Internship Report Chinese Kitchen

Zack’s Intern Report 2013

Nationao Kaohsiung University of Hospitality and TourismBachelor’s Degree in Chinese Culinary Arts

Internship Written Report (Second-Half Year)

Candidate:

Zack Fong4991C015

Instructor:

Mr. Paul Hsieh

Assignment Due:

Jun, 2013

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Introduction

I was assigned to the Crowne Palace Chinese Kitchen (CK) for the second-half of the internship year. Crowne Palace Restaurant is a Cantonese based Restaurant. 6 out of 4 Sous Chef are Cantonese and originated from Hong Kong.

Crowne Palace has the biggest revenue out of all F&B departments in Crowe Plaza Kaohsiung Hotel (CPK) with an average of NT 350, 000 on low peak seasons. During Chinese New Year, monthly revenue set the highest F&B revenue record of NT 1.3 million.

Crowne Palace Restaurant operated daily. Business hours as following:

Weekdays Weekends

Lunch Service 12.00pm – 2.30pm 11.30pm – 2.30pm

Hi-Tea Buffet Service (not operating on weekdays) 2.30pm – 5.00pm

Dinner Service 5.30pm – 9.30pm 5.00pm – 9.30pm

Most of Crowne Palace’s menu is fixed as regular product. From time to time, Executive Chef Yuan Dong-Hai will introduce his latest creation accordingly with seasonal ingredients. While the restaurant’s theme is Cantonese cuisine, Chef Yuan integrated some of Taiwanese local dishes into his menu too.

CPK Hotel targeted business group as market range. Majority of customers who dined in to the restaurant consists of this range. Lunch service is often more occupied than dinner service. This could be explained by business meetings held over the hotel and hotel guests stopping by at the restaurant for lunch. Minority of the customers range consists of family group and travelers.

Right: Chef De Cuisine Yuan Dong-Hoi

As for the banquet kitchen, most of the events are for wedding occasions. Crowne Palace

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Banquet Kitchen serves average of 800 tables (10 pax per table) monthly. Other banquet occasions including company’s end year dinner, spring dinner, meeting over lunch, reunion, student group travelling, awarding ceremony etc.

CPK Hotel has two banquet kitchen designed for quantity cooking. The 2F & 8F Ballroom can accommodate up to 60 tables (600 pax) each. There are six VIP rooms at 3 rd Floor which can accommodate up to 30 tables (300 pax). The Garden is an outdoor venue specially designed for wedding occasions which can accommodate up to 20 tables (200 pax). Besides from banquet services, banquet kitchen also provides buffet service, breakfast service and meal box service.

Crowne Palace Restaurant has a capacity of 300 pax with 4 private dining rooms. The Chinese Kitchen consists of 35 Back of House and 20 Front of House staff. Cronwe Palace Restaurant also is the first and only HACCP certified restaurant in Southern Taiwan.

Top: Crowne Palace RestaurantRight: 8th Floor Grand Ballroom

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Station Head Organization Chart

