• Briefing on ethicts and work rules by human resourses and some staff also took us around the hotel area.

• Ms. Syamimi, the Human Resources Manager, welcomed me and guided me to the Food and Beverage (F&B) department. I was also introduced to the staff meal area and had the opportunity to meet and get acquainted with the F&B team members.

  Subsequently, Ms. Sakinah took over and brought us on a tour around the hotel premises. During the tour, she introduced us to several seminar rooms available at the hotel, which include:

  • Balik Pulau Seminar Room

  • Nibong Seminar Room

  • Bertam Seminar Room

  • Kepala Batas Seminar Room

  • Bayan Room

  • Meeting Room Level 1

  • Dewan Mutiara

  This session provided me with a better understanding of the hotel’s layout and facilities, especially those used for meetings and events.

• Serve food and drinks in the correct order of appetizers, main courses, including scooping rice using proper technique and ensuring dishes are presented attractively.

• Learn how to properly pour water in front of guests.

• Refill drinks when needed, and ensure the table is kept clean and tidy throughout the meal.

• Plates are cleared promptly after each course and dessert or additional drinks are offered.

• Assisted in tidying up the office by sweeping, mopping the floor, and taking out the rubbish.

• Organized scattered books and papers to ensure the workspace remained neat and orderly.

• Helped clean the bar area to maintain cleanliness for service.

• Wiped plates, glasses and cutlery to ensure clean.

• Prepares breakfast equipment by arranging plates and serving utensils in designated areas.

• Identify each item of serving gear to be placed based on foodtag.

• Put the food tags according to menu items prepared in the kitchen to ensure accurate labeling.

• Cleans bar area to maintain a clean environment.

• Prepare coffee and tea for breakfast and ensure quality and timely availability for guests.

• Retrieved orange juice from the chiller and milk from the designated shelf.

• Learned how to operate and turn on the television as part of the cafe setup procedures.

• Removed the plastic wrap from food items prepared and served by the kitchen.

• Switched on the ice water dispenser, toaster, and plugged in the coffee and tea machines to ensure they were ready for service.

• Trained in setting tables with plates, cutlery, glassware, and table decorations according to hotel standards.

• Learned how to arrange food items by category, ensuring they are presented attractively and are easily accessible to guests.

• Ensure that the air conditioning and lights are turned on before starting work.

• Prepare drinks such as coffee and tea for breakfast.

• Take orange juice from the refrigerator and milk from the storage shelf.

• Remove the plastic packaging from the food that has been prepared by the kitchen.

• Turn on the ice water, toaster, and coffee and tea machines.

• Take the breakfast list from the front office to find out the number of guests.

• Turn on the cake cooler and wipe the surface to make sure it is clean.

• Serve two pieces of chocolate ganache cake to the customer immediately.

• Cleared the bar area to maintain a neat and organized appearance.

• Set up the candlelight dinner arrangement, including table settings, decorations, and lighting.

• Take guest orders for the set dinner menu accurately and professionally.

• Served food to guests in the correct sequence and with proper etiquette.

• Cleared plates from the table after guests had finished their meals.

• Wiped plates to ensure they were clean and ready for reuse.

• Set up tables and dining areas in preparation for the next day’s service.

• Ensure that the air conditioning and lights are turned on before starting work.

• Prepare drinks such as coffee and tea for breakfast.

• Take orange juice from the refrigerator and milk from the storage shelf.

• Remove the plastic packaging from the food that has been prepared by the kitchen.

• Turn on the ice water, toaster, and coffee and tea machines.

• Take the breakfast list from the front office to find out the number of guests.

• Arrange plates, cutlery and serving equipment in the designated place.

• Ensure the bar and buffet area is clean and tidy before, during and after breakfast.

• Give the menu to the guest and take it order ( the cafe was busy today because OTHA )

• Served food to guests in a polite and timely manner, following proper service procedures.

• Send dirty plates and glasses to the steward's area using a trolley.

• Plates, cutlery and glassware wiped to ensure they are clean and ready for use the next day.

• I was assigned the task of scooping ice cubes into beverage containers for the Ramadhan buffet.

• Identified the different types of plates, cutlery, and serving utensils used during buffet service.

