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INDUSTRIAL TRAINING FINAL REPORT (NURUL NADZIRAH BINTI ROSLAN - H21A2590)

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Orientation in the Meeting Room with Miss Aishah, Human Resources Manager

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On 17 March 2025, I officially started my internship at Berjaya Tioman Resort as a trainee in the Food and Beverage (F&B) Department.

On that day, we attended a briefing session led by the Human Resources Manager, Ms. Aeyshah, in the meeting room.

She gave us an introduction about the resort, including its background, vision, mission, organizational chart, and facilities. She also informed us that on the first day, we would follow regular office hours from 9:00 am to 5:00 pm to complete our orientation.

After the briefing, Ms. Aeyshah brought each of us to our assigned departments to continue introduction session with the employees in the department.

I was introduced to Mrs. Syaza from the Food and Beverage team. She welcomed me and took me to the Asian All Day Dining Restaurant, where I would be working. At the restaurant, I was introduced to the rest of the F&B staff. I got to know the team members and who was in charge.

According to the schedule, I will be working two shifts: the morning shift from 7:00 am to 3:00 pm and the evening shift from 3:00 pm to 11:00 pm.

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On my second day, I was given the morning shift, which started at 7:00 am and ended at 3:00 pm.

A senior staff member from the F&B department explained the restaurant operations to me. They taught me how to greet guests properly when they arrive and how to take orders correctly.

I observed how they worked and started to slowly practice greeting guests with a smile and taking their orders. Throughout the day, I gained more knowledge from them and learned how to work with a positive attitude.

This experience gave me new insights that I never expected to gain while working at a resort and also learn how to greet guests in a professional and friendly manner.

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On the next day, I learned new things from the senior staff. They taught me about the different types of plates, cutlery set, and goblets used in the restaurant.

I was given the task to take guests’ orders under the supervision of a senior staff member.

I also learned how to arrange cutlery set, side plates, and goblets properly on the tables.

This experience helped me understand how to organize table settings correctly and why learning from experienced staff is important.

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In the afternoon, I started my shift by learning new things from the senior staff and slowly doing them by myself.

Ms. Fitin taught me how to set up the mini breakfast buffet for tomorrow morning, which usually starts around 8:30 pm and above. She explained everything about the buffet clearly, and if I didn’t understand something, I asked her to explain it again.

At first, it was a bit difficult for me, but I tried my best to follow her steps in setting up the buffet. These steps are important for me to learn because setting up the buffet could be part of my shift daily routine.

Later in the day, Mr. Daud shared useful information with me about how to manage and control the restaurants.

This experience gave me some new real-world insights into restaurant operations and management compared to learning in theory.

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On my fifth day as a trainee, the F&B supervisor, Ms. Fitin, taught me again how to set up the breakfast buffet. She guided me step by step so I could remember the details and do it on my own the next day. I listened carefully and observed everything to make sure I understood it well.

Ms. Fitin also explained what equipment, food tags, and arrangements are usually used for the buffet. She also gave me a brief explanation on how to close the breakfast buffet properly. This made me realize that working in the F&B department is more challenging than it looks.

Before ending my shift, Ms. Fitin showed me the F&B logbook used to record the daily revenue report. She did the report while I watched and took notes to learn how to do it next time.

This make me learn something else that working in the F&B department requires focus, discipline, and hard work.

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I was given the task by Ms. Fitin to set up the mini breakfast buffet for the next day. The mini breakfast buffet provided it's because there were not many guests staying at the resort at that time. I felt a bit nervous since I had to do it by myself, and I got confused about the food arrangement and food tag placement.

Later that night, before the restaurant closed, Mr. Daud taught me how to clean the coffee machine properly. Since it was my first time, he helped me step by step through the cleaning process.

After that, I took the revenue report from the cashier to record it in the daily logbook. I write down the revenue report from lunch to dinner since the report for breakfast already recorded by the morning shift. The revenue report must be stapled into the logbook after writing it down. This is one of the daily tasks that F&B staff do every day.

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I had the opportunity to learn how to properly set up and arrange the dinner buffet for a special event, Majlis Berbuka Puasa, which was organized for the students and teachers of SK Tekek and SMK Tekek.

The staff guided me through the process of handling an event that takes place in the restaurant, including how to prepare the buffet and ensure everything runs smoothly.

This experience make me feel grateful because this opportunity allowed me to gain new knowledge and skills that will be useful for my future in the hospitality industry.

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During my afternoon shift, I did all the tasks by myself based on what I had learned before, such as organizing cutlery, keying in orders, cleaning tables, and checking the buffet to make sure the food was safe for guests.

As usual, I greeted the guests when they arrived at the restaurant and took their orders politely. Throughout my internship, I got more confident in speaking English and interacting with the guests than before.

Around 9:00 pm, I was given the task to collect the breakfast menu from the kitchen and begin preparing for the next morning before the dinner buffet closed. This helped me manage my time better and make the morning setup easier for me.

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I began my shift by checking all the guest orders that were left over from the morning shift, making sure that each guest had received their food, and if not, I followed up immediately to prevent any mistakes.

At first, I felt a little confused, especially when handling orders that included special requests from guests, but I slowly learned how to read the notes properly and key them into the system correctly.

Later that night, I took the initiative to prepare the breakfast buffet setup on my own without anyone supervising me.

Although I was slightly unsure about some of the arrangements, I asked Miss Fitin for guidance whenever I needed clarification and then requested her to double-check my work to make sure everything was in order.

