Daily Report

Assalamualikum WR.WB

Today I came into the kitchen clock 7:30. Then I check all temperature chiller and freezer. Our one line after it 8:00 hours later we pray hoping what is done today can run smoothly. Then MR ical entry to explain what should we do today. Then we went back to our respective section, and continue our work. We have porsion per pax for scallops, mussels.

Here's a list of menus that will be created today:

APPETIZER

SALADE NICOISE

SALAD OF SEARED SEA SACLLOPS WITH ORIENTAL VINAIGRETTE

RUJAK BUAH

THAI CHICKEN SALAD

SOUP

JAPANESE CLEAR SOUP WITH SHIRMP

PURE OF PUMKIN SOUP

MAIN COURSE

SUSHI PLATE

ONIGIRI

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PAN SEARED OF SALMON WITH HOLLANDAISE SAUCE

DUCHESSE POTATOES

SAUTE JARDINIER VEGETABLES

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GRILLED LAMB SHANK”STEAK”WITH ROSEMARY AND ALMOND

COLCANNON

VEGETABLE TAGLIATELLE

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MOULES MARINIERE (STEAMED MUSSELS)

GRATIN DAUPHINOISE

GREAMED SPINACH

DESSERT

RICE PUDDING

BUBUH INJIN

SACHERTORTE

GREAT FOR SHARING

PIZZA MARGUERITA

MONTE CRISTO SANDWICH

REUBEN SANDWICH

WHITE PAN BREAD

ONION RINGS

While ikki working on salmon Fillet with bits of salmon. Fillet of Fish is a fish without scales, meat and bones (sometimes without the skin), taken from the second fish body scales, sometimes mutually hand in two pieces, known as butterfly fillets. After that I get to the main kitchen to help make Sushi condiment.

Once done open restaurant we continue doing general cleaning with the section that is already in the share each group to talk about, and I am on the post to clean the butcher, finish cleaning the butcher I petrified main kitchen for clean the floor, after everything is finished our one line and went home.