De La Salle-College of Saint Benilde
Weekly Report Template
Student’s Name Hannah Jane O. Lico OJT Schedule (Days) 6 Days
Company Name SEDA Hotel BGC OJT Schedule (Time) 6:00 am – 2:00 pm
Supervisor’s Name Ms. Airra Jane Ingco Company No.
Week No. 1 COVERED DATES: From June 3 to June 9, 2024
Write down in bullet form the daily tasks you have accomplished for the day
Monday Orientation
Date: 06/03 SEDA Hotel Tour
Misto live assist
Tuesday Misto live
Date:06/04 Prepare the ingredients of corned beef
Prepare bacon for breakfast
Wednesday Misto live
Date:06/05 Make wrapper of fresh lumpia
Make 82 pieces of turon
Thursday Misto live
Date:06/06 Serve guest
Friday
Date:
Saturday Live misto
Date:06/08 Cook Singaporean noodles
Sunday Misto live lunch
Date:06/09 Make laksa soup
Weigh the dough
Write down your personal insights that you have learned through the week
During my initial week at the hotel, I experienced a mix of pressure and excitement. Initially, I felt
reserved around the chefs, but they were supportive and eager to guide me. Throughout my first
week as an intern, I was still adapting to the daily responsibilities at the hotel. Initially, interacting
with guests made me feel timid and unsure of myself, but with practice, I gained confidence in
taking orders and serving food. Overall, my first week as an intern has been enjoyable, and I
appreciate the work I do every day.
De La Salle-College of Saint Benilde
Weekly Report Template
Student’s Name Hannah Jane O. Lico OJT Schedule (Days) 6 Days
Company Name SEDA Hotel BGC OJT Schedule (Time) 6:00 am – 2:00 pm
Supervisor’s Name Ms. Airra Jane Ingco Company No.
Week No. 2 COVERED DATES: From June 10 to June 16, 2024
Write down in bullet form the daily tasks you have accomplished for the day
Monday Live misto breakfast
Date: 06/10 Live misto lunch
Deep in chocolate and spring nuts in eclair bread
Tuesday Misto live
Date:06/11 Prepare noodles
Prepare the ingredients for live
Wednesday Misto live breakfast
Date:06/12 Cooking omelet
Thursday Misto live
Date:06/13 Prepare the ingredients of omelet
Help to set up for misto live
Practice song for the Father’s Day at Cafeteria
Friday Set up the live station
Date:06/14 Have a performance for Father’s Day
Saturday Misto live cook omelet and fried eggs
Date:06/15 Misto live lunch prepare the guest chicken and laksa soup
Sunday
Date:
Write down your personal insights that you have learned through the week
On my second week at live station, I am in the process of familiarizing myself with the operations
at the live station, observing the chef's techniques, and discovering the sources for ingredients.
As I entered my second week, I began establishing rapport with the chefs and found them to be
friendly and open to mentoring us interns.
De La Salle-College of Saint Benilde
Weekly Report Template
Student’s Name Hannah Jane O. Lico OJT Schedule (Days) 6 Days
Company Name SEDA Hotel BGC OJT Schedule (Time) 6:00 am – 2:00 pm
Supervisor’s Name Ms. Airra Jane Ingco Company No.
Week No. 3 COVERED DATES: From June 17 to June 23, 2024
Write down in bullet form the daily tasks you have accomplished for the day
Monday Misto live
Date: 06/17 Cook noodles and omelet
Prepared the ingredients for noodles
Tuesday Misto breakfast
Date:06/18 Misto lunch
Clean the live station
Wednesday Set up all ingredients at fried egg station and omelet station
Date:06/19 Serve the guests
Thursday Misto live breakfast
Date:06/20 Misto live lunch
Friday Prepared the bacon
Date:06/21 Misto live Breakfast served the guest with a warm smile
Saturday Misto live breakfast
Date:06/22 Cut tomatoes and spring onion for live
Fix the things that we used for misto live
Sunday
Date:
Write down your personal insights that you have learned through the week
my third week, I have gained a good understanding of the tasks necessary at the live station,
even though I still seek guidance from the chefs and continue to learn new things from them. I'm
finding pleasure in my work. At the live station, we are responsible for preparing food such as
noodles, omelet, fried eggs for the guests. It's also enjoyable to do because the guests are very
appreciative, which makes you more motivated to work, especially when the guests are very
De La Salle-College of Saint Benilde
Weekly Report Template
Student’s Name Hannah Jane O. Lico OJT Schedule (Days) 6 Days
Company Name SEDA Hotel BGC OJT Schedule (Time) 6:00 am – 2:00 pm
Supervisor’s Name Ms. Airra Jane Ingco Company No.