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Today around 3:00 pm, before starting work, Mr. Norhamizam informed all F&B staff that we would have a group briefing. During the briefing, he explained that tomorrow, 29 March, would be a busy day as many guests are expected to check in and the Matahari Restaurant will be open.

He also reminded us about the importance of teamwork, helping each other, and staying calm when handling many guests at once.

After the briefing ended, I continued with my usual task by completing the table setup and wiping the cutlery if no one had done it yet.

Throughout the day, I helped some staff prepare for the dinner buffet and, later on, continued preparing the breakfast buffet before the dinner buffet closed. I still find it difficult to remember the correct arrangement and sections for the setup, so I took longer than usual to finish since I was doing it alone.

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On that day, Mr. Daud taught me how to hold the tray properly so it wouldn’t fall. I felt a bit nervous using one hand to carry the tray, but I practiced slowly and will need more time to get used to it.

As part of my duties, I was assigned to prepare the dinner buffet and check that the food was clean and protected from flies.

Later at night, I completed the daily report by myself under Ms. Fitin’s supervision. When I was unsure about something, I asked her questions, and she patiently guided me until I understood how to calculate the report details.

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I was given the responsibility by Mr. Shahrul to regularly check the coffee machine during buffet hours, as both coffee and tea are included in the buffet package for guests.

I needed to make sure the coffee beans and milk were always available, and I had to top them up whenever they were running low to avoid any inconvenience.

I also guided guests to available tables while being friendly and polite. Over time, this helped me become more confident in communicating with the guests in a proper and friendly manner.

In addition to that, I was assigned to double-check every guest order I keyed in, to ensure that it was successfully printed out in the kitchen for preparation.

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As usual, I make my rounds to inspect the entire buffet line to ensure that every food tag is placed in the right position, because there are times when they can get mixed up or switched accidentally.

Besides that, I will take the remote control and switch on the televisions to play the promotional video about Berjaya Tioman Resort, and I also turn on the background music on the radio, which signals to everyone that the restaurant is now open and ready to serve guests.

For those of us working the morning shift, another key responsibility is to write down the breakfast sales revenue in the logbook once the buffet has ended, which will then be followed by the recording of the afternoon shift’s sales figures later in the day.

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Happy Eid Mubarak!

On this day, I was assigned to the afternoon shift and had to complete several tasks that were left by the morning shift, such as changing any dirty tablecloths, refilling water bottles, and setting goblets on every empty table to prepare for incoming guests.

I also assisted the food servers by helping to serve dishes to the guests, and I made sure that each guest received the correct food they ordered.

If I was the one who took their order earlier, I double-checked to confirm the food had been served.

Since it was a special day, my colleagues and I from the afternoon shift wore our Baju Raya, and we had the chance to take pictures with some of the guests, which made the day more joyful and memorable.

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I was given the task to always check every table to make sure the setup was complete before guests arrived. Whenever I noticed that other staff were busy handling other duties, I took the initiative to help out by setting up the tables myself without being asked.

If any guests approached me to ask about their welcome drink, I explained politely that the drink could only be claimed before 6:00 pm and that the only option available was fruit punch.

I also ask them if they want to have some lunch or not and offered them the menu in case they wanted to place additional orders from the à la carte menu.

I always made sure to be friendly and smile while talking to the guests, so they would feel welcomed and comfortable. I felt very satisfied whenever the guests responded to me with the same positive and friendly attitude.

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I was given the task to prepare and handle the dinner buffet for the night, and I was trusted to complete it on my own.

Although I still had some difficulty remembering the correct arrangement for certain food categories like chicken, lamb or beef, fish, seafood, and vegetables, I was able to complete the setup successfully.

Throughout the day and after everything was ready, I received another task to ask the chef about the menu for tomorrow’s breakfast since I would be the one setting up the morning buffet.

Before ending my shift, I wrote down the daily food and beverage sales in the report logbook, and Mr. Bahzi would later take that information and record it in the staff WhatsApp group for daily tracking.

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On that day, I started my shift as usual by greeting the guests who came to the restaurant and taking their orders politely. I made sure to always repeat their orders clearly to avoid any mistakes and to ensure that everything was entered correctly into the system.

Throughout the day, I helped other staff by clearing dirty plates, wiping the tables, and resetting the cutlery on each table. I made sure the dining area stayed clean and ready for the next guests at all times.

This experience helped me understand the importance of working together, especially during busy times when there are many guests to serve, and how teamwork can make the job more efficient and enjoyable.

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I was given the task by Ms. Fitin to check each table with guests to make sure they received all their food. If something was missing, I had to take note and follow up with the food server to fix it.

Since there were not many guests staying at the resort that day, we didn’t have to prepare the full dinner buffet, and guests were allowed to order from the à la carte menu instead.

While it was not many guests who come to the restaurant, I took the opportunity to slowly begin setting up the breakfast buffet so that I could finish the task earlier than usual and be more prepared for the next morning.

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I began my shift by carrying out my usual duties as a waitress, which included greeting the guests politely when they arrived at the restaurant and guiding them to an available table based on the number of people in their group.

After they were seated comfortably, I handed them the menu and gave them a few minutes to decide on their orders before returning to take their orders.

For today, the restaurant was not too busy as there were only a few guests dining in, so I had more time to focus on improving my service and observing how the operation runs on a slower day.

