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

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

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

Cleared empty plates from guest tables during breakfast service.

Set up tables for lunch by placing placemats.

Wiped bb plates and placed tissues for stacking.

Stacked cutlery in an organized manner.

Completed full table settings according to service standards.

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

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

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

Cleared, wiped, and set tables during breakfast service.

Placed tissues on bb plates.

Stacked cutlery in an organized manner.

Managed clearing station during breakfast service.

Prepared table settings for lunch.

Wiped goblets and highball glasses.

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

Wiped baby plates and placed tissues.

Stacked cutlery neatly.

Took guest orders and entered them into the system.

Cleared, wiped, and set tables.

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

Participated in Team Member Appreciation Week activities.

Clearing empty plates during breakfast service.

Placed tissues on baby plates and stacked cutlery.

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

Participated in HR-organized Zumba session.

Cleared, wiped, and set tables during breakfast service.

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

Stacked cutlery in an organized manner.

Took guest orders and entered them into the system.

Assigned to handle the terrace area, including clearing tables.

Assisting guests and attending to their requests.

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

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

Orientation Day with Mrs. Keishinee Madhavan

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

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

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

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

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

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

Cleared and wiped tables during breakfast service.

Wiped bb plates and sets.

Took and keyed in à la carte orders.

Prepared table settings for buffet hotpot.

Set up Chinese wedding tables in the ballroom.

Wedding Chinese Set Duties

• Checked table arrangements.

• Served food to guests.

• Cleared tables after service.

• Counted linen items.

• Prepared ballroom for tomorrow’s meeting (turnover).

Dinner Mega Kulim Group

Handled à la carte orders.

Served food and cleared tables.

Wiped and set tables.

Cleaned plates and bowls.

Took ala carte orders and served guests.

Cleared, wiped and set tables.

Wiped bb plates and bowls.

Prepared table settings for Set Dulang service.

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

Cleared, wiped, and reset tables.

Managed tasks at the service counter.

Took orders, keyed them in, and served guests.

Cleared, wiped, and set tables.

Prepared table settings for breakfast service.

Stacked cutleries.

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

Placed tissue on bb plates and stacked cutleries.

Assisted with room decorations.

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

Sorted linen.

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

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

Assisted in taking guest orders during the lunch period.

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

Room Attendant Duties

• Assigned to clean toilets.

• Replenished amenities.

Provide assistance during breakfast service at MK Kitchen.

Room attendants are tasked with cleaning the toilets.

Sort all linen as required.

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

Helping the F&B team during breakfast at MK Kitchen

Decorating guest rooms upon request with Mrs. Srivalli.

Helping the F&B team during breakfast at MK Kitchen

Room attendant responsibilities include cleaning bathrooms and replenishing amenities.

Providing support during breakfast service at MK Kitchen.

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

Sweeping the MK Kitchen area during breakfast service.

Room Attendant: Cleaning toilets and restocking amenities.

Sweeping the MK Kitchen area during breakfast.

Arranging and cleaning the washer and dryer area.

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

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

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

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

Wiped bowls to maintain cleanliness.

Stacked cutlery in an organized manner.

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

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

Stacked cutlery in an organized manner.

Participated in a menu briefing session with Mr. Syarifuddin.

Managed the clearing station efficiently.

Mopped and wiped the bar station to maintain cleanliness.

Stacked cutlery in an organized manner.

Cleared and wiped tables to maintain cleanliness and readiness.

Wiped bb plates and stacked cutlery in an organized manner.

Prepared table settings for lunch service following standard procedures.

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

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

Wiping chinese and cereal bowls.

Stacked cutlery neatly and systematically.

Prepared tables for the upcoming lunch service.

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

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

Poured water into guest goblets during service.

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

Wiped juice glasses and cutlery.

Took à la carte orders from guests.

Handled clearing, wiping, and table setting duties at the terrace.

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

Wiped bb plates and prepared them with tissue for stacking.

Set tables at MKFR in preparation for upcoming events.

Attended the townhall meeting at the ballroom at 3 PM.

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

Wiped plates and placed tissue on bb plates for stacking.

Prepared tables for lunch service with placemats and coasters.

Attended a meeting with the Human Resources department.

Stacked cutlery in an organized manner.

Cleared, wiped, and set tables in Section B.

Wiping the Chinese and cereal bowls.

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

Participated in the coffee scrub activity.

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

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

Took guest orders at the poolside area.

Assisted guests during lunch service.

Prepared table settings at MKFR in accordance with standards.

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

Wiped cereal and rice bowls.

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

Cleared, wiped, and set tables on the terrace.

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

Stacked cutlery in an organized manner.

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

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

Wiped Chinese, cereal, and rice bowls.

Stacked cutlery and prepared table settings according to standards.

Prepared table settings for Set Hidang service.

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

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

Cleaned underliners, goblets, and children’s cups.

Organized and stacked cutlery efficiently.

Set up tables for the buffet hotpot service.

Topped up and poured water into guest goblets.

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

Cleared, wiped, and reset tables.

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

Placed tissue on bb plates.

Cleared tables after birthday party events.

Set tables for buffet service.

Poured water into guest goblets.

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

Cleared, wiped, and set tables.

Wiped cereal, rice, and Western bowls.

Placed tissue on bb plates.

Room Attendant: Cleaning toilets and replenishing amenities.

Public Area: Sweeping the MK Kitchen during breakfast hours.

