• Oatmeal prepare on low fat milk and purée consistency.
• Kh. Manow to check checklist for dish washing machine temp.
• Kh. Manow to take out more plate and juice glasses for BF until 2nd Jan.15.
• Cold kitchen counter fridge in CT needs cleaning.
• CT to see Kh. Nong how to arrange Peking pork.
• Make sure have graved lax for lunch and dinner.
• Beet root marinated laks is for brunch and can be finished at lunch and dinner buffet.
• Have boil egg on the BF daily, left over to be hard boil and used up in cold kitchen.
• Tomorrow and the next 4 days 3 staff on egg station. Ask night shift to do OT
• Kh. Manow to bring down the 2 hot box from main kitchen for the next 4 days.
• All hot item to be cook of and kept in hot box.
• All croissant, bread rolls and bread loaf to be kept in hotbox and placed next to service lift.
• DB jar of juices and milk
• Prepare for audit in March
• Frequently hand washing and use sanitizer.
• Kh. Cream to make sure all ovens and salamander is on.
• CT to get approval from Chef for dry store