Muhammad Nurhazim Bin

Haslin
Bachelor of Science (Hons)
(Culinology)

Midterm Report
Supervisor: Chef Lee
Placement: Harmoni
Kitchen, Hotel Bangi
Putrajaya

Throughout these 6 weeks in my internship placement at Hotel Bangi

Putrajaya, Ive learned many new and various insight especially from the
Chef Lee, Executive Chinese Chef at Harmoni Restaurant. Throughout
about my experience at Harmoni Kitchen, I am going to talk more about
what Ive learned at Harmoni Kitchen and what can be improvise at the
kitchen.

The first week of internship, we need to attend orientation to know the

flow of the hotel for one day. HR Staff brought us to go around the hotel so
that we know the direction inside the hotel. The next day, we start to work
at Harmoni Kitchen. We had been placed at Harmoni Kitchen because
Harmoni Kitchen is the production kitchen before it is officially use another
production kitchen which is located beside Harmoni Kitchen. Harmoni
Restaurant is a fusion Chinese restaurant offering a twist of Malay, Nyonya
and Thai flavours, specializing in crafty and delicate Dim Sums by the
chefs. On the first day in the kitchen, Chef Lee introduce Harmoni kitchen
staff and what we will be doing during this 3 weeks onwards. After brunch
break, the kitchen start their operation and Chef Lee asked to help other
staff. From there I started to learn new things how Chinese kitchen
operated. On the first day, I got chanced to help fried dim sum to prepare,
cook and plating. While cooking, fried dim sum chef taught me all new
things how to fried dim sum and preparation of dim sum. While no order
for fried dim sum, I learn how to make dim sum from raw ingredients. The
most anticipated things that I really want to see is fried radish cake. I
managed to get how fried radish cake prepared by the chef. While in front
of fried dim sum, there is steam dim sum that use traditional steamer.
From there also, I learn how to make cheong fun from raw ingredients they
use for that dim sum.
For a la carte as their place is in front of the kitchen, they divide into 3
part, the preparation, the cooker and plating. The plating they will garnish
the food before send to f&b staff. The a la carte menu will be prepare by a

la carte staff and the restaurant open from 12 noon 2.30 pm for
weekdays while for weekends, they will open at 11 am to 2.30 pm. During
this period also, I also learn new things for Chinese Brunch Buffet.
After the restaurant close at 2.30 pm, a la carte staff will start to clean up
the kitchen because they will use again the kitchen for the production.
After finish, Chef Lee starts to brief us what they will do for production for
that day. The production will be handle by a la carte staff but not involve
Dim Sums staff because they will do their mise en place for the dim sum.
At the production area, there are several equipment that being used
mainly in production section such as combi oven by Convotherm, vacuum
packing machine, printing machine for food packaging, blast chiller and
freezer and food processor. These equipment are important in this section
in order to maintain the quality of the food after cook, prolong the shelf
life of the food and prevent any bacteria or microorganism to grow.
For the last weeks in the hotel, we were changing to do the
documentation. As per this week, we are rarely to go kitchen because we
need to do the Food Portioning Programme. While doing this, I need to
collect all the recipe related my Buffet Set from Pastry, Cold Kitchen,
Harmoni Kitchen, Malay and Indian Kitchen and not forget also is Western
Kitchen even it not contribute a lot in my food portioning. There are 3
types of Buffet Set for my task but the buffet almost the same menu. I
learned how to create excel files to key in number of pax which is easier
for chef to order the ingredients for upcoming functions and productions.
The problem that I faced during my intern at Hotel Bangi-Putrajaya during
to vacuum packed the sauce. The sauce is spill out from the vacuum bag
while vacuum packing it. From there I learn the mistake that we cannot
vacuum pack any hot foods or sauce because they will spill out the sauce
during the vacuum packing.

On 6th February 2015, all Taylors trainee had lunch with our boss, Mr Soh
Chung Ky, Director of Human Resources Hotel Bangi-Putrajaya Ms Monica
Lim, Quality Assurance & Quality Control Executive Ms Puvanah A/P G.
Ganesen, Deputy Dean School of Culinary Arts and Foodservice Puan Siti
Ramadhaniatun and our beloved lecturer Dr Chong Li Choo. We discussed
what problems that faced and what we learned on 5 weeks of internship
during
this meeting. Even we cannot talk too long with Puan Siti and Dr Chong
because they have meeting but it is a great pleasure to meet them during
the meeting.
Last but not least, until now, what I learn most is the teamwork. If no
teamwork for sure what we will do will be more slower and sometimes it
cannot finish on time. Once we finish our part, we can help others, from
there we gain more knowledge and skills that can use in the future. What
we gain knowledge and skills from here, it is related with Taylors
Graduate Capabilities also known as TGC.
Appendix 1: Photograph together with the boss