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For today, Mr. Shahrul kept reminding me to always recheck every table to make sure the table setting was complete and properly arranged before guests coming.

I made sure to take note of everything he told me, and after that, I completed the table setup based on his guidance.

Later in the day, I was given the responsibility to help prepare the dinner buffet under the supervision of Mrs. Syaza, as I am still in the learning process for this task.

The experience I gained today gave me valuable knowledge and confidence, and it is something I will definitely remember throughout my internship journey.

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I started my afternoon shift by reviewing all the pending guest orders left by the morning team, ensuring that each guest had received their meals, and if any were missed, I quickly followed up to avoid any errors or delays in service.

Throughout the day, I continued handling guest orders for those who want to order from the à la carte menu, while also double-checking whether they had already been served their lunch.

At around 9:00 pm, as part of my regular afternoon shift duties, I approached the kitchen staff to ask about the breakfast menu for the next day. I began preparing the necessary items for the morning buffet ahead of time, as this helped me manage my responsibilities more efficiently and made the setup process smoother later on.

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On my last afternoon shift for this week, I showed more initiative by doing tasks without waiting for instructions, such as wiping all the cutlery and setting up the table settings early so that everything would be ready when needed later.

Besides that, I continued to greet every guest with a warm smile and a friendly attitude as they arrived at the Asian All Day Dining restaurant, and I also served welcome drinks to guests who had just checked in at the reception.

Later that night, I managed to set up the breakfast buffet by myself without much help, and once everything was done, I wrote down the daily sales revenue neatly in the report logbook, which helped me become more confident in calculating and recording the daily sales correctly.

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In the morning, I began my shift by carefully checking the buffet setup to make sure everything was ready and neat, then I unwrapped the plastic covers on each dish and double-checked that all the food tags were placed correctly before any guests arrived.

Mr. Shahrul always reminded me to pay close attention to every table and chair in the dining area to make sure there were no lizard or bird droppings, and if there were, I had to clean them immediately to keep the area tidy and comfortable for the guests.

When guests came in for breakfast, I politely asked for their room numbers to confirm if their stay included the breakfast package or if they would need to pay for it separately.

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On this day, after completing the breakfast buffet duties, I was given the task to learn how to set up the lunch buffet, as it was my first time doing it.

I was informed that the setup for the lunch buffet is exactly the same as the dinner buffet, but at first, I felt a little confused with the arrangement of the items.

Mrs. Syaza patiently guided me through the process, and she assisted me in preparing the setup. Mrs. Syaza had already received the lunch menu from the kitchen and clearly explained to me what needed to be done next.

She showed me the step-by-step process on how to prepare efficiently, which helped me understand how to manage my time better during buffet preparation.

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Today, I started my shift as usual by checking the breakfast buffet carefully and turning on the coffee machine before covering the bread with a napkin to keep flies away.

Next, I turned on the televisions and music as a sign that it was open and checked the buffet one more time to make sure everything was ready to serve.

After the breakfast buffet closed, I helped Mrs. Syaza and Mr. Bahzi prepare the lunch buffet, and together we made sure it was ready for the lunch service.

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I began my shift by carefully checking all the food tags at the breakfast buffet to ensure each one was placed correctly and matched the corresponding dish before the service started. I also unwrapped all the plastic covers from the dishes, which signaled that the buffet was ready to be served to the guests.

As part of the preparation, I made sure the coffee machine was turned on early so it had enough time to heat up before use. I also rechecked certain sections like the yogurt and butter area to ensure that ice was in place to keep those items fresh.

Once the buffet was open, I continued my usual duties by greeting guests politely as they arrived, asking for their room numbers, confirming the number of people having breakfast, and then marking their details on the checklist to keep track of guest attendance.

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On the last day of my morning shift for the week, I began my duties by checking the breakfast buffet as usual to ensure that everything was properly prepared and arranged before the guests arrived.

As part of my daily routine, I was assigned the task of covering the bread station with a napkin to prevent any flying insects from contaminating the food, and I also made sure to check all the dining tables to ensure they were clean, neat, and comfortable for the guests to use.

In addition to that, I also greeted each guest warmly as they came in for breakfast and politely asked for their room numbers, which helped us keep track of who had already dined.

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For my afternoon shift today, I was asked to always greet the guests kindly when they arrived and help them if they needed anything, and if I could answer their questions, I explained it to them clearly.

Every time guests came in, I asked how many people were dining and guided them to a suitable table while handing them the menu, then I waited until they decided what to eat and keyed in their orders into the system.

Later that night before I ended my shift, I carried out my usual responsibility by writing down the daily revenue sales in the report logbook, since this task must always be completed by the staff on the afternoon shift to make sure all the records are accurate for the day.

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During my afternoon shift, Mrs. Syaza informed me that there would be no dinner buffet for the evening since there weren’t many in-house guests at the resort. This made me feel a bit more relaxed because I didn’t have to go through the usual preparation and setup for the buffet service.

For that day, only the à la carte option was available, which made things a little easier for me, as my main responsibilities were to guide the guests to their tables, provide them with the menu, and wait for them to call me when they were ready to place their orders.

In the meantime, I also handled phone calls from guests in their rooms who requested room service. Although answering the phone still made me feel a little nervous, I tried to speak clearly and slowly to take their orders correctly and avoid making any mistakes.

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During my afternoon shift, one of my main responsibilities is to warmly greet each guest and guide them to a suitable table when they arrive at the Asian All Day Dining restaurant so that they feel comfortable and welcomed from the moment they step in.

