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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.


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.


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.


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.


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

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