today I entered the kitchen as usual checking grooming dlu before entering, after entering my oneline kitchen in cold kitchen. after that we can direction a little direction from senior before group 1 come out for research and group 2 doing cuisine rotation menu 2. after they finished doing them immediately prepare for open resto, after they finished prepare group one entry to start preparing material for tomorrow that is rotation 3 after everything is finished we break from 2:30 to 3:30.
finish our break back oneline in the cold kitchen and a bit of landing before our GC, after that we prepare for GC and finish our GC get ready to go home.
this is the 2nd rotation menu:
- . Macedoine of Vegetable mayonaise. (As appetizer)
- minestrone Soup. (soup)
- Fillet of fish meuniere (main course)
- coux ala creme (hard roll) (dessert)
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