• Wiped plates at Laman Sari in preparation for the Ramadhan buffet.

• Trained on how to properly arrange plates in their designated places based on size and usage.

• Plates and glasses are wiped to ensure cleanliness and readiness to be served to guests.

• Tasked with neatly arranging juice glasses for the buffet.

• Arranged plates neatly on the prepared tables.

• Greeted guests warmly upon their arrival.

• Wipes the coffee cups before arrange on the table.

• Arrange the coffee cups correctly.

• Make sure there is enough white sugar, creamer and brown sugar flavoring.

• Wipes plate and cutlery.

• Arrange the plates on the table .

• Welcoming on the guest.

• Clear the table after guest finishing.

• Arrange the dirty plate, glass and cutlery in the provided place.

  
  

• BATENDER

  - Learn how many measurements of water need to make it.

  - Making the sirap bandung for the buffet ramadhan.

  - Learn how to open a milk can using a tin opener.

• Clean the bar after finishing make the ' sirap bandung'

• Continue wapes the plates at the laman sari.

• Arrange the plate on the table.

• Welcoming greet guests with a sweet.

• Make sure clear the plate if guest finishing eating the food.

• After the buffet is finished, the plates will be wiped as usualy.

• BATENDER

  - Making the sunquick for the buffey ramadhan.

• Clean the bar after finishing make the ' sunquick '.

• Continue wapes the plates at the laman sari.

• Arrange the plate on the table.

• Welcoming greet guests with a smile.

• Make sure clear the plate if guest finishing eating the food.

• After the buffet is finished, the plates will be wiped as usualy.

• Wipes the spoon, fork and knife.

• Arrange the cutlery in the container provided.

• Arrange the plates on the table.

• Put the serving gear on each food served at the buffet.

• Welcoming the guest with smile.

• Show seats booked by guests.

• While guest enjoy their food, look for empty plate to clear.

• Cleaning the buffet ramadhan after all finishing.

• Wipes the plate, cutlery, serving gear.

• BARTENDERS

  - Prepared beverages such as basil syrup, yam, and Sunquick for the Ramadhan buffet according to guest volume and hotel standards.

• Cleaned the bar area immediately after preparing the drinks to ensure hygiene and tidiness were maintained.

• Continued wiping plates at the Laman Sari area to ensure all tableware was clean and ready for the next use.

• Arrange plates neatly on the table according to the required setup.

• Welcomed guests with a warm smile and professional greeting .

• Ensured plates were promptly cleared once guests had finished their meals to maintain cleanliness and service efficiency.

• After the buffet ended, plates were wiped and arranged according to the hotel's standard operating procedure.

• Coffee cups are scrubbed clean before being neatly arranged on the table.

• Arrange coffee cups correctly according to standard settings.

• Ensure adequate supply of white sugar, brown sugar and creamer at beverage stations.

• Plates and cutlery are wiped to maintain cleanliness.

• Neatly arranged clean plates at the designated table setup.

• Welcomed guests with a warm smile and professional greeting

• Clear tables promptly after guests have finished eating.

• Place dirty plates, glasses and cutlery on designated trolleys for easy transport to the steward area.

• Replace dirty tablecloths with clean ones to maintain a professional dining environment.

• Learn to recognize the types of cutlery and tableware commonly used in cafe, such as cafe spoons, forks, cocktail forks, tea spoon, dinner plates and side plates.

• Learn how to serve guests properly and professionally, following proper hotel service etiquette.

• Learn how to provide menu to guests and take orders accurately and efficiently.

  
  

• Learn how to set up a proper breakfast setting, including buffet layout, serving gear and placing foodtags in the correct places

• Learn how to neatly arrange plates and cutlery in designated storage areas

• Mr. Hafeez taught me how to take customer orders and key in to the cashier system.

• Learned how to prepare drinks from the drinks menu, including proper techniques and measurements.

• Learn to guest greeting and communication skill.

• Learn how to use a coffee machine properly.

• Providing special drinks to welcome guests upon arrival at the hotel. While waiting for check-in time, guests can enjoy the drinks that have been provided.

• Arrange drink glasses neatly and orderly in designated areas such as the lobby or waiting room, so that it can be easily picked up by guests upon arrival.

