Almuete Weekly Report

INTERNSHIP WEEKLY JOURNAL WEEK 1
From January 15, 2019 To January 18, 2019
Department: Baker
Activities, duties performed ad accomplishments during the week
On the first day, we had an orientation for all the interns. We had an exam right after the orientation about
the history of Conrad Hotel, its sister companies and how Hilton bought its properties. We were then
assigned to different departments. I was assigned in the bakery department. During my first week, I was given
the time to observe everyone and their process on how to do things there. I was taught the different types of
chillers and ovens, how to operate the ovens, its temperatures and such. Every Friday, we have a briefing for
all interns. We talked about the things we learned from each department.
Challenges or difficulties encountered and how you are dealing or have dealt with the situation
During the first week, it was difficult for me to mingle with my fellow interns and the regular employees since
I did not know most of them. I dealt with it by overcoming my fear and just confidently talk to them since I
will be working with them for a few months.
Notes, observations or insights on things you have learned this week
During this week, I learned the process on how the chefs do the work, how to operate the different ovens,
and on how to make different types of bread. I also learned that no matter who you will be working with,
teamwork and communication is key in order to deliver the work properly and with fullest satisfaction.
List any pleasant or unpleasant experiences that occurred this week
Our Chief Baker was really eager to teach me everything about in the kitchen. He wanted me to gain new
knowledge which I really liked about him.
Other Comments and observations or suggestions
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From January 21, 2019 To January 25, 2019
Department: Baker
During the second week, I was introduced to the different outlets like the Brasserie on 3, BRU, China Blue
and C Lounge. These are the outlets or restaurants who order different types of bread from the kitchen. I
observed the process on how the chefs make the orders and on how they receive and give out the orders.
At first, it was difficult for me to identify where is which is located. During this week, I familiarized where the
different outlets are located so it would be easier for me to give out the orders if given the chance.
Working in a busy kitchen takes a lot of time, effort and patience.
None.
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From January 28, 2019 To February 1, 2019
Department: Baker
I was being taught on how to make the orders from the different outlets like the soft rolls, hard rolls, toasts
and batards and I was given the chance to make the orders already.
I was having a difficult time familiarizing the process on how to make the orders. I just kept on observing the
chefs and practicing on my own so that I could do it by myself already.
I learned to be patient in everything I do in the kitchen.
None.
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From February 4, 2019 To February 8, 2019
Department: Baker
The chefs taught me the process on how to make different types of croissant such as the croissant dough and
puff pastry dough.
It was difficult to fold the croissant equally and the same. It was not easy to do it on my own yet. I just kept
on practicing and practicing.
Just keep on practicing until you get it right so the next time you do it, you can already do it by yourself.
None.
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Department: Baker
I was given the chance to observe the chefs during functions. They also taught me the different types of
functions such as the buffet service and plated service. They also taught me the names of the function rooms
and where they are located.
I had a difficulty in familiarizing the different locations of the different function rooms. In order for me to
familiarize, I went with the chefs when they serve or give out orders.
I learned that I should not be afraid to commit and admit my own mistakes. I also should not be afraid to ask
for help since communication is important in the kitchen.
None.
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Department: Baker
This week, the chefs let me help with the menu and service during functions. During this week, we had a
total of 3 functions.
I had to memorize the menu for the 3 different functions we had. It was not easy to memorize the menu for
the 3 different functions and I was scared that I might have mixed up the orders. I had to conquer my
shyness and asked the chefs for help.
I learned how difficult and tiring it is for the chefs when there are functions. It is not an easy job.
None.
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From February 25, 2019 To March 1, 2019
Department: Baker
The chefs let me help in the production of croissant and puff pastry dough. As I was making, I was also
practicing the consistency of the folds by my own but with the guidance from the chefs.
It was difficult for me to fold the croissant with consistency. I just kept on practicing the folds by myself so I
can perfect and be consistent with the folds.
I learned to be patient in making croissant since I had to be consistent with the folds. I know I can benefit
from this and soon use it for my future business.
None.
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From March 4, 2019 To March 8, 2019
Department: Baker
We had a plated service function for about more than 900 people. They needed manpower for this event so I
decided to volunteer. We plated for more than 900 bento boxes. We had to put 5 different dishes in 1 box.
It was time pressuring because some of the dishes ran out since the estimated number of people was
supposedly just for 900 only. We had to plate 1,200 in total.
Because of this week’s challenges, I now learned how to work with limited time and learned how to deal with
time pressure.
None.
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Department: Baker
During the whole week, I was practicing making the different kinds of dough for the buffet.
I had a difficult time keeping up because it had a lot of process. I dealt with it by keeping calm and trying to
keep up with the process and so I could do my tasks properly and correctly.
I have observed that being assigned in the buffet is really hectic. I have also taken note of the process and
what I needed to work on.
None.
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Department: Baker
We did not do much because there was no event or function during this week. But what we did was
production for the items that we lack for example, the daily orders like pretzel, bread sticks, scones, focaccia,
