# data[].attributes.body
First day, I meet HR of Grand Renai Hotel at 9.00 a.m together with other students who attend to make practical at that place.

After that, I must work under kitchen department to helping them in Iftar program.

I have been introduce to the staff and chef before start to help them to cook.

Chef at that hotel helping me to recognize the place to serve the guests.

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Preparing Shawarma condiment in tray and then start to make this dish using mayonnaise and chili sauce.

Make a Shawarma dish for 200 guest at that hotel. Shawarma can be eat by guest with other special side wish to make sure it is complete dish and taste good.

After that, clean the booth after Iftar event finish. I clean the equipment and any rubbish after using the booth and start prepare next ingredients of Shawarma to be use it tomorrow.

I finish serve this dish at 8.00 p.m. after many guest finish their Iftar and back to home.

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Prepare soup and Shawarma items.

Cut the ingredients for both dish in the kitchen.

Cook the item of soup such as meat, chicken, vegetables and more to make sure it soft.

Prepare Shawarma in booth with other staff to make sure it can be done before guest take the food.

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I follow the instructions by chef to prepare different kind of vegetables to cook Malay dish.

Prepare the ingredients of Shawarma like vegetables, mayonnaise, chilli sauce, grill chicken and more.

Make a Shawarma at booth using glove to keep it clean before serve it to the guest.

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Helping chef to prepare different kind of vegetables to cook our Malaysian dish towards the guest who are coming to Grand Renai Hotel to Iftar.

I wash the vegetables after cut it to make sure clean from any dirt.

Prepare the ingredients of soup. There are a few types of soup we serve to the guest such as meat, chicken, beef lung and more.

The guest can request which one they like to eat and choose the soup in our booth.

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Off Day

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Helping chef to prepare ingredients of Mee Bandung for our guest.

I use cutting board to cut the ingredients and make it careful to avoid any harm toward me.

Another that, clean the workplace before I back to home to make sure it is clean and tidy after use it.

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Cook the ingredients of soup such as potatoes, carrots, meats, chicken and more before serve it to the guest.

Before cook the ingredients, I also cut the ingredients using knife to make sure it is easy to cook.

After that, I also helping other staff to serve the soup in booth to the guest.

Lastly, I help the chef to make ingredients like bland the onion, ginger and more to use it in next day.

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Off Day

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Helping chef to prepare noodle soup ingredients before Iftar.

Another that, set up the booth in the hall before the guest coming to take the food.

Prepare the Shawarma for the guest who are coming to Grand Renai Hotel.

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Firstly, chef give an order to prepare ladies finger for him to cook Malay dish.

Next, I prepare equipment of Shawarma like knife, scissors, cutting board and more in booth before guest take our food.

After finish serve Shawarma for guest about 700 people, I help other employees to prepare soup ingredients for tomorrow events.

I cut the chillies to make soy sauce than can eat it together with different kind of soup.

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Prepare the ingredients of Tom Yum for our guest today for Iftar. There are a lot of the guest today almost 1000 people, and must quickly cook the dish before 6.00 p.m.

Next, I make Shawarma at the booth along with other staff to fulfil our guest at that day. I release we can do it for people who come at that hotel.

After finish all the thing in the booth at hall, I help chef to bland the ingredients like garlic, onion, ginger, and more to wrap it before use it tomorrow. From there, it could be save our time to cook for next day.

Lastly, before I back to home, I clean all the equipment and workplace in good condition. Our staff must follow the order by chef to make sure it is always clean and tidy.

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Cutting the lady finger to cook Malaysian dish "Asam Pedas" in suitable size.

Prepare the ingredients of Tom Yum like carrots, cauliflower, mushrooms and more to our guest before 6.00 p.m.

Another that, go to the booth to make Shawarma like usual using a glove to keep it clean. I wrap the Shawarma with different kind of vegetables and chicken grill beside put the chili sauce with mayonnaise.

I help other staff to make Shawarma and can be done quickly after working together.

Lastly, before back to home I prepare mix vegetables to cook it tomorrow event. It takes an hour to finish it because it must enough for 1000 packs for guest.

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Firstly, I help chef to cut the vegetables to cook staff meal for Iftar. I must finish it with suitable size when cut it.

After that, put all ingredients of "Mee Bandung" and "Mee Sup" in the container to bring it in the hall.

Next, after finish to serve the guest at the hall and take a rest we heading back in the kitchen to help other staff.

