WEEKLY JOURNAL

WEEK 1 Feb 17-24

During my first week, we/I observed what they did in the cold kitchen and noticed that
they spent more time preparing food for events, buffets, and the alc. We are therefore assigned to
the cold kitchen for our on-the-job training, which is constantly preparing the hotel's daily meals.

WEEK 2 Feb 25 - March 2

Thus, following up on last week's observation, we are in our second week. They instruct
us on the routine that must be followed in the cold kitchen. They demonstrate for us how to use
kitchen knives and other instruments safely as well as how to chop various veggies. Additionally,
they told us that we must constantly practice safe knife handling because, in their opinion,
beginning with safe knife handling is the first step toward properly chopping vegetables.

WEEK 3 March 3- March 9

We had a long and difficult day this week due to a large event that lasted for four days.
We assisted the cooks in preparing food for 300 people and felt off the vegetables and eggplant.
WEEK 3 March 10 - 15

This week is extremely hectic for the kitchen chefs because the hotel is hosting an event
that will last for four to five days and will host more than 300 people. Additionally, we are very
busy this week with preparations. We spent more time peeling and chopping vegetables, and we
also practiced multitasking. The chef assigned me the task of grilling an eggplant, or talong,
which is one crates of eggplants to make tortang talong for more than 300 guests. After I finished
grilling, they gave me the assignment to make the tortang talong, which Chef Jess showed me
how to make. Although we found this week to be one of making progress, it was nevertheless a
demanding one.

Week 4 March 10 – 15

After a demanding week last week, this week is filled with appointments and events as
usual at the cold kitchen. We work on more preparation for the buffet that hotels serve to their
guests and customers, and in addition, the chef assigns me a task to bread a dory fish for fish
fillet. The chef then shows me how to properly bread a fish and teaches me a good technique for
breading. Additionally, it was a pleasant experience for me to debone a full chicken, which we
did.

Week 5 March 16-22

This week has been extremely difficult for me because of my father's death this week. I
am not sure how to handle this internship or ojt because I was unprepared for it for five days
because that was the day my father passed away. It was a very unexpected loss, but I managed to
get through it. The other two days of my week were just like any other, with me preparing for
work and making preparations. It's difficult for me because I always feel pain, but I have to be
strong and professional to be accepted for my internship at the hotel.

Week 6 March 23-29

Since it's holy week, we don't have bookings, so every day of the week is normal as we
prepare for everyday use for alc orders. However, there are still some guests who check in at the
hotel. Then, this week, I'm learning how to make pizza dough at a hotel. I've never made pizza
before, but Chef Chin taught me the basics and how to roll the dough until I was able to make it
on my own. It's an honor to learn how to make pizza dough, and it's a significant new skill for
when I eventually become a chef.

Week 7 March 30-April 6

Similar to previous week, there is an event this week and a typical (no event) week. We
prepare like we always do in our daily lives. Once more, we debone two bird crates in
preparation for the next week. Together with the chefs in the banquette, we also served spaghetti
for 190 people. This experience and knowledge has further enhanced my abilities as an
apprentice.

Week 8 April 7- April 13

Like last week, we have an event this week and a regular (no event) week. We get ready,
as is our regular routine. Again, in anticipation of next week, we debone two bird crates. While
the cooks were in the banquette, we also prepared spaghetti for 190 guests, and one of the chefs
helped me as an apprentice by adding to my knowledge, skill, and experience.

Week 9 April 14-April 21

This week is just another typical day when we prepare the food for the buffet or alc every
day. Additionally, we clean the stockroom and the fridge when we have free time. The chef then
gave me the responsibility of making a croquette and breading it. Occasionally, the chef also
gave me the task of portioning spaghetti for the elderly. That concludes our work together for
this week.

Week 10 April 22-April 28

We prepare the food for the alc and buffet on a typical day this week. In our spare time,
we also clean the stockroom and the fridge. That's all for this week. Later, the chef gave me the
assignment to prepare a croquette and to bread it. Occasionally, the chef also gave me the
responsibility of portioning spaghetti for alcohol.

Week 11 April 29- May 4

 This week marks the conclusion of my on-the-job training at the Lima Park Hotel. In the
days leading up to the last day of my internship, we have been preparing and portioning food for
both daily meals and adult meals in the kitchen. Additionally, I portion the meat, fish, poultry,
and pig for processing in BLL. And on the final day of my internship, I had the opportunity of
working as an intern at the Limapark Hotel. I gained a lot of knowledge from the chefs,
especially from Chef Jess (the head chef), because of their guidance on right and technique
application.