# data[].attributes.body
Room Attendant: Cleaning toilets and replenishing amenities.

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First Day in Housekeeping Department

Assigned tasks for public area cleaning, including:

MK Kitchen

Lobby

Toilets

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The duty reporting was managed by Mrs. Keishinee Madhavan, Assistant Learning and Development Manager.

All required documents were completed, facial recognition for attendance was set up, and a briefing was given on the rules and regulations in practice.

We were given a tour of the front-of-house and back-of-house operational areas, as well as other facilities such as the Makan Kitchen (MK) Restaurant, the main kitchen, housekeeping department, Treehouse, Tree Hunt, and more.

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Assalamualaikum and hi, my name is Nursyarafina Binti Mohd Hanizam. I am a Hospitality Management student. I am currently doing my internship at Doubletree Resort by Hilton Penang from 18 March 2025 until 19 September 2025. I will be placed in three department which is Food and beverage, Housekeeping and Front Office during my 6 months of internship.

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F&B- Mk Kitchen (Breakfast)

Section B: Clearing, wiping, and table setting.

Housekeeping

Stripping beds.

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- Training began at Makan Kitchen (MK) Restaurant during the morning shift. Each day, trainees are required to report to the team leader before starting duties on the floor. The daily tasks and the total number of expected guests are noted.

- The team leader assigns responsibilities and provides guidance, including the task of clearing plates after guests have finished dining.

- Throughout the week, duties included clearing used crockery and cutlery after guests finished their meals. Tables were wiped and reset with standard items such as cutlery, sugar bowls, and seat signs indicating "Vacant" or "Occupied."

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F&B- Mk Kitchen (Breakfast)

Wiping, clearing, and setting tables.

Housekeeping

Cleaning toilets and put amenities

# data[].attributes.body
Cleared empty plates from guest tables during breakfast service.

Set up tables for lunch by placing placemats.

Wiped bb plates and placed tissues for stacking.

Stacked cutlery in an organized manner.

Completed full table settings according to service standards.

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Split Shift

Morning Shift (8:00 AM – 12:00 PM)

Assisted with breakfast service at MK Function Room (MKFR).

Stacked cutlery in an orderly manner.

Evening Shift (6:00 PM – 10:00 PM)

Supported Hotpot buffet service with clearing, wiping, and table settings.

Wiped bb plates as part of closing and reset procedures.

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Performed hostess duties during breakfast service by greeting guests and escorting them to their tables.

Cleared, wiped, and set tables according to service standards.

Attended a food tasting and briefing session for the set menu conducted by Chef Ameh.

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Cleared, wiped, and set tables during breakfast service.

Placed tissues on bb plates.

Stacked cutlery in an organized manner.

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Managed clearing station during breakfast service.

Prepared table settings for lunch.

Wiped goblets and highball glasses.

Attended briefing on the fusion set menu led by Mr. Saharudin and Chef Faizal.

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Wiped baby plates and placed tissues.

Stacked cutlery neatly.

Took guest orders and entered them into the system.

Cleared, wiped, and set tables.

Attended briefing on the ordering system with F&B Assistant Manager, Mr. Saharudin.

Participated in Team Member Appreciation Week activities.

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Clearing empty plates during breakfast service.

Placed tissues on baby plates and stacked cutlery.

Setting table for lunch (Group Huawei, 70 pax at MKFR).

Participated in HR-organized Zumba session.

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Cleared, wiped, and set tables during breakfast service.

Wiped juice glasses, teh tarik cups, and coffee mugs.

Stacked cutlery in an organized manner.

Took guest orders and entered them into the system.

# data[].attributes.body
Split Shift

Morning Shift (8:00 AM – 12:00 PM)

Handled breakfast service, including clearing, wiping, and setting tables.

Evening Shift (6:00 PM – 10:00 PM)

Assisted with buffet hotpot service (refill soup, clear plates, topup water in guest goblets)

Wiped bb plates and bowls.

Set tables with sugar bowls.

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Split Shift

Morning Shift (8:00 AM – 12:00 PM)

Managed breakfast service including clearing, wiping, and setting tables.

