2012 Intern Written Report

Zack’s Intern Report 2012

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Nationao Kaohsiung University of Hospitality and Tourism

Bachelor’s Degree in Chinese Culinary Arts

Internship Written Report (First-Half Year)

Candidate:

Zack Fong

4991C015

Instructor:

Mr. Paul Hsieh

Assignment Due:

January, 2013


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Introduction

As a 3rd year student for Bachelor’s Program in Chinese Culinary Arts in National Kaohsiung

University of Hospitality and Tourism, we are required to undertake one-year industrial internship

training within food service. This also included a written report to be submitted at each half year.

I’ve chosen Crowne Plaza Hotel Kaohsiung Eda World as my internship company. The main reason I

choose this company is because Crowne Plaza Eda is one of the biggest hotels by occupancy in the

nation, and operating 5 different cuisine theme restaurants.

Crowne Plaza Hotel Kaohsiung E-Da World

InterContinental Hotel Group (IHG) is the biggest hotel group across the globe measured by rooms.

IHG manages more than 4500 hotels across 100 countries. Crowne Plaza is a hotel brand operated

by IHG.

E-United Group is founded by Lin I-Shou. E-United Group is renowned in production, education,

medical and recreation industries. The major revenue of E-United Group within recreation industries

including E-Da Theme Park, E-Da World, E-Da Skylark Hotel and E-Da Crowne Plaza Hotel.

Crowne Plaza Hotel Kaohsiung E-Da World (CPEda) is owned by E-United Group and managed by IHG.

The hotel consists of 656 rooms with 8 different room styles and capacity up to 2000 guests, one of

the biggest across the country. There are 5 restaurants in the hotel, which are: Heat n’ Chill (All-Day

Dining Restaurant), Casa Fontana (Italian Restaurant), Crowne Palace (Chinese Restaurant), Yanagi

(Japanese Restaurant) and The Cut (Western Restaurant). The hotel also has its own baking and

pastry kitchen and three multifunctional banquet kitchens.

Title 高雄義大皇冠假日飯店

Crowne Plaza Hotel Kaohsiung E-Da World

Address 高雄市大樹區學城路一段 153 號

No.153, Sec. 1, Xuecheng Rd., Dashu Dist., Kaohsiung City 840, Taiwan

Website www.crowneplaza.com www.cp-edaworld.com

Phone (07)6568166

Date of Opening 2010.12.18

Total Rooms 656


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The following are employee’s motivation guideline:

Crowne Plaza Motto Travelling for Success

Crowne Plaza Vision To become one of World’s Greatest Companies

A Great Experience Combines…

Product Procedure People

Guests Want…

Seamless Service Restorative Energetic Affirmation Connection

Crowne Plaza Behaviors One Step Ahead

Service Behavior

Creating Confidence Encourage Success Makes it Happens

IHG’s Promises to Employees

Room to Grow Room to have a Great Start Room to be Involved Room for You

Our Winning Way

Do the right thing Show that we care Aim higher Celebrate difference Work better together

Great Hotels Guests Love

Guests love to stay with us People love to work here Owner loves our brands Investors love our performance


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Executive Committee Organization Chart:

Reporting for Duty

Intern’s orientation started at 2nd of July 2012 until 5th of July 2012. During the orientation, we were

briefed with all necessity information regarding our position and the hotel, this also included

introduction to the hotel, IHG, and the executive committees.

I was stationed at Heat n’ Chill’s All-Day Dining (ADD) kitchen. Heat n’ Chill is the biggest restaurant

in the hotel with 250 indoor seating. ADD kitchen yield 3 meal’s services throughout the day and

covering 24-hour’s room service.

Intern’s policy fixed our holidays to exactly 8 days per month. On average, I’ve worked for 23 days

per month, 8 hours per working day. My first arrival at ADD kitchen was 6th July, 2012. My last day

on duty was 2nd January, 2013.

General Manager Mr. Theo Pauli

Finance Ms. Grace

Lin

Marketing Mr. Vincent

Human Resources

Ms. Deborah

Trott

Room Division

Mr. Aramis Huang

Engineering Mr. Robin

Food & Beverage

Mr. Conrad Gaske

Kitchen Chef

Mariateresa Monaco

Resident Manager Mr. Christian Kronast


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All-Day Dining Kitchen

ADD kitchen consists of 4 stations: Cold Kitchen, Hot Kitchen, Chinese Kitchen and Noodle Station.

There are three major shifts operating throughout the kitchen: day shift (5am~1.30pm), evening

shift (1.30pm~9pm) and midnight shifts (9pm~5.30am). The breakfast service starts at 6.30am and

ends at 10.30am, following by lunch service at 11.30am~2.30pm, and dinner service 5.30pm~9.30pm.