Staff Manifest

Executive ChefChef De Cuisine Tong-Hai Yuen

Sous Chef De Cuisine Sean Tsai

Crowne Palace Kitchen

Wok

Sous Chef Tony Ho

Chef De PartieJoe LiangEric Tseng

Demi Chef Tai LeeKitchen

AssistantCommis Vita Lin

Chopping Board

Sous Chef Hong-Jia LiuChef De Partie Shuei Cheng Wei

Demi ChefChuan-Mao Chou

Chih-Long Tasi

Banquet Kitchen

WokSous Chef Chacha Chiu

Chef De Partie Michael YenDemi Chef Steven Lai

Kitchen Assistant

Commis Zack Fong

Chopping Board

Sous Chef John HuangChef De Partie George Hsu

Demi ChefKen Ho

Jerry Chu

SteamerSous Chef Justin Chen

Chef De Partie Yau-Chang LamDemi Chef Jay Chiu

Roasting

Sous Chef Chin-Chu Chen

Chef De PartiePeter Ze

Sung-Feng Lee

Demi ChefBwe-Shyan ChenChang-Rong Lee

Dessert

Sous Chef Feng-Hwa Rong

Chef De PartieJian-Yuan Huang

Bo-Lin Wu

Demi ChefCong-Bin Hong

Bing-Hwei Li

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Chef De Cuisine

Sous Chef Wok

Sous ChefBanquet

Sous ChefChopping Board

Sous ChefSteamer

Sous ChefRoasting

Sous ChefDessert

Sous Chef de Cuisine


Kitchen System

Executive Chef is the head of the kitchen crew. Executive chef’s major responsibility is to establish and maintain operation of the kitchen. This including procedures of preparing every ingredient, designing menu, management of human power and communicate with CPK Hotel’s executive committee.

Wok Station is the leading station of the kitchen, similar to Hot Station in western kitchen system. Wok Station functions as its name, cooking every ingredient with wok. This includes sauté, deep frying, poaching, blenching and stewing. Wok Station also responsible for every sauce used in the kitchen.

Left: Wok chef cooking with other ingredients on queue; Right: Mise-en-place for Wok Station

Kitchen Assistant operates as the coordinator of the kitchen. Kitchen Assistant works closely with Wok Station and coordinates with other stations throughout the service. Kitchen Assistant is responsible for managing cooking timing, organizing raw materials to be processed by wok station and preparing garnishes and service dishes. Kitchen Assistant is the key connection between Front of House (FOH) and Back of House (BOH) crew.

Chopping Board works as prep-cook. Chopping Board deals with every procured ingredient to be prepared. Chopping Board is the first station to read an order. Chopping Board then passes the required ingredient to Kitchen Assistant to be cooked by the Wok chefs. Chopping Board also processes cooked ingredient into designated portion to be served.

Steamer Station is a cooperative cooking station next to the Wok chefs. Some food requires long-time cooking is processed by the steamer. This including soup, stews and baking.

Roasting Station is an independent station working similarly to Cold Station. Roasting Station produces Cantonese Roasting proteins such as Roast Duck, BBQ Suckling Pork, Rose Chicken etc.

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Dessert Station is another independent station operating without much interference with the kitchen. Dessert Station produces homemade Cantonese desserts, Chinese cocktails, Chinese pastries etc.

Banquet Kitchen Outline

Procurement System

Each station needs to give the ingredient order to Chopping Board. Chopping Board will fill in requisitions through the company’s EAM system which to be processed by the Procurement Department.

On the next day, suppliers with ordered ingredients will arrive at the loading zone. Receiving Department will receive and cross check the ingredients with the requisition list. Chopping Board will later retract the fresh ingredient to the kitchen.

Right: EAM Requisition Check List

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Working Schedule System

The interns are bonded by 8 fixed off-days monthly system. Technically, one day’s shift is made of 8 working hours in additional of half hour recess. However, hospitality industry is unable to stick to this rule because we often work as demanded by market. In general, kitchen’s shift starts at 10am until 9.30pm. There is a lunch break at 11am, dinner break at 5pm and double-shift’s break at 2.30pm – 5pm.

Role’s Specification

My major responsibility is as Kitchen Assistant for the banquet kitchen. Kitchen Assistant plays a role as assistant for wok chefs. Kitchen Assistant’s duty includes organizing ingredients for wok frying, preparing garnishes and service dishes for plating of food, communicating with Front of House (FOH) crew to manage service speed and other sudden requirements.

Daily procedure started by checking Banquet Event Orders (BEO) for one week’s range. Checking of BEO has a few important objectives: determine estimated customer counts, preparing service dishes and garnishes, estimating service time and managing man power.

Next is to check for stock supplies and placing ingredient order for the incoming banquets. Garnishes for banquet menu usually consist of: coriander, spring onion, cucumber, parsley, lollo rossa, frisse, chives and chili. My station also needs to monitor the stock level for general ingredient such as salt, pepper, sugar, soy sauce, cooking wine and sauces.

Left: Preparing scallion and chili for julienne garnish ; Right: Preparing Parsley in sphere shape for garnish

Top: Assembling service plate with garnishes just before hot food is platted

Then, initiate mise-en-place procedures for the incoming services. This includes washing of ingredients, trimming it accordingly and storing it at appropriate place.

