li report rais
TRANSCRIPT
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FOOD INSTITUTE OF MALAYSIA
KELANA JAYA
INDUSTRIAL PRACTICAL REPORT
SIME DARBY CONVENTION CENTRE (SDCC)
KUALA LUMPUR
Prepared by:
MOHAMMAD RAIS BIN JALAL
223755
DIPLOMA IN CULINARY ART
May 2011
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FOOD INSTITUTE OF MALAYSIA
KELANA JAYA
INDUSTRIAL PRACTICAL REPORT
SIME DARBY CONVENTION CENTRE (SDCC)
KUALA LUMPUR
Prepared by:
MOHAMMAD RAIS BIN JALAL
223755
Report submitted in partial fulfillment of the requirement
for the award of Diploma in Culinary Art
May 2011
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ACKOWLEDGEMENT
It is with the willing of The Almighty then I successfully finished my
industrial practical. It is the most precious moment in my life working
with great people with high working aptitude and attitude. I would like to
express my gratitude to all Sime Darby Convention Centre (SDCC) staffs
that directly or indirectly assist me in sharping my skill and knowledge in
kitchen.
It is my privilege to be a student of Food Institute of Malaysia that
provides professional teaching staff especially Chefs in the kitchen. For
that I would like to thanks to the lecturers and chef lecturers who willingly
guide and show me the art of working.
The last but not least i would like to express my gratefulness to my family
and friends who directly or indirectly support and give me strength in
continuing my studies.
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TABLE OF CONTENT
Chapter Page
Acknowledgment 2
Table of Content 3
Training Duration 5
Preface 6
1.0 INTRODUCTION TOSIME DARBY CONVENTION CENTRE (SDCC) 8
2.0 PASTRY KITCHEN2.1 Introduction 102.2 Work Perform 112.3 Evaluation 112.4 Recommendation 122.5 Conclusion 12
3.0 COLD KITCHEN3.1 Introduction 133.2 Work Perform 143.3 Evaluation 153.4 Recommendation 163.5 Conclusion 16
4.0 WESTERN KITCHEN4.1 Introduction 174.2 Work Perform 184.3 Evaluation 194.4 Recommendation 204.5 Conclusion 20
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5.0 BUTCHER KITCHEN5.1 Introduction 215.2 Work Perform 225.3 Evaluation 225.4 Recommendation 235.5 Conclusion 23
6.0 HALIA RESTAURANT (COFFEE HOUSE) KITCHEN6.1 Introduction 246.2 Work Perform 256.3
Evaluation 26
6.4 Recommendation 266.5 Conclusion 26
7.0 MALAY KITCHEN7.1 Introduction 277.2 Work Perform 287.3 Evaluation 297.4 Recommendation 297.5 Conclusion 30
8.0 OVERALL CONCLUSION 319.0 REFERENCES 3310.0 APPENDICES
10.1 Photos 3410.2 Chef Evaluation Form 3710.3 Attendance Punch Card 4310.4 Example of Event oreder 4710.5 Others
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TRAINING DURATION
No. Department Date start Date end Duration
1 Pastry Kitchen 13.05.2013 26.05.2013 2 WEEKS
2 Cold Kitchen 27.05.2013 09.06.2013 2 WEEKS
3 Western Kitchen 10.06.2013 23.06.2013 2 WEEKS
4 Butcher Kitchen 24.06.2013 07.07.2013 2 WEEKS
5 Halia Restaurant
Kitchen
08.07.2013 11.08.2013 6 WEEKS
6 Malay Kitchen 12.08.2013 01.09.2013 3 WEEKS
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PREFACE
Art is related to skill or mastery on producing items that can demonstrate
aesthetical value that carved from ideas and training. When talking about
Culinary Art, food preparation would be the main content of discussion
but it is inadequate to not recount the artistic value in it.
In order to produce high quality of foods, adequate amount of attention in
preparing the foods is necessary. To obtain proper necessary skills and
knowledge in preparing foods, one must undergoes training theoretically
and practically. Everyone could cook and prepare an edible meal, but not
everyone can produce and practice art in culinary without proper training
officially or unofficially.
There are many divisions of culinary art themselves. One might be more
interested or talented in preparing authentic Italian Cuisine when others
might have the expertise in formulating new Fusion Cuisine that merge
from different cultures and ingredients. One might say the almighty of all
cuisine is their authentic traditional foods when others think that theirs are
superior, but that is depend on individual taste.
