Chef Wong Yean Loong is the boss of the kitchen in one of Kuala Lumpur’s leading hotels.

 

I start my day by reading all the kitchen log books, and check the hotel daily revenue report (HDR) and the purchasing sheet for buying all our food supplies. Their cost must fall within our allocated budget.

 

I make an inspection of the kitchens, then go out to check the breakfast buffet spread. I highlight any problems to the staff and order them to make necessary changes. I also review any problems that were stated in the log books.

 

I head back to the office.

 

I attend the morning briefing with the general manager and all heads of hotel departments. This meeting is to review the previous day of business at the outlets, customer feedback on food and service, and effectiveness of current food & beverage (F&B) promotions, as well as future banquet events and promotions.

 

After the meeting ends, I read email in the office, check the market list and visit the Flavors (our main restaurant) kitchen to assist and supervise food preparation. I give ideas on how to make the food setup interesting and attractive for guests.  I also check the buffet spread once it’s out. After that, I check the raw food storage (cold and dry stores).

 

I go on standby at the food outlets in the restaurant. I also take time to talk to guests while keeping an eye on the buffet spread at all times.

 

I have my lunch.

 

I’m back in the office to do paperwork. I also do new menus, plan for the next day’s menus and think of new food and beverage promotions. I check for any functions or events that are to be held in the hotel, prepare menus for them and plan the purchasing of food and materials to avoid wastage and over-ordering for the functions. I also meet with suppliers to coordinate our raw food supply and check the product quality.

 

I have a briefing with staff, including the chef de partie and demi chefs. We discuss any problems and I brief them on upcoming functions. We review the Event Orders (EO), which are documents that spell out in detail the requirements of each function – eg if it’s a buffet spread or set dinner, local or international cuisine, presence of VIPs etc. VIPs have French service, which mean each of them is served by a waiter. Even if the function is a buffet, VIPs’ meals are pre-plated (prepared on a plate and garnished) and served to them by waiters. 

 

Finally, I review the hotel occupancy and reservations with the restaurant manager to estimate the number of guests that the kitchen needs to prepare for.

 

I attend an EO coordination meeting to discuss and plan the upcoming functions, usually with the sales team, banquet manager and stewards.

 

I have an F&B meeting with the service staff to show them how to improve on whatever needs to be improved.

 

I go back to the restaurant and review guests’ comments from the food outlets. 

 

I return to the office and check for emails and reply accordingly. After that, it’s back to the restaurant to check the dinner buffet spread. If the week is not particularly busy, we review the Standard Operating Procedures (SOP) with junior/trainee staff, conduct training and sometimes teach them how to cook.

 

I meet with guests, especially regulars or VIPs. Sometimes I handle an open station, also known as an action stall, where I do live cooking in front of guests. Usually, the action stall is manned by trainee staff.

 

I go back home.