While I was employed at the hotel as a trainee I had the opportunity to work at four different kitchen outlets, namely Ewes Brasserie (Coffeehouse), Banquet Muslim, Pastry and Banquet Western respectively in the course of eighty-four days. This report summarizes my experience and learning during my time spent at the hotel from the month Of July to September. Since it was a course spanning Of three months, much were learnt and it is only substantial to concoct the recommendations as my performance during the internship Will be chronicled into the following pages Of this report.
Therefore, the report will give a handful of comments that have mom up with. It is very much hoped that this report will serve as a cardinal vehicle to the internship program. I would like to extend my deepest gratitude to God, for surrounding me with the people that have helped me in these three months. My parents, who diligently sends me to and fro the hotel, my sister for giving me encouragement, my lecturers, Chest Anima and Madam Anna, employees tot Easting, my colleagues and Aka Hajj, a trainee as am l. Introduction On the 4th of July 2011, reported to Easting Hotel as a trainee.
The company had welcomed its employees into the establishment pleasantly as e were greeted by the Director of Human Resource, Ruth Bigheads, herself on our first day there. She had the newly appointed permanent staff introduce themselves and we had each been given a couple of cutlers, a handbook, our very own nutmeat and our very own locker key. After that, my colleagues and went to get our uniforms, to my surprise, as did not expect was to be sent straight to the kitchen as opposed to one whole day of orientation.
Nevertheless, my nerves were calmed as my senior at my first kitchen outlet was the friendly Deem Chef, Aka Unruly. Firstly, the Souse Chef, Chef Sort gave me a tour of the kitchen and the offshore. Easting Hotel Fettling Jay became my chosen property in which to perform my industrial training because One World Hotel, a five star hotel and considerably nearer to my house would not accept headscarf-clacked persons to work in their kitchen. Holding true to my beliefs and religion, I would not deter from what was taught and raised by.
Therefore, this hotel became my secondary choice as it is the nearest a-star hotel to my residence. Background of the company Easting Hotel is located on esteemed Clan Dammars, an upscale propinquity practically nestled within a 15. Minute drive from Fettling Jay and the city of Koala Lumps. It is a 4 star business class hotel of international standards with 388 well-appointed guestrooms and suites catering to the discerning business and leisure travelers. Dammars India Sad. Bad, an entirely owned company of the CUP Group of Malaysia, owns Easting Hotel.
Easting Hotel has tour outlets tort dining and entertainment purposes, They are E Chinese Cuisine, Gauze Japanese Cuisine, Ewes Brasserie, The Cigar Divan and The Lounge. The company’s vision is to be the preferred business class hotel of international standards catering to guests with utmost efficiency and laity in standards while its mission is to excel in service excellence by offering our guests valuable support and assistance with keen attention to detail in a responsible and proactive manner.
While Easting’s mission is to excel in service excellence by offering our guests valuable support and assistance With keen attention to detail in a responsible and proactive manner. In a way of extending their service, they are guided by principles such as caring, teamwork, commitment, responsibility, accountability, proactive, eye for detail, awareness and community consciousness. The values that they instill are that the staffs must always mile be it in front of the customers or even when doing their job at the back of the house.
Other than that, staffs must also be punctual for work as those who fail to notify their supervisor regarding their absence will be terminated in a matter two days. To make guests feel comfortable Easting facilitates 24-hour room service, a business centre, gymnasium, health club, laundry, spa camp; wellness centre, limousine service, money changing, on call medical service, parcel & postal service, shuttle service (to selected destinations such as to malls), shoe polishing service, landscaped outdoor swimming pool & Jacuzzi, nines court, travel camp; tour arrangement, valet parking and Wipe internet.
Prom one of my meetings with the Executive Chef, Chef Jean Marc Vernon believed that there are over 70 employees in the kitchen department. The hotel has a hierarchical organizational structure which is based on business functions such as Sales & Marketing, Financial Controller, Food & Beverage, Front Office, Housekeeping, Kitchen, Engineering, Human Resources, Security camp; Safety.