Week No. 4 COVERED DATES: From June 24 to June 30, 2024
Write down in bullet form the daily tasks you have accomplished for the day
Monday Cook chicken noodles
Date: 06/24 Prepare the ingredients for noodles
Tuesday Cook omelet
Date:06/25 Prepare for misto live
Cut some bell pepper, onion and carrots
Wednesday Misto live
Date:06/26 Make wrapper of fresh lumpia
Bust out after lunch
Thursday
Date:
Friday Misto live breakfast
Date:06/28 Misto live lunch
Cook some seafood because guest request it
Saturday Live misto breakfast
Date:06/29 Prepared bagnet and tomato for live
Sunday Live misto
Date:06/30 Make laksa and chicken soup
Write down your personal insights that you have learned through the week
During my final week at the live station, I worked at the noodles station and assisted at the
omelet station. Working at the omelet station was intense because the orders kept coming one
after the other, and it required memorizing each guest's order. Initially, I wasn't fond of making
omelets, but I gradually discovered that staying calm and devising my own strategy helped me
handle the pressure. Although I was initially hesitant to leave the live station, I acknowledged the
necessity of doing so in order to continually learn new things during the remaining weeks at the
hotel.
De La Salle-College of Saint Benilde
Weekly Report Template
Student’s Name Hannah Jane O. Lico OJT Schedule (Days) 6 Days
Company Name SEDA Hotel BGC OJT Schedule (Time) 8:00 am – 4:00 pm
Supervisor’s Name Ms. Airra Jane Ingco Company No.
Week No. 5 COVERED DATES: From July 1 to July 7, 2024
Write down in bullet form the daily tasks you have accomplished for the day
Monday Misto live cook noodles
Date: 07/01 Prepared the ingredients for lumpiang sariwa
Tuesday I garnished the dessert for misto live
Date:07/02 Deep the cream puff in the chocolate
Wednesday Garnished the dessert for misto
Date:07/03 We plated the japanese and strawberry cake for function
I wrap 32 pieces turon
Thursday Garnished the brownies
Date:07/04 Misto live lunch
Make leche plan
Friday Assigned at misto live
Date:07/05 Cooked omelet and fried egg
Saturday Garnished the dessert for misto live
Date:07/06 Prepare the banana for turon
Helped chef keith weigh the dough
Sunday
Date:
Write down your personal insights that you have learned through the week
During my first day at the pastry station, Chef Cheska assisted me in weighing the ingredients.
Following that, we garnished the desserts for the live station lunch. Subsequently, we plated for
the function. I relished all the tasks I engaged in during my initial week in pastry. Additionally, I
acquired knowledge in garnishing cakes and desserts. The support and kindness extended to me
by the pastry chefs and bakery chefs made me very happy, particularly as a newcomer to the
station.
De La Salle-College of Saint Benilde
Weekly Report Template
Student’s Name Hannah Jane O. Lico OJT Schedule (Days) 6 Days
Company Name SEDA Hotel BGC OJT Schedule (Time) 8:00 am – 4:00 pm
Supervisor’s Name Ms. Airra Jane Ingco Company No.
