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Borang Semakan Penyelia Latihan Industri

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Borang Semakan Penyelia Latihan Industri

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Borang Semakan Penyelia Latihan Industri

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Borang Semakan Penyelia Latihan Industri

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Borang Semakan Penyelia Latihan Industri

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Borang Semakan Penyelia Latihan Industri

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My last day internship at Ombak Villa Langkawi, and on my last day, I able to make own check in when the guest arrived and update all the guest detail into the system including update the guest phone number, email, nationality and also collecting all the tax and deposit.

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On 30 May 2019, as usual I update the voucher, tax, and made an update of guest profile in the system after they made their check in.

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Today, reception staff and I prepare for the next day arrival which for 30th May 2019 its about 10 arrival.
Next, I also make a welcoming drink for the guest who make a check in meanwhile they waiting for the staff for their check in.
Then, I help the staff make the room key card for the guest.
At the night, I follow the staff to give the amenities regarding to provide the "sahur" for the guest in house that having fasting in this month to the food and beverage department (F&B).

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As usual, for the evening shift, I prepare the registration form with guest corres. breakfast voucher and key card holder for the next day.
The breakfast voucher only prepare for guest who made a room purchase that include breakfast based on how many days they stay in Ombak Villa.

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On 27 May 2019, is my last day at KMI. What I learn today is on how to make a check in at KMI and need to know that, at KMI only have four type of room, which are standard twin, superior double,  triple room and family room. Other than that, i also know that when the guest request for the extra bed, where it will be charge for one extra bed with breakfast for RM35 and RM25 for one extra bed without breakfast.

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On 26th of May 2019, is my second day at Kuala Melaka Inn(KMI) where KMI is the same hotel with Ombak Villa under the same company which is MK Land. Today, I work with Azlan where we waiting for the guest arrival. Then, for the closing reception counter, I learn that, the staff whose on duty at evening shift, we need to count the total number of room key, remote for Television and aircond where it must be correct with the system. Then, i learn on how to prepare for the next arrival for the next day, it almost  same like at Ombak Villa where it include the registration form, booking form, key card holder with breakfasf voucher.

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On 25th of May 2019, is my first day being receptionist at Kuala Melaka Inn. What I learn here is, what payment need to collect, which are the RM50 for deposit and guest tax. After that, i also learn on how to update the arrival into the system.

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Today is my last day in reservation department. As usual the basic routine in reservation are key in all the guest booking detail correctly, especially on their room rate, and other detail.
Next are, after finish key in all the detail of guest booking, i will past the booking to senior staff for the re-check of my work either any detail wrong or not.
Then, the last step are put it all into their file based on the date of the guest arrival.

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Usual routine in reservation department, i key in the guest booking that they sent by email, into the system.
Next, i update the guest booking when they have made a cancellation without any charge on their cancellation.
Then, after finish key in all the booking into the system, i put the correspondent guest form into the file based on date.

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As usual ,in the reservation department, i key in the guest booking into the system based on the type of travel agent, booking number, date of check in and check out, type of room and room rate.
Next, as usual i do an updated guest booking system when they have made a cancellation on their booking.

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On 21st of May, the same routine in the reservation which are key in the guest booking into the system.
Then, i made a update status of guest booking that have been they made through the email.
After finish all of it, i filing the guest correspondent booking detail based on date and month.

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As usual, like the day before in reservation, i key in all the guest detail into the system based on their arrival date, booking number,room rate and other.
Next, i also change the customers status booking when they make a cancellation.
After finish, key in all the detail, i filing the correspondent paper based on date and month.

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On 19 May 2019, I learn a new key in the guest reservation which are how to put the information when the guest booking more than one room. Where as under the same name of booking, we can add on into another information of the room. Other than that, I learn on how to read and calculate the rate of the room before key in into the system.
I also learn on how to read a booking from travel agent like Destinations of The World and Asian Overland Service before key in the selected information like booking number, guest name, nationality, room rate and number of guest.
Other than that, I also learn on how to make a cancellation of booking by the guest through email in the system.
Next, when I finish key in and recheck all the guest detail, I arrange the correspondent by their arrival date and filling it accordingly based on the date.

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Today is my first day in reservation. In reservation department I learn on how to key in the guest reservation into the system step by step.
I learn on how to read the guest reservation  detail ,which are include their name, booking number, arrival and departure date, number of room, room rate, special request and therefore I key in tht detail in the system.
I learn on how to key in the simple resevation that through the travel agen

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Picture with team Food and Beverage

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Lecturer visit with HR and HOD of kitchen department and F&B department.