Evening Shift (6:00 PM – 10:00 PM)

Assisted with Father’s Day buffet (roasted).

Took, keyed in, and served à la carte orders.

Set tables with sugar bowls.

Stacked cutlery.

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Assigned duties included clearing crockery and cutlery after guests finished dining during breakfast.

Cutlery, crockery, and coffee mugs were wiped and cleaned.

Sugar bowls and tea supplies were replenished as needed.

Assistance was also provided to the banquet team at the Ferringhi Room, led by Mr. Boharaj, in setting up tables for a seminar. The table setup included water bottles, coasters, goblets, and stationery.

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A briefing and training session on food and beverage operations at Makan Kitchen (MK) Restaurant was conducted by Mrs. Laila Martin, the Assistant Food and Beverage Outlet Manager.

The session covered the organizational structure, food and beverage outlets, types of service provided, and operating hours. Information was also provided on the types of tea and coffee offered, proper table settings, use of cutlery, crockery, and goblets, as well as the correct use of “Occupied” and “Vacant” signs.

Additionally, the importance of labeling opened products (to be used within 2–3 days) was emphasized, along with other rules and regulations to be followed during operations.

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Crockery was cleared from tables as part of daily service duties during breakfast.

Training on using the coffee machine was conducted under the guidance of Mr. Izeril.

Team members provided guidance on guest communication, including how to politely offer tea, coffee, or local teh tarik as part of the service experience.

Additional tasks included wiping and arranging coffee mugs to maintain cleanliness and presentation standards.

During the lunch hour, a Set Dulang booking was handled. Training included table setup procedures and operational steps such as pouring water into each guest’s goblet using a water pitcher and ensuring refills were provided as needed.

Table settings were also carried out in the Makan Kitchen Function Room (MKFR) for scheduled events.

A briefing and team meeting was held with Mr. Ahnbunathan T., the Food & Beverage Manager, to provide updates on individual progress and check on overall team conditions.

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Clearing cutlery and crockery after guests have finished dining during breakfast.

Assisting guests to their tables.

Receiving guidance from team members on taking orders during lunch, including noting items marked as "86" (item not available).

Training with Mr. Izeril on how to enter orders into the system and ensuring the kitchen receives them correctly.

Tasks also included wiping coffee cups and juice glasses, as well as learning how to stack cutlery properly.

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Assigned to handle the terrace area, including clearing tables.

Assisting guests and attending to their requests.

Responsible for wiping coffee cups, juice glasses, and teh tarik cups, then placing them in their designated areas.

Training with Ms. Yusriwati on the proper techniques for peeling and cutting oranges and watermelons, as well as storing them in the chiller with date labels.

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Orientation Day with Mrs. Keishinee Madhavan

Comprehensive overview of DoubleTree Resort by Hilton Penang, including the organizational structure, available facilities and amenities, employee allowances and benefits, as well as the company’s vision and mission.

Each department head provided detailed briefings to introduce their respective departments.

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Handled duties at the clearing station.

Stacked cutlery efficiently.

Participated in cleanliness activities, including wiping baby chairs.

Set up the Makan Kitchen Function Room (MKFR).

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Ensure plates are cleared promptly once guests have finished eating or plates are empty during breakfast.

Assigned tasks include wiping baby plates, placing tissue on them, and stacking cutlery.

Tables were then reset with sugar bowls, salt and pepper shakers, and "Vacant" signs placed at the center. New cutlery was arranged on the right side of each setting.

Mr. Kumaresan provided further guidance on guest service, explaining concepts such as All Board and Half Board meal plans, substitute products like soy milk and dairy milk, appropriate phrases for communicating with guests, and key menu items to focus on, including chicken rice, steak, and pasta.

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Split Shift

Morning Shift (8:00 AM – 12:00 PM)

Cleared, wiped, and set tables during breakfast service.

Prepared table settings for lunch at MKFR.

Evening Shift (6:00 PM – 10:00 PM)

Handled à la carte orders.

Set tables for breakfast service.

