DAY 1: ORIENTATION/ASSIST
In my first day of OJT at LGU T’boli I had an orientation day regarding the rules and
regulation of the establishment. The orientation began with a warm welcome from the
LGU staffs, they introduced about the goals, mission and vision of the establishment. I
am amazed by their kindness and warm personalities. I am introduced to the kitchen
layout and equipment. They listened intently as safety protocols were reviewed
emphasizing the sanitation practices. This day ends for me with a lot of learnings about
the establishments and getting to know about their staffs.
DAY 2: SERVE ARRANGE
On my second day of Ojt I am assigned to do the serving of the dishes to the
customers. Firstly in the morning I helped prepared the place by arranging the tables
and chairs into its proper position. I also clean the tables, mop the floor, and sanitize
the kitchen utensils. I also help the staffs preparing and serving the food for the
customers. In the afternoon I did the same routines as in the morning until the days was
finished. My day two training was successful and great. By the end of the day I felt a
sense of accomplishment and growth to my development as a competent professional.
DAY 3: COOKING OF FOODS
Day three of my on the job training introduced me to cooking foods. Under the guidance
of the kitchen chef I explore different various techniques and recipes. The day
commenced with a comprehensive overview of kitchen safety protocols and proper food
handling procedures. I also emphasized the importance of hygiene and food
sanitation's. As I continue, I had the opportunity to help the chef in cooking different
recipes, I gained hands-on experience under the guidance of an expert. I end my day
tired but worth it because of the wonderful experience I had in the kitchen. My day was
tired but success.
DAY 4: SERVING SPECIAL ORDERS TO CUSTOMER
Day four of my ojt provided me with the opportunity to serve special orders to
customers. I began with a thorough review of the menu, including the various special
orders and customization options available to customers. Throughout the day I learned
the importance of clear communication between the kitchen and the front of house staff
to ensure that orders are prepared accurately. By the end of the day I felt confident to
navigate orders to customers, I gained a deeper appreciation for the importance of
attention to detail and flexibility. As I reflected on today’s experiences, I forward to apply
these valuable lessons in my future interactions as a professional.
DAY 5: ASSISST FOR OFFICIALS MEETING
Day five of my ojt presented a unique opportunity to assist in an officials meeting,
providing me with valuable exposure to the administrative aspects of the establishment.
Under the guidance of the administrative coordinator I gained insight into the
coordination, planning, and execution of events. The day began with thorough
preparation, including setting up the meeting place, arranging the materials needed and
ensuring that all necessities were ready. As the meeting started, I assumed the role of
an assistant, taking notes and distributing the materials. I observed how our
administrative coordinator effectively managed the flow of the meeting, keeping
discussions on track and addressing different problems and issues. As I reflected on
today’s experience, I recognized the importance of adaptability and resourcefulness in
navigating diverse work environments.
DAY 6: ENCODE THE DATA OF ALL FOOD INVENTORY
Day six of my ojt immersed me in the realm of data management as I undertook the
task of encoding the data of all food inventory. The day began with a comprehensive
overview of the inventory management system, familiarizing myself with the software
and its functions. One of the staffs provided a detailed instructions on the encoding
process, emphasizing the importance of accuracy and attention to detail in ensuring the
integrity of our inventory data. One of the rewarding aspects of the day is witnessing the
impact of my efforts on the overall efficiency of the kitchen operations. By the end of the
day, I felt a sense of accomplishment in completing the task of encoding the food
inventory data. I gained a deeper understanding of the importance of data accuracy and
its role in facilitating informed decision-making within the organization.
DAY 7: PREPARE THE MENU FOR CUSTOMERS AND COOKING VEGETABLES
AND FISH
Day seven of my training offered a hands-on cooking experience as I embarked on the
task of preparing the menu for customers and cooking vegetables and fish. I gained
hands-on experience in cooking vegetables and fish learning different various
techniques. I learned different tips and ideas for enhancing flavors and achieving the
texture. As I reflected on today’s experience, I recognized the importance of passion,
patience, and perseverance in creating a different menu out of vegetables and fish. This
day ends with a great accomplishments throughout the kitchen.
DAY 8: SIGNING FOR COMPLETION OF THE NUMBER OF DAYS
Day eight of my ojt marked the culmination of my learning experiences, as I prepared to
sign off for the completion of the designated number of training days. It was a day filled
with reflection, and gratitude for the journey ahead. I had the opportunity to reflect on
my growth, as I prepared to sign off for the completion of the training, I felt thankful to
my mentors, colleagues, and the organization as a whole. Their guidance support, and
encouragement had been instrumental in shaping my learning journey and preparing
me for success in my role. As I reflected on the journey that brought me to this point, I
felt a sense of excitement of what awaits me in the future. My on the job training ends
full of learning and gratitude.