I help to cut chillies to make a soy sauce for soup dish in tomorrow event. After that, prepare the vegetables for Shawarma dish like carrots, cabbage, tomatoes, and more using cutting board.

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Off day

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Off Day

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Off Day

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Put all the condiment of Shawarma into two bowls before bring it to the hall. After that, I make sure all the ingredients of Shawarma enough before serve it to the guest.

I manage to prepare Shawarma alone because we do not have enough staff at that day. I release because it is not too chaotic to handling that kind of food.

Lastly, helping the staff to cut the ingredients of soup like potatoes, carrots, and more before wrap it in the bowl.

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Manage the ingredients of Mee Sup today. Cut the vegetables, fish balls, fish cakes and others to serve for customers.

Another that, starting wrap the Shawarma in booth at 6.15 p.m. before guest take our food. I am helping the staff to do this job while wearing the glove.

After that, preparing the Shawarma ingredients for tomorrow events. I put cabbage, carrot, tomato, and more inside the bowl before cut it.

Lastly, I blend the ingredients of onion, chilli, garlic and more to be use it the next day.

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Firstly, I manage the work to put all ingredient of Shawarma into two bowls to make sure it easily for me when I want to wrap that kind of food.

Next, help other staff to put ingredients of Mee Bandung that she needed. For example, vegetables, fish cake, fish bowl and more before we bring it to the hall.

Next, blend the ingredients like onion, garlic, ginger and more to be use it tomorrow.

Another that, cutting the potatoes in cube shape to cook the Indian dish for Iftar event.

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Finishing the ingredients of Shawarma to be cut, like tomatoes, cabbage, onion and more before put it in the ball.

After that, put those ingredients in the tray before bring it to the hall. I manage to take Shawarma ingredients on the table inside the hall to make sure I easily to make it.

I cut chicken grill for Shawarma carefully to avoid any harm happend. Another that, gathering all the vegetables and chicken grill in the bowl with chili sauce and mayonnaise.

After Iftar event finish, I move to kitchen back to prepare the ingredients of Shawarma and soup for tomorrow event.

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Firstly, I put all Shawarma condiment into two big bowl to make sure I easily mix it with chicken grill.

After that, I prepare Shawarma sauces like mayonnaise and chilli sauce also in two bowl separately. The mayonnaise I mix it with Shawarma seasoning to make the sauces more delicious and good.

Next, going to the booth in the hall to prepare this dish towards guest. There were a lot of guest at that day. It is almost 1000 people who cames at the hotel to Iftar. But, I could manage it to serve this menu to them.

Lastly, after take a break I went back to kitchen prepare Shawarma condiment again for tomorrow event.

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Off Day

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Off Day

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Putting Hari Raya dishes into bowl and then wrap it to serve for hotel's employee. I cut Nasi Impit to small size before put into bowl. After that, helping other staff to bring all the Hari Raya dishes to the cafe using trolley.

I continue to prepare the ingredients, like different kind of vegetables. Example of the dish that we have to cook for 2nd Eid are Mee Curry, Vegetables Soup, Rendang and more.

Firstly, I started to cut potatoes into wedges shape suitable with the dish that would be cook for tomorrow event.

Next, do a condiment of Mee Curry, mix vegetables and vegetables soup.

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Public Holiday

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Today, my shift start from 9.00 a.m. until 5.00 p.m. First thing that I do in the kitchen is prepare the ingredients of "Mee Celup" for our cafe. We just use two types of "Mee Celup" which are Kuew teow and Mee.

After that, I continue my work to make a "Soto Madura" for our guest, especially on Eid celebrations. The menu to be serve only 30 person of guest. There are a few things I should do, for example boiling the egg, cut the vegetables, frying the nuts, and more.

Next, plating the Nasi Minyak into three plate together with their condiments.

Lastly, I prepare the ingredients like vegetables for tomorrow events. After finish cut the ingredients I wrap it to make sure it is clean.

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First thing that I do is follow the instructions from Chef to do a condiment of "Mee Celup". For example noodle, vegetables, chillies, and more to serve it in staff cafe.

Next, after finish do a "Mee Celup", I continue make Ayam Penyet dish. I start to cut vegetables like cabbage, long bean and cucumber in suitable shape. After that, frying tofu and tempeh until it is change golden brown. Then cut them into small size.

Helping Chef to manage the potatoes and lemongrass in suitable place to avoid it damage.

