By Nur Adilah, School of Hospitality, INTI International College Penang
Recently, INTI International College Penang’s School of Hospitality collaborated with a multinational company and PG Food & Beverage Malaysia in an industry project. The project provided SOHOS students with first-hand experience in the catering industry, which exposed them to valuable real-world experiences in the catering business, such as customer service pressure, efficient kitchen management, and other new knowledge and skills.
Group 1 at KM3 site, Chef lecturer Syamsul Idham and the Head of the School Jeff Lim (from center) and 5 DCAN students. 
Group 2 at KM6 site, Chef lecturer Nur Adilah (from center) and 5 DCAN students.
The students were divided into groups and assigned to four different cafeterias at two of the multinational company’s offices. There, they prepared and served lunch under the guidance and supervision of cafeteria chefs and PG F&B staff. The students learned the importance of proper preparation, organization, and timing under the supervision of industry professionals. They also had the opportunity to cook a variety of dishes using high-tech and large equipment.
The students had to interact with real customers, understand their preferences, and serve them the food prepared. The project helped them develop customer service skills and understand the importance of quality and presentation. Among the menu they prepared were lunch sets consisting of Wild Mushroom Cream Soup with Garlic Bread and Golden Crispy Chicken Fillet with US Fries, Salad, and a Tangerine Dip. Their hard work paid off when they received positive and constructive feedback from customers on the delicious meals dished out.
The INTI Young Chef Programme provided valuable training and experience to prepare students for the demanding workload and commitment of a top-notch chef. Students Tan An Ze and Neshalleni Jayaselan, pursuing their Diploma in Culinary Arts, found the experience an eye-opener and a valuable opportunity to polish their customer service skills, adaptability, and teamwork.
Tan An Ze, who dreams of owning a restaurant that introduces new and exciting food concepts from different countries, overcame the challenges he faced by following the instructions and tips of his sous-chef. Neshalleni Jayaselan, who dreams of owning a home bakery one day, found that the project allowed her to polish her customer service skills, adaptability, and professionalism when learning and working.