Week No. 6 COVERED DATES: From July 8 to July 14, 2024
Write down in bullet form the daily tasks you have accomplished for the day
Monday I do garnished for misto live lunch
Date: 07/08 Go to banquet and helped chef liza plated for function
Set up in misto for 55 pax guests
Tuesday Pastry station put a chocolate in cream puff
Date:07/09 Cut white and dark chocolate for garnished
Mise en place the sweet dough
Wednesday Cut the ube bread for function
Date:07/10 Make a leche plan
I wrap 120 pcs turon
Thursday
Date:
Friday
Date:
Saturday
Date:
Sunday
Date:
Write down your personal insights that you have learned through the week
I had to work at the hotel for only 3 days because I was not feeling well. During these 3 days, I
had a great time and gained new knowledge about plating desserts for events, as well as
mastering the art of setting up eclairs. The leche plan I prepared turned out perfect, thanks to the
precise cooking and the ideal mix of ingredients. It's always satisfying when my efforts yield good
results.
De La Salle-College of Saint Benilde
Weekly Report Template
Student’s Name Hannah Jane O. Lico OJT Schedule (Days) 6 Days
Company Name SEDA Hotel BGC OJT Schedule (Time) 8:00 am – 4:00 pm
Supervisor’s Name Ms. Airra Jane Ingco Company No.
Week No. 7 COVERED DATES: From July 15 to July 21, 2024
Write down in bullet form the daily tasks you have accomplished for the day
Monday Set up the dessert station for misto live lunch
Date: 07/15 Make oatmeal cookies
Help chef mark set up in the club lounged
Tuesday Assigned at misto live
Date:07/16 Cut the tomatoes, bell peppers and spring onions
Prepared the ingredients for lumpiang sariwa
Wednesday Garnished the dessert
Date:07/17 Prepare the tea time for club lunch
Weigh the dough
Make a cream puff for function
Thursday Garnished the dessert for misto live
Date:07/18 Make a 300 eclairs bread
Friday Helped chef phee set up in misto
Date:07/19 Helped chef cheska garnished the other dessert
Cook 50 pcs turon for function
Saturday Mise en place the crinkles and oat meal cookies
Date:07/20 Weigh the chocolate chip cookies
Sunday
Date:
Write down your personal insights that you have learned through the week
I’m at pastry station I garnish the desserts also I do set up in the misto, then refill the desserts if
its needed. I also do prep the ing. For live station serve the guests laksa and chicken soup I also
weigh the dough and a cream puff over all I really enjoy what I’m doing because it gives me a lot
of knowledge every day I go to hotel.
De La Salle-College of Saint Benilde
Weekly Report Template
Student’s Name Hannah Jane O. Lico OJT Schedule (Days) 6 Days
Company Name SEDA Hotel BGC OJT Schedule (Time) 8:00 am – 4:00 pm
Supervisor’s Name Ms. Airra Jane Ingco Company No.
Week No. 8 COVERED DATES: From July 22 to July 28, 2024
Write down in bullet form the daily tasks you have accomplished for the day
Monday Assigned at banquet kitchen
Date: 07/22 Prepare the onion and calamansi
Helped chef cj to prepared the ingredients for tomorrow
I cut sayote, carrots, and kamote
Tuesday Assigned at misto live I’ll cook omelet and noodles
Date:07/23 I refill all of the ingredients for noodles
Prepared onion, ham, bell pepper and bagnet for tomorrow
Wednesday Misto live station
Date:07/24 Misto live lunch
Helped chef wilson cooked the buttered shrimp
Thursday Served the guest chicken and laksa soup
Date:07/25 Make lumpiang sariwa
Helped chef cyra to bust out everything
Friday Assigned at banquet
Date:07/26 Peeled the onion, potato and squeeze calamansi
We plated 100 pax for lunch
Chef cj teach me how to do tomato salsa
Saturday Last day in banquet kitchen
Date:07/27 Peeled the ginger and onions
Cut the pumpkin for pumpkin soup
Sunday
Date:
De La Salle-College of Saint Benilde
Weekly Report Template
Student’s Name Hannah Jane O. Lico OJT Schedule (Days) 6 Days
Company Name SEDA Hotel BGC OJT Schedule (Time) 6:00 am – 2:00 pm
Supervisor’s Name Ms. Airra Jane Ingco Company No.