• Ensure the beverage area is always clean, tidy and attractive. Spilled drinks or ice should be cleaned up immediately to maintain the hotel's professional image.

  
  

• Ensure coffee and tea machines, as well as lights, are installed properly and are working properly.

• Keep shelves clean from spills or dirty.

• Keep water temperature hot

• Monitor coffee and tea levels regularly and refill promptly when they run low.

• Learned how to properly set the table for a dinner setting.

• Arrange the plates neatly on the designated shelves.

• I learned the correct procedure for setting the dining table.

• Mr. Azman also informed me that guests can enjoy the breakfast buffet at the hotel.

• I learned that the breakfast buffet costs RM30 for adults and RM20 for children.

• Helped clean the bar area to maintain cleanliness and readiness for service.

• Wiped plates, glasses and cutlery to ensure clean.

• Cleans cafe coolers to maintain cleanliness and ensure proper storage of ingredients.

• Arranges food according to type to facilitate work.

• Restocks mineral water to ensure availability for guests.

• Checks expiration dates of ingredients such as milk, creamer, and perishable items to ensure freshness and safety for serving to guests.

• Lunch preparation by ensuring all plates and utensils are served clean and arranged correctly.

• Ensuring that each buffet displays the correct food labels so that guests receive clear information and correct food identification.

• Ensure an adequate supply of spoons is available at all times to avoid dissatisfaction from guests.

• Setting table for guest.

• Helps wipe down plates and cutlery used during breakfast to ensure cleanliness and readiness for the next preparation.

• Arrange cleaned plates neatly on designated shelves.

• Welcoming the guest.

• Give the menu and take the order .

• Keep in the guest order.

• Serve some plain water and serve food by the order.

  
  

• Lunch preparation by ensuring all plates and utensils are served clean and arranged correctly.

• Ensuring that each buffet displays the correct food labels so that guests receive clear information and correct food identification.

• Cleans the buffet area after lunch time is over.

• Picks up dirty plates, cutlery and glasses and takes them to the stewarding area.

  
  

• Learned how to properly set up and manage buffet service, including table arrangements, placement of serving utensils, food layout, and ensuring a smooth flow of service while guests dine.

• Ensure all containers are clean and free of dirt or debris before use.

• Restock items including plastic trash bags, tissues, white sugar, brown sugar and creamer to keep the cafe running smoothly.

• Cleared the cutlery station to ensure cleanliness for the next service.

  
  

• Replaced the round table cloth with a clean and neatly.

• Learned how to correctly set up a round table according to hotel standards.

• Arranged chairs around the table based on the required number of seats.

  
  

• Retrieve breakfast list from front office to determine number of guests having breakfast that day.

• Greet guests in a friendly manner by opening door and offering a smile.

• Practiced professional guest greetings including welcoming guests with a smile, offering a polite "Good morning," requesting room numbers, and responding to guest inquiries in a courteous and respectful manner.

• Ensure that each guest entering the cafe has made a breakfast reservation or can make a walk-in payment.

• Ensured the air conditioning and lighting were turned on before starting work to create a comfortable environment for guests.

• Removed the plastic wrap from food items prepared and served by the kitchen.

• Switched on the ice water dispenser, toaster, and plugged in the coffee and tea machines to ensure they were ready for service.

• Retrieve breakfast list from front office to determine number of guests having breakfast that day.

• Greet guests in a friendly manner by opening door and offering a smile.

• Give pleasant "Good morning" greeting and politely ask for their room number to be recorded for breakfast tracking purposes.

• Check the reservation list and confirm guest attendance.

• Ensure that each guest entering the cafe has made a breakfast reservation or can make a walk-in payment.

• Clean the table after guest finishing the food.

• Carrying dirty plates, cutlery and glasses using a trolley to the steward area.

• Clean the buffet area after breakfast.

• Help wipe the plates and cutlery used during breakfast.

• Arrange the cleaned plates on the shelves provided.

• Ensure that the air conditioning and lights are on before starting work.

• Prepare drinks such as coffee and tea for breakfast.

• Take orange juice from the refrigerator and milk from the storage shelf.

• Remove plastic wrap from food that has been prepared by the kitchen.

