Narrative Report for My Ojt Essay Example

used at the catering at WHO.

April 17, 2013

The second day was same routine as yesterday. Welcoming the guests and assisting them to their sits, serving them water, bread and butter, bushing out dishes and others. Wipe the cutleries and glass wares and plates. Then there is a Korean or Chinese guest that gave us a souvenir: a chain and ring for the boys and a pen for us girls. He also gave us chocolates that we ate together with the staffs. We also iron the table cloths again for the catering. Sir Jeff also told us that every 10:00 in the morning, they do the standard set-up for lunch and dinner. He also taught us how to carry more than one plates when serving foods. There were little guests that day so we end up chatting with the employees while waiting for some guests to come. This is also the day that we meet Ma’am Rose, the branch manager of Old Swiss Inn Restaurant (Paco Branch).

April 18, 2013

My third day is somewhat busy because we are asked by the manager to clean the function hall for tonight’s catering event just for 20 pax. We do all the sweeping, mopping and arranging the tables and chairs. We also did the table set-up like napkin folding, arranging the utensils and others. We also prepare the buffet table and the utensils that must be used. We iron the table cloths again and I think that catering is for a week so we always iron the table cloths every day. Still, we are tasks to welcome the guests, assists them, serve

them water, bread and butter and bushing of the plates. We are not tasks to take orders and serve the food that the guests orders because that will be done by the employees. Sir Jeff also taught me how to prepare the orange juice of the restaurant so that I’ll be the one who will prepare the next time guests will order orange juice. Every 10:00 in the morning, we always set-up bread plate and butter spreader which is the standard set-up of the restaurant. Ate Amy asks us to help her prepare and fold the wedding package brochures for the function that will be held at Fernwood Gardens, Quezon City.

April 19, 2013

This day goes like the other day. Sir Jeff asks us to fix and clean the function hall that was used last night and keep all the things in the function hall. After that, we went back to the dining area because there are many guests that morning. We serve water, breads and butters and help Sir Jeff to serve the foods that was ordered by the guests, bushing out and setting-up again. While there are no guests, he taught us how to handle more than 3 water goblets. We iron table cloths again but it is more than the past days. After that, we are again asks by Ate Amy to help her prepare all the party package brochures like weddings, debuts, christening, etc. for the food tasting at Fernwood Gardens. We also meet Ma’am Gloria, the Operations Manager of the Old Swiss Inn Restaurant.

April 20, 2013

This is the last day of my duty

this week and it is the catering day at Fernwood Gardens. I and Erika arrived at the restaurant same time, 6:00 in the morning. While waiting for the others to come and go there at the venue, we watched the florist while he is doing the floral arrangements for the function. There I got some floral arrangement ideas for centerpiece and others. After he finishes the arrangements, we went to the venue riding in a truck. When we reached the place, I was amused because the place is relaxing and full of plants and trees and simple but elegant landscapes. We helped at setting and decorating the place: putting and forming a ribbon on every chair, putting the cloth on the table, the centerpiece, setting up the utensils the buffet table and others. When the venue is done, we rested for about or more than 30 minutes and eat so that we will not be hungry during the function. The guests started to arrive and there we are at our posts, welcoming and serving the guests. The boys do the bushing out dishes and others. When the catering is done, we fixed the venue. We packed all the things that we brought to the venue, the foods and all. I think, it is more tiring than to set-up the venue. We also meet Ma’am Connie, the manager at Makati.

April 22, 2013

This time, we’ll be in the night shift and we are assigned in the kitchen. At first, we don’t know what we’re going to do because the chefs ask us to give them the ingredients that they’ll be using for cooking

and we don’t know where the ingredients are. At first, we’re just like then Chef Pido, taught me how to cooked buttered rice, garlic rice and Angus rice. He also asks me to fry French fries which serve as sidings of the steak. He also taught me how to do the plating of the steak that was ordered by the guest. He also taught us the different plates that they are using: square plate for lamb racks and shrimps and others, show plate for steaks, and a deep plate for dishes that has sauces such as pastas and their sotanghon soup. When there are no orders, we wash the plates and other utensils because we have nothing to do and the chefs said that we are not the one that must wash the dishes. Chef Madz asks us to cook sweet and sour for our dinner which they told us that it tastes good.

April 23, 2013

This is my second night duty at the kitchen and there are little guest that night so we are just there giving the ingredients to the chefs and assist them. While they are cooking, they also taught us the steps on cooking a dish like the Pepper steak, Lamb racks and others. We are also the one who will prepare the plates when they are about to finish cooking, taught us how to do the plating or presentation of the dish, and what sidings should be in the putted in the dish. Chef Marvin also taught us when we will know that a steak is already done by pressing our palm on the thumb part. He

also told us what they are: rare, medium rare, well, medium well and well done. After that, we’ll wash the plates, and clean the kitchen.

April 24, 2013

It is a busy night for us because there is a meeting held at the function hall. Our first task that night is to wipe the plates, spoons and fork and keep them where they should be and the things that are not needed by that time. We also wash the plates. We are also asking to fillet the fish (sea bass and salmon). Chef Marvin taught us how to and it is just easy for us because we are taught how to fillet at school. He also taught us how to cook steaks, what are the condiments that will put in the meat. Chef Madz also taught me how to prepare the Classic Toblerone Chocolate Fondue by melting the chocolate and adding cream. It serves as a dipping in anything that was ordered by the guest. Another is the chocolate espresso which is a mixture of melted chocolate with cream and coffee and Chocolate S’mores. Then we volunteer to wash the plates, glasses and other utensils because we have nothing to do that time. Before the closing time of the restaurant, we helped the chefs to clean the kitchen.

April 25, 2013

This night duty goes like the other nights. We had little things to do. We just prepare the ingredients needed in the cooking of foods. I am also the one in-charge of the frying of fries and the cooking of buttered rice, garlic and Angus rice. But I still need

the assistance of the chefs. This night, chef Madz taught me to prepare the Beef Fondue. While they are cooking Fresh Corned Beef, Prawns Thermidore, King Salmon and others. After that, we fixed and clean the kitchen when there no more guests.