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First Department: The Emperor (5 weeks)
Being able to work in this Chinese hot kitchen is really bringing in a lot of acquisitions to me. Due to Chinese New year period, I was being selected to take care the preparation of Yu Sheng. Jeopardy of this preparation is to make sure vegetables were being cut finely and those pickled condiments were being washed clean in order to serve immediately.I learned to be independent when I was alone to face every problem during the peak days in CNY.
Second Department: Butchery (2 weeks)
The Butchery in Dorsett Grand Subang was totally impressed me.I learned how to hold and use heavy chopper to cut every meat in butchery . And the most important thing in butchery is be careful when using any equipment or slicing machine. The most dangerous place in a hotel is definitely butchery. It was a great experiences for me to work on different kind of meat in this department.
Last Department: Buffet and Banquet kitchen (3 weeks)
This is the place which provides mass food in a hotel. And this kitchen is the busiest department compare to others. Everyday we have to prepare over 100 paxes food for guests from morning to night. I was able to pull off my eggs skill in this department when handling eggs station for every morning. In banquet kitchen, I appreciate that I had chance to be part of preparation few functions even though I just cut vegetables and did garnishing for the plates.
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