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    Narrative Report

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    Tedd Javar
    King Daryl M. Pelisco completed his on-the-job training (OJT) at Novotel Manila Araneta Center. He had successful initial and final interviews. During his first week of OJT, he attended an orientation that covered the hotel's history, rules, and emergency procedures. He gained experience working in the banquet kitchen, food exchange, production area, cold kitchen, and butchery over the course of his OJT. Pelisco learned many cooking techniques and dishes. He is grateful to Novotel and his coworkers for sharing their knowledge and skills with him during his OJT.

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    Narrative Report

    Uploaded by

    Tedd Javar
    1K views1 page
    King Daryl M. Pelisco completed his on-the-job training (OJT) at Novotel Manila Araneta Center. He had successful initial and final interviews. During his first week of OJT, he attended an orientation that covered the hotel's history, rules, and emergency procedures. He gained experience working in the banquet kitchen, food exchange, production area, cold kitchen, and butchery over the course of his OJT. Pelisco learned many cooking techniques and dishes. He is grateful to Novotel and his coworkers for sharing their knowledge and skills with him during his OJT.

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    King Daryl M. Pelisco completed his on-the-job training (OJT) at Novotel Manila Araneta Center. He had successful initial and final interviews. During his first week of OJT, he attended an orientation that covered the hotel's history, rules, and emergency procedures. He gained experience working in the banquet kitchen, food exchange, production area, cold kitchen, and butchery over the course of his OJT. Pelisco learned many cooking techniques and dishes. He is grateful to Novotel and his coworkers for sharing their knowledge and skills with him during his OJT.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    1K views1 page

    Narrative Report

    Uploaded by

    Tedd Javar
    King Daryl M. Pelisco completed his on-the-job training (OJT) at Novotel Manila Araneta Center. He had successful initial and final interviews. During his first week of OJT, he attended an orientation that covered the hotel's history, rules, and emergency procedures. He gained experience working in the banquet kitchen, food exchange, production area, cold kitchen, and butchery over the course of his OJT. Pelisco learned many cooking techniques and dishes. He is grateful to Novotel and his coworkers for sharing their knowledge and skills with him during his OJT.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    of 1

    KING DARYL M.

    PELISCO

    NARRATIVE REPORT

    During my application of external OJT, I was invited by Novotel Manila Araneta Center to have
    my initial interview with them. It was Sir AJ Dela Fuente, the learning and development manager
    who conducted the initial interview. At first, I was a little bit of nervous, but when the initial
    interview started, it did went well. Sir AJ was very accommodative and a very friendly person,
    that is why I become more confident having conversation with him. I was lucky, I got passed in
    the initial interview and advanced to final interview. During my final interview, there are three
    person who conducted the interview. The first person who conducted the interview was Sir Nico
    Matias, the learning and development director. It was successful, I got passed by his interview.
    The next one who conducted the interview was Chef Edwin Infante, the executive sous chef. Also
    I got passed to his interview. The last person who conducted the interview was Chef Michael
    Schauss, the German executive chef. Fortunately, I was able to pass his interview. After finishing
    all of my interview, which is the time when the LND (learning and development) office announce
    the starting day of my OJT in Novotel. I was very happy because they accepted me as OJT of their
    institution. During my first week in Novotel, we had an orientation about the hotel. In the
    orientation, it discusses about the history and origin of the hotel. Also it discusses the rules and
    regulation that we need to comply. Sir Emelson Padronio, the director of security was the one who
    discusses about the emergency things that we need to do in case of emergency. On the other hand,
    Ms. Camille Lira, the hygienist discussed about the principle of HACCP and conducted the food
    safety training. In the following week, I have not started yet my OJT because of incomplete
    requirements to LND office. I completed first their requirement so I could start my OJT in Novotel.
    In my third week, it is the time I started my OJT in the hotel. The LND sent me to culinary office
    and I was introduced to Ms. Lubelline Dalaygon, the culinary coordinator, who would assign me
    to my designated working area. I was assign first in the Banquet kitchen where in I met Edgar
    Limoyco, the Banquet Chef. In Banquet kitchen, we are cooking for the function or events of the
    hotel. Banquet kitchen is one the busy area in the hotel because of the massive work that is needed
    to be done. After two weeks of experience in Banquet kitchen, I was assign in the Food Exchange,
    the buffet area of Novotel. In Food Exchange, I was assign in the production, an area in-charge of
    cooking food for buffet. I was introduced to Chef Erick Nantin, a casual chef. He taught me a lot
    of his cooking techniques. He also taught me to cook a lot of different dishes. After 3 weeks of
    experience in production, my OJT stops because of the accident happened to me. I was leave at
    the hotel for almost 1 month. After recovering from my accident, my doctor gave a consent that I
    can get back to my OJT. After returning in the hotel, I was assign in the cold kitchen. I was
    introduced to Chef Karen Domingo, the Chef de Parties of cold kitchen. She taught me of how it
    works in cold kitchen. She also share her knowledge of what she had learned from her experiences
    working abroad. After four weeks in cold kitchen, I was assign in butchery, where in I met Chef
    David Villafuerte, a casual butcher. He taught me of how it works in butchery. After four weeks
    in butchery, my OJT is already done and I am very thankful to Novotel for giving me the
    opportunity to have my OJT with them. I am also very thankful to all my co-workers for sharing
    their knowledge and teaching me a lot of things. After my OJT, I could say that I learned a lot of
    things in Novotel.

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