The next procedure is to prepare service dishes for the service. This could be the toughest physical job especially when the kitchen is serving around 100 tables. Most of the plates needed to be warmed in dish warmers.

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Left: XO Scallops with cucumber and orange plating ; Right: Deep-Fried Squid Balls with bean sprout, lolla rossa, frisse and crafted chili garnish.

Before a banquet service is initiated, my station needs to confirm the menu and the number of

customers with the Maître d' Banquet on duty. Sometimes, the actual diners exceeded quantity of preparation and we have to respond quickly to such changes. Food norm requests are another common spontaneous-respond cases, such as vegetarian, Muslims and Jewish.

During the service, my station needs to organize ingredients to be processed and getting the end-product onto plate. My station also needs to coordinate with other station for the flow of service.

Kitchen Assistant also needs to perform quality checking as this is the final station before food is sent to the customers. Kitchen Assistant can make the call to pause or speeding up banquet services.

Right: Finished plating while waiting for send-off

Appendix: Exclusive Recipe of Crowne Palace Chinese Kitchen

Quantity Ingredient

Cantonese Fish Soy Sauce

400g Thai Fish sauce2kg Light soy sauce500g Crystal sugar6kg Water

Quantity IngredientWuxi Sauce 600g Light soy sauce

600g Crystal sugar200g Shaoxin wine300g Aginamoto200g Red Fermented Rice

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Quantity Ingredient

XO Sauce

1kg Dried Shrimp3kg Dried Scallops3kg Minced garlic1kg Diced ham600g Salted fish120g Maltose600g Minced chili


50g Tangerine peel1pc anise

GingerSpring onion

300g osmanthus sauce

Quantity Ingredient

Deep Fried Milk Filet

50g Corn flour20g Butter300g Water60g Coconut milk50g Whipping cream100g Milk

Sugar

Quantity Ingredient

Garlic Sauce

80g Fried garlic slices, soaked

10g Maggi’s Seasoning30g Soy Sauce Paste60g Crystal Sugar160g Water

Quantity Ingredient

Kongpao Sauce

160g Fish Sauce25g Maggi’s seasoning20g Vinegar20g Crystal sugar

Quantity Ingredient

Fermented Red Wine Rice Sauce

20g Fermented Red Rice100g Fermented Bean

Curd70g Crystal Sugar20g Aginamoto240g Water2g Glutinous Rice Flour

ShallotsGarlicScallion

Quantity Ingredient

Sweet Sour Sauce

100g Tomato Paste30g OK Sauce30g Worstershire 20g Salt250g Crystal Sugar300g Vinegar

Dark Soy SauceLimeFood coloring

Quantity IngredientBlack Pepper 80g Black Pepper

Sauce

160g Tomato paste25g Maggi’s seasoning80g Crystal sugar200g Vegetable puree

Quantity Ingredient

Taiwanese Sauce

80g Light soy sauce100g Soy sauce paste60g Rice wine160g Crystal sugar40g Tomato sauce30g Bean sauce30g Aginamoto20g Dark vinegar80g water

Quantity Ingredient

Cantonese Curry Sauce

20g Curry powder40g Crystal sugar30g Peanut paste50g Sesame paste160g Sweet sour sauce20g Yellow mustard

sauce15g Soy sauce

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Appendix: Menu for Crowne Palace Chinese Restaurant

Chef’s RecommendationWok Fried Sausage with Celery NT 320

Wok Fried Shrimp all with Red Wine Sauce NT 460Wok Fried Scallop with XO Sauce NT 480

Deep Fried Wild Yam with Honey Sauce NT 300Wok Fried Pork with Ginger and Spring

OnionNT 360

Deep Fried Fish Fillet in Preserved Bean Curd Flavor

NT 380

Pan Fried Beef with Soy Sauce NT 480Pan Fried Scallop with Spicy Sauce NT 480Wok Fried Shrimp with Egg White NT 500