toasts and etc. We also cleaned the freezers and the chillers. We placed labels, production and expiration dates
on every items. We segregated and organized the items so we could pull it out from the freezer easily.
It was a challenge for me when I was cleaning the walk-in freezer. I found it difficult because there were a lot
of items inside. We had to pull everything out to clean the cabinets and mop the floor. We had to work very
fast and quickly because we did not want the items to be defrosted. Time pressure was our enemy but we
were able to managed and finished the job on time.
I learned that cleaning the walk-in freezer was not easy. Production is very difficult when you lack the
manpower. We did not have enough materials like treys and etc. to do that much production.
The good thing about working with small amount of people is that we had teamwork which I really liked. We
worked as one and the flow was very smooth.
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Department: Pastry
We were busy on Tuesday to Thursday during this week. We had a 4-way buffet including Spanish breads and
pandesals and we also served to 750 people for 3 days straight. For this event, we had to make another 750
muffins for each day. We were so busy that each person was assigned to different tasks. I was assigned in
mixing and piping the muffins and also in baking them. I had to move fast and quickly because I was given
the set time at 2:00 in the afternoon and I started piping at 8 in the morning.
The biggest challenge for this week was the oven. All of the ovens were occupied. I needed to work and pipe
quickly in order for me to bake the muffins as soon as possible. Another challenge was the baking treys. Since
my colleagues and I were serving in the buffet, we needed a lot of baking treys to use for the Spanish breads
and pandesals. So in order for us to finish the tasks, we decided to take turns in using the oven. That was why
we needed to be synchronized.
I noticed that we were lacking in kitchen equipment for example the baking treys, Gn treys, mixing bowls,
and etc. We can work faster and easier if we have the right and complete equipment to use.
An unpleasant experience is that the lack of equipment. We were running of time since we did not have
enough equipment to use. We were forced to look for treys in the different departments in the kitchen. I
believe that if we had enough equipment, we could have finished the task ahead of time instead of working
under time pressure. At the end of the day, we were able to managed to get the job done.
I suggest that they add more tools in the kitchen. Working with not enough equipment can cause delays.
From April 1, 2019 To April 5, 2019
Department: Pastry
We did not have any functions this week. That was why we were only 2 bakers this time. We did not do
anything that much. What we just did was the usual daily orders from different departments. We cleaned the
different types of equipment like the dough sheeter, the mixers and the utensils as well.
The challenge was that we were just only 2 bakers this time. We would take turns during breaks. One of us
should stay at the kitchen during lunch break. I was the first one to had a break. After I had my lunch, I went
back to the kitchen right away and I was left alone. I was a bit pressured and excited at the same time because
I can have the kitchen for myself.
Being alone by myself in the kitchen was a challenge since in case of any questions, there was no one to ask.
From that, I learned that being independent is a must since not all the time people will be there for you.
None.
None.
Department: Pastry
This week, we had a function that has a doughnut wall. We were serving freshly baked breads, local breads
and the doughnuts for 400 people.
Making different types of doughnuts was a challenge because it consumed a lot of time especially in flavoring
the doughnuts. We were able to managed and finished the job on time even though we had only 2 deep fryers
which caused us to work slower. For the local breads, we had to make and serve Spanish breads. In making
the Spanish breads, it can cost you a lot of time if you work slow.
I learned that working as a team really helps in improving the work flow and can make the job easier.
None.
Hopefully they would add more equipment for us to work faster and be efficient.
Department: Pastry
This week, we did not have any functions or events. I helped in the production of breads for breakfast,
snacks, lunch and dinner. For this week, we served croissants, chocolate croissants and Danish bread.
For me, having no function or any event for a week is a challenge. I found it challenging since every after
production, there is nothing to do. We had to wait for another order but this week was not really busy. It was
very tempting to go home early. What I just did was prepare ready to bake breads for the next batch or next
day.
I learned that in whatever you do, you should think ahead and be prepared. Just like what happened this
week, when there was nothing left to do, I just prepare the bread and things needed for the next day.
None.
None.
Department: Pastry
This week, we had 3 consecutive events for 300 to 400 people. For those events, we made pretzels, cinnamon
rolls, toasts and pandesal. We had to work quickly since we were given specific time on when to serve.
Running out of time or if given a specific time to finish the job is very challenging. I just had to make sure
that I did not make any mistake in making the bread or else I would not be able to finish on time.
I learned how to properly manage my time especially if I had to finish it on time. I also learned how to work
under pressure.
None.
None.
From April 29, 2019 To May 3, 2019
Department: Pastry
This week, we only had 1 function or event. For the event, we made and served focaccia, soft rolls and scones
for 400 people. But for breakfast, snacks, lunch and dinner, for the different department, we made baguette,
quiche toast bread and croissant.
This week, I did not face any challenges since I already knew how to make those breads needed for this week
and I also know what mistakes to avoid.
I now know on which things to improve on myself to avoid doing the same mistakes.
None.
None.
From May 6, 2019 To May 10, 2019
Department: Pastry
The leftover breads from the function last week was sent to the charity “Rise Against Hunger”. I helped in
organizing and arranging the bread.
There were no any challenges faced since this week we did not really do a lot of things.
I learned not to waste my food since there are a lot of people who are not blessed to have 3 meals a day. I just
learned about the charity “Rise Against Hunger” during this week.
None.
None.