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Cleared and wiped tables during breakfast service.

Wiped bb plates and sets.

Took and keyed in à la carte orders.

Prepared table settings for buffet hotpot.

Set up Chinese wedding tables in the ballroom.

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Wedding Chinese Set Duties

Checked table arrangements.

Served food to guests.

Cleared tables after service.

Counted linen items.

Prepared ballroom for tomorrow’s meeting (turnover).

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Dinner Mega Kulim Group

Handled à la carte orders.

Served food and cleared tables.

Wiped and set tables.

Cleaned plates and bowls.

# data[].attributes.body
Took ala carte orders and served guests.

Cleared, wiped and set tables.

Wiped bb plates and bowls.

# data[].attributes.body
Prepared table settings for Set Dulang service.

Took orders, keyed them into the system, and served guests.

Cleared, wiped, and reset tables.

Managed tasks at the service counter.

# data[].attributes.body
Took orders, keyed them in, and served guests.

Cleared, wiped, and set tables.

Prepared table settings for breakfast service.

Stacked cutleries.

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Cleared, wiped, and set tables during breakfast at MK Kitchen.

Placed tissue on bb plates and stacked cutleries.

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Housekeeping: Admin

Attended briefing led by Room Attendant Supervisor.

Received task assignments from Mrs Seri Valli.

Checked and verified quantity list of items sent to laundry, matching with the billing.

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Room Attendant Duties

Assigned to clean toilets.

Replenished amenities.

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Public Area

Standby at MK Kitchen for sweeping tasks.

Assisted with cleaning in all office departments.

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Assisted with room decorations.

Learned to create shapes such as peacock and swan using towels.

Sorted linen.

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Assigned to handle breakfast service in the Makan Kitchen Function Room (MKFR).

Responsible for clearing, wiping, and resetting tables in MKFR according to standard procedures.

Assisted in taking guest orders during the lunch period.

Followed the manager, Mr Ahnbunathan.T to visit the Psuite Room.

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Room Attendant Duties

Assigned to clean toilets.

Replenished amenities.

# data[].attributes.body
Food & Beverage: MK Kitchen

Assisted with clearing tables at MK Kitchen during breakfast.

Housekeeping: Public areas

Swept floors at MK Kitchen, Lobby, and Office.

Learned carpet cleaning procedures on Levels 6 and 7.

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Housekeeping: Linen

Ensure uniforms are arranged according to the required standards.

Follow Mr. Abu to strip the beds as instructed.

Sort the collected linen into the following categories: bath towels, bed sheets, and duvets.

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Housekeeping: Public Area

Sweeping at corridors, car park, MK Kitchen, Lobby.

Mopping at public toilets

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Housekeeping: Linen

Ensure uniforms are properly arranged.

Sort the linen into the following categories: bed sheets, duvets, and towels.

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Public Area

Clean the locker area.

Sweep the lobby, game area, and toilets.

# data[].attributes.body
Linen

Arrange and distribute uniforms

Sorting linen (duvet, bedsheet, towels)

Wash and manage gym towels

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Provide assistance during breakfast service at MK Kitchen.

Room attendants are tasked with cleaning the toilets.

Sort all linen as required.

Be a runner responsible for delivering bath mats and face towels.

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Helping the F&B team during breakfast at MK Kitchen

Decorating guest rooms upon request with Mrs. Srivalli.

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Helping the F&B team during breakfast at MK Kitchen

Room attendant responsibilities include cleaning bathrooms and replenishing amenities.

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Providing support during breakfast service at MK Kitchen.

Accompanying the supervisor to inspect rooms before releasing them (from Vacant Dirty to Vacant Clean to Vacant Ready).

# data[].attributes.body
Sweeping the MK Kitchen area during breakfast service.

Room Attendant: Cleaning toilets and restocking amenities.

# data[].attributes.body
Sweeping the MK Kitchen area during breakfast.

Arranging and cleaning the washer and dryer area.

Sorting linen by separating bedsheets, duvets, pillowcases, and towels.