Lastly, handling the guest in dining hall hotel in first floor, starting from 3 p.m. until 5 p.m. I be been told to serve "Mee Kari" to our guest if they like to try.

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Today my shift also same after Ramadhan. Starting from 9 a.m. until 5.p.m. First that I do today is cutting the vegetables to make oyster vegetables dish. This dish for hotel staff meals in the cafe.

Next, helping Chef to make Tom Yum and Egg Drop Soup condiment to our guest. It is just small pack to do this dish which is only 10 person of guest.

Around 12.00 p.m. kitchen area start busy because we have to handle wedding event tonight. There are a lot staff coming to our kitchen to help Chef preparing the dish.

I continue to help Chef which is prepare the decorations of the dish. Example is decorate the chillies to become flowers. I manage to do it and have new knowledge to this thing. We use two different colour of chillies to make sure it is looks more prettier when serve it to the guest. After done all my job, I ask permission from Chef to go home at 5.00 p.m. which means my shift already finish.

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Off Day

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Off Day

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Preparing staff meal for today. This day not too busy to cook food for our guest in the hotel. I prepare mee, kuew teow and noodle to eat together with Tom Yum. Those three ingredients should be steam first to make sure it soft when eat it.

Another that, cutting the potatoes into wedges shape to cook together with chicken. Next, helping chef to prepare Masak Lemak Tempe which is I use to cut the tempe into small size.

Wrap all the food after place it in the bowl to make sure it is clean from the dirt.

Lastly, before back to home at 5.00 p.m. I make a mise en place. Cutting all the condiments of Mee Rebus Kelantan and Soup Ayam Berempah for tomorrow. The example of condiments are potatoes, carrots, cabbages, and more.

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Make a condiments of Mee Celup Kelantan. I prepare the vegetables like cabbage, carrot, chilli and mee. Cut the carrot into julienne shape. After that starting to boil them in the hot water.

I help to wrap all the dish after finish to cook it using wrapper. Today, staff kitchen make a Nasi Minyak together with other dish for our employees meal. All the meals would be served in the staff cafe for lunch.

Next, I help other staff to make Lada, Terung, and Peria Sumbat for our guest in the hotel. I using glove when cutting the chillies to avoid my hand burning feeling.

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Public Holiday

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Today, my shift start from 12.00 p.m. until 8.00 p.m. When I arrive in the kitchen I help other staff to wrap the food using wrapper before put it on the trolley.

Next, prepare the ingredients of Mee Kari like breast chicken, fish ball, fish cake and also prawn. I boil the breast chicken in the hot water first to make sure it already cooked.

After that, I serve Mee Kari in the food hall of hotel in the floor one. I can manage my self to serve this menu to our guest and follow what them requested. I start to serve this Mee Kari from 4.00 p.m. until 6.00 p.m.

Lastly, before I back at home, I make a condiment of Nasi Kerabu. For example, cucumber, long bean, kesum leaves and more. At 8.00 p.m. I back to home.

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Started to prepare staff's meal. Make a condiments of mee celup for unch to our staff. I wrap all the ingredient after finish make it. After that, helping other staff frying the fish. I can handling the stoves in good way.

Next, helping chef to put all the dish for our guest in the plate. For example, Soup, Nasi Impit, Kuah Kacang and more.

Lastly, make a mise en place for condiment of Sup Berempah and mee dish before back to home at 5.00 p.m.

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Off Day

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Off Day

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Prepare the ingredients of Laksam and Laksa for our staff meals. For example, cucumber, long bean, cabbage and more before 11.00 a.m.

After that, helping chef to put all the dish for our guest in the tray. There are about 8 plates together with rice would be serve to them.

Cut the mix vegetables as directed by the chef.

Lastly, make a mise en place as usual before back to home. I make a condiment of noodles and Tom Yam to cook it tomorrow.

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Make a condiment of Mee Celup for staff's food that will be serve in the employees cafe. Put all the the ingredients into bowl and then wrap it. Today we use noodles, mee, kuew teow and Maggi for our Mee Celup dish.

Next, cutting all the vegetables to make a steamboat for our guest in the hotel for about 20 people. I am using gloves when cut the chillies to avoid my hand feel burning.

After that, I prepare noodles, kuew teow and mee again for Mee Celup dish to refill. Those three thing would be steam in the steamer first to make sure it is soft and hot when serve to the employees.