Foods can be produced by following recipes prepared by previous cooks
even from our ancestors or founder, but without proper skill and
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knowledge, the same quality artwork cannot be produced. Thus training
yet again is very essential.
Industrial training should be compulsory for trainee, in order to get the
real situation of handling and preparing food. With correct attitude and
willingness to learn, one should obtain mountain skill and knowledge in
real kitchen compared to class. Industrial training should be able to be a
perfect place where someone can practice theory knowledge that is learnt
in class. There trainee would face the reality and decide either they fit or
not to be a good cook.
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1.0 INTRODUCTION TO SIME DARBYCONVENTION CENTRE (SDCC)
Sime Darby Convention Centre (SDCC) is a popular venue for
meetings, incentives, conventions and exhibitions as well as
weddings and celebrations and was officially launched on 6 Dec
2007 by the Prime Minister of Malaysia.
Set in the vicinity of the prestigious Kuala Lumpur Golf &
Country Club, SDCC brings a new level of charm and
sophistication to the art of meetings, exhibitions and banquets.
With a beautiful backdrop of lush greenery and undulating
fairways, the Convention Centre offers a perfect setting for
business and social events in an elegant and exclusive
environment.
The addition of two fine restaurants Halia, a modern and trendy
restaurant serving Asian and Western cuisine and China Treasures,
a fine dining restaurant serving delicious halal Chinese cuisine, is a
unique selling point of SDCC.
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Function rooms for up to 300 persons are available with prior
reservation and a Grand Ballroom that can accommodate up to
2600 persons ready to handle various function including wedding,
meeting, conference and even party. There is ample car parking lot
for guest provided with no entrance fees charged.
Situated away from busy thoroughfares, yet close enough to every
convenience in the city, the Convention Centre's accessibility
makes it the right choice for any event. And, being well connected
to highways and arterial roads, it is only a short drive away from
the city center, KL Sentral and Petaling Jaya.
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2.0 PASTRY KITCHEN
2.1 IntroductionPastry kitchen in Sime Darby Convention Centre (SDCC)
is responsible in preparing desserts and pastries for both
banquet function as well as other function. This kitchen
responsible in handling dessert counter at one of the
restaurants operating in SDCC. Hence this outlet is short in
staff, most of the foods prepared are outsource products
that will be rearranged and decorated before served.
Chef Zamri
Pastry Sous Chef
Chef
ZuhaidyCook
Chef Tan
Siew WahPastry Chef De Partie
Chart 1 Pastry Kitchen Organization Chart
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2.2 Work PerformBasically there are two staggered period of staff working
hour which are 8am to 5pm and 12pm to 8pm also known
as morning and evening hours.
For morning staff, the routine basically are clear mobile
trolley and prepare and plating dessert for Halia Restaurant
before setting the foods for lunch buffet hour that start at
11am.
Evening staff will assist the morning staff to prepare
dessert for Halia Restaurant for dinner buffet. Evening staff
is responsible to set the dessert at buffet.
Unless it is necessary, morning staff will stay for the work
until 10pm.
For banquet function such as wedding or other big events,
this outlet will be in charge of ordering, preparing and
setting the dessert.
2.3 EvaluationIt is a right decision for the outlet to outsource most of the
foods since the staff is short in number; however for long
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term profit and financial matter, this outlet might spend
higher food cost compared to other department. Since the
food is outsourced, trainee might face the disadvantage of
lack of input in preparing the food. Most of the banquet
functions at SDCC especially wedding function involve
more than 600 to 1000 guests thus here trainee can learn on
how to prepare mass production of food with no lack of
quality.
2.4 RecommendationThis outlet must consider in recruiting and training new
staff to avoid excessive amount of food cost in the future
due to outsourcing the foods.
Equipment such as commercial oven must be equipped in
the kitchen so the staff could make food preparation from
the scratch in producing higher quality of food served to
customers.
2.5 ConclusionHigh motivated staff working in this outlet help trainee to
work in stressful environment. In this kitchen, trainee is
taught to sharpen basic skill in pastry.
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3.0 COLD KITCHEN3.1 Introduction
Cold Kitchen is responsible for handling and preparing
food related to appetizers, salads, sandwiches, fruits, cold
cut and snacks.
Unlike pastry, most of products from cold kitchen are made
from scratch. This kitchen also responsible for storing and
preparing fresh fruits for both Halia Restaurant buffet and
function.
Cold kitchen have to make sure that whenever foods are
served, hot item must be hot and cold items must be cold to
avoid food poisoning.