• Turn on the ice water switch, toaster (toaster), and coffee and tea machines.

• Take the breakfast list from the front counter (front office) to find out the number of guests.

• Greet guests with a smile and a "Good morning" greeting and ask for the room number to be recorded.

• Ensure that each guest who comes to breakfast has made a reservation or has walk-in status.

• Ensure that the air conditioning and lights are on before starting work.

• Prepare drinks such as coffee and tea for breakfast.

• Take orange juice from the refrigerator and milk from the storage shelf.

• Remove plastic wrap from food that has been prepared by the kitchen.

• Turn on the ice water switch, toaster (toaster), and coffee and tea machines.

• Change existing food tags and label them clearly and accurately according to the buffet menu to ensure guests can easily identify each dish.

• Tags are neatly placed in front of each corresponding food item to help guests easily identify the food and maintain hotel standards.

• Discovered that the cafe offers a Family Set Dinner, which includes 'Set Nasi Khabsa', 'Set Stim', and 'Set 3 Flavors'.

• By understanding the contents of each dinner set, I will provide accurate information to guests when they make inquiries.

• Learned how to promote dinner set packages to guests through the hotel phone by creating status updates and writing appealing captions.

AFTERNOON SHIFT ( 3:30PM - 11:00PM )

• Cleaned the bar area to ensure it remained tidy.

• Gave menus to guests and took their orders accurately.

• Served plain water to guests immediately upon seating.

• Delivered food to guests ordering from the à la carte menu.

• Cleared plates from tables after guests had finished eating.

• Set tables according to restaurant layout and standard requirements.

• Wiped plates, cutlery and glassware to ensure cleanliness.

• Closed the cafe at the end of service, including turning off equipment, cleaning the bar area.

• Ensured the cafe was fully prepared and presentable before guest arrival.

• Warmly welcomed guests upon entering the café.

• Cleared tables promptly after guests finished their meals.

• Reset the table with clean linens, cutlery, and glassware for the next guest.

• Wiped plates, juice glasses, and cutlery to maintain cleanliness.

• Replace dirty round table cloths with clean ones to maintain a neat and clean dining environment.

• Set the table for guests by properly arranging cutlery including spoons, forks, knives, and placing tissues according to standard table setting procedures.

• Arrange chairs neatly around the table to ensure a neat and tidy dining environment.

• Ensure that the air conditioning and lights are turned on before starting work.

• Prepare drinks such as coffee and tea for breakfast.

• Take orange juice from the refrigerator and milk from the storage shelf.

• Remove the plastic packaging from the food that has been prepared by the kitchen.

• Turn on the ice water, toaster, and coffee and tea machines.

• Take the breakfast list from the front office to find out the number of guests.

• Greet guests with a smile and a "Good morning" greeting and ask for the room number to be recorded.

• Ensure that each guest who comes to breakfast has made a reservation or has walk-in status.

• Arrange plates, cutlery and serving equipment in the designated place.

• Ensure the bar and buffet area is clean and tidy before, during and after breakfast.

• Wipe and rearrange plates and cutlery after use.

• Send dirty plates and glasses to the steward's area using a trolley.

• Before starting work, make sure the air conditioning and lights are on.

• Making the coffee and tea.

• Prepare the orange juice and milk.

• Plug on the water machine, toaster and coffee machine.

• Opening the plastic wrap of food provided by the kitchen.

• Make sure the cafe is ready to serve the guest.

• Clear the plate after guest finishing eating.

• Setting the table.

• Clean the bar after finishing time out breakfast,

• Take dirty dishes to the steward's area.

• Plates, cutlery and glassware wiped to ensure they are clean and ready for use the next day.

• 
  

• Set up tables for guests according to the cafe standard layout.

• Ensured the café was clean, organized, and fully prepared to receive guests.

• Show the menu to guests and accurately took their orders.

• Cleared plates promptly after guests had finished their meals.

• Wiped plates, cutlery, and glassware to maintain cleanliness.

• Briefing with Encik Helmi , Encik Hafeez and Encik Khuzairi and team F&B

• Learn to set up set table for dinner set ' Nasi Khabsah" and " Stim 3 Flavour".

