INTERNSHIP WEEKLY JOURNAL WEEK 1

From August 15, 2018 To August 17, 2018

Department: Food and Beverages (Kitchen)

Activities, duties performed ad accomplishments during the week

This is my first week in Prego Ristorante and Bar and I was assigned to help with the preparations during the first day. The following days I was stationed to be in the Pizzeria to help out with ingredients and to observe how things are handled. When there were no customers I would ask how the chef makes a certain kind of pizza like a Pizza Due Guste which is a pizza made with tomato sauce, mozzarella, mushrooms, spinach, and Italian Sausage. Basically the first week is an observing and learning week.

Challenges or difficulties encountered and how you are dealing or have dealt with the situation

The difficulties I had for the first week was recalling how to plate the dishes. Since I interned in L’Opera Ristorante Italiano the dishes are almost the same but the presentations are different and after my first internship from April 2017 to June 2017 I forgot some recipes on how they were done so that was the difficulty I had to face even during an observing and learning week.

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

In my personal opinion so far, I feel like this internship will be better than my first since the equipments are newer, better, and the chefs help develop my skills to be better. Comparing it to L’Opera Ristorante Italiano, the chefs help me more in Prego than in L’Opera for my first week.

List any pleasant or unpleasant experiences that occurred this week

None

Other Comments and observations or suggestions

None

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INTERNSHIP WEEKLY JOURNAL WEEK 2

From August 20, 2018 To August 25, 2018

Department: Food and Beverages (Kitchen)

Activities, duties performed ad accomplishments during the week

This is my second week in Prego Ristorante and Bar and I am getting used to how things were done and how they worked. I am still stationed in the Pizzeria to help out with ingredients and to observe how things are handled. During this week I was assigned to make the Focaccia bread and they made me try to make a pizza but it did not go well. No worries. It’s just the second week.

Challenges or difficulties encountered and how you are dealing or have dealt with the situation

The difficulties I had for the second week was making the Focaccia bread and a pizza since the first part of making either the Focaccia bread or the pizza was making the base. A circle shaped base. It was not like when I was in Europe wherein it will expand when you jump the base in the air to form a circle. Here it was using your hands and/or a rolling pin. It stressed me out to be honest but it’s just the second week.

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

None

List any pleasant or unpleasant experiences that occurred this week

I started getting along better with the people from both the dining and in the kitchen. Learned a little bit of who they are and where they’re from. I think I will end this Internship better than L’Opera.

Other Comments and observations or suggestions

None

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INTERNSHIP WEEKLY JOURNAL WEEK 3

From August 27, 2018 To September 1, 2018

Department: Food and Beverages (Kitchen)

Activities, duties performed ad accomplishments during the week

This is my third week in Prego Ristorante and Bar and I am getting better in terms of making the Focaccia base and the pizza base. I successfully made Focaccia alone and also a pizza from start to finish alone and it felt great to do things alone. I still need more practice but it is better than last week. Made many more pizzas after my first time doing it alone. From time to time I check the Pantry station since it was just beside the Pizzeria station so that when I shift, at least I know now how to make some dishes.

Challenges or difficulties encountered and how you are dealing or have dealt with the situation

The difficulties I had for the third week was when we were not informed when to make the pizza sometimes when there are orders that should be sent out together so were in a rush to make a pizza. Nonetheless, I have to be alert next time.

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

None

List any pleasant or unpleasant experiences that occurred this week

I started getting along way more better with the people from both the dining and in the kitchen. I am hoping  now I will end this Internship better than L’Opera since it is going so well so far.

Other Comments and observations or suggestions

None

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INTERNSHIP WEEKLY JOURNAL WEEK 4

From September 3, 2018 To September 7, 2018

Department: Food and Beverages (Kitchen)

Activities, duties performed ad accomplishments during the week

This is my fourth week in Prego Ristorante and Bar and I am getting better in terms of making the Focaccia base and pizza. I started working also in the Pantry station when there are no orders in the pizzeria. One time I had to assist the chef when there were many orders to be made in the Pantry station. Time to time I had to multitask and help with both the Pantry and the Pizzeria. It was tiring but worth it.

Challenges or difficulties encountered and how you are dealing or have dealt with the situation

The difficulties I had for the fourth week was when I had to handle the pizzeria alone on Tuesday morning since it’s the day off of the chef stationed there. My difficulty was doing it alone for around three to four hours. How I was able to deal this was to remember what they have taught me so far, be patient and to be alert. Pizzeria is not in my strengths but I am getting better as time passes.

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

None

List any pleasant or unpleasant experiences that occurred this week

I started getting along way more better with the people from both the dining and in the kitchen. I am hoping  now I will end this Internship better than L’Opera since it is going so well so far. At one point however I kind of thought too much since I thought I did something wrong with one of the servers but I didn’t and I was wrong. I really need to not overthink things.

Other Comments and observations or suggestions

None

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INTERNSHIP WEEKLY JOURNAL WEEK 5

From September 10, 2018 To September 14, 2018

Department: Food and Beverages (Kitchen)

Activities, duties performed ad accomplishments during the week

This is my fifth week in Prego Ristorante and Bar and I am getting better working alone in the pizzeria. I started working more in the Pantry station when there are no orders in the pizzeria or when orders for pizza are second courses. I was able to make better bases for the pizza since they are just a bigger version of a Focaccia base. I hope it stays that way.

Challenges or difficulties encountered and how you are dealing or have dealt with the situation

None

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

None

List any pleasant or unpleasant experiences that occurred this week

I started getting along way more better with the people from both the dining and in the kitchen. I am hoping  now I will end this Internship better than L’Opera since it is going so well so far. At one point however I kind of thought too much since I thought I did something wrong with one of the servers but I didn’t and I was wrong. I really need to not overthink things.

Other Comments and observations or suggestions

There is a person named Paula who visits the restaurant from time to time. She can speak in English, in Filipino, or in Italian. The good thing about meeting her was that I can speak to her in Italian and continue to practice my Italian language since I studied Italian for about seven months.

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INTERNSHIP WEEKLY JOURNAL WEEK 6

From September 17, 2018 To September 