During Ramadhan and Hari Raya Celebration Buffet
Promotion Packages, this outlet responsible to prepare
Appetizer, Rojak Passembor, Sandwiches, Assorted fruit
cut, Lemang with Dried Serunding and Kerabu.
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Chart 2 COLD KITCHEN ORGANIZATION CHART
3.2 Work Perform
Like Pastry Kitchen basically there are two staggered
period of staff working hour which are 8am to 5pm and
12pm to 8pm also known as morning and evening hours.
For morning staff, the routine basically are to clear mobile
trolley and prepare and plating appetizer for Halia
Restaurant including composed salads, simple salad,
condiments, rojak, ulam-ulaman, cold cut and fresh fruit
Chef Azwan
SOUS CHEF
Chef Joe
CHEF D PARTIE
Chef Khairul
COOK
Chef AzizulASSISTANT
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before setting the foods for lunch buffet hour that start at
11am.
Evening staff will assist the morning staff to prepare
dessert for Halia Restaurant for dinner buffet and clearing
the buffet line. Evening staff is responsible to set the
dessert at buffet. After set the buffet for dinner, evening
staff has to prepare sandwiches and do Mis-en-place (MEP)
for tomorrows functions if necessary.
Unless it is necessary, morning staff will stay for the work
until 10pm.
For banquet function such as wedding or other big events,
this outlet will be in charge of ordering, preparing and
setting the appetizer.
3.3 EvaluationBase on my observation, this outlet has the worst time
management among the staff. Some of the staff like to
procrastinate his/her jobs until late thus increase overtime
hours unnecessarily. Almost every time the same daily
routine done with no or lack of standard. However, some of
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the staffs are very committed and willing to work extra
hard to get the job finished.
Though this outlet lack of standard, the quality of the
products produced are still high and presentable.
3.4 RecommendationIn order to apply and practice more standard in preparing
foods, the chef responsible must be strict and be the main
referral to other staffs. Every time foods are served, the
chef must practice double check to make sure the standard
is followed accordingly and properly.
3.5 ConclusionCold kitchen teaches the staff to be able to work extra long
hours in order to complete assignment in order to fulfill
customers orders.
With many products prepared from scratch, trainee has an
advantage to learn more and sharpen the skill of preparing
appetizers and salad.
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4.0 WESTERN KITCHEN
4.1 IntroductionThis outlet is responsible for preparing westerns cuisines
and deep frying items.
At SDCC a quota has been set for western kitchen to
handle Western Set Fuction ala Table dhote style at least 3
times annually. All preparation is done from scratch.
Western kitchen responsible to prepare soup and main
course.
On daily operation, this outlet is responsible to prepare
western foods for Halia Restaurant buffet line including
lunch, high tea and dinner.
During Ramadhan and Hari Raya Celebration Buffet
Promotion Packages, this outlet responsible to prepare
Roasted Whole Lamb with Mandi Rice, Echiladas,
Meatball, Spicy Boneless Fried Chicken, and Fish Burger.
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Chart 3 Western Kitchen Organization Chart
4.2 Work PerformThere are two staggered period of staff working hour which
are 8am to 5pm and 12pm to 8pm also known as morning
and evening hours like other outlet.
For morning staff, the routine basically are to clear mobile
trolley and prepare and plating main course for Halia
Restaurant that might include Roasted Lamb, Au Gratin,
Pastas, baked Prawn, Mutton Goulash, Black pepper beef,
Chef Faisal
SOUS CHEF
Chef Sufian
CHEF D PARTIE
Chef Hanafi
COOK
Chef ManASSISTANT
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Mushroom Soup, and other western cuisine before setting
the foods for lunch buffet hour that start at 11am.
Evening staff will assist the morning staff to prepare foods
for Halia Restaurant for dinner buffet and clearing the
buffet line. Evening staff is responsible to set the dessert at
buffet. After set the buffet for dinner, evening staff has to
prepare sandwiches and do Mis-en-place (MEP) for
tomorrows functions if necessary.
Unless it is necessary, morning staff will stay for the work
until 10pm.
4.3 EvaluationThis outlet may have a short number in staff, but it can
successfully complete assignment given on time with
highly presentable items with no lack of taste. Stock
ordered and used properly according to event thus avoid in
wastages.
However, this outlet might lack in teamwork spirit. Every
staff given specific assignment to be completed caused
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everyone focus on their own task instead of helping other to
finish other task.