After taking their orders and carefully keying them into the system, I make sure to double-check that every dish reaches the right table, and I also assist the food servers by helping to carry and serve the meals to the guests.

Once I am done with the orders, I continue by preparing the food tags right after Mrs. Syaza finishes printing the menu display for the dinner buffet, and I find each food tag according to the menu, then gather all the serving tools in one box so it will be easier and faster to arrange the buffet setup later on.

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For today’s shift, I was assigned the responsibility to regularly check each table to ensure that all of them were properly set with clean cutlery and fresh tablecloths, and if I found any tablecloths that were dirty, I needed to replace them immediately to maintain a clean and hygienic dining area for the guests.

In addition to that, I also made sure to refill the water bottles once the guests finished their meals, and I placed clean goblets on the tables together with the freshly filled water bottles so that the next guests would have everything ready when they sat down.

Since today was Saturday, the dinner buffet featured a special barbeque theme, and the price was RM 80 for each adult and half price, RM 40, for children aged 5 to 12 years old, which I think was quite reasonable considering the wide variety of delicious food included in the buffet selection.

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Today, I began my afternoon shift by closing the lunch buffet promptly at 3:00 pm, where I cleaned and thoroughly wiped down the long buffet table to ensure it remained neat and hygienic in preparation for the dinner buffet later in the evening. Mrs. Syaza assisted me by listing the dinner menu and arranging the food display, which is part of her responsibilities.

Once the cleaning was completed and everything was in order, I began preparing the dinner buffet around 4:00 pm and above, setting up the plates, food tags, serving utensils, and other necessary items to ensure everything was ready on time.

As soon as the buffet service began, I continued my duties by clearing away dirty plates from the guest tables to help them dine more comfortably and have space to take more food if they wished. I also greeted each guest warmly and took their orders if they chose to dine à la carte instead of opting for the buffet, which was priced at RM 80 per adult and RM 40 per child aged between 5 to 12 years.

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I began my afternoon shift by carefully checking all the pending guest orders that hadn’t been completed by the morning team, ensuring that each guest had received their meals as requested, and if I noticed that anything was missing or delayed, I quickly followed up with the kitchen or the servers to avoid any service mistakes.

Throughout my shift, I continued to greet every guest warmly with a smile and a polite attitude as soon as they stepped into Asian All Day Dining, and I also made sure to serve welcome drinks to any guests who had just arrived after checking in at the reception area.

Later that evening, I approached the chef to confirm the breakfast menu for the next day because I would be the one preparing the buffet setup.

Once everything was settled and cleaned up, I updated the daily sales report in the staff WhatsApp group so everyone could stay informed about the revenue for the day.

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I was entrusted with the responsibility of inspecting each table to ensure that all setups were properly arranged and complete before the arrival of any guests.

Whenever I noticed that my colleagues were occupied with other tasks, I willingly stepped in and took the initiative to handle the table arrangements on my own without needing any instruction, as I wanted to support the team and maintain a smooth flow of service.

Later in the day, once all the preparations were done, I was given another task, which was to consult with the chef regarding the breakfast menu for the following morning, since I would be in charge of setting up the breakfast buffet with guidance from Ms. Fitin.

Toward the end of my shift, I completed one of my routine tasks by recording the food and beverage sales into the daily logbook, and after that, I captured a photo of the completed revenue report and write down in staff WhatsApp group as part of our ongoing daily sales tracking procedure.

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Today, the resort held a special Hari Raya celebration for all staff and trainees. Everyone wore traditional clothes, including the staff who were working that night.

The buffet setup was a bit different from usual, so Ms. Fitin took the lead, and I helped her based on her instructions. The food was very delicious, and the atmosphere was cheerful and lively.

Throughout the day, I continued my regular tasks, like setting the cutlery on each table after it was used. Some staff from other departments also came to help at Asean All Day Dining because many people attended the event.

I learned how to handle a special celebration in a working environment and how teamwork plays an important role during a big event. Even though I couldn’t celebrate with my family, I felt happy and grateful to celebrate with my friends and colleagues.

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For today’s shift, I began my work by switching on all the lights and fans in the restaurant if I was the first one to arrive, and then I carefully inspected the buffet line to ensure that all the food tags were correctly placed in their proper spots.

After that, I made sure to power on the coffee machines to let them heat up, and then I removed all the plastic wraps from the dishes, checking everything again to confirm that the buffet was fully ready before the guests arrived for breakfast.

Throughout the morning, I have gotten used to greeting the guests warmly and politely asking for their room numbers to confirm whether their stay included breakfast.

As part of my usual duties, I continued to clear away their dirty plates, reset the cutlery on the tables, and replace any soiled tablecloths to maintain a clean dining environment for everyone.

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On this particular day, a large cruise ship known as the Star Cruise made a stop right in front of Berjaya Tioman Resort, bringing with it over 1,000 tourists from various countries to enjoy the island's beauty and try out different local dishes.

The atmosphere at the resort quickly became very lively, and many of the tourists were extremely friendly, which made the whole environment feel warm and welcoming.

Asean All Day Dining Restaurant became extremely busy shortly after the guests arrived, and due to the high number of customers, more staff had to be called in to support the restaurant operations.

It was my first time seeing such a huge crowd of international tourists all at once, and I truly enjoyed the opportunity to speak and interact with them, which helped me build my confidence.