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Today i learn on how to print out the next day arrival for filling their booking with the key card holder and breakfast voucher.
I learn on how to read the booking list which room that include breakfast, room only and free dinner or any request for honeymoon, romantic retreat dinner and others request.
After break, i work at reservation, where I dividing booking by date accordingly and put it inside the forex file.

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Today , is my first day in new department in Front Office Department.
For the first day, I'm start learn on how to make the arrival folder for the next day.
I also knowing what should have put inside the arrival folder, which include the key card holder that have room card that also as a power supply, pool towel card, breakfast voucher, discount voucher, Ombak wifi with password, safety and security policy, airline confirmation, first and final form, and guest room detail.
I also learn and take note the extension number in Ombak Villa.

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As usual, the basic routine for evening shift i put and check the food tag by follow the menu 4.
During the ramadhan buffet , i clear the guest plate.
After finish the ramadhan buffet, the staff and i clear the table for settinf breakfast session.
Then, we wipe the coffee cup, and set up for breakfast and breakfast buffet setting.

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I came to workplace, i check and put the food tag and follow third menu.
When the buffet ramadhan started, i clear the guest plate and drinking glass that guest not used.
After buffet ramadhan, i wipe cutleries, coffee cup and BB plate.
After that, with my friend, we set up for the next morning breakfast by putting the place mat , BB plate, tissue napkin, cutleries, coffee cup and sugar bowl.

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9th May 2019,was my first day evening shift during ramadhan buffet. I started my work with checked menu for Buffet Ramadhan where it was a second menu.
After that, i put all the serving gear at every buffet based on the menu with plate at every station.
After that, i put the food tag by followed the second menu.
When the buffet ramadhan is begin, clear the plate on guest table.
After finish the buffet ramadhan, we clear the table setting, wipe cutleries for the next breakfast and coffee cup.

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As usual, i prepare for breakfast, wipe BB plate and coffee cup.
End of the breakfast session, all the staff and i set up for lunch session.
Since it was a first day for ramadhan buffet, all the staff quite busy by setting all the table with complete setting.
On the same day, my friend and i received lecturer visit referring to the intership work.

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Today, during the breakfasf session, its not too busy because only 29 pax of guest that have their breakfast at Bayu Restaurant.
After finish the breakfast session, as usual we set up table setting for lunch session which complete with cutleries, BB plate, napkin and salt & pepper bowl.
After break, we wipe all the cutleries that will be use during Ramadhan session.

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4 May 2019 , we prepare breakfast session 104pax which include Columbia Group. After breakfast session, we wipe goblet for dinner and set up table setting.
Other than that, i learn on how to make pineapple juice for guest.

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6 May, after the breakfast session, i wipe the BB plate, coffee cup, and set up table for lunch.
After the break time, staff and i make the skirting for table decoration that will be use for a month during the Ramadhan buffet.

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The usual routine for morning breakfast, make coffee and tea , wait for the guest and collect the breakfast voucher.
Next, i need to make clearing for each guest table when guest not used their plate anymore.
Next, after breakfast, i wipe the BB plate, cutleries and set up table setting for lunch session.

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The daily routine for morning shift , i prepare the breakfast session.
After the breakfast session finished, i wipe all the cutleries, and BB plate with others staff.
Then, all of us set up for the lunch session and making the napkin folding that suitable for lunch and dinner session.

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For the first April, i prepare for the breakfast session as usual, which prepare coffee and tea, waiting for guest, collecting the breakfast vouchere from guest, clearing the table after guest finished their breakfast. After that, i clean and arrange the salt & pepper and sugar bowl.
After the breakfast session, all of us , prepare and make a table set up and  buffet lunch for JKR Group about 18 pax on the last day their meeting at Ombak Villa ballroom which is at Kencana Ballroom.

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As usual for breakfast session, preparing and serve the coffee and tea for the guest.
I need to make sure that every table that clear must be clean and away for ant.
Clear the plate, coffee cup, cutleries from the troli for washing.
After finish, Umi and i cleaning the bar, where we clean the chiller, arrange all stuff on the sink and mopping the bar.