The following is the personnel chart of ADD Kitchen:

Executive Committee

Executive Chef Mariateresa Monaco

Chef De Cuisine Scott Huang

Sous Chef Florian Hsieh

Sous Chef Louis Lan

Hot Kitchen

Chef De Partie Henry Su

Austin Liu

Demi Chef

Ryan Lin

Jin Yi

Fox Wang

Commis

Yu-Chun Feng

Steven Lin

Robbert Huang

Danial Chen

Chinese Kitchen Chef De Partie Aberl Chen

Demi Chef Wang Chih-Cheng

Cold Kitchen

Chef De Partie Jean Huang

Demi Chef Kenny Liu

Commis

Joe Tseng

Rebecca Chen

Louis Chen

Chung-Kai Guo

Tony Teng

Noodle Station

Chef De Partie Jack Ko

Demi Chef Christ Liang

Commis

Cheng-Kang Chen

Zack Fong

Ice Lee


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Cold Kitchen

Cold kitchen is responsible for dishes that are served cold for the buffet services. I was assigned to

the day shift at cold kitchen for the first two months.

For breakfast service, cold kitchen is responsible for the following:

Fresh vegetable salad: consists of 5 types of greens, 4 types of condiments (croutons, raisins, bacon

shred, Parmesan shred), 5 types of dressings (Caesar, Thousand Island, Orange yogurt, Japanese

Sesame Soy Sauce, Balsamic Oil) and 3 types of pickles (caper, olive, pearl onion)

Cold platter: Assorted cheese platter, assorted cold cuts (salami, pepperoni sausage, smoked ham)

6 Assorted Fruits (watermelon, honeydew, orange etc)

Dairy products: milk, soybean, yogurt, yogurt drinks.

For lunch service, cold kitchen is responsible for the following:

Fresh vegetable salad (same as breakfast service)

Poached Seafood with Condiments: shrimp, scallops, mussel, squid.

Amuse-bouche: Smoked Salmon, Wine Chicken, Escargot etc

Japanese Soba Noodle: Soba noodle, sesame soy sauce, condiments

6 Assorted Fruits

Normal operation of Cold Kitchen requires 3 morning shift crew and 2 evening shift crew. Besides

from refilling buffet products provided at dining room, the morning crew is responsible to restock

ingredients to be stored at station from the commissary kitchen. The crew also needs to prepare

sufficient supply for the next service. Chef de Partie will assign daily to-do task accordingly.

Feedback about Cold Kitchen

The cold kitchen does not involve too much heat in preparing food, realizing me that heat is not

necessity to prepare meals. 2 months in cold kitchen thought me the important of sanitation to

prepare unheated food. Efficiency is important when it comes to mass production.


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Noodle Station

Noodle station is responsible for as it sounded, cooking exclusive soup noodle (Dandan Noodle) for

guests. However, noodle station also responsible for pizza, steam egg custard, steam dimsum etc. I

was assigned to noodle station for the 4 consecutive months.

For breakfast service, noodle station need to prepare the following:

Miso soup with condiments

Porridge (plain and meat porridge) and condiments

Cereals

Dandan Noodle station: Fresh vegetables, Condiments: fried onion crisp, soy sauce, bean curd etc, 4

types of noodles (yellow noodle, rice noodle, vermicelli and thick vermicelli), Stew minced pork,

Soup broth (chicken stock & vegetable stock)

Egg station: Sunny-side up, over-easy, over-hard, scrambled, omelet

For lunch service, noodle station need to prepare the following:

Dandan Noodle Station: (same as breakfast but adding more condiments)

Steamer station: Assorted dimsum, egg custard, stews

Pastry station: pizza, pie

Normal operation of noodle station requires 3 morning shift crew and 2 evening shift crew. The main

task for noodle station is to cook Dandan noodle exclusively for guests on the spot.

Feedback about Noodle Station

Unlike cold kitchen which main responsibility focus on preparing up ahead of service, noodle station

is about direct encounter with guests. I’ve learned to be flexible accordingly to guest’s preference.

On peak seasons, breakfast service is intensive and challenging, especially to egg station. I also

learned to deal with guest’s critics and complains.


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Feedback about ADD Kitchen

Internship training is on the contrary with school’s lesson. School is about learning but industrial is

about practicing. Cooking classes often taught about cooking to perfection and authentic culinary,

however, cooking gets simplified when it comes to quantity cooking.

Majority of cooking procedures can be done sooner. This however compromises the freshness of the

product. When comes to maintaining productivity, balancing between quality and quantity is an

important skill for a good chef.