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Firstly, prepare condiment of Tom Yum noodles like mushroom, cauliflower, and some chillies to cook it with other ingredients. Then, steam the noodles, mee, and kuew teow in the steamer. This three item can be eat with Tom Yum.

Next, I wrap all the dish after done to be cook by other staff. We are prepare the employees dish first and then proceed to our guest menus.

Helping chef to blend the onion, garlic, and shallots because we want use it to cook all the menu.

Lastly, do a mise en place for Mee Kari for tomorrow dish to our guest in the hotel. The ingredients that I cut were chillies, cabbage, long beans, and more.

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This day very busy because I have to prepare Mee Kari for 300 packs. We have an event for today and should serve the guest with the food at 10.00 a.m.

After done make Mee Kari dish, I have put this dish at dining hall. Next, I do a refill for this dish because it still not enough to serve our guest.

Make a work like helping other staff cook the employees dish before 11.00 a.m.

Lastly, make a mise en place like setup the ingredients of noodle condiment and Sup Berempah before back to home at 5.00 p.m.

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Firstly, prepare condiments of Mee Sup condiment for our employees lunch. I steam mee and noodle in the steamer first to make sure it is soft when eat it together with soup.

Next frying the fish. Then wrap all the food for our staff's meal that will be put it in the cafe at 11.00 a.m.

After that, helping chef to put all the dish that will be serve into customers on the plate. I put the soup in the bowl and set up it to make sure it is clean when serve it.

I do mise en place like usual for mix vegetable dish for tomorrow day and wrap it using wrapper before put it in the tray. Lastly, prepare Nasi Air condiments. I cut the vegetables and their other ingredients for our guest to breakfast tomorrow morning.

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Off Day

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Off Day

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Today I move to another kitchen department which is PTC. I started my shift from 7.00 a.m. to serve breakfast to our guest.

Get new knowledge to do some new works. I basically should cook different kind dish of eggs. For example, omelette, scrambled, half boil and more.

Next, clean up the area of kitchen and all dishes at 10.30. We close PTC to breakfast among guest at 10.30.

Lastly, do a mise en place for tomorrow breakfast and prepare the amount of egg to do egg dish.

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Start the shift at 7.00 a.m. to prepare breakfast for customers. Follow request from guest to cook the egg with different style.

Next, clean up the kitchen and wrap all the food that can be use for tomorrow morning.

After that, refill the stock of ingredients in the kitchen. Put it all in the right place in the chillers.

Do a mise en place for egg dishes for tomorrow morning. Lastly, I shift ended at 3.00 p.m.

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Started shift at 7.00 a.m. to serve breakfast for our guest in the hotel.

I do an egg dish like omelette, half boil, scrambled and more for them.

Next, do mise en place to refill all the ingredients of dish for breakfast tomorrow morning like usual.

Then, wrap it and put it all in the chiller.

Lastly, prepare a sushi for our guest order. My new kitchen that I stay right now can take any a la carte order from any guest who requested to eat the food that been showed on the menu.

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Do a breakfast meal to guest for example omelette, scramble and half boil egg

Next cleanup the dish after 10.30 a.m. Put in tray and bring it into kitchen.

Keep the all things in the chiller and refill all the breakfast ingredients into bowl.

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Off Day

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Off Day

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Serve breakfast to the customers starting from 7.00 a.m. until 10.30 a.m. then close breakfast section.

Next, clean all the breakfast dish which is put them on the trolley and bring it to kitchen area.

After that prepare Satay dish to our dinner event tonight for all employees including me.

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Today I move to another department which is housekeeping department. I started to clean guest room after they are checking out.

Do some work like change bedsheets, clean toilet area, refill towels and more.

I clean the room in the 11 and 17 floor of Grand Renai Hotel. I have been guide by other staff to teach me to do that work.

Lastly, refill all the staff on the trolley of housekeeping to be use it into tomorrow. I refill soap, toothbrush, tea sachets and more before back to home.

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Follow other staff to clean up the guest room.

Wipe the mirror at the guest room.

Refill the new bath towel and bath mat after finish clean the guest room.

Clean up the desk and cabinet at the room to avoid dirty when guest check in.

Refill the drinking item such as sugar, tea, and Nescafé sachet.

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Today I clean up the guest room into two floor. I helping the staff to clean it after the guest make a check out or still stay over in the room.

We must have permission first from guest if they want us to clean or not their room.

After finish cleaning the room I vacuum of rooms carpet to avoid the guest complaining because of the dirt.