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As usual , for morning shift, i prepare for breakfast session, where making the coffee and tea for wakaf area. I waiting for the guest and collecting the breakfast vouchere.
After finish the breakfast session, we prepare for the lunch buffet for JKR group about 22pax.
After break, i follow Hafiz staff F&B to make a set up for BBQ dinner at Amai. I wipe the cutleries, setting table with complete cutleries and goblet for each table.

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On 28 April, i get involved in serve Dinner for CIDB 2019 at courtyard where the dinner held front of swimming pool.
This dinner was about 70pax of guest from CIDB.
All the staff help on making the table setting for their dinner where it 6 table which each table for 10 pax and a table for 8 pax VVIP.
This dinner is a buffet dinner and only water were served.
During the dinner begin, we filled up the drinking water, and clear the plate that not been used.
After end of their dinner, we clear up the table , take the cutleries, goblet, and napkin. Then, we wipe the cutleries before going back home.

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27 April 2019, i with other staffs involved in dinner for Istiadat Konvokesyen & Penganugerahan for Persidangan Perubatan Alami 2019 dinner.
At the evening, we wipe the goblet, cutleries, make table setting for the dinner.
We arrange all the cutliries for each table for 10 pax.
When the dinner is begin, we started filled up their drink, and serve them mushroom soup with softroll.
After they finish their meal, we present and serve their dessert which are tropical fruit.
After finish the dinner, we do the clearing for each table.
It was a great experienced to get participate in this dinner.

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Today, Bayu Restaurant having their Ramadhan Preview 2019 at 6pm, so staff a morning shift, we wipe cutleries, BB plate, coffee cup, make napkin folding and set up table setting  with decoration after finish breakfast session.
We also set up the buffet line table by using kain Batik as decoration where it fulfill the theme of Ramadhan for this year which is Village Theme.

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The daily routine same like before for the breakfast session.
The highlight for today is, staff and i set up for the buffet lunch at Bayu Restaurant for 60 pax for ICMS group. When the guest arrive, we open the wrap of food , so that the guest can having their lunch.
After finish their lunch session, we prepare and set up the table setting for lunch.

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My 23 April 2019, begin with making coffee and tea for breakfast session. It was quiet busy day, as usual i collected the breakfast voucher from guest, then after the guest seat, i ask them if they want a cup of coffee or tea and i also make a clearing by take the plate that they have finish their meal, so that there more space on the table for they having another dishes.
After finish the breakfast session, i take the coffee cup, saucer, BB plate, and goblet for wipe before set up for buffet lunch for ICMS. The buffet lunch been prepare for 100 guest.
After finish their lunch, we clear all the buffet cutleries, and set up table again for the in house guest having their lunch and dinner.

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The daily routine for breakfast session is, make coffee , tea and fresh milk for guest. I waiting for guest and collecting the breakfast voucher before they having their breakfast.
Finish the breakfast session, all the staff clear the food, cutleries and ready set up for buffet lunch for the ICMS group.

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As usual, for the breakfast session, i prepare the coffee, tea and fresh milk for the guest.
I also make sure that all cutleries on guest table is complete.
After finish the breakfast session, we set up for buffet lunch at Bayu Restaurant for International Conference of Mathematics and Statistics 2019 (ICMS). The buffet lunch set up for 22 pax.
After finish buffet lunch, all the staff and i clear the table and wipe the BB plate, coffee cup and cutleries.

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Another evening shift, i check with the kitchen team, what is the item that they have and dont have. As usual, when the guest come to restaurant, i give the menu and take order. I will repeat the order with the guest for second time, so that i not do any mistake during taking their order.
Next, i wipe the cutleries and on the 9.45 pm , we start to set up for the breakfast table for the next day.
Before finish our shift, we need to clean our bar and clean all the cutleries and wipe the table.

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At the evening, we waiting for the guest. Most of the guest, request for room service. Therefore, i learn on how to make the room service where the food must be wrapped and make sure the order is same like the guest requested also bring the bill before send the room service.
After finish the room service, i wipe the glassware and arrange it  based on their catogary.

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Today is my first evening shift, and i learn on how to take an order from guest. Besides that, i also learn on how to make fresh pineapple and fresh orange for guest.
The exciting for today is i learn how to set up for romantic dinner where the guest want to celebrating their anniversary.

