Penanjong Garrison, Thursday, 20 November 2025 — The Intermediate Food Handling & Caterer Course Series 2025 successfully conducted Exercise Sajian Sepadu, a four-day field catering exercise held at the Training Institute Royal Brunei Armed Forces (TI RBAF). A total of 24 course participants took part in the training, which immersed them in a realistic A Echelon environment where food preparation and meal serving were carried out under conditions similar to actual operations.
As part of their formal course assessment, participants were divided into four groups, each representing one of the key operational control functions: team coordination, main kitchen management, meal distribution and serving, and food quality control. These groups rotated roles each day throughout the four-day exercise, ensuring that every participant was assessed across the full spectrum of field catering responsibilities. This rotation system formed a major component of their evaluation, requiring each group to demonstrate competence, adaptability, and teamwork under real-time operational pressure.
Yang Mulia Commandant of the Training Institute RBAF visited the training area to observe the participants' performance, offering encouragement and emphasising the importance of professionalism and readiness in field catering.
Throughout the exercise, participants strengthened their efficiency, discipline, and readiness as they managed the complete workflow of a deployed kitchen setup. They were challenged to organise their teams effectively, prepare meals within tight timelines, maintain smooth and accurate meal service for personnel, and uphold food safety, temperature control, and hygiene standards despite limited equipment and unpredictable field conditions. The daily rotation enabled participants to understand how each component interacts with the others, reinforcing the importance of communication and coordination in delivering effective food support during military operations.
This practical assessment enhanced the participants' confidence and professionalism, preparing them to support operational units during real deployments. The experience not only developed their technical catering skills, but also nurtured leadership, problem-solving abilities, resilience, and strong teamwork — qualities essential for sustaining personnel in the field. By the conclusion of the exercise, all participants had gained a comprehensive understanding of deployed kitchen operations and the critical role each function plays in ensuring safe and effective meal delivery during operations.
PERLAKSANAAN DAPUR MEDAN DALAM LATIHAN OPERASI SAJIAN BERSEPADU BAGI KURSUS PENGENDALIAN SAJIAN MAKANAN DAN KATERER PERTENGAHAN SESI 2025
Penanjong Garison, Khamis, 20 November 2025 — Kursus Pengendalian Sajian Makanan dan Katerer Pertengahan Sesi 2025 telah melaksanakan Eksesais Sajian Sepadu, iaitu latihan dapur medan selama empat hari yang dijalankan di Institut Latihan ABDB. Seramai 24 peserta kursus terlibat dalam latihan ini, yang mensimulasikan suasana A Echelon semasa operasi sebenar bagi memberikan gambaran menyeluruh tentang cara penyediaan dan penyampaian makanan dilaksanakan ketika penugasan operasi.
Sebagai sebahagian daripada ujian rasmi kursus, para peserta dibahagikan kepada empat kumpulan, dengan setiap kumpulan melaksanakan satu komponen kawalan operasi utama, kawalan dapur utama, kawalan pengagihan dan sajian, serta kawalan kualiti makanan. Setiap kumpulan melaksanakan penugasan setiap hari secara bergilir-gilir sepanjang empat hari latihan, bertujuan untuk memastikan setiap peserta diuji dalam semua peranan secara seimbang. Kepelbagaian tugasan ini menjadi asas penting dalam penilaian mereka, kerana setiap kumpulan perlu membuktikan kemampuan, kebolehan menyesuaikan diri dan kerjasama pasukan ketika mengendalikan tugasan secara langsung di medan.
Yang Mulia Komandan Institut Latihan ABDB turut hadir meninjau latihan, memberikan dorongan serta menekankan kepentingan profesionalisme dan kesiapsiagaan dalam sajian medan.
Sepanjang latihan, peserta meningkatkan kecekapan, disiplin dan kesiapsiagaan melalui pengalaman mengurus keseluruhan aliran kerja dapur medan. Mereka diuji dalam menyelaras pasukan, menyediakan makanan di bawah tekanan masa, memastikan kelancaran proses penyajian kepada anggota, serta mengekalkan standard keselamatan makanan, kawalan suhu dan kebersihan walaupun berdepan kekangan peralatan dan keadaan persekitaran yang berubah-ubah. Melalui pertukaran tugasan harian ini, peserta dapat memahami kaitan antara setiap komponen operasi serta kepentingan komunikasi dan koordinasi dalam memastikan sokongan sajian yang berkesan semasa operasi.
Penilaian praktikal ini mengukuhkan keyakinan dan profesionalisme peserta untuk menyokong unit operasi sebenar. Pengalaman ini bukan sahaja memperkasakan kemahiran teknikal, malah membentuk kepimpinan, ketahanan mental, kecekapan menyelesaikan masalah dan semangat kerja berpasukan — nilai-nilai penting yang diperlukan untuk mengekalkan keupayaan sajian semasa operasi. Menjelang akhir eksesais, para peserta mendapat pemahaman menyeluruh tentang cara dapur medan berfungsi serta peranan penting setiap komponen dalam memastikan sajian yang selamat dan berkesan di medan.