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As part of my daily responsibilities, I always begin by carefully inspecting the buffet line to check whether all the food is properly arranged and ready, and then I remove any plastic wraps from the dishes to make sure the buffet is fully prepared for the breakfast service.

I warmly greet each guest with a smile and wish them good morning before politely asking for their room number, which has become my routine every morning until the breakfast buffet ends.

In addition to that, I regularly walk around the dining area to see if there are any used plates that need to be cleared, and if I find any, I collect them gently and place them on the trolley, repeating this task until all the guests have finished their meals and left.

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Today, I began my morning shift as usual by carefully inspecting the entire breakfast buffet setup to ensure everything was ready, then switched on the coffee machine so it could heat up in time, and finally covered the breads neatly with napkins to prevent flies from landing on them and keep the breads fresh.

I was also reminded to pay extra attention to inspecting every table and chair in the dining area to make sure there were no signs of lizard or bird droppings, and if I did find any, I needed to clean them up immediately so the dining space stayed hygienic and pleasant for the guests.

At around 10:25 a.m., I would walk around politely making a last call to inform the remaining guests that the breakfast buffet was about to close soon and kindly invite them to take any final servings of food before it closed.

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During my afternoon shift for this week, I carried on with my usual responsibilities by taking guests’ orders in a polite manner and carefully entering each order into the system to ensure accuracy and avoid any mistakes.

After that, I would wait near the counter until their drinks were prepared so that I could deliver them promptly and make sure guests received their drinks without unnecessary delays.

Throughout my shift, I continued to manage and monitor all guest orders for those who chose to order from the à la carte menu, while at the same time double-checking to confirm whether they had already received their meals or still needed to be served.

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Today, I was assigned the responsibility of setting up the dinner buffet, which needed to be fully ready and presentable before 6:00 pm, so I first checked with the chefs and the pastry team to confirm the complete menu they would be preparing for the dinner buffet.

After the buffet setup was done, I continued my regular duties, which included greeting guests warmly, taking their orders carefully, entering the orders into the system, and assisting the food servers by helping deliver the meals to the guests promptly and politely.

Later in the evening, I took the initiative to set up the breakfast buffet on my own, making sure everything was arranged correctly. Also, I got the opportunity to take some pictures with the guests that very friendly and supporting.

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On this day, I successfully handled the preparation of the dinner buffet with greater confidence than before, paying closer attention to every small detail to help me remember the correct steps and arrangements for the future.

At the same time, while I was setting up the buffet, I made sure to stay alert and attentive in case any guests arrived or needed assistance with placing an order, because serving the guests always remains my top priority no matter what task I am doing.

Later in the evening, once the dinner buffet had ended, I moved on to organizing the breakfast buffet by thoroughly cleaning the buffet line, arranging the plates neatly, preparing the food tags in the right order, and gathering all the serving gears. Sometimes I handled this work alone, but on other days Mrs. Shazwani would help me to get it done faster.

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I always welcomed every guest with a warm smile and a polite attitude when they came to dine at the Asian All Day Dining restaurant, and I also made sure to serve welcome drinks to the guests who arrived right after checking in at the reception based on the coupon they received, as this is a routine responsibility shared by all the staff working at this restaurant.

Once the buffet began, I continued with my usual tasks by clearing away any dirty plates from the tables so that the guests would have more space and feel comfortable taking more food if they wished, and at the same time I greeted guests warmly and took their orders if they chose to order from the à la carte menu instead of going for the buffet option.

At around 8:30 pm each night, I would approach the chefs to ask about the breakfast menu for the following morning, and I always tried to prepare all the needed items for the next day’s buffet in advance, even if the dinner buffet was still ongoing at that time.

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During my afternoon shift today, I continued my usual responsibility of handling guests’ orders whenever no one else was available to do so, ensuring that every step of the ordering process ran smoothly and professionally so that the guests always received good service. I kept this up throughout my shift as it is one of the basic tasks expected from a waitress.

After taking the guests’ orders, I always made sure to double-check every detail to prevent any mistakes, and if a guest had a special request or preference, I carefully noted it down before heading to the kitchen to inform the chefs about the specific instructions so they could prepare it properly.

Later in the evening, before my shift ended, I took the initiative to begin setting up the breakfast buffet on my own, arranging all the plates, food tags, and serving utensils neatly to ensure everything would be ready and organized for the next morning.

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I started my afternoon shift by going through all the guest orders that the morning team didn’t finish, making sure that every guest had received their food, and if I found any missing, I immediately followed up so there wouldn’t be any mistakes or delays.

I also continued to welcome each guest warmly with a smile when they arrived at the Asian All Day Dining restaurant and made sure to serve the welcome drinks to guests who had just completed their check-in at the front desk.

At the end of my shift, I filled in the daily record for food and beverage sales in the logbook and later updated the sales report in the staff WhatsApp group so everyone could keep track of it.

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During my afternoon shift, I continued my usual work by taking guests’ orders and keying them into the system.

I also waited for their drinks to be ready and delivered them as soon as possible.

However, there were not many guests at the resort today, so the restaurant was a bit quiet since it is not the peak season.

In the evening, my senior staff always assigned me to ask the kitchen staff and chefs about the menu for the next morning.

After that, I started preparing everything, including the food tags, plates, and food tongs, and set up the buffet table.

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I always greeted the guests when they arrived and asked them whether they wanted to have the buffet or order from the à la carte menu, because some guests preferred à la carte instead of buffet.