• Also that, Encik Khuzairi teach me about how to serve guest, make it order , how to make order from the guest room and set up table correction.

• Help some staff for banquet wiping the juice glass.

• Cleaned the bar area to maintain a clean environment.

• Politely handed menus to guests and offered assistance with menu selections.

• Take multiple orders from numerous guests visiting the cafe due to an upcoming wedding.

• Accurately recorded and managed each guest's order to ensure smooth service.

• Changing the tablecloth to ensure it is always clean

• Reset tables after use and ensured they were clean and properly set up for the next day

  
  

• Ensure that the air conditioning and lights are turned on before starting work.

• Prepare drinks such as coffee and tea for breakfast.

• Take orange juice from the refrigerator and milk from the storage shelf.

• Remove the plastic packaging from the food that has been prepared by the kitchen.

• Turn on the ice water, toaster, and coffee and tea machines.

• Take the breakfast list from the front office to find out the number of guests.

• Welcoming the guest

• Picking up dirty dishes when guests have finished eating

• Ensure the bar and buffet area is clean and tidy before, during and after breakfast.

• Send dirty plates and glasses to the steward's area using a trolley.

• Wipe and rearrange plates and cutlery after use.

  
  

• Ensure that the air conditioning and lights are turned on before starting work.

• Prepare drinks such as coffee and tea for breakfast.

• Take orange juice from the refrigerator and milk from the storage shelf.

• Remove the plastic packaging from the food that has been prepared by the kitchen.

• Turn on the ice water, toaster, and coffee and tea machines.

• Take the breakfast list from the front office to find out the number of guests.

• Welcoming the guest

• Arrange plates, cutlery and serving equipment in the designated place.

• Ensure the bar and buffet area is clean and tidy before, during and after breakfast.

• Send dirty plates and glasses to the steward's area using a trolley.

• Wipe and rearrange plates and cutlery after use.

• Set up buffet for breakfast

• Ensure that the air conditioning and lights are turned on before starting work.

• Prepare drinks such as coffee and tea for breakfast.

• Take orange juice from the refrigerator and milk from the storage shelf.

• Remove the plastic packaging from the food that has been prepared by the kitchen.

• Turn on the ice water, toaster, and coffee and tea machines.

• Take the breakfast list from the front office to find out the number of guests.

• Arrange plates, cutlery and serving equipment in the designated place.

• Ensure the bar and buffet area is clean and tidy before, during and after breakfast.

• Send dirty plates and glasses to the steward's area using a trolley.

• Wipe and rearrange plates and cutlery after use.

• Ensure that the air conditioning and lights are turned on before starting work.

• Prepare drinks such as coffee and tea for breakfast.

• Take orange juice from the refrigerator and milk from the storage shelf.

• Remove the plastic packaging from the food that has been prepared by the kitchen.

• Turn on the ice water, toaster, and coffee and tea machines.

• Take the breakfast list from the front office to find out the number of guests.

• Arrange plates, cutlery and serving equipment in the designated place.

• Ensure the bar and buffet area is clean and tidy before, during and after breakfast.

• Send dirty plates and glasses to the steward's area using a trolley.

• Wipe and rearrange plates and cutlery after use.

• Ensure that the air conditioning and lights are turned on before starting work.

• Prepare drinks such as coffee and tea for breakfast.

• Take orange juice from the refrigerator and milk from the storage shelf.

• Remove the plastic packaging from the food that has been prepared by the kitchen.

• Turn on the ice water, toaster, and coffee and tea machines.

• Take the breakfast list from the front office to find out the number of guests.

• Arrange plates, cutlery and serving equipment in the designated place.

• Ensure the bar and buffet area is clean and tidy before, during and after breakfast.

• Send dirty plates and glasses to the steward's area using a trolley.

• Wipe and rearrange plates and cutlery after use.

• Setting the table for lunch.

• Ensure that the air conditioning and lights are turned on before starting work.

• Prepare drinks such as coffee and tea for breakfast.

• Take orange juice from the refrigerator and milk from the storage shelf.

• Remove the plastic packaging from the food that has been prepared by the kitchen.

• Turn on the ice water, toaster, and coffee and tea machines.

• Take the breakfast list from the front office to find out the number of guests.

