DIZON, ANTONIO MIGUEL M.

BSIT - 4A FOOD TECHNOLOGY

FUNTASEA HOTEL AND BEACH RESORT CORPORATION

I am grateful that I continued my Second Semester of the On-the-Job Training (OJT), and
I am grateful for the things that I have learned during the duration of OJT. I started my second
OJT on March 14 and my first day was at the Restaurant. Unlike the first OJT last October until
December, I am quite experienced already at the ins and outs of the Restaurant. After my First
Day, I was transferred to the Pool Bar that was headed by Sir Clark Aragon and Sir Cel John
Amuyot. From March 15 until March 30, 2023. During my first rotation at the Pool Bar, I assist
in production which is to prepare the ingredients that needed for the menu items at the Pool Bar,
chopping cucumber, tomato, and white onions that are needed for the Tacos, Nachos, and the
Fries. That was the prep work, now after that comes the service, it is simple from taking the
orders, serving guests orders, billing out, handing out change. After that comes the cleaning up
of the Area and closing up of the Pool Bar. I also taught many high-school students from Work
Immersion program on how to prepare milktea and cook the menu item. I did all of that until I
was transferred to the Restaurant as part of my second rotation. The Restaurant was headed by
Sir Narayan Chris Ngo, with other senior staff under his wing. In my time at the restaurant that
spanned from April 1 until April 30, my experience from my first OJT helped me on work. The
tasks I did during that time were to assist in Breakfast service, bass out plates, wash the dishes
and refill stock at the counter. Setting up the table, welcoming guests, seating the guests,
entertaining guests needs, serving guests breakfast, the “Flow of the Service” from welcoming
the guests, offering the beverages, taking guests orders, setting up the table, serving the orders,
checking up on the guests, billing out, and the exit service of the guests. After the breakfast
service guests come to the restaurant to eat at lunch, the flow of service is the same but menu
items that are unavailable during the breakfast are available at this time until closing time, these
were taught to me since my first OJT last October. Aside from those we are also the ones
responsible for preparing Venues to use for Events, which includes the Function Hall, Pavilion,
the Restaurant and sometimes the Chill Bar. From arranging the Tables and Chairs putting on
decoration and Table cloths, to the Water Glass, Plates Utensils, The Chaffing Dishes for the
food in case of buffets, the guests are going to use when there are Events ongoing. The schedule
of my duty at the restaurant are monotonous that it is easy to memorize the flow halfway through
my time at the restaurant. I took up the task of keeping the area clean while the service was
ongoing and also took up the task washing the cooking pans, cauldrons, utensils, plates and
serving bowls. I did my best to perform my best during my one month at the restaurant, until I
was rotated for the last time at the Pool Bar that spanned from May 1 until May 30. During my
last rotation I was task of opening the Pool Bar, cleaning the area around ng the pool bar,
preparing the ingredients, take orders, serve guests, wash dishes and cleaning for preparation of
closing.