I use wet towel to wipe the mirror and shower screen glass.

Next make sure the floor of bathroom dry before the guest use it.

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Today I do a linen part which is working in the linen store.

Keep the duvet cover, bed sheet and pillow case in the right place suitable with their own size of bed.

Next, brought all the dirty bed sheet and towel of guest into trolley.

After that, helping other staff to finish cleaning the guest room.

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Starting my schedule at 10.00 a.m. untill 6.00 p.m. to do housekeeping work.

I make this work for two areas of floor and be guide by other staff.

I get experience to clean the VIP guest room which is locating at floor 19.

There are a lot of different situations when I do housekeeping work at the regular room and suite room for VIP guest.

Vacuum the carpet after finish clean the room.

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Take all the things like toothbrush, soap, shaver and other things to put it in the guest room.

Next, take the room key at lobby, then going to floor 16 to clean it.

Clean the toilet of guest room and learn how to set-up the bed in right way.

I learn to put bed sheet and duvet cover.

After that, refill all the toiletries to be using by the guest.

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Firstly, refill all the toiletries and tissues on the housekeeping trolley before clean up all the guest rooms.

Do the cleanup which are throw the rubbish, wipe the toilet mirror, refill toiletries and more.

Next, wash the glasses and mug that been using by guest at that room.

Do a bed after following instructions by other staff.

Put all the dirty towel and bed sheet at one place to make sure it easily to be take by other staff who use to collect this thing.

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Off Day

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My shift start from 9.00 a.m. until 5.00 p.m. today like usually. I have to do housekeeping work at floor 12 and 19.

Firstly, I and another staff start clean the room at floor 12. I clean the toilet and collect all the dirty staff like bed sheet, duvet, and towel at one place.

I using wet towel to wipe the mirror in the toilet and dry towel for wipe the floor.

After settle to clean up all the guest room at floor 12 we move to floor 12.

There are few room we clean at this floor and it involve with VIP guest room.

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I still have to clean up the room at floor 12 and 19. There are a lot of the room we should clean especially floor 12.

Me and one of the staff work together to satisfy our guest to make sure they not complaining towards our room.

I try to clean the bathroom and refill all the toiletries to make our guest use.

For check out room, we also change their bed sheet and refill the new towel when the new guest of the room arrive.

We avoid to make a simple mistake happend and try our best to make up the room.

Lastly, after finish do my work, I end my shift at 5.00 p.m.

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Today I have to clean the guest room at floor 16 together with one of the hotel staff.

It is quite busy for me because have to clean it around 25 room. It is include with check out room and stay over room.

I usually clean the toilet and wipe the floor to make sure it always dry when guest use it.

I use a towel to wipe the floor and toilet mirror.

Next checking the toiletries to be refill it.

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I started my shift at 9.00 a.m. and have been told by supervisor to work at public area today.

Firstly, I have to make sure the toilet always clean and dry when use it during event at that time.

Next, going back to hotel cafe to vacuum the carpet after hotel guest finish their breakfast.

Collect all the rubbish from employee's Surau and throw it into garnish.

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Today I work at linen store. I rearrange the duvet, bed sheet, and pillow case on the shelf suitable with their size also types.

Next, collecting the dirty bed sheet and towel at every floor starting from 19 until 9 floor using trolley.

After that put all the dirty things in every their types into different place to make sure I easily count it.

I make a count and write it in the paper.

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Starting my shift at 9.00 a.m. as usual and end at 5.00 p.m.

Do a housekeeping work to clean up 25 room in floor 17.

I do cleaning a toilet, refill toiletries and also the towels for our guest to be use it.

I put new bath towel, bath mat, hand towel and face towel in the toilet.

Next throwing all the garbage into plastic bag.

Lastly, vacuum the carpet before move another room to clean it.

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Off Day

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Today I have been told by housekeeping supervisor to handle a work at linen store.

I start my work with put all the linen staff like bedsheets, curtains and more in their suitable place to make sure it is looks tidy.

Next, I helping other staff to check total of tower after finish laundry it.

Take all the dirty bedsheets and towel in every floor using a trolley to laundry it before 4.00 p.m. There are another supplier would take this thing to laundry it outside of the hotel.

Lastly do a checklist of guest clothes to be laundry before back to home.

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At first, I do a linen work such as collecting dirty towel in every floor with other staff.

Basically I collect the towel in check out room status.