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The usual routine for morning shift, make a coffee, tea and fresh milk. Refill the white sugar, brown sugar and sweetener in the sugar box.
Make sure all guest that come for breakfast, they give a breakfast vouchure. If they dont have it, they need to pay the usual price.
I make the clearing on the guest table, when they do not use or finish their plate.
After break time, i wipe the coffee cup and saucer and make a lunch table set up.

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14 April 2019, as usual breakfast session routine, i make the coffee and tea. Then, make sure all the food have their right food label on the table.
I also check all the table setting have complete with BB plate, fork, spoon, knife, salt and sugar, tissue napkin and sugar.
After that, i waiting and collecting the breakfast voucher from the guest before they have their breakfast.
As usual, i need to clear the plate and cutlieries that not used by the guest, so that guest can have their other breakfast dish.
As usual, after breakfast session, we clear all the plate, food label, and change the table setting for lunch.
After that, like the day before i wipe the cutleries and drinking glass that have been washed with hot water and clean wipe towel.
After lunch break, other trainee and i learn on how to take the order for lunch and dinner. The captain of the day, explain to us all the menu, how it taste and will be present to guest.

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Its my morning shift, as usual for breakfast session where it begin from 7.30 AM to 10.30 napkin, i need to make a coffee, tea and fresh milk.

After that, all staff and trainee need to check on the breakfast table setting where it completw with spoon, fork, knife, BB plate, tissue napkin, placemat, sugar bowl and pepper bowl.

After that, i waiting for guest and collecting the breakfast voucher from them, before guest having their breakfast.

After breakfast session finish, we start to set up for lunch table setting. After that, we wipe the BB plate, glassware, cutleries and coffee cup.

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The same routine for the breakfast session, check all the breakfast table set up, make coffee and tea, and waiting for the guest.
For the guest who do not have breakfast they need to pay for their breakfast, where for an adult RM50 per person and children above 12 years old, RM35 per person. Then, they can have their breakfast at Bayu Restaurant.
After finish the breakfast session, i and other staff wipe the cutleries and drinking glass.
Then, set up the table for lunch for indoor and outdoor.

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12 April was my first day in Food and Beverages department. This first thing for the morning shift, i need to make the hot tea and coffee for breakfast session which the guest will take by them self because its selfservice.
After that, i need to make sure that all  table have been set for breakfast, where it include the napkin, table fork, table knife, table spoon, salt and pepper also sugar.
Next, the captain of the day teach on how to ask the guest to get the breakfast voucher from the guest. On the breakfast voucher, it contain detail of guest name, room number, and date. Every each of voucher for one person.
I also learn on how to make clearing the plate on guest table.
After finish the breakfast session, we prepare for lunch session where need to wipe all cutleries, drinking glass and make a lunch table setting.

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Today is my last day in housekeeping department, and i learn on how to manage the swimming pool that beside of Bayu Restaurant.
At shift 7 am, i need to clear up the dried leaves from the pool, put the cushion on sundeck, sweep the dried leaves at pool area. Open the hug umbrella for the guest. At 8 am, put the sigb board that pool is open for the guest.
Every guest that have been check in under Ombak Villa, they will be receive a pool card towel, where every each card only provide two towels for guest.
The guest need to fill in the detail like name, room number, total pool card, total towel and time.
Every guest that want to yse the pool, need to dress up properly for swimming.
After finish, the guest need to return the towel to get the pool card back.
We need to make sure that the pool always clean from dried leaves and safe for guest.

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Today is my last day in linen department, i count the linen and towel as usual. However, i need to make sure that, the number of laundry that have been sent must be same when we received the laundry.
I also count the linen and towel before sent to laundry.

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7 April, same like the days before, i count the total of linen that arrive from laundry and then arrange it all at their place.
After that, i take note on staff cloth that they sent for laundry on the laundry sheet note.
Then, i follow the linen staff collecting the dirty linen from the Ombak Villa block, and Sea Villa. After that, i separate and count it before sent it for laundry.

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6 April 2019, as usual count and arrange all towels and linen for bedmaking .
Besides that, i also help to keep the sejadah at their own place.
It was my second day, make turndown service at Ombak Villa and make sure that room in clean.

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My second day , in linen department as usual i counted the bedsheet and duvet then arrange at their rack.
I also rearrange the staff uniform at uniform store and clean the room.
After that, i separate and count the towel and linen into their catogories before sent for laundry.
After finish that task, i follow the housekeepers for the turndown service, which are referring to the changes of room from evening to night by change the pillow condition and the bedsheet. Other than that, we need to switch on the bed light and switch on the electric mosquito repellent .