• Arrange plates, cutlery and serving equipment in the designated place.

• Ensure the bar and buffet area is clean and tidy before, during and after breakfast.

• Wipe and rearrange plates and cutlery after use.

• Send dirty plates and glasses to the steward's area using a trolley.

• Ensure that the air conditioning and lights are turned on before starting work.

• Prepare drinks such as coffee and tea for breakfast.

• Take orange juice from the refrigerator and milk from the storage shelf.

• Remove the plastic packaging from the food that has been prepared by the kitchen.

• Turn on the ice water, toaster, and coffee and tea machines.

• Take the breakfast list from the front office to find out the number of guests.

• Ensure the bar and buffet area is clean and tidy before, during and after breakfast.

• Setting the table for lunch by 2 group which is CIASA and UNITEN.

• Picking up dirty dishes when guests have finished eating

• Send dirty plates and glasses to the steward's area using a trolley.

• Wipe and rearrange plates and cutlery after use.

  
  

• Identify each item such as bedsheet twin, bedsheet queen, duvet cover twin, duvet cover queen, pillow case, bath towel, bath mat, hand towel, face towel and pool towel.

• Arrange and fold linens such as sheets, towels, pillowcases, and blankets so that they look neat and are not folded haphazardly and are easy to reach when needed.

• Make it easier for other staff to identify and retrieve linen as needed.

  
  

• This task involves collecting all used linen from each room on each floor. Dirty linen such as sheets, pillowcases, duvet covers, and towels need to be carefully collected using a trolley that has been provided.

• Once the linen is collected, it should be separated by type, for example, sheets and pillowcases should be placed separately from bath towels or face towels. This is because linen and towels will be sent to different laundries.

• Laundry 001 (Spot Laundry) – Menguruskan semua linen biasa seperti cadar, sarung bantal, dan duvet cover dari bilik tetamu.

• Laundry 002 (Georgetown Laundry) – Khusus untuk mencuci pelbagai jenis tuala seperti bath towel, hand towel, face towel, dan pool towel.

• Laundry 003 (Aqua Laundry) – Dikhaskan untuk linen bahagian F&B (makanan dan minuman) seperti napkin, tablecloth, dan kitchen towel.

• Briefing session with Mr. Akmal as Assistant Housekeeping Manager.

• Explaining the work structure in the housekeeping department and the role of each staff member.

• Learn the types of linen used in hotels such as sheets (twin and queen), duvet covers, pillowcases, bath towels, face towels, hand towels, and pool towels.

• Learn how to identify each type of linen based on size and category.

• Explained about the procedures for sending and managing dirty and clean linen.

• Check and compare the amount of linen recorded in the laundry send out with the amount received in the Delivery Order (DO) from the laundry.

• Ensure that each type of linen such as sheets, duvet covers, pillowcase, bath towels and face towels are correctly recorded in the delivery form.

• Counting and verify that the quantity received from the laundry matches the amount previously sent.

• Learning using a computer system (such as a PMS Property Management System) to view room occupancy information. Through this system, staff can find out which rooms are occupied, vacant, cleaning in progress, or ready to be occupied.

• Learn to create daily housekeeping reports which contain data on room status, rooms that have been cleaned, rooms that need to be completed, special guest requests, and any damage or loss.

• Learn to check room status to make housekeeping work easier.Room status checks include checks such as “vacant clean”, “occupied dirty”, “out of order”, and so on. By checking these statuses in advance, housekeeping staff can plan tasks more systematically, avoid disturbing guests, and ensure that the room is ready for use as needed.

• I had the opportunity to learn how to decorate a room for a birthday celebration according to a customer's request.

• This assignment required me to use creative ideas and interesting decorating skills to create a special and friendly atmosphere.

• Among the elements used were decorations such as "Happy Birthday" banners, towel art and personalized greeting cards from the hotel.

• Carry out the room cleaning process after guests check out.

• Collect all dirty linens and separate them by category.

• Clean the room thoroughly including floors, tables and mirrors.

• Replacement the beds with clean linens.

• Arrange the sofas and make sure the room is tidy and ready for new guests.

• Learn how to fold towels properly and neatly according to hotel standards.

