Lai Yu Di

Im an intern work in an open kitchen steak house restaurant of Andaz Singapore.The name of this steak house called 665 Degrees Fahrenheit. The restaurant have 4 stations , there's appetizer , side dishes , grilling and dessert station. And now im working in both appetizer and side dishes station for the pass 6 and a half months since my Demi Chef and CDP keep pushing me because they saw me im willing to take the heat and pain to learn. Sometimes i'll be doing stock counting and ordering too. When im doing Mise En Place especially in sauces and dressings , ill be strictly following chef's recipe and method. After i done making it , i will try it myself before letting my chefs to try because recipe is just a guide line but the taste for everyone is different.

I used to work as a part timer in St Giles Hotel Penang for one of my lecturer's task for every student and earn some extra money when im staying in Penang with one of my class mates. But for me the real reason i wanna work there because i wanna learn more what my academy haven't teach me yet , and i can see how the system works in a buffet kitchen. My both sous chef will assign me which kitchen i will help every day if im working during the day. I've been assiged to Chinese kitchen , Pastry Kitchen , Omelette Station for morning shift and sometimes i've been transfer to banquet kitchen just to help cut and wash vegetables to help for the events.

After my journey of the culinary arts , i knew i have start working and see how a kitchen really works so this restaurant becaome my first job of my life. I work there as a kitchen helper and a service crew , but i work as a kitchen helper more than a service staff because i ask the chef do they need help every time i arrive to the restaurant. As a kitchen helper , i helped my chefs to cut mirepoix and sear lamb shanks to make their slow braised lamb shank , soup of the day mushroom soup , and prepare al dente spaghetti for service hours. For serive staff i have handle customer and take their order and of course introduce them the signature food. Sometimes ill be working as a cashier as well because my boss trusted me and he's not around.