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4 April 2019, was my first day in linen department and my shift started from 12pm until 8pm.
In linen department , i learn on how to know every component for bed making and can differentiate between the linen which are bedsheet and duvet for king, queen and single.
Other than that, i also need to different the type of every material that will be used for Ombak Villa, Sea Villa and Main Block.
At 5pm, i need to separate the dirty linen and towel by the categories and count the total of linen and towel before sent for laundry.

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My last day in Public area, as usual clean it up the main lobby area, and Bayu Restaurant area. I sweep the dried leaves, take away the garbage in every toilet and wipe at dirty area.
Next, i sweep at Amai Bistro and than sweep the main road of Ombak Villa from dried leaves.

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After check and clean the main lobby area and Bayu Restaurant, the housekeepers and i went to clean and sweep the road.
After that, we clean the Amai Bistro , sweep , and clean the toilet for the guest comfortable.
At night, we went to Kuala Melaka Inn which is under Ombak Villa, to collect the garbage at every level including the Sky Bistro and sweep the area around KMI lobby.

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Today my evening shift in public area. For the evening routine, first i need to make sure that lobby toilet and main lobby area in clean. Also need to make sure that Bayu Restaurant clean from dried leaves, cigarette and dust. Next, i follow the housekeepers to clean the Amai Bistro for the night event or dinner.
I also help them and learn on how to clean the toilet that nearby the pool.

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On my 31 March 2019, i still at public area where i need to make sure that , all the public area are clean. Especially for the toilet at main lobby, Bayu Restaurant toilet and area at main lobby are in clean. All part in the toilet need to make sure clean for guest used. Besides that, i need to make sure to refill the hand soap and tissue in toilet.

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It is my third day at public area, and as usual from 7 am until 10 am, i need to clean up at the main lobby of Ombak Villa area, clean it up the toilet at lobby, and the road.
After that, the housekeepers and i clean the staff toilet before we clean and make up the Bayu Restaurant. I scrubbing and clean the WC and wipe the mirror without any watermark also collect the rubbish in every toilet at main lobby and restaurant.

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Another day i at public area, and today i clean the Surau Hajjah Felina, sweap all the dried leaves around the surau. As usual, i clean the toilet at the main lobby and wipe all the wood furniture by using the wood shine. I need to make sure that toilet at main lobby always in clean and complete with toilet tissue roll and smell good.

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28 March 2019, it was my first day in public area. I have been asign to clean at the lobby area. Before that, i have been introduce by the housekeepers of chemical that will be used where there 5 type of chemical which are hand wash for the guest used, floor cleanser used for wash the floor, glass shine used for clean the glass surface like window, glass door, wood shine used to wipe all the wood surface so that the surface will look shine and clean for dust, multipurpose cleanser can be used to wash hand basin, WC and others. Other than that, i also help them clean the Kencana Ballroom for an event.

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Today is my last day in room, as usual i help the housekeepers in make up and clean up the guest room. We need to make sure that , the room have been clean without any dust and the toiletries and coffee maker complete.
I also sweep and wiping the mirror without any dust, watermark and fingerprint on it.

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Today, i help the housekeepers to make up room for occupied room,arrival and check out room.
I help her on making bed without any stain on it, wipe all the furniture and sweep the floor.
I also check the quantity of coffee, creamer, sugar and mineral water is enough like every room required. Other than that, we also need to make sure that the mug and coffee maker are clean.

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My 25 march 2019, i still follow same housekeeper  " kak Timah" to clean and make up the VVIP villa at Villa Seri Andaman. Every part in that villa, need to wipe so that there no any dust include at the toilet and balcony.

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On 24 March, as usual i help the housekeepers vacumm all the area in the Villa Andaman and wipe the area and furniture that have dust including carpet.

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Another day, i wiping up and clean up the Villa Emkay for the VVIP. I clean up and vacumm the room and bathroom. I also need to make sure that all towels in bathroom enough and clean.

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On 21 March, i have be assign to help the housekeepers to Kuala Melaka Inn (KMI). I learned on how to wash the bathroom, bed making, and make sure all the coffee , water and others complete. A quite though day, where need to clean up a lot of occupied room and prepare for the arrival.

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On 20 March, housekeepers and i clean up the Emkay Villa where it own by Tan Sri Mustafa Kamal. As usual, for the first step was wiping all the furniture from dust. After finish set up by the housekeepers, i continue vacumm the villa.