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INTERNSHIP WEEKLY JOURNAL WEEK 1

From January 15, 2019 To January 18, 2019

Activities, duties performed ad accomplishments during the week

Notes, observations or insights on things you have learned this week

List any pleasant or unpleasant experiences that occurred this week

Other Comments and observations or suggestions

Activities, duties performed ad accomplishments during the week

Notes, observations or insights on things you have learned this week

Working in a busy kitchen takes a lot of time, effort and patience.

List any pleasant or unpleasant experiences that occurred this week

Other Comments and observations or suggestions

Activities, duties performed ad accomplishments during the week

Notes, observations or insights on things you have learned this week

I learned to be patient in everything I do in the kitchen.

List any pleasant or unpleasant experiences that occurred this week

Other Comments and observations or suggestions

Activities, duties performed ad accomplishments during the week

Notes, observations or insights on things you have learned this week

List any pleasant or unpleasant experiences that occurred this week

Other Comments and observations or suggestions

Activities, duties performed ad accomplishments during the week

Notes, observations or insights on things you have learned this week

List any pleasant or unpleasant experiences that occurred this week

Other Comments and observations or suggestions

Activities, duties performed ad accomplishments during the week

Notes, observations or insights on things you have learned this week

List any pleasant or unpleasant experiences that occurred this week

Other Comments and observations or suggestions

Activities, duties performed ad accomplishments during the week

Notes, observations or insights on things you have learned this week

List any pleasant or unpleasant experiences that occurred this week

Other Comments and observations or suggestions

Activities, duties performed ad accomplishments during the week

Notes, observations or insights on things you have learned this week

List any pleasant or unpleasant experiences that occurred this week

Other Comments and observations or suggestions

Activities, duties performed ad accomplishments during the week

Notes, observations or insights on things you have learned this week

List any pleasant or unpleasant experiences that occurred this week

Other Comments and observations or suggestions

Activities, duties performed ad accomplishments during the week

Notes, observations or insights on things you have learned this week

List any pleasant or unpleasant experiences that occurred this week

Other Comments and observations or suggestions

Activities, duties performed ad accomplishments during the week

Notes, observations or insights on things you have learned this week

List any pleasant or unpleasant experiences that occurred this week

Other Comments and observations or suggestions

Activities, duties performed ad accomplishments during the week

Notes, observations or insights on things you have learned this week

List any pleasant or unpleasant experiences that occurred this week

Other Comments and observations or suggestions

Activities, duties performed ad accomplishments during the week

Notes, observations or insights on things you have learned this week

List any pleasant or unpleasant experiences that occurred this week

Other Comments and observations or suggestions

Activities, duties performed ad accomplishments during the week

Notes, observations or insights on things you have learned this week

List any pleasant or unpleasant experiences that occurred this week

Other Comments and observations or suggestions

Activities, duties performed ad accomplishments during the week

Notes, observations or insights on things you have learned this week

List any pleasant or unpleasant experiences that occurred this week