I have been working for three days now, there's currently nothing much. Just that I don't understand whatever is going on in the kitchen most of the time. Usually I ask what's there to be done by the big shots, but I'm sort of getting sick of that. I want to know what to do and whatever. I'm basically trying to learn as I go. Little details here and there. Hopefully I can pick it up sooner.

For my first day, I arrived at the office around 9 am when the person that's meeting me had to meet someone else at 9 am too. So she left me at the pantry for around 1 hour and 30 minutes. Although the pantry's got rice cooker and induction. I don't see any of that in any places I've worked. Just maybe water and coffee station, fridge and microwave. That's it. Sigh, she could have just ask me to come at 10 am or something so I can sleep longer. But then again right after she's done with her task, suddenly I get information in a rush. She explained to me the departments in the office, introduce me to the chef I'm under, I got my uniforms and safety shoes and then poof. There's a kitchen at the back of the office.

I completely did not expect that. When one of the staff was conversing with the chef, he mentioned that I will work there. I was thinking, working in the office? Is that part of the "management" trainee??? However I found out it's the catering kitchen. He gave me a brief introduction of the place and then I'm off to cutting vegetables.

Basically what I understand is, in the morning we have to prepare the buffet line, takeaways and bento set and send to the hotels. Nope I don't cook. I doubt I will in the catering kitchen. Since it's all big woks and I'm a girl. Oh oh, I'm the only girl there. Aside from the Pastry and Dessert section that is. So I'm kind of awkward there. We have to know what food goes to what hotel, the food includes what topping, need to wrap it. Usually the buffet is done by 9 - 10? From day 2 onwards I start at 7 am in the morning. But if there's buffet in the afternoon, we have to prepare for that as well.

Most of the time, the afternoons are dedicated to prep for the things tomorrow. Then the chefs will cook them. I have cut cucumbers, eggplants, black fungus, red and green chili, lady finger, kai lan, some vege I don't know the name of, leek and also cai xin. Sort of done prepare for bento and buffet. I just ask and try to remember and understand. Need to get it before I'm not counted as rookie anymore. There's usually this paper that tells you how many pieces of something goes to where. We have to count and wrap it for send off.

The good thing about this place is that I knock off around 4, but I guess I don't learn much here. Pros and cons I guess. I wouldn't want to cook too, I think I will scream everywhere and it will take way too much time. Hopefully I get some chance in the future in other outlets. But for now, I should just enjoy this pace.

In this kitchen, it's all about speed and precision. Something I have to be.