• Arrange towels in the bathroom according to the designated position.

• Ensure towels are clean and not torn before placing.

• Assist housekeeping staff in the process of collecting dirty linen from each guest room.

• All linen is separated by type in the provided trolley before being sent to the laundry room.

• Counts and records the amount of linen collected in send out laundry.

• Folding and Organizing Laundry Bags

• Arrange according to the designated amount for each room.

• Ensure laundry bags are clean, undamaged, and ready to be placed in the room.

• This activity helped me understand that housekeeping is not just focused on cleaning, but also providing items such as laundry bags to make it easier for guests to put dirty clothes.

• Stain linen must be separated for further action either rewashing or disposal depending on the level of damage.

• Separate stain linen from clean linen.

• Moving stain linens when old shelves are moved to a new location.

• Shelves are cleaned and linens are arranged in new locations.

• Ensure the stained linen racks are labeled and linen stains are recorded.

• I Learned the basic steps of tidying up a guest room after check-out.

• I Learned how to fold sheets neatly without wrinkles to ensure a neat bed,

• I learned how to fold a duvet cover using the correct technique and save time.

• Pillowcases were changed and neatly folded.

• Made beds according to hotel standards to ensure guests were satisfied with a neat and comfortable room.

• Change dirty linens such as sheets, pillowcases, and towels, with clean linens that have been provided.

• Ensure all replaced linens are completely clean, free of any dirty or stains before installation.

• Assemble the queen size bed sheets and duvet cover neatly including making sure the pillows are positioned correctly.

• Wiping the table surface and mirror using a clean cloth.

• vacuum every corner of the room including the toilet, doors and behind the curtains.

• The organization of materials is done to ensure that this space is always organized, clean, and easy for housekeeping staff to retrieve items. Materials such as creamer, coffee, sugar, and facial tissues are placed in shelf and arranged according to categories.

• Prepare a label for each item, cut it neatly, and paste them to the appropriate container.

• Counting one by one the sheets of linen that have been folded and arranged.

• Checking whether the physical quantity matches the inventory record provided.

• Separating dirty or unusable linen and placing it on a special shelf that has been provided.

• Decorate a romantic-themed hotel room using basic elements such as sheets, towels and flower petals.

• Spreading the bedsheet without wrinkles and arranging the pillows according to the standard.

• Learn how to fold towels into a swan shape and arrange decorations so they look attractive and neat.

• Clean the room including side tables and floors.

• Check the amount and condition of linen to ensure nothing is damaged or dirty.

• Arrange linens according to their categories on the shelves provided.

• Compare the laundry send out list with the delivery order to ensure that the quantity of linens received is accurate and complete.

  
  

• Wiping the wooden table surface using a microfiber cloth to ensure the table surface is dust free.

• Placing two bottles of mineral water on the table according to the hotel's standard position.

• Arrange the amenities set such as coffee, tea, sugar, creamer packets in the containers provided.

• Ensure all items look neat, clean and sufficient before new guests enter.

• Replace linens such as sheets, duvet covers, pillowcases and clean towels.

• Clean surfaces such as tables and mirrors.

• Arrange mineral water, coffee & tea facilities and toiletries neatly.

• Ensure the room is clean, smells fresh and ready to receive new guests.

• Prepare a special room for special guests adding special amenities such as a prayer mat and several bottles of asam on the bed.

• This preparation is different from a regular room because it needs to be neater and more complete according to the needs of special guests.

• Clean the room after guests check-out.

• Change all linens such as bedsheets, pillowcases, duvet cover with clean.

• Clean the toilet with detergent provided.

• Arrange items such as towels, toiletries, mineral water, and complimentary items according to standards.

Joined the RIPEN Customer Experience Programme(CEP) & The Great Search Of Core Value ( Tresure Hunt ) 2025.

• Provide participants with information about the program's objectives, core value themes, and Treasure Hunt rules.

• I am one of the facilitators responsible for guarding the checkpoints for the Batu Seremban game and the Timbang game.

• Provide a brief explanation to each group of participants about the rules of the game.

• Ensure participants follow the rules of working together in groups and demonstrate the values ​​of cooperation, focus, and discipline.