4.4 RecommendationTeam building program might help all staff to be more
united and bonded to each other. This program might result
in good improvement not among western kitchen outlet, but
others kitchen as well.
4.5 ConclusionIn a nutshell, this outlet might be a good platform for
trainee to learn more on preparing western cuisine while
learning the way how to communicate properly with other
staffs.
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5.0 BUTCHER KITCHEN
5.1 IntroductionUnder supervision Sous Chef Faisal (Sous Chef Western)
this outlet operated by two staffs. This outlet takes
responsible in ordering and preparing all marine items,
poultry and games, including fresh, chilled and frozen
items.
Most of poultry usually pre-prepared from suppliers thus
decrease workforce required to finish jobs base on event
order.
This outlet responsible to order, prepare and supply raw
items for Malay Kitchen, Cold Kitchen, Halia Restaurant
Kitchen, Chinese Banquet Kitchen and Western Kitchen.
Chart 4 Butcher Department Organization Chart
Chef KhaiCOOK
YusoffASSISTANT
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5.2 Work PerformThis outlet do not have evening shift because all operation
is done from early morning 8am until 5pm. Unless it is
necessary, the staff of this outlet will be staying until 10pm
to complete orders.
Since pre-prepared items are ordered from suppliers, the
staffs do not have to spend more time and energy in
finishing orders.
However, the staff of this outlet has to always ensure that
every item is stored according to the right temperature to
avoid spoilage and food contamination.
5.3 EvaluationThere are some cases related to food shortage orders from
suppliers. Meaning, the raw items provided by this outlet to
other kitchen are sometimes not sufficient to fulfill the
customer needs. This might happen because of lack of skill
in calculating ratio of items needed on number of
customers. (item needed : number of packs).
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This outlet do have problem with communication with
other kitchens and most of the job completed on time base
on order made.
5.4 RecommendationMore training on standard calculation of food needed base
on order should be provided to this outlets staff. This
might improve the skill and moreover more training might
result in increasing customer satisfaction towards services
given.
Accurate and proper calculation might also avoid wastage
and shortage of foods.
5.5 ConclusionThis outlet teaches trainee to work hard and fast without
neglecting the quality of the jobs.
This outlet give very useful knowledge to trainee especially
knowledge about poultry cutting and also naming items that
might be rare outside commercial premises.
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6.0 HALIA RESTAURANT KITCHEN
6.1 IntroductionThis outlet responsible to ensure all food in the menu list
available for customers during breakfast, lunch and dinner
buffet at Halia Restaurant.
This outlet also responsible in ensuring all foods provided
by other department met the quality and quantity base on
standard requirement set by Executive Chef and other
Board of Directors.
This outlet has to prepare Ala Carte items base on order
from customer from scratch. All Ala Carte items must meet
the standard set by Chef.
During Ramadhan and Hari Raya Celebration Buffet
Promotion Packages, this outlet prepare various stalls
include Satay, Fritters, Tenpanyaki, Fried Glass Noodle,
Laksa, and Grill Seafoods.
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Chart 5 Halia Kitchen Organization Chart
6.2 Work PerformCompared to other outlet, this outlet consists of more staffs
due to its operation requirement. Usually, first shift starts at
7am where the early morning staff required preparing
breakfast line. Second shift usually starts at 9am when
more staff needed to prepare for lunch buffet line. Evening
staff shift come at 12pm to help morning staff set the buffet
and do mis-en-place for dinner and breakfast for tomorrow
morning.
Chef Nasar
SOUS CHEF
Chef
SyahadaCHEF D PARTIE
Chef
SivanesanCOOK
Chef JoeyASSISTANT
Chef FikriASSISTANT
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During Ramadhan, earliest staff will come in at 10am due
to no breakfast or lunch need to be prepared and served
during Ramadhan.
6.3 EvaluationUnder supervision of Chef Nasar, this outlet operates its
operation smoothly with less or no complains from
customer. High spirit in teamwork also helps this outlet to
deliver their service at the best.
6.4 RecommendationMarketing team should do more promotion on Ala Carte
items since the largest profit from this outlet is not come
from Ala Carte menu.
More motivation words from other teamwork might help in
increasing the teamwork and working efficiency in order to
ensure the good reputation can be maintained.
6.5 ConclusionIt is a great opportunity for trainee to undergo training
under this outlet because this outlet is a real place where
trainee can learn how to operate restaurant with both buffet
and ala carte menu.