Room Attendant: Cleaning toilets and replenishing amenities.

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

Room Attendant: Cleaning toilets and replenishing amenities.

Training: Changing linen and dusting air conditioner filters.

Assisting during breakfast at MK Kitchen by clearing plates, wiping surfaces, and setting tables.

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

Helping with breakfast at MK Kitchen: clearing plates, wiping, and setting tables.

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

Room Attendant: Cleaning toilets and replenishing amenities.

Runner: Delivering items to Room Attendants.

Linen: Sorting and counting linen.

Public Area: Sweeping and maintaining cleanliness of MK Kitchen during breakfast service.
Linen: Arranging uniforms and sorting linen.

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

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

Cleared, wiped, and set tables.

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

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

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

Cleared tables at Feringghi area.

Took à la carte orders from guests.

Cleared, wiped, and set tables.

Wiped bowls and baby plates.

Managed clearing, wiping, and table setting tasks for section B during breakfast.

Provided assistance to guests as needed.

Cleaned cutlery and plates thoroughly.

Prepared tables for lunch service.

Recorded and processed guest orders.

Cleared, wiped, and set tables after breakfast.

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

Stacked cutlery in an organized manner.

Cleared, wiped, and set tables.

Assisted guests as needed.

Prepared table settings for lunch, including placing table mats.

Took orders and entered them into the system.

Wiped sauce containers and rice bowls.

Learned closing procedures under the guidance of Mr. Faizol.

Cleared, wiped, and set tables.

Prepared table settings for lunch service.

Wiped rice, cereal, and Chinese bowls.

Stacked cutlery efficiently.

Section B (Clearing, Wiping, and Settings)

Assigned to manage the clearing station.

Arranged crockery efficiently.

Stacked cutlery in an organized manner.

Took orders and entered them into the system.

Section B (Clearing, Wiping & Settings)

Wiped juice glasses.

Took and entered orders into the system.

Set tables for buffet hotpot service.

Cleared, wiped, and stacked items.

Prepared table settings for lunch service.

Wiped bowls thoroughly.

Set tables for buffet service.

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

Cleared, wiped, and set tables.

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

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

Replenished coffee area and sugar supplies.

Wiped and counted cutlery.

Cleared, wiped, and set tables.

Wiped bb plates and underliners.

Refreshed Feringghi area.

Took and served à la carte orders.

Managed clearing and table settings during breakfast service.

Cleared, wiped, and set tables.

Wiped baby plates.

Stacked cutlery.

Served lunch sets and cleared tables.

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

Cleared tables at MK Function Room (MKFR).

Wiped noodle and western bowls.

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

Stacked cutlery efficiently.

Performed clearing, wiping, and table settings in Section B.

Assisted housekeeping with sorting linen.

Supported spa reception duties.

Helping F&B during breakfast at MK Kitchen.

Admin tasks: Checking salaries and overtime for foreign workers and counting stock of signs.

Sorting linen: duvet, bedsheet, pillowcase and towels.

Assisted F&B during breakfast at MK Kitchen.

Received a briefing from Mrs. Norran about tasks related to Careline.

Careline duties: Sending departure messages to guests who have already checked out.

Sent amenities forms to the Pastry and Cold Kitchen teams.

Helped Housekeeping with sorting linen.

Assisting F&B during breakfast at MK Kitchen.

Sending departure messages to guests who have already checked out via Kipsu.

Sending amenities forms to the Pastry and Cold Kitchen teams.

Placing stickers on welcome cards based on guest remarks.

Observing check-in procedures at the front desk with permanent staff.

Sending generic welcome messages to guests who have just checked in.

Assisting F&B during breakfast at MK Kitchen.

Sending departure messages to guests who have already checked out.

Sending amenities forms to the Pastry and Cold Kitchen teams.

Attempting to answer calls.

Entering orders into IRD and using the walkie-talkie to communicate order information.

Assisting F&B during breakfast at MK Kitchen.

Careline: Answering calls, sending departure messages, arranging welcome cards for Diamond and Gold guests and sending amenities forms to the Pastry and Cold Kitchen teams.

Housekeeping: Sorting and counting linen.

Assisting F&B during breakfast at MK Kitchen.

Careline: Answering calls and sending departures messages to the guest.

Housekeeping: Checking rooms with the supervisor (Room Attendant) before releasing them from VC (Vacant Clean) to VR (Vacant Ready).

Assisting the F&B team during breakfast by stacking cutlery and setting tables for lunch.

Careline: Answered guest calls, sent departure messages, forwarded amenities forms to the Cold Kitchen (fruit baskets), placed stickers on Gold and Diamond welcome cards, and learned how to conduct courtesy calls.

Housekeeping: Sorted and counted linen (Pillowcase, duvet, bedsheet, and towels).

Careline: Answering calls and sending departure messages to guests.

Reception: Assisted Ms. Nanthini in handling room keys for the VCON group.

F&B: Assigned to handle breakfast service at Makan Kitchen, including stacking cutlery and wiping tables.

Careline: Answering calls and sending departure messages to guests.

Housekeeping: Sorting and counting linen.

F&B: Assisting during breakfast service at MK Kitchen.

Reception: Assisting with guest check-outs.

Careline: Answering calls and sending departure messages to guests.

F&B: Assigned to handle breakfast service at Makan Kitchen, including stacking cutlery and wiping tables.

Careline: Answering calls and sending departure messages to guests.