Next, I move to help other staff to clean the room because there are a lot of guest stay at our hotel during school holidays.

I helping to clean the toilet, refill the toiletries and also vacuum a carpet before leave the room.

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Same like yesterday, the manager of housekeeping tell me to collect the dirty towel at 20 room.

It easily for me to collect the dirty towel because the manager give me a list of the room in every floor.

Next, I follow the manager to set up the wedding room for our guest. I helping her to prepare the flowers and another staff to make the room look beautiful.

After that, collect the dirty duvet, bedsheet and towel in every floor to make it easily for other staff to clean the room.

Lastly, the manager and I going to floor 20 to set up the royale room. It is because our hotel will receive the guest from Johor Royals tomorrow.

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Today, I do a housekeeping work together with other staff. I have to clean a few room at 3 floor at the hotel.

It is quite busy for housekeeping staff for this week because a lot of guest check in our hotel during school holidays.

There are 20 rooms for me to clean and vacuum. It were include check out room and still stay over room.

I refill the the toiletries and different kind of towel in the toilet. We use bath towel, hand towel, face towel and bathrobe for VIP rooms.

Lastly, after finish cleaning the room, I started refill everything on the housekeeping trolley.

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Tarted my shift at 9.00 a.m. until 5.00p.m. Hearing the briefing from housekeeping supervisor first, before clean the room guest.

I with another staff have to clean room at floor 10 and 19.

We started to clean it which are change the bed sheet and also clean the toilet.

Another that, refill all the toiletries and coffee stuff like tea, sugar, and creamer.

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Starting my work with briefing from our supervisor in the office before working. It is important to hear the briefing because from there staff would know all the important information.

Next, take all the stuff to be refill on the housekeeping trolley such as tissues, toiletries, pen and more.

After that, we move to floor 19 first to clean 15 room after the guest checkout.

I and another staff going to floor 11 to make up the room as requested by the guest. The status of the room still stay over.

Done with our job, I helping staff to refill stuff on the housekeeping trolley first before keep it in the store.

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Firstly, hear the briefing from supervisor before started to clean our guest room.

I put all the things like toiletries, coffee stuff and tissues to refill it on the housekeeping trolley.

Today, I and one another staff should clean the guest room at floor 10 and 19. There are total 20 rooms we have to clean up. It is include with check out and stay over status of room.

After finish clean all the room, we put back the housekeeping trolley and vacuum into stores before back to home.

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Off Day

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Today, I and another trainee have work at linen to collect all dirty towel and bed sheet.

Firstly, I collect the towels at all checkout status room in every floor. I collect it using trolley.

Next take dirty bed sheet and duvet cover. After that, I put dirty towels and bed sheet suitable with their types.

For example, bed sheet have two types which are bed sheet king and twin same like duvet cover.

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Today I work at linen same like yesterday to collect dirty linen like towels, bed sheet and duvet cover. I manage handling it with good because another trainee helping me.

We put all the dirty things in one place before put them suitable with their types in certain area.

We must put them in different place because it make Dobby suppliers easily to take all the dirty linen to clean it.

I take dirty line started from floor 9 until 20. All dirty linen were from staff who have done to clean guest room.

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Today I have to clean the guest room and do housekeeping work. I and another staff cleaning the room at floor 18 and 19. It is a lot of suite room at above area.

There are 19 room that I clean the room at floor 19. It is quite busy for me to finish it while been helping by other staff.

A lot of the room were checkout status. I clean the toilet and wipe the floor to make sure it dry.

This is are my last day at housekeeping department before move to another department. I settle my work to clean guest before back to home.

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Public Holiday

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Off Day

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Off Day

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This is my first day for me to move another department which is front office.

At morning, I going to HR office first before their staff bring me to front office office at lobby area.

I helping reservation staff to collect all the documents of invoice, and reservation from guest by date.

Next put all the documents in the file to make sure financial department easily to see the data.

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Second day at front office department, I start my shift at 9.00 a.m. unti 5.00 p.m. like usually.

Firstly, I have to meet front office manager for greeting session. He explain for me about the scope of work at front office department.

Then I move to counter for helping another staff. I learn a basic things how to greet the guest and follow their request.

Slot in registration card from guests into desk after finish register their information like name, phone number, payment and more.

Learn how to write parking card from the guest who use the basement to park their car.

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I start my shift from 9.00 a.m. At morning, I write the important information about the event would happen for today.

