhamdulillah, finally I succeed to finish my statement due to the dateline. To finish this kind of report, We've facing a slightly problem although I have the ability to deal with it.
First of all, I want to say a higher present's appreciation to Our god for my own sole getting and made me personally able to master new things every day, and without His will, We wouldn't carry out what I was doing today and getting possibility to learn. My spouse and i also want to thank my lecturer since give me opportunity to become gourmet of the day. I actually also would like to say thank you for all my friends mainly because they offered me 100% co-operation when they were working with myself. Otherwise, additionally, they gave me a lot of information for my personal report. Without their details my record will become unfinished. Also I want to thank to my parents for their non-stop moral support.
Without this entire people, it would have been completely an impossible for me to also start or perhaps finish my own COD statement. For the second time We would to say thank you to all of you mainly because always support me. The almighty bless you.
2 . zero INTRODUCTION
installment payments on your 1 THE COURSE AND CLASS
My name is Syed Hasif B. Syed Mohamad Khairizam, a diploma student in Motel Management (DHM110) in session July вЂ“ November 2009 and I was in group DH3A1. Each of our lecturer intended for HTC206 is Chef Abdul Rahman M. Ahmad Rozali, and each of our class occured in Comm kitchen. Gourmet Mohd Azli Bin Razali is each of our lecturer in Pastry kitchen. I was the chef during (C. U. D) for the complete Tuesday program at 13th October 2009. Below is usually my report for the day of the operation.
2 . 2 HOME BRIGADE
Chef: Chef Abdul Rahman W. Ahmad Rozali
Sous Gourmet: Syed Hasif B. Syed Mohamad Khairizam
Chefs para Partie вЂ“
вќ– Saucier: Nur Nabila Bt. Mustaffa
: Ahmad Farhan B. Mohamed
вќ– Entremetier: Nurul Amira Bt. Suhaimi
: Syed Hasif N. Syed Mohamad Khairizam вќ– Rotisseur: Ahmad Kamarulnizam M. Ahmad Kamarulzama: Dg. Norhayatul Akma Bt. Datu Mohd Kamalun вќ– Patissier: Nurul Atika Bt. Adham
: Fairuz Bt. Syukur.
2 . several ORGANIZATION GRAPH[pic]
2 . some KITCHEN LAYOUT
3. zero MENU
Kind of menu for this week was Modified People from france Service which usually consists of four courses menu. Appetizer, soup, main training course, and treat. For the appetizer, we all prepare the ingredient for salad tossing. For the soup, we put in the soups tureen to get waiters to serve by themselves. For the key course, each of our menu can be chicken and pompret. The complete menu which include starches and vegetables were plated in silver dishes. Lastly, intended for desserts, they each plated during serving course.
4. 0 WORK SCHEDULE
Each of our kitchen was started by 4. 00 pm. However we were able to finish the tasks simply by 9. 35 pm. First, I had previously prepared the menu plus the method for the entire recipe to all my personnel, so that my personal staff was ready to prepare it. I started out with a agglomeration and ask to my staff if that they not understand the method for all their menu. My spouse and i also make sure that all the elements and the primary item is plenty for twenty pax. We already control the job to get cleaning if the kitchen closing.
4. 00 pm - 4. 12-15 pm
-- Briefing from Chef during (COD)
4. 15 evening - a few. 30 pm
- Personnel preparing mise-en-place
5. 30 pm -- 7. 30 pm
- Staff prepares the food
six. 30 pm hours - almost eight. 30pm
-- Staff starts plating the food
8. forty five pm - 9. 12-15 pm
-staff clean and close the kitchen
on the lookout for. 15 вЂ“ 9. 40 pm
- Final conjonction from gourmet of the day
four. 1 JOB ALLOCATION
There was 8 staff in our home. All of them are already given their own task. The C. O. D needs to manage their particular staff. The work allocation could be reviewed since follow:
вћў AppetizerвЂ“Amira and Syed
вћў Main Course:
o Marinade вЂ“Nabila
вћў DessertвЂ“Fairuz and Atika
5. 2 OBLIGATION ROASTER
Following your mice-en-place was done, as well as the food was...