During dinner time, I will always checked the coffee machines to see if the milk was enough and refilled it if needed, so the machine was always ready to use.

Later at night, I asked the chef about the breakfast menu for the next morning since I would be setting up the buffet, and after everything was done, I recorded the daily sales in the staff WhatsApp group for daily track.

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On my last day of the afternoon shift for this week, I made sure to thoroughly review and check all the pending guest orders that the morning shift hadn’t yet completed, carefully ensuring that every guest received their meals exactly as they had ordered.

Whenever I found something missing or any delay, I immediately followed up so that no mistakes would affect the guests’ dining experience.

Later in the evening, once everything settled, I went to the kitchen and spoke with the chef to reconfirm the breakfast menu for the following morning since I would be responsible for setting up the buffet.

Then, after preparing the breakfast buffet, I start recorded the daily food and beverage revenue sales in the logbook and shared the details in the staff WhatsApp group to keep everyone updated about the day’s sales figures.

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During my morning shift, I made sure to switch on all the coffee machines if they were still turned off and checked that the milk tubes were properly placed inside the milk cartons, making sure there was enough milk left for service.

After that, I carefully inspected the entire buffet line once the kitchen staff had placed all the dishes, making sure every food tag was correctly positioned in front of each dish, and I covered the bread baskets with napkins to keep the bread fresh and hygienic for the guests.

Whenever I noticed too many flies around the buffet area, I would light a few candles and arrange them strategically along the buffet line to help keep the flies away from the food.

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As part of my daily responsibilities, I always start my shift by thoroughly checking the entire buffet line to ensure that every dish is arranged properly and nothing is out of place, and once I’m sure everything is correct, I remove all the plastic coverings from the dishes so the buffet is completely ready for breakfast service.

Throughout the morning, I have become comfortable greeting each guest with a warm smile and politely asking for their room number to confirm whether their booking includes breakfast or if they need to pay separately.

As part of my usual routine, I kept busy clearing away any dirty plates left on the tables, resetting fresh cutlery for the next guests, and changing any tablecloths that were dirty to make sure the dining area stayed clean and pleasant for everyone who came to eat.

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For today’s shift, I was on the afternoon schedule because one of the big groups, called the Amanah Saham Group, was expected to check in during the afternoon, which made the resort busier than usual once all the guests arrived.

As soon as they checked in, Mr. Norhamizam assigned me to go to the lobby and help distribute fresh towels and welcome drinks to the group, and I carried out this task together with Mrs. Syaza to make sure everything went smoothly.

Right after their arrival, their hi-tea session started at the Asian All Day Dining restaurant, and it quickly became very crowded with so many of them enjoying the food, so I worked together with staff from other departments to clear away all the dirty plates after they finished eating.

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Today, I began my shift by closing the lunch buffet at around 3 pm so that I could get everything ready and cleaned up in time to prepare for the dinner buffet later in the evening.

Once I finished cleaning, I moved on to getting all the food tags ready according to the display menu that Mrs. Syaza had prepared earlier.

It was a bit challenging for me this time because there would be two buffet lines set up tonight since the guests were having a special family dinner.

After, they arrived, they started the evening with a proper welcoming speech before everyone began enjoying their meal, which for that night was a barbeque-style dinner.

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I began my shift by taking the initiative to wipe and arrange all the cutlery ahead of time without waiting for anyone to tell me what to do, and I also made sure to check every table to see that everything was properly set and tidy for the guests.

Whenever there were fewer guests and I had some free time, I used it to inspect all the coffee machines and top up the coffee beans so that they would be fully ready for use during any buffet include breakfast buffet the next morning.

Later at night, around 9 pm, I went to the kitchen to ask the chef about the breakfast menu for the next morning and started preparing the needed items earlier than usual to make the setup process smoother and help me manage my tasks more efficiently.

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As part of my daily routine, I made sure to greet every guest warmly when they arrived at the restaurant, guide them to an available table, hand them the menu, and carefully take their food orders while noting any special requests they mentioned so nothing would be missed.

I continued handling this responsibility right through dinner time since it followed the same work pattern every day, and whenever I saw guests coming in after swimming and still wearing wet clothes, I would kindly remind them to change first before dining to keep the restaurant clean and comfortable for everyone.

Since it is my usual duty during the afternoon shift, I also made time to check with both the Asian and Western chefs about what breakfast menu they planned for the next morning, so I could start my preparation early and ensure the buffet would be ready on time.

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On this day, I continued my shift by taking guests’ orders and completing them with better improvement than before.

That day, I helped Mr. Daud prepare a candlelight dinner that had been ruined earlier by monkeys.

The candlelight dinner was a special request from a Chinese couple, where the man planned to propose to his partner. What made the day more meaningful was that I got to learn directly from Mr. Daud, the Banquet Executive, how to set up and handle a candlelight dinner.

This gave me more knowledge about preparing and setting up a romantic dinner for a special occasion.

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Today, I started my morning shift after having a day off yesterday.

I began by checking the breakfast buffet, making sure all food tags were correct and the buffet was ready for guests.

During the shift, we made a last call to inform guests that the buffet would be closing soon. The buffet closed around 10:40 am, and I helped clean up by collecting food tags, food tongs, and wiping the buffet table.

At lunchtime, Mr. Daud, the Banquet Executive, asked me to help set up a table for the VIP guests from the MUIP Pahang Group. After that, I assisted Mrs. Syaza by serving welcome drinks to the MUIP guests.

