Personal and workplace hygiene were two of the main subject done this week.
We were taught how to be personally hygienic and how to carry your personal hygiene to a hygienically clean workplace which could avoid cross-contamination.
We did communication, good and bad customer service, how to present yourself to clients, how to answer the telephone and to talk to the client as if he was in front of you.
On Friday Kobus came to speak to us about unit standards, outcome standards and conservation ethics.
Saturday the 12th February I was in the kitchen at 6o'clock to start preparing breakfast with Chef Sean. At about 7o'clock I went with Chef William to the boma to prepare more breakfast for more customers. Chef William taught me how to make an egg an how to tell if it is sunny side up, soft or cooked. I helped make the beacon, fried the tomatoes, made the toast and gourmand the plate on which the breakfast was served. I was also part of the demo Chef William and Chef Sean. I helped make the stir fry and flat bread. Saturday evening we were expecting about twenty people who were supposed to come at about 18:00 to 18:30. The food was prepared and ready when we were told that the chances of our guests arriving was about zero, this was at 20:00.
Sunday I helped Chef Errol in the kitchen and he taught me how to debone chicken drumsticks, we also made mini chops from lamb lorn.
The weekend was very informative and it was fun to work with Chef Errol, Chef Sean and Chef William. I believe I will be able to learn a lot from all three of them as well as have a good work relationship with them.
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