• Points will be awarded based on the team's achievements and spirit throughout the game.

  
  

• Recording lost items in the system.

• The information recorded includes the type of item, location found, date and time, room number, and the name of the staff who found the item.

• This record is stored in a computer system for easy reference when guests come to reclaim their items.

• Collecting dirty linen from guest rooms.

• Collect linens such as towels, sheets, pillowcases in one troly.

• Separate the linen by type before proceeding with the counting process.

• Counting each type of linen one by one and record the total.

• Arrange washed and folded linens into storage racks.

• Each type of linen is placed on labeled racks for easy retrieval when needed.

• Inspect linens for dirty, stain, or damage before storing.

• Folding menu cards to distribute to all guest rooms.

• I learned the importance of precision in folding cards so that look neat and attractive.

• Counting menu cards and distributing to the housekeeping to be placed in the room.

• Menu cards are provided and placed in guest rooms to make it easier for guest to see the food and beverage options offered by the hotel.

• Previous checking Delivery Order (DO) and comparing with send out records to ensure the quantity and type of linen sent is accurate.

• Count the linen first before sorting it, to ensure the amount received is correct.

• Arrange clean linens such as towels, bed sheets, pillowcases and blankets on the shelves that have been provided according the type and category.

• Separate the linen stains or damaged and then put it the provided area.

• Ensure shelves are neatly arranged to facilitate linen retrieval by housekeeping staff.

• Collecting dirty linen such as sheets, pillowcases, towels and used uniforms from guest rooms.

• Separate linen according to categories

  of linen types such as towels, sheets, uniforms, f&b linens so that it is easy to manage by the laundry.

• Once all the linens are collected and sorted, I count the number of items for each category. This number is recorded on the send out form as a record before being sent to the laundry for the cleaning process

• Make sure the telekung is clean. Dirty telekungs are replaced with clean ones to ensure comfort and cleanliness when used for prayer.

• Prayer mat are neatly folded and rearranged so that the surau always looks organized and tidy.

• Remove trash and make sure the surau area is clean.

• I also make sure the trash cans are empty, the carpets are vacuumed and the prayer area is clean for the comfort of guests.

• Collecting dirty linen from guest rooms.

• Collect linens such as towels, bedsheets, pillowcases in one troly.

• Separate the linen by category before proceeding with the counting process.

• Counting by category of linen one by one and record the total.

• Enter the room according to the list, greet by knocking on the door 3 times and saying "housekeeping". If the room is occupied by guests, must be greeted with a smile and asked whether the room wants to be cleaned or not.

• Changing dirty linen and replacing it with clean such as bed sheet, pillowcases, duvet covers.

• Ensuring that the installed linen is in a neat and orderly condition.

• Bed runners are placed horizontally at the end of the bed not only for decorative purposes, but also as a symbol of the hotel's identity and professional image.

• Wiping furniture and table surfaces using a clean cloth

• Bathroom cleaning work is carried out using rags. This task involves wiping the outside surface of the toilet and the area around the sink to ensure there is no dirt, dust or water stains.

• Cleaning the toilet bowl using a toilet brush and detergent. The inside and outside surfaces of the toilet are scrubbed to remove dirty and odors.

• Wiping sink and mirror surfaces. The surface of the sink and mirror is cleaned with a damp cloth and detergent.

• Replacement the toiletries. Toiletries such as soap, shampoo, toothbrush and toothpaste are neatly rearranged. The arrangement is made so that it is easy to reach and looks organized.

• Decorate a room for a birthday celebration according to a customer's request.

• Arrange and blow up balloons according to the color theme (gold and black).

• Decorate the bed with balloons and form a swan using towels.

• Arrange the sheets, pillows and blankets.

• Ensure the lighting and cleanliness of the room are in good condition.

• Remove bed sheets, blankets and pillowcases.

• Spread clean sheets neatly on all corners of the mattress.

• Change pillowcases and arrange pillows neatly.

• Check the cleanliness of the mattress, padding and area around the bed.

• Check work to ensure it meets room preparation standards.

• Pick up the touchlight and iron holder from the store on the 4th floor

• Arrange the torchlight and iron holder in the box.

• Ensure all equipment is in good condition and complete before storing in the box.