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- On the first day of the evening shift, responsibilities included stacking and organizing cutlery in the designated area.

- Assisted in taking à la carte orders from guests.

- Cleared, wiped, and reset tables following standard procedures.

- Wiping baby plates.

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Checked food labels in each food section to ensure proper tagging.

Poured ice water into guests’ goblets as part of table service.

Cleared, wiped, and arranged tables according to standard procedures.

Wiped bowls to maintain cleanliness.

Stacked cutlery in an organized manner.

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During the morning shift (breakfast), cleared, wiped, and set tables following proper procedures.

Assisted guests by serving coffee, tea, or teh tarik.

Stacked cutlery in an organized manner.

Participated in a menu briefing session with Mr. Syarifuddin.

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Managed the clearing station efficiently.

Mopped and wiped the bar station to maintain cleanliness.

Stacked cutlery in an organized manner.

# data[].attributes.body
Cleared and wiped tables to maintain cleanliness and readiness.

Wiped bb plates and stacked cutlery in an organized manner.

Prepared table settings for lunch service following standard procedures.

Took à la carte orders from guests and entered them into the system.

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Responsible for clearing, wiping, and arranging tables in Section A.

Wiping chinese and cereal bowls.

Stacked cutlery neatly and systematically.

Prepared tables for the upcoming lunch service.

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Cleared, wiped, and set tables after breakfast service at MK Kitchen.

Handled lunch buffet service at MKFR for HKL staff, including clearing crockery once guests finished.

Poured water into guest goblets during service.

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Handled duties at the terrace, including clearing, wiping, and setting tables.

Wiped juice glasses and cutlery.

Took à la carte orders from guests.

# data[].attributes.body
Handled clearing, wiping, and table setting duties at the terrace.

Assisted guests by providing tissues, and serving teh tarik, tea, and coffee.

Wiped bb plates and prepared them with tissue for stacking.

Set tables at MKFR in preparation for upcoming events.

Attended the townhall meeting at the ballroom at 3 PM.

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Cleared, wiped, and set tables according to service standards after breakfast service.

Wiped plates and placed tissue on bb plates for stacking.

Prepared tables for lunch service with placemats and coasters.

Attended a meeting with the Human Resources department.

Stacked cutlery in an organized manner.

# data[].attributes.body
Cleared, wiped, and set tables in Section B.

Wiping the Chinese and cereal bowls.

Placed tissue on bb plates, stacked them, and arranged the terrace area.

Participated in the coffee scrub activity.

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Cleared, wiped, and set tables in the Makan Kitchen Function Room (MKFR).

Wiped Chinese, cereal, rice, and Western bowls, along with serving utensils and cutlery.

Took guest orders at the poolside area.

Assisted guests during lunch service.

Prepared table settings at MKFR in accordance with standards.

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Cleared, wiped, and set tables in Section B during breakfast at MK Kitchen.

Wiped cereal and rice bowls.

At 12:30 PM, assisted Mr. Mazlan, the Housekeeping Manager, with bed stripping and checking room vacancy status.

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Cleared, wiped, and set tables on the terrace.

Wiped bowls and bb plates and also placing tissue on the bb plate.

Stacked cutlery in an organized manner.

Took à la carte orders and entered them into the system.

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Cleared, wiped, and set tables in Sections C and D.

Wiped Chinese, cereal, and rice bowls.

Stacked cutlery and prepared table settings according to standards.

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(Split Shift (8-12pm) (6-10pm))

Morning Shift

Cleared, wiped, and set tables.

Assisted and served guests with coffee, tea, or teh tarik.

Wiped coffee cups, teh tarik cups, juice glasses, and goblets.

Attended a briefing on using the new coffee machine and practiced operating it.

Evening Shift

Assisted guests to their seats and took à la carte orders.

Cleared, wiped, and set tables.

Served food and beverages.

Assisted with a birthday surprise event.

Took orders at the poolside area.

# data[].attributes.body
Split Shift (8-12pm) (6-10pm)

Morning Shift

Assigned to the terrace for clearing, wiping, and setting tables.

Assisted guests and engaged in effective communication.