This help me learn the importance of being organized, polite, and helpful in both regular and special service situations.

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During my morning shift, Mr. Shahrul always reminded me to check the breakfast buffet to make sure everything was well prepared and neat for the guests.

I was also given the task to cover the bread with a napkin to prevent flying insects and checked all the tables to ensure they were clean and tidy for guest comfort.

Every morning, I ticked the guests' room numbers on a list to track who had come for breakfast. This helped me recognize which guests had already take their breakfast.

After the breakfast buffet closed around 10:40 am, I helped Mrs. Syaza prepare the lunch buffet. The lunch buffet was prepared especially for the MUIP Pahang Group, who were having a meeting at the resort.

This make me learn about how to keep track of guest attendance during breakfast service.

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During my morning shift, I started by checking the buffet like usual to see if everything was already prepared.

I greeted guests as they came for breakfast and asked for their room numbers as my daily routine for morning shift.

While doing that, I and my seniors also collected their dirty plates and placed them on the trolley for used plates and cutlery.

After the breakfast buffet closed, I took out the lunch menus, placed them on the front counter and also put the goblets and bottles on the tables.

Lunch time will be started around 12:00 pm. And before ending my shift, I filled out the F&B daily report for breakfast in the logbook.

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As part of my responsibilities today, I started by preparing the red napkin to cover the bread at the bread station. Covering the bread helps keep it clean and hygienic for the guests.

Then, I also removed the plastic wraps from all the dishes to make sure everything was ready for service. Ms. Fitin always remind me to check the coffee machine every morning and refill the coffee beans if needed.

Around 10:30 am, I make the last call to inform guests that the breakfast buffet was about to close. We gave guests five extra minutes to take any remaining food they wanted.

After closing the buffet, I collected the food tags and tongs, then wiped the long buffet table to keep it clean and neat with the help of Mrs. Syaza. Throughout the day and before going home, I have to completed the breakfast revenue report and recorded it in the logbook. This has become my daily routine whenever I get the morning shift.

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On my last day of morning shift, I was tasked with making sure everything was ready before the restaurant opened. This included turning on the TV, playing instrumental music, and switching on the buffet lights. Mr. Sham always reminded me to check these things every time I had the morning shift.

Around 11:00 am, Mr. Daud asked me to set up the lunch buffet because two guest groups had checked in. While I was setting up, Mrs. Syaza came to help me arrange the lunch buffet properly to make it faster.

Later, when the Yayasan Kosma Pahang group arrived with about 25 guests, I was responsible for giving each VIP a fresh towel and welcome drink as a sign of welcome to Berjaya Tioman Resort.

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During my afternoon shift, I was given the task to prepare the dinner buffet, and it had to be completed before 6:00 pm. I asked the chef and pastry team about the menu they would prepare for the dinner buffet. It was a bit busy today because some groups had already checked in, but we managed everything well.

I started setting up the buffet as quickly and neatly as I could. I felt a little nervous at first because I had to do it alone, but I stayed focused and finished the setup without any problems. This task helped me become more confident and allowed me to practice preparing the dinner buffet smoothly on my own.

Once the buffet started, I continued my job by clearing dirty plates from the tables so the guests could take more food comfortably. I also greeted the guests and took their orders if they preferred à la carte meals instead of the buffet. The dinner buffet price was RM 80 per adult and RM 40 per child (ages 5 to 12).

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Today, I started my afternoon shift by closing the lunch buffet at 3:00 pm. I cleaned and wiped the long buffet table to keep it neat and hygienic for the dinner buffet later. Mrs. Syaza helped me list the dinner menu and prepare the food display.

After setting up the dinner buffet, I continued my usual task of taking and keying in guests’ orders. Dinner time was a bit busy since many guests were staying at the resort.

Around 9:00 pm, I asked the chefs about the breakfast menu for tomorrow. This is a daily task for staff on the afternoon shift. I prepared everything for the morning buffet early, even though the dinner buffet wasn’t closed yet. It helps me save time and make it easier for me later.

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Afternoon Shift and Part Time (11am - 3pm)

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On this day, I worked part-time for 4 hours from 11:00 am to 3:00 pm and continued with my regular shift from 3:00 pm to 11:00 pm. This was my second time working part-time after the first one on 26 April when the cruise group come.

My shift began with helping Mrs. Shazwani and Ms. Fitin to prepare and complete the lunch buffet.
• The lunch buffet provided because the Central Tan group have their package lunch. When the Central Tan group arrived, Mr. Norhamizam assigned me and other staff to give fresh towels and welcome drinks to the group. They went straight to the restaurant for lunch since it was included in their booking package.

Later in the day, I helped Mrs. Shazwani set up the dinner buffet since it will be full buffet. That evening, the dinner buffet was a barbeque buffet, and the restaurant was quite busy with the group and in-house guests.

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Afternoon Shift and Part Time (11am - 3pm) 

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I started my work today at 11 am and finished at 11 pm because the resort was still busy with four big groups staying which is Central Tan Electric, Harpers Travel Malaysia, GGS Eurotech Sdn Bhd, and KTNB Travel Tours.

From breakfast until dinner, the restaurant was full of guests from these groups and other in-house guests. So, like usual, I will also took orders for those who wanted to order from the à la carte menu.

After we closed the dinner buffet, I start to prepare and set up the breakfast buffet with the help of Mrs. Shazwani, which took a bit longer than usual because don't have much time, so we finished a bit late.