Wok Fried Fish Ball with Black Bean Sauce NT 400Wok Fried Fish Ball with Yellow Chives NT 400

Shark’s FinBraised Superior Shark’s Fin Soup NT 900

Braised Shark’s Fin Soup with Chicken Broth NT 800Braised Shark Fin’s Soup with Thai Style

SeafoodNT 600

Braised Shark’s Fin Soup with Crab Meat NT 600Double Boiled Shark’s Fin Soup with

Traditional CondimentsNT 2200

Braised Premium Shark’s Fin Soup NT 1800

Sea Cucumber AbaloneBraised Whole Abalone in Brown Sauce NT 1200Braised Sliced Abalone with Vegetables NT 1800

Braised Abalone with Shrimp, Dried Scallop, and Sea Cucumber

NT 800

AppetizerDeep Fried Pork Rib with Salt and Chili NT 110

Deep Fried Sweet Silver Herring NT 110Wok Fried Diced Beef with Dried Chili and

GarlicNT 110

Chilled Sour Ginger and Preserved Egg with Chili

NT 100

Deep Fried Boletus Mushroom with Salt and Pepper

NT 80

Deep Fried Tofu with Chili Sauce NT 100

BBQ SelectionRoasted Suckling Pig Combination NT 550

BBQ Pork NT 340BBQ Cut Combination NT 500

Roasted Duck NT 380Marinated Chicken NT 800

Marinated Sliced Goose NT 380Roasted Chinese Sausage NT 300

Jellyfish with Sliced Pork Knuckle NT 340

SoupMinced Beef Soup with Water Shield and

TofuNT 400

Hot and Sour Soup with Seafood NT 400Dried Scallop Soup with Yellow Chives NT 450Sliced Fish Soup with Coriander Leaves NT 550Sweet Corn Soup with Diced Chicken NT 300

Braised Sliced Fish Soup NT 450

Live LobsterBraised with Superior Soup and E Fu Noodles

Market Price

Steamed with Cordia Seed in Soy SauceWok Fried with Garlic and Chili and Served

with CongeeStir Fried with Spring Red Onion and Shallots

Stir Fried in Spicy SauceDeep Fried with Salt and Pepper

Live Fish (Steamed with Scallion /Cordia Seed /Soy Sauce /Taiwanese Style /Deep-Fried)

GaroupaMarket

PriceMarble Goby

Yellow GaroupaSpot Garoupa

CrabWok Fried Crab with Chili Sauce Singapore

Style

Market Price

Wok Fried Crab with Garlic and Chili and Served with Congee

Wok Fried Crab with Ginger and Green Onion

Wok Fried Crab with Black Beans and PepperSteamed Crab in Seafood Sauce

PrawnsWok Fried Prawn with Salty Egg Yolk

Market Price

Wok Fried Prawn with Preserved Bean Curd Sauce

Wok Fried Prawn with Minced Garlic and Chili

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Rice and NoodlesFried Rice with Diced Chicken and Salty Fried

FishNT 280

Fried Rice with Seafood and Chili NT 320Fried Rice with Porcini Mushrooms NT 320

Fried Rice with Ham, Shrimp, and Diced Scallops

NT 400

Stewed Seafood over Rice NT 500Fried Sliced Rice Noodle with Beef and

MushroomsNT 280

Fried Noodle in Cantonese Style NT 280Braised E Fu Noodle with Seafood NT 280Fried Rice Noodle Singapore Style NT 280

Cantonese Dim SumDeep Fried Sesame Ball Stuffed with Lotus

PasteNT 70

Deep Fried Dumpling with Dried Shrimp and Pork

NT 90

Crispy Spring Roll NT 90Baked Cream Flavored Apple Pie NT 90

Baked Pork Pastry NT 100Deep Fried Shrimp Roll with Yellow Chives NT 120

Baked Chinese Bun Stuffed with Ham NT 130Baked Mini Egg Custard Tart NT 90

Deep Fried Shrimp Cake in Thai Style NT 130Crispy Goose Liver Roll NT 130

Pan Fried Radish Cake with Chinese Sausage NT 80Pan Fried Leek Chive Cake NT 130

Steamed Pork with Black Beans NT 90Spicy Chicken Leg NT 90

Steamed BBQ Pork Bun NT 90Steamed Milk and Egg Yolk Bun NT 90

Steamed Taro Cake NT 80Steamed Glutinous Rice with Chicken NT 90

Steamed Pork Shao Mai NT 100Steamed Pork Shao Mai with Clam NT 110Steamed Intestines with Preserved

