Hay, meet me again on blog BelajrKuliner. I hope you guys are in good healthy, I hope our priority in life is happiness and we will be able enjoy everything we do as our grateful to God. This time I will share my story about my practice on Wednesday 7th November 2018. Just like yesterday we came earlier and directly checked our preparation.
I still helped main course section, this time I also helped Natasha in sauté section. I handled all sauteed vegetable with no exception, dishes are use vegetable as their condiment are Lamb Shank, Tuna Carpacio and Moules Marinier. For Lamb Shank there is Vegetable Tagliatelle, Sauted Jardinier Vegetable for Tuna Carpacio, and Creamed Spinach for Moules Marinier. Scale for vegetable are 25 gram.
The restaurant opened at 11 a.m and closed at 1 p.m. Activity today was running well, in well preparation and finished fast. General cleaning started at 2 p.m, when adzan did echo we stopped to do pray. After that continued our general cleaning, before finished the general cleaning we are, then continued again. General cleaning done at 4 p.m, before went home Boss Genk advised us some advices before closing the day.
Here are photos of practice today :
That's all for today.
Thanks for reading and keep reading ;)
Thanks for reading and keep reading ;)
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