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On 19 March 2019, i vacumm all the place in the villa including bathroom, wardrobe, living room and bedroom. The work task on that day, divided into two where  im vacumm all side in the villa and the housekeepers ( Kak Timah) mopping the floor.

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Another day, i made a touch up for the VVIP villa , where it for MB Perak during LIMA19. I need to make sure that all the furniture, railing and other stuff clean without any dust. I also clean the balcony from any dirt.

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17 March was my second day being an helper, help the staff to clean and make up the VIP room. I wipe the window  and funiture using wood shine and window used glass shine chemical so that, it looks shining and clean.

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Assalamualaikum, good morning, 16 March was my first day in Housekeeping department where my shift begin on 9am until 5pm.
On the first day, i have been assigned to follow the housekeeping staff to cleaning up the Very Important Person (VIP) villa at Villa Jentayu, and Villa Seri Andaman.
I learn on how to clean up, and wiping correctly the furniture.

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Today, is my last day at kitchen department and it my afternoon shift 3pm-11pm. I make chicken rendang for tommorrow breakfast from the mise un place until finish cook the chicken rendang.
I also help chef Atan in make the ala carte dish, Nasi Goreng and pizza sambal udang for guest.
A lot of thing and great experience that i gain from work at kitchen department. The important skills in kitchen department is need to have a good communication among the staff and cooking skill.

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On 11 March 2019, Veranda restaurant only received 13 guest and as usual, i prepare and serve the guest requested to make either omellete or fried egg.
I also make pratha for breakfast that accompanied with vegetable dhall and chicken curry.
After finish breakfast hour, as usual i prepare all the ingredient that need for tommorrow breakfast ( nasi lemak condiments, omellete, and fruits ).

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On 10 March 2019, i make the pratha for breakfast and make a egg based on the guest requested.
I also check the pasta stock and make a new boil fetuchini for the ala carte.

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9 March same like the days before, where i make the same routine for breakfast, preparing all condiments for the menu, wash egg to prepare for the omellete , nasi lemak and add on the ingredient for the ala carte.

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I begin my morning shift by, set up the breakfast menu, where by place up the nasi lemak condiments, butter, fresh milk, fresh fruit and egg condiments.
The new menu i learned was brrad butter pudding for the tommorrow breakfast, looks smooth and delicious.

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I started my day as usual for morning routine, but today i also make pratha for breakfast.
I also learn on how to cut the fruits for tommorrow breakfast, it was high demand among the foreigner.

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As usual, morning routine, make scramble egg, omelette , and fried egg based on the guest requested.
After, breakfast session, i make mise un plce for tommorrow breakfast (ingredient for omellette, condiments for nasi lemak)

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6 March 2019, my daily morning shift, set up for breakfast, make egg for guest, and prepare for breakfast condiments for the next day.
After finished prepare the breakfast ingredient, i learn on how to make the ayam goreng berempah , the ingredients different with Bayu Restaurant, where Veranda used the chilli powder instead use the fresh chilli on the paste of ayam goreng berempah. So i learn two different technique.

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It's Monday and my first morning shift at Veranda Restaurant, as usual, same like at Bayu Restaurant, i prepared and served at the egg stall by made omelette, scrambled egg and fried egg for the guest.
After finish the breakfast session, i prepare and add on all the ingredient or menu for tommorrow breakfast.
After that, we cleaned up the chiller,washed it and rearranged the stock.

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On my second day at Veranda Restaurant, i make an mise un place for rendang beef for breakfast.
After finish, i cleaning up the kitchen, and rearrange the seasoning place. For the ala carte for dinner, Veranda dont have any guest on that night.

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On 27 February 2019, I prepare ingredients for Nasi Lemak ingredients and cook it for the next breakfast that can fit with the amount of guest tommorow.
I also get opportunity to learn how to make " Mee Goreng Mamak" on Bayu Restaurant style. Unfortunately , I cook it a little salty but it can be recover by adding more egg and little bit of sugar.

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28 February is my last day at Bayu Restaurant. I learn how to make vegetable Ratatouille for first March breakfast for more than 140 pax. I also learn on how to prepare fettuccine for the buffet.
Other than that, I learn on how to make air asam since I never been know how to make it. On my day 11, it quiet busy for ala carte and most of the guest requested for the room service and I help prepare for the order and make platting.