Week No. 9 COVERED DATES: From July 29 to August 04, 2024
Write down in bullet form the daily tasks you have accomplished for the day
Monday Misto live breakfast
Date: 07/29 Refill some ingredients for noodles
Cooked buttered seafood
Tuesday Misto live breakfast and lunch
Date:07/30 Cooked lumpiang sariwa
Prepare the bell pepper, onion and ham
Wednesday Live station I cooked noodles and fried eggs
Date:07/31 For lunch buffet I assigned at lumpiang sariwa station
Helped chef justine to bust out
Thursday Misto live I do cooked noodles
Date:08/01 Helped chef cyra in omelet station
Prepared the ingredients for misto live
Friday Misto live I do cooked noodles, fried eggs, and omelet
Date:08/02 Refill all the ingredients for noodles
Prepared the bell pepper for omelet and noodles
Saturday Misto live breakfast and lunch
Date:08/03 Served the guests laksa soup
Prepared the tomato for omelet and bust out
Sunday
Date:
Write down your personal insights that you have learned through the week
This week I’m at Misto I cook omelet and chicken soup for breakfast I also prep the lumpiang
sariwa for lunch. I learn how to cook buttered seafood in a standard base I prep the tomatoes,
onions for live. I am currently cherishing my final days at SEDA as I am aware that I will feel
nostalgic about the daily routines and the colleagues I have worked with.
De La Salle-College of Saint Benilde
Weekly Report Template
Student’s Name Hannah Jane O. Lico OJT Schedule (Days) 6 Days
Company Name SEDA Hotel BGC OJT Schedule (Time) 6:00 am – 2:00 pm
Supervisor’s Name Ms. Airra Jane Ingco Company No.
Week No. 10 COVERED DATES: From August 05 to August 11, 2024
Write down in bullet form the daily tasks you have accomplished for the day
Monday Misto live breakfast and lunch
Date: 08/05 Helped chef cyra to cook omelet for guests
Refill some ingredients for noodles
Cut mushrooms for omelete
Wrap the lumpia in butchery
Tuesday Misto live breakfast and lunch
Date:08/06 Cooked chicken and laksa soup
Cut the bell pepper for omelet and noodles
Wednesday Help chef justine and chef cyra to cook lumpiang sariwa
Date:08/07 I learned how to handle pressure
Cut the baguio beans for live tomorrow
Thursday Misto live lunch and breakfast
Date:08/08 I enjoy served the guests
I do crepe for lumpiang sariwa
Friday Misto live breakfast and lunch
Date:08/09 I’ll cook buttered seafood
I’ll prepared the crepe for lumpiang sariwa
Saturday Misto live breakfast and lunch
Date:08/10 For lunch we have a 150 pax guests I’ll them a laksa and chicken
soup
Chef wilson teach us how to do a pizza
Prepare the bell pepper for omelet and noodles
Cut the spring onion
Sunday Misto live breakfast and lunch
Date: 08/11 I assigned at omelet station
Cooked quadro cheese pizza
Write down your personal insights that you have learned through the week
On my final day as an intern at SEDA, I spent the entire day cherishing my experiences and
reflecting on my journey from when I first started at the hotel. SEDA has fostered a supportive
environment and has been incredibly welcoming to interns. Throughout my time here, I never
experienced any undue pressure and was consistently met with enthusiasm as the staff imparted
valuable knowledge that will undoubtedly benefit me in the future. I also take great delight in the
camaraderie among the chefs, security personnel, and other departments - everyone was
remarkably amiable and works in harmony within the hotel. As my internship at SEDA draws to a
close, I found immense gratification in continuing to serve the guests with genuine warmth and
enthusiasm, and I will truly miss the regular guests who have grown accustomed to my attentive
service. Overall, this internship has been a truly enjoyable and unforgettable experience for me.