VegetablesNT 110

Steamed Beef Tripe with Scallop NT 110Shrimp Dumpling NT 130

Crystal Dumpling Stuffed with Dried Scallop NT 130Dumpling Soup with Dried Scallops NT 180

Steamed Dumpling Stuffed with Shark’s Fin NT 160Steamed Rice Roll with Bacon and Baby

ShrimpNT 130

Steamed Rice Roll with Shrimp NT 160Steamed Rice Roll with Beef NT 130

Milk Pudding NT 80Taro Jelly Cake NT 80

Sweet Taro Soup with Sago NT 60Sweet Chamomile Soup with Water

ChestnutNT 60

Fresh Fruit Platter NT 100

VegetarianBraised E Fu Noodles with Assorted

VegetablesNT 280

Wok Fried Rice Cake with Vegetarian Abalone

NT 280

Fried Rice with Sweet and Sour Vegetarian Fish

NT 280

Wok Fried Rice Noodles with Mushroom NT 280Wok Fried Noodles with Mushroom NT 280

HealthyNoodle Soup with Preserved Vegetables and

Minced PorkNT 250

Braised Noodles with Assorted Mushroom and Chili Sauce

NT 280

Braised Noodles Topped with Scrambled Eggs and Scallops

NT 340

Fried Rice with Chicken and Fermented Red Rice Sauce

NT 280

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Feedback

The Chinese Kitchen is the forth kitchen I’ve worked with (after ADD Buffet Kitchen, CASA Italian Kitchen and Commissary Kitchen). Although my main station is Kitchen Assistant in Banquet Kitchen, I’ve been also playing a role in Crowne Palace Restaurant.

The Kitchen Assistant position started as a 6 crew station during the time I entered and left only two at current. The unfilled vacant proven that Chinese Kitchen is a hard place to work. Being the top chef in Chinese Kitchen had to be excellent with this position.

The Kitchen Assistant position is a basic station for Chinese Kitchen. It is a station without cooking but required high organization skills. Major responsibility is to assists wok chef to send food to the diners, this including organizing mise-en-place, service plate and garnishes. A good Kitchen Assistant has to match up with wok chef’s speed and keeping the station clean and tidy, as well as managing par level of garnishes.

Besides from culinary wise, as Banquet Kitchen Assistant, communication between FOH and BOH passes through this position. It is the Kitchen Assistant’s responsibility to push multiple banquet services up to customer’s satisfactory speed. Some banquet requested fast service while some preferred a slow and easy dining experience.

The official working length is 8 hours per day, 5 days per week. There is a big fluctuation in banquet kitchen. In peak season, I’ve worked up to 16 hours a day which covering breakfast, lunch and dinner services. In low-peak season, I’ve up to 4 off-days in a week.

Another big challenge in Chinese Kitchen is to be accepted by the kitchen crew. The Chinese Kitchen is more conventional comparing to Western Kitchen. Each of the chefs had worked a long way to current position, and this reflected their mentor-junior ‘culture’ to the new recruits in a cycle way. When newbie first entered the kitchen, they had to work their way to earn their respect.

As a new recruiter, senior chefs do not welcome innovation easily. They prefer new recruiter to follow the kitchen’s existent system. However, when I later got respected for my work efficiency, I got to make decision to improvise my station. My call includes deciding on garnishes, placing order directly, and coordination during multiple banquet services.

In conclusion, Chinese Kitchen is a hard place to stay and work with. Working in Chinese Kitchen requires speed, organization skills and communication. However, when a new recruiter earned respect from the senior chefs, the feeling of self-esteem is much greater.

Zack Fong4991C01525th June 2013

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Internship Report Chinese Kitchen

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