I helping the guest who asking where their event would be happening at Renai Hotel. For example, about 2000 packs group of UMNO would make a meeting at Renai Hotel.

At 10.00 a.m. I and all the trainees from another department helping kitchen department to serve group of UMNO at floor 5.

I helping to put the dish into guest plate and wipe the cutlery that will be using by them.

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Helping the guest who asking me the direction of toilet. I helping them where is the toilet at lobby area.

Then, slot in all the registration document in the file before put into desk.

Write parking ticket for guest like their valid thru, room number, car number and my signature to verify it.

Put the username and password of WiFi on the key envelope to be using by the guest when enter their room.

Send documents reservation and invoice into sales and marketing office.

Learning how to talk with the guest at phone and assist them what they need such as to make reservations of room, or order the food.

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Write of room number,signature, valid thru and car number at parking ticket. We offer free parking to the guest if them park their car at basement.

Take registration slip for guest after they were check out.

Answer the telephone from guest either outside or internal call with greeting.

Helping guest who requested to book the room with transfer it to the reservation.

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Off Day

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Off Day

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Learn from other front office staff how to check in or check out guest from system. We need to use an ID to open the system.

Paste username and password of WiFi on the envelope card of guest room.

Answer call from guest with greeting and asking them what I can assist or help.

Renew ticket parking with write their room number, signature, car number and more.

Collect registration card for check out room in the desk to make sure it easily to slot in other registration card for check in room.

Memorize the other department phone number to make sure I easily transfer the call when guest want to talk with them.

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Learn from staff what we offering for the guest like buffet set. For example, Renai hotel offer steamboat buffet every Thursday and high tea buffet at floor 1 in every Saturday.

Next, get a detail information about price in every room at hotel. There are different price in every floor and also included with breakfast or not for certain price.

Different level of room basically have their own special for example have coffee machine, high tea included and mini bar.

Slot in registration card for check in room and write parking card for guest who park their car at basement of hotel.

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Verify parking card for guest who park their car at the hotel basement. It is just free for our guest and hotel not charge it.

Slot in registration card for check in guest into the file. Next, collect registration card who have done do check out process.

Answer the telephone and listen carefully requested by the guest. For example, the guest requested to refill toiletries, telling their air-conditioning not working and more.

I take the responsibility to inform all the guest requested towards our housekeeping and maintenance staff in the group chat.

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Stamp phone number list on the counter. Front office can contact that number to inform any problems towards housekeeping supervisor and maintenance who are in charge today.

Verify parking ticket for guest who park their car at hotel basement. Asking their room number first before write the car number and anything else.

Answer call from guest. Listen carefully what they requested and complaining before help them.

Next, greeting guest at lobby hotel. Helping guest to open the hotel door and says "Thank you or Welcome".

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Public Holiday

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Off Day

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Slot in registration card after finish register the new guest who check in for today.

Next, cutting WiFi password and username before paste it on the envelope card.

Answer phone call from the guest either outside call or internal call. I started to greet customers first before listen what they requested.

I take a note at paper after listening guest requested before inform to the staff who in charge for today. For example, inform to housekeeping group to clean up the guest room.

Verify parking ticket by asking their room number.

Lastly, I greet the guest at hotel lobby with helping them to open and close the door when they enter the lobby.

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Answer internal or outside call. Listen requested by guest and helping them. For example, reservation room, clean the room, room service and more.

Verify parking card of guest if they park their car at hotel basement. The ticket parking is free for our guest if they park there.

After that, slog in registration card in the desk and collect registration card after guest check out.

Greeting hotel guest and helping them open or close the hotel door. Welcoming them with smile.

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Greeting guest at hotel lobby. I started my work to open and close the hotel door. Greet guest with smile and say thank you for those already check out for today.

Next helping guest to keep their luggage at front office counter. Tagging their luggage to make sure it easily guest recognize their thing.

Tagging their belongings like write their room number, date, and more. Then put the luggage at front office counter.

Show the direction the lift and toilet towards guest hotel. I show them the direction at lobby hotel.

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Starting my shift at 10.00 a.m until 6.00 p.m. Today I also greet our guest at lobby hotel.

I welcoming for those guest who check in our hotel and also say thank you after they check out. Greeting them with smile.

Next joining briefing with other staff. Listen important information about hotel guest, rules, profit and more.

After that, helping guest to find certain place they want to go at hotel Renai. Such as cafe, toilet, lift and more.

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Public Holiday

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Off Day