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Afternoon Shift and Part Time (11am - 3pm)

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Today, I was given the responsibility of preparing the dinner buffet, and I managed to complete the entire setup properly and on time before 6 pm, ensuring everything was ready

Once I had finished arranging the dinner buffet, I went back to my usual duty of taking guests’ orders and carefully keying them into the system to make sure their dining experience went smoothly.

At around 9:00 pm, as part of my routine during the afternoon shift, I spoke with the chefs to confirm the breakfast menu for the next day, and once the dinner buffet was closed, I immediately began preparing the breakfast buffet setup to make the morning arrangement easier.

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Afternoon Shift and Part Time (11am - 3pm)

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Today was originally my scheduled off-day, but since the restaurant became very busy, I got the afternoon shift but had to come in and work a part-time shift starting at 11 a.m. until end my shift at 11 p.m. to help back up the team and also make sure everything ran smoothly for the guests.

I was entrusted with the responsibility of handling the lunch buffet as usual, and since I am now able to manage it independently, I managed to set everything up smoothly and ensure the buffet was ready on time for the guests to enjoy.

Throughout the day, I continued my regular duties by taking guests’ orders politely, serving their drinks and meals promptly, and making sure to key their orders carefully into the system while double-checking each one to prevent any mistakes.

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For my morning shift, I started by switching on the coffee machines if they were still off and checking the breakfast buffet line to make sure everything was ready.

I carefully unwrapped the covers on each dish and added ice for items like yogurt, sliced cheese, and butter, topping up the ice again when it melted.

I also made sure to refill the ice water if it ran out and collected dirty plates from the tables so guests would have more space to take more food comfortably, and this is part of my daily duty to keep the dining area neat for the guests.

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Today, just like on previous days, I started by carefully checking the entire buffet line to ensure that everything was properly prepared and that all the foodtags were placed at the correct dishes.

If I noticed any foodtags missing or placed incorrectly, I would take the time to find the right ones and put them in place, since sometimes certain condiments are available and sometimes they are not.

I greeted each guest warmly with a genuine smile and a cheerful “good morning,” and then I would kindly ask for their room number to check if they had breakfast included in their stay.

Around 10:25 am, I would walk around the dining area and politely let any guests who were still seated know that the breakfast buffet was about to close soon, encouraging them to help themselves to more food while they still could before we began shutting down the buffet for the day.

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Today felt a little different because it was Eid Al-Adha, but I still carried out my usual tasks as I do every day, repeating each step to make sure everything in the restaurant ran smoothly for the guests.

Throughout the morning, I have become much more confident in warmly greeting every guest with a friendly smile and then politely asking for their room number to check whether their booking included breakfast or, in some cases like BVC guests, if they needed to pay separately.

Before my shift ended, my colleagues and I took a moment to gather together and take some group photos as a memory of this special day, since we were all wearing the same dark-colored outfits which made the moment feel extra special.

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Morning Shift and Part Time (7pm - 11pm)

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On this day, I was scheduled for the morning shift and later had to return at 7 p.m. for part-time duty, as Mr. Norhamizam asked me to help out Mrs. Shazwani for a while at Matahari Restaurant before Mr. Bahzi arrived to take over..

After that, I also handled incoming phone calls whenever the phone rang, which sometimes came from the receptionist or directly from guests, and quite often, guests would call to ask about the breakfast buffet timing so they could plan ahead.

When lunch time approached, I started by taking out all the menus and arranging them neatly at the counter, then continued by refilling all the water bottles and placing them on each table according to the table size, since it is part of my daily routine to make sure everything is ready for the lunch time.

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For this morning, as soon as I arrived at the restaurant, I checked the entire buffet line to make sure everything was in place and also ensured that the coffee machines were turned on properly before I covered the breads with a napkin to keep it clean and fresh.

Once the buffet started, like usual, I warmly greeted each guest and wished them a good morning when they arrived, then politely asked for their room number to confirm their package.

Even during the morning shift, there were some guests who had just checked in at the reception and came straight to the restaurant after that just to claim their welcome drinks.

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Afternoon shift and Part Time (11am-3pm)

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Today, although I was scheduled for the afternoon shift, I had to come in earlier at 11 a.m. to work part-time and help back up at the restaurant. I start my daily work with prepare for lunch time included taking out all the menus and placing them on the counter, as well as getting the water bottles ready.

During lunch, it wasn’t too crowded, so I managed my tasks like I usually do by taking guests’ orders, keying them into the system, and making sure their meals were served properly.

Whenever I had some free time, I took the initiative to refill the coffee beans for each machine without waiting for anyone to instruct me, and later at night, after I had finished setting up the breakfast buffet, I also made sure to complete the daily revenue report in the logbook if I still had extra time.

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Since I was the first person to arrive at the restaurant today, I started my shift by switching on all the lights, fans, televisions, music instruments, and coffee machines to make sure the place was ready for service.

After that, I went to check the buffet line to see if everything was in order before carefully removing the plastic wraps from each dish.

Just before the buffet was about to close, I was given the responsibility to make a last call to all the guests still dining, politely letting them know that we were about to close the buffet.

Later that night, Mr. Shahrul asked me to help out at Matahari Restaurant for a while because only Mrs. Shazwani and Mr. Ijoi were there, so I went over to back them up by taking guests’ orders and helping to serve the meals as well.