It was my first day in the cold kitchen when I experienced pressure and scolding from chefs; Bea was right you can actually feel the real kitchen tension there. The cold kitchen compared to any other sections is the most unbearable yet bearable to stay.

When I say unbearable, it means that each order should be done within five to ten minutes. When that seven hundred pax happened; all they ever do was to chop and slice fruits because they have to serve them fresh as possible. And When I say bearable, it means that all the Chefs are friendly and you can get free yummy food. :D

My job was usually to assist the chefs in preparing orders from room service, Café , Pool, Pizza house, seafood restaurant and bar. Well should I say every single establishment except Pirate bar which is situated on the shoreline. Mixed greens was pretty easy, also I chopped and slice spices for the dressings, help Chef Chris clean papayas and also prepare sandwiches.

When the cold kitchen is not busy, I sometimes barge in at the bakery section to ask Chef Donna how to make a pizza dough, also I visited the banquet kitchen to talk to Chef Mong while peeling garlic skin. One time Chef Shajod asked me to help him in ala carte but not for too long.

When I received the grade, it was fair and so I look forward working at the bar.