A Day in the Life of Ayam Geprek Bensu Medan Staff
A Day in the Life of Ayam Geprek Bensu Medan Staff
06:00 AM – Preparing for the Day
As the sun begins to rise over Medan, the staff at Ayam Geprek Bensu Medan start their day early. The first staff member arrives at 6:00 AM. With the aroma of freshly roasted spices already lingering in the air, the kitchen team begins their morning preparations. Fresh chicken is delivered, sourced locally so that only the best ingredients are used. The staff meticulously checks each delivery for quality, ensuring that they uphold their commitment to freshness and flavor.
06:30 AM – Prepping Ingredients
By 6:30 AM, the staff divides into teams — one responsible for marinating the chicken, another for preparing the sambal, and yet another handling vegetables. The marinade is a well-guarded secret, relying on a sumptuous blend of garlic, turmeric, salt, and a hint of lemongrass. The sambal, which is a crucial element of Ayam Geprek, is made from various fresh chilies mixed with garlic and sugar, ensuring just the right balance of heat and flavor. Preparation is not just about food; it’s also about team-building. Laughter and banter flow freely, fostering camaraderie among the staff.
08:00 AM – Opening the Restaurant
At 8:00 AM, staff members clean and sanitize the dining area, setting up tables and chairs. The restaurant has an inviting ambiance that reflects an urban twist on traditional Indonesian decor, with wooden accents and vibrant colors. With the outdoor seating area being popular, staff members wash and arrange tables and umbrellas, ensuring everything is ready for customers.
09:00 AM – Morning Rush Begins
As the doors open at 9:00 AM, guests trickle in. The staff greets each customer with warm smiles, embodying the friendly and inviting spirit of Indonesian hospitality. Orders from the menu, such as the signature Ayam Geprek with a side of rice, become the talk of the day. Each order is fulfilled with precision, showcasing the importance of teamwork, as chefs and front-of-house staff communicate effectively to handle the morning rush.
12:00 PM – Lunch Orders Flood In
By noon, the restaurant sees its peak period. Guests flock in for lunch, and the kitchen operates like a well-oiled machine. Orders come in quick succession, with staff members swiftly moving to grill, fry, and assemble dishes. The sound of sizzling chicken fills the air, accompanied by the tantalizing scent of sambal being prepared. The staff’s ability to provide high-quality service under pressure showcases their dedication and experience.
03:00 PM – Midday Slump and Team Briefing
After the lunch rush, there is a quieter period. By 3:00 PM, staff holds brief meetings to discuss the day’s operations. They share insights from the morning, address customer feedback, and make culinary adjustments as necessary. Continuous learning is crucial; the team occasionally reviews cooking techniques or customer service approaches, ensuring that everyone is on the same page.
04:00 PM – Afternoon Snack Prep
As the afternoon progresses, staff prepare for the upcoming dinner crowd. By 4:00 PM, they craft new offerings, such as Ayam Geprek accompanied by variations of sambal for those craving different spice levels. Innovations like sambal terasi (shrimp paste sambal) and sambal bajak (smoked chili sambal) are meticulously developed. The team collaborates on tasting sessions, ensuring that every flavor resonates with their customers’ preferences.
06:00 PM – Evening Dinner Rush
The evening rush starts at 6:00 PM. Once again, orders ramp up, and the staff jumps into action. Their experience shines as they handle multiple orders seamlessly. Brightly lit tables filled with customers enjoying the iconic Ayam Geprek create an energetic atmosphere. Staff members remain attentive, regularly checking on diners, refilling drinks, and ensuring satisfaction.
09:00 PM – Wind Down and Clean Up
As closing time approaches at 9:00 PM, the kitchen staff begins cleaning and organizing. Dishes are washed, and all leftover food is stored correctly or discarded according to waste management protocols. This reflects their practice of sustainability and responsible food handling. The front-of-house team reads up on customer feedback, always looking to optimize and understand their clientele better.
10:00 PM – Closing Procedures
At 10:00 PM, once the last guest has left, the staff gathers for closing procedures. They engage in a brief reflection on the day’s successes and areas for improvement. The sense of teamwork is palpable as they work together, ensuring everything is prepared for another successful day.
After Hours – Team Building Activities
Typically, once a week, the staff engages in team-building activities post-closing hours. These can range from cooking competitions using traditional recipes to fun games that enhance collaboration and support among team members. This not only boosts morale but also fosters a family-like atmosphere that is essential in hospitality.
By committing themselves to quality food and excellent customer service, the staff at Ayam Geprek Bensu Medan creates a vibrant work environment that resonates deeply with their values. Balancing hard work with camaraderie allows them to excel in the competitive restaurant scene, making each day uniquely fulfilling. Each member, through their dedication, contributes to the rich tapestry that makes Ayam Geprek Bensu a beloved destination for food lovers in Medan.