Most of the cooking is done by multiphase. For example, Dong Bo Rou (Stew Pork Belly) is processed

through commissary kitchen for trimming of pork belly, hot kitchen’s morning crew initiated the

stewing, and evening crew for finishing. Sufficient communication is important when dividing jobs to

different individuals or different stations. Individuals also shares same commitment and

responsibility to maintain the quality of the products.

Front of House plays equal role even in a buffet restaurant. Front of house’s crew need to cooperate

with Back of House’s crew to provide quality service to diners. In most cases, front of house receive

feedbacks directly from diners about their dining experience. In case of poor quality product, they

need to notify the related chef/cook to make improvements. Sometimes, ala carte also took place in

the restaurant.

Timing is significant aspect in kitchen. Each station has multiple products to be prepared so it is very

common for chefs to multitask at all time. After all, timing has to be punctual to maintain quality of

the products. For example, the noodle station has one hour interchange between breakfast and

lunch service. During the hour, we need to reorganize the buffet settings and finishing products to

be served for lunch, including pizza. Baking pizza takes 8 to 12 minutes so the chef has to be clear

about the timing in order not to overcook or undercook the pizza while doing other task.

Chef Teng Wen-Yu (King of Stew) quoted that [Food Service is a Job requiring Conscience and Moral

(餐飲工作是良心與道德之事業)], indeed this is very true. Preparing food took a long process until

it is served to the guests. Food may be compromised easily during preparation but still safe enough

to be consumed. For example, ingredients might fall to floor during preparation but this does not

bring any significant different after heating. A chef with high moral will rinse it before further

process. Preparing food requires high conscience and morality, sometimes more than culinary skills.


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Appendix: Pictures of ADD Kitchen

From Top to Bottom, Left to Right:

1. Western Stove

2. Multipurpose Oven

3. Station Refrigerator

4. Dry Goods Storage Rack

5. Chinese Stove

6. Stock Stove


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Appendix: Pictures (Example) of Heat n’ Chill’s ala Carte Menu


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Appendix: Blue Print of Heat n’ Chill Dining Area

Appendix: Work Schedules for Cold Kitchen


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Appendix: Pictures of Cold Kitchen


1. Assorted Fruit Setting

2. Assorted Seafood Setting

3. Assorted Cold Mix Salad Setting

4. Soba Noodle Setting

5. Cold Entrée Platter Setting

6. Vegetable Salad Setting


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Appendix: Pictures of Cold Kitchen


1. Salmon de Fume and Amuse-bouche Peach with Parma Ham

2. Caesar Salad Setting

3. Preparing King Crab

4. Preparing Scallops

5. Plating Salmon de Fume

6. Raw Oyster


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Appendix: Recipe (Summary) of Cold Kitchen


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Appendix: Recipe (Example) of Cold Kitchen


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Appendix: Pictures for Noodle Station


1. Dandan Noodle Setting with Guests

2. Frying Minced Pork for Minced Pork Stew

3. Omelet

4. Pizza

5. Egg Station Setting

6. Lamb Hotpot Setting


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Appendix: Pictures for Noodle Station


1. Mise-en-Place for Omelet

2. Omelet, Sunny-side, Over-easy

3. Transporting Noodle Station’s Products to Banquet Hall

4. Stocks and Sauces for Daily Need

5. Cooking and Serving Omelet

6. Steam Egg Custard and Pork Ribs Stew


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Appendix: Recipe (Example) for Noodle Station


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Conclusion

I had very little experience in professional cooking until my internship begins. The first two weeks

was hard for me as in physically and mentally. Even in school, it was not that often to cook long

hours without resting. In conjunction, July was considered peak season due to summer holiday. So

ADD kitchen was a very busy place since I first arrived for work until I leave the kitchen. ADD is

considered the ‘never resting kitchen’ because the kitchen had to operate even at late night.

Since ADD kitchen is spited into 4 stations which I worked for two of them, I get to know more than

half of the entire kitchen’s operation. In some cases, I need to make decision for my respective

station. Each station has a long to-do list but it takes good organization skills to finish daily job in

time.

I also get to work closely with few of the respective chefs in the hotel, these including Chef

Mariateresa from Italy. She was very creative and inspiring. She thought me a lot about Italian

cuisine. Meanwhile, Chef Scott and Chef Florian used to work in a French kitchen before they came

here. They thought me how to coop with the kitchen more systematically.

It is a regret that I did not join the other two stations enough to know how they operate entirely.

However, it might be the best I could ever learned in half year’s time. New challenge is coming

ahead where I’ll be assigned to Crowne Palace Chinese Kitchen for the next half year.


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Special Credit To

Chef Mariateresa

Chef Scott

& others colleagues at ADD Kitchen

Zack Fong January 2013

Documents

2012 Intern Written Report