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7.0 MALAY KITCHEN
7.1 IntroductionThis outlet holds a huge responsibility in preparing food
because majority main course items served at SDCC
prepared by this outlet.
Food prepared by this outlet includes Authentic Malay
food, Minang Cuisines and some Indian cuisine.
This outlet responsible in preparing foods for weeding
function, buffet at Halia Restaurant and other big events.
Malay kitchen staff has to work with other department
especially Butcher Kitchen to make sure all foods
production can be made smoothly.
All of product served by this outlet are made from scratch,
thus chef in charge has to make sure all preparation or mis
en place is done properly due to the long hour preparation
is needed.
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Chart 6 Malay Kitchen Organization Chart
7.2 Work PerformLike some other kitchen, this outlet operates with two
staggered working hours; morning and evening. Morning
usually start at 8am and evening start at 12pm. If needed,
staff might need to come at very early morning as early as
4am.
Like all other kitchens, Malay Kitchen also responsible in
providing foods to Halia Restaurant for lunch and dinner
buffet. It also needs to prepare foods for function.
Chef Yusry
SOUS CHEF
Chef Ridzat
CHEF D PARTIE
AzleyASSISTANT
Chef Nizam
CHEF D PARTIE
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For Malay wedding function, this kitchen is put in-charge
to prepare the main course and dishes for VIP guests.
Since Malay Cuisine requires long hours of preparation,
Chef in charge will make sure that job distribution is given
and to-do list is prepared daily to avoid misunderstanding
and make the work done systematically among morning
and evening shift staffs.
7.3 EvaluationThis outlet is short in staff, so it is always happen when the
food cannot be delivered on time. Short in staff might also
be the main reason when the food produced does not meet
the quality or standard required.
In some cases, part timers are hired to assist permanent
staff in the kitchen, however the work efficiency might not
at the best since many part timers are not well trained to
work under pressure.
7.4 RecommendationIn order to overcome big obstacle in preparing high quality
food with good working environment, more staff should be
hired to avoid demotivation feeling among staff.
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Chef in charge should be more alert on staff needs and
ensure all the staff do their job fairly. Do not rely on one
person only to do a big task.
More motivational and appreciation words should be given
to subordinate staff to increase motivation to perform well
in the job given.
7.5 ConclusionIn a nutshell, here trainee should be able to be trained to
work under pressure and deliver every task given. With
good time management and everyone cooperation, all
works can be done smoothly.
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8.0 OVERALL CONCLUSION
Learning to work and learning how to do work efficiently is
different. With experience of working under several departments I
learn that everyone can work, but not every body knows how to do
work efficiently.
In the real kitchen, basic knowledge is very essential and crucial to
make sure all task can be completed properly. Without good basic
skill and knowledge, anyone might work under pressure and
become liability to others instead of helping them.
Good communication among all staff is important to avoid
misunderstanding and mislead of information. Interaction between
departments also very crucial to ensure all operation can be done
smoothly.
All staff should support each other and nobody can complete a big
task by him/herself. Thus teamwork is very vital in order to deliver
something at top condition.
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In a nutshell, real kitchen might be the best place to work if we can
handle it properly, and kitchen might as well be the worst place to
work if we do not know how to handle it appropriately.
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9.0 REFERENCES
www.simedarbyproperty.com.my
www.simedarbyconventioncenter.com.my
Wayne Gisslen, Andre J Cointreau and Le Cordon Bleu (2006).
Professional Cooking, College Version. Hoboken, New Jersey,
USA. John Wiley and Sons Inc.
http://www.simedarbyproperty.com.my/http://www.simedarbyproperty.com.my/http://www.simedarbyconventioncenter.com.my/http://www.simedarbyconventioncenter.com.my/http://www.simedarbyconventioncenter.com.my/http://www.simedarbyproperty.com.my/ -
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10.0 APPENDICES
10.1 Photos
Picture 1 Executive Chef Zainudin showing Ramadhan Signature Dishes
Picture 2 SDCC Sous Chef (from left: Sous Chef Western, Chef Faisal, SousChef Pastry, Chef Zamri, Sous Chef Halia, Chef Nasar
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Picture 3 Dessert Buffet Line at Halia Restaurant
Picture 4 Chef Ah Seong Preparing Stir Fried Lala at Action Stall
Picture 5 Advertisement Brochure for Ramadhan Promotion
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Picture 6 Boiler/Cooker used in Malay Cuisine Preparation
Picture 7 Convic Oven Used for Roasting and Steaming
Picture 8 Pressure Stove used for Cooking