Prepared table settings for lunch and dinner service.

Evening Shift

Assisted guests to their seats and took à la carte orders.

Served guests, cleared and wiped tables efficiently.

# data[].attributes.body
Split Shift (12-3pm) (6-11pm)

Housekeeping (12:00 PM – 3:00 PM)

Assigned to strip beds based on a list of vacant dirty rooms.

MK Restaurant (6:00 PM – 11:00 PM) – Hotpot Buffet

Poured water into guest goblets during service.

Managed Section A, including clearing, wiping, and setting tables.

Took à la carte orders and entered them into the system.

Wiped bb plates and cutlery.

Stacked items in the Makan Kitchen Function Room (MKFR).

# data[].attributes.body
(Evening Shift)- Roasted Buffet

Stacked cutlery in an organized manner.

Set tables for buffet reservations on the terrace.

Assisted with an anniversary surprise event.

Poured water into guest goblets during the buffet service.

Cleared, wiped, and set tables efficiently.

# data[].attributes.body
Prepared table settings for Set Hidang service.

Took guest orders, entered them into the system, and served accordingly.

Cleared and wiped tables, then reset them for the next guests.

Cleaned underliners, goblets, and children’s cups.

Organized and stacked cutlery efficiently.

# data[].attributes.body
(Split Shift)

Morning Shift (8:00 AM – 12:00 PM)

Managed Section C by clearing, wiping, and setting tables.

Assisted guests by serving teh tarik.

Maintained the clearing station through clearing, wiping, and mopping.

Evening Shift (6:00 PM – 10:00 PM)

Took orders, entered them into the system, served guests, and handled clearing, wiping, and table settings.

Assisted with dinner service, including serving cucumber sparkling.

Wiped bb plates and stacked cutlery.

# data[].attributes.body
(Split Shift)-170

Morning Shift (8:00 AM – 12:00 PM)

Cleared, wiped, and set tables.

Assisted guests by serving teh tarik, coffee, or tea.

Engaged with guests to create positive communication.

Evening Shift (6:00 PM – 10:00 PM)

Took orders, entered them into the system, and served food.

Wiped bb plates.

# data[].attributes.body
Set up tables for the buffet hotpot service.

Topped up and poured water into guest goblets.

Took à la carte orders, entered them into the system, and served guests.

Cleared, wiped, and reset tables.

Wiped bowls, including cereal, Western, and rice bowls.

Placed tissue on bb plates.

# data[].attributes.body
Cleared tables after birthday party events.

Set tables for buffet service.

Poured water into guest goblets.

Took à la carte orders and entered them into the system.

Cleared, wiped, and set tables.

Wiped cereal, rice, and Western bowls.

Placed tissue on bb plates.

# data[].attributes.body
(Buffet Mother’s Day Hotpot)

Set, wiped, and topped up goblets.

Poured water into guest goblets.

Cleared, wiped, and set tables.

Wiped bowls including Western, rice, and cereal bowls.

Stacked cutlery and other items efficiently.

# data[].attributes.body
Public Area: Sweeping the MK Kitchen during breakfast hours.

Room Attendant: Cleaning toilets and replenishing amenities.

Training: Using the HEART model (Hearing, Empathy, Apologize, Responsive, and Thank You).

# data[].attributes.body
Room Attendant: Cleaning toilets and replenishing amenities.

Training: Changing linen and dusting air conditioner filters.

# data[].attributes.body
Assisting during breakfast at MK Kitchen by clearing plates, wiping surfaces, and setting tables.

Following Ms. Nor Naqidah (supervisor) to check rooms before marking them as vacant ready.

# data[].attributes.body
Helping with breakfast at MK Kitchen: clearing plates, wiping, and setting tables.

Public Area duties: maintaining cleanliness in the lobby, MK Kitchen, and public toilets.

# data[].attributes.body
Room Attendant: Cleaning toilets and replenishing amenities.

Runner: Delivering items to Room Attendants.

Linen: Sorting and counting linen.