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Day 6, as usual I serve omelette, scrambled eggs and sunny side up for guest. I also prepare ingredient for dhall and cook vegetable dhall for next morning breakfast that accompany with roti canai. I also learn on how to platting for the alarm carte menu.

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On day 8, was my first night shift from 3pm until 11 pm. For the night shift, it's different where Batu restaurant serve ala carte menu and steamboats.
First of all, I check all item for ala carte and add on the ingredients before the alarm carte order come in.
I also learn on how to prepare a steamboats items or ingredients and I learn on how to platting for candle light dinner.

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On my day 5, as usual I serve guest by making omelette, sunny side, scrambled egg and others.
After the breakfast hour finished, I prepare a new ingredients for the next day.
I also learn on how to make pizza today, where I learn to make Hawaiian chicken pizza and magheritta pizza today. I also prepare and cook vegetable dhall. It's quiet busy today, but I fun and enjoying it because today I learn many things and I can make vegetable dhall.

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My day 4, I still work at the front to cook the omelette for the guest, and today there many guest having their breakfast. It's challenging for me where I need to make their request fast as possible. For the next day, I need to upgrade my skill and cook more fast than today.
Other than that, I learn on how to prepare the ingredients for the steamboats where there a small event today and the guest requested the steamboats.
I learn on how to cook spaghetti cabonara and platting for Satay menu and others.

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On my day 7, as usual for every morning I prepare and make eggs menu for guest. Today, it was very busy because many guest having their breakfast and most of them come because of the attend of our prime minister, Tun Mahathir to OmbakVilla.

Finish the breakfast hour, I help all chef in mise un place lunch for prime minister. I work under stress but I was a great experience and know what is PM favorite menu in OmbakVilla.

I also learn on how to make Sambal pes daily cook for Malaysian food.

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During the third day of internship, I still work at the front where prepare to cook for the omelette, sunny side and others from 7.30 am until 10.00 am.
Next I prepare for the Ala carte ingredients and prepare ingredients for vegetable dhall.
I also help the chef in platting the food.

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On my third March, i fried chicken and cooked ayam masak merah for breakfast.
After finish cooked , i cleaned up the kitchen and peeled the onion for tommorrow use.

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On my first March, it was my first day at Veranda Restaurant and it my afternoon shift.
The daily routine for afternoon routine was need to make a rendang, ayam masak merah or curry for breakfast menu. So, i made a ayam masak merah for tommorrow breakfast.
I also got an opportunity in preparing the food for D'nars cosmetic dinner at beach and was enjoyable.

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It's my second day , working at kitchen department and today I went for the morning shift which is 7am- 3pm. For today, I make a omelette and sunny side for the guest who had request on their breakfast.
It quiet tough for me because I make the omelette in front the guest starting from 7.30am - 10.30am.
I had been teach by chef Amira on how to make the omelette and learn on how she treat the guest.
After breakfast, we need to prepare for the Ala carte for lunch, put the inventories (raw materials) in the chiller and learn how to platting for the nasi putih and fried rice.
I also had been teach by the kitchen crew on how to make dhall for tomorrow breakfast.

That all what I learn today, and I hope tomorrow will be better from today. 😊

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On day 9, I learn on how to make ayam goreng berempah for buffet menu where the guest requested Malay cuisine.
I also help in preparing condiments for Mee rebus.
On 6.30 pm, we (chefs and I) arrange all the food on the table for the dinner.

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During my first day, I worked in kitchen department for a month at Bayu Restaurant at OmbakVilla, Langkawi.
On my first day, 9am until 5pm my working hour, been my first meet up with the kitchen crew, and introduced the kitchen area like cold storage, chiller, and others.
Besides, I also learn on how to prepare or make mise un place for Ala carte menu.

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Today i learn on how to answer the call from outside and inside in the reception department.
When receive a call from internal call, should be answer like :
"Good morning, reception Shaziera speaking, may i assist you?"

When receive a call from external call, should be answer like:
"Thank you for calling Ombak Villa Langkawi, Shaziera speaking, may i assist you?".

Other than that, I also learn on how to used the walkie talkie, to speak or informing any information to others department like housekeeping where to let them know which room will be checkout  for checking the room before the guest leave Ombak Villa, and bellman where to inform them when the guest need a buggy for pick up them to their room or car park and the last department is maintenance where to tell them any problem of the supply or any damage referring to guest room.