# data[].attributes.body
Public Area: Sweeping and maintaining cleanliness of MK Kitchen during breakfast service.
Linen: Arranging uniforms and sorting linen.

# data[].attributes.body
Helping F&B Department during breakfast: clearing plates, wiping, and setting tables.
Linen: Arranging uniforms and sorting linen (duvets, bedsheets, towels).
Room Attendant: Cleaning toilets and replenishing amenities (4th floor).

# data[].attributes.body
Took à la carte orders, entered them into the system, and served guests.

Cleared, wiped, and set tables.

Wiped bowls (cereal, Western, rice), wipe bb plates, and placed tissue on them.

# data[].attributes.body
Wiped glasses including juice, coffee, and teh tarik cups.

Assisted in ballroom setup for a function led by Mr. Tharmendra.

Cleared tables at Feringghi area.

Took à la carte orders from guests.

Cleared, wiped, and set tables.

Wiped bowls and baby plates.

# data[].attributes.body
Managed clearing, wiping, and table setting tasks for section B during breakfast.

Provided assistance to guests as needed.

Cleaned cutlery and plates thoroughly.

Prepared tables for lunch service.

Recorded and processed guest orders.

# data[].attributes.body
F&B- MK Kitchen

Cleared, wiped, and set tables.

Assisted guests as needed.

Housekeeping

Sorted linen, duvets, clean bedsheets, and towels.

Performed PA duties including cleaning the F&B office, toilets, and gym.

# data[].attributes.body
F&B- MK Kitchen (Breakfast)

Cleared, wiped, and set tables.

Prepared table settings for lunch service.

Housekeeping

Assisted housekeeping by sending tables to the guest room.

Stripped beds and replenished room amenities.

# data[].attributes.body
Cleared, wiped, and set tables after breakfast.

Prepared table settings for lunch Set Dulang service (12 pax).

Stacked cutlery in an organized manner.

# data[].attributes.body
Cleared, wiped, and set tables.

Assisted guests as needed.

Prepared table settings for lunch, including placing table mats.

Took orders and entered them into the system.

Wiped sauce containers and rice bowls.

Learned closing procedures under the guidance of Mr. Faizol.

# data[].attributes.body
Cleared, wiped, and set tables.

Prepared table settings for lunch service.

Wiped rice, cereal, and Chinese bowls.

Stacked cutlery efficiently.

# data[].attributes.body
Section B (Clearing, Wiping, and Settings)

Assigned to manage the clearing station.

Arranged crockery efficiently.

Stacked cutlery in an organized manner.

Took orders and entered them into the system.

# data[].attributes.body
Section B (Clearing, Wiping & Settings)

Wiped juice glasses.

Took and entered orders into the system.

Set tables for buffet hotpot service.

# data[].attributes.body
Cleared, wiped, and stacked items.

Prepared table settings for lunch service.

Wiped bowls thoroughly.

Set tables for buffet service.

Took orders, entered them into the system, and served guests.

# data[].attributes.body
Cleared, wiped, and set tables.

Wiped bowls (rice and noodles) and arranged crockery appropriately.

Assisted with ballroom setup alongside Mr. Boharaj, including arranging highball glasses, goblets, coasters, and half-moon chair arrangements.

Replenished coffee area and sugar supplies.

Wiped and counted cutlery.

# data[].attributes.body
Cleared, wiped, and set tables.

Wiped bb plates and underliners.

Refreshed Feringghi area.

Took and served à la carte orders.

Managed clearing and table settings during breakfast service.

# data[].attributes.body
Cleared, wiped, and set tables.

Wiped baby plates.

Stacked cutlery.

Served lunch sets and cleared tables.

Attended briefing with Mrs. Laila Martin, Assistant F&B Outlet Manager.

# data[].attributes.body
Cleared tables at MK Function Room (MKFR).

Wiped noodle and western bowls.

Assisted with lunch service for UNIMAP group (50 pax).

Stacked cutlery efficiently.

# data[].attributes.body
Performed clearing, wiping, and table settings in Section B.

Assisted housekeeping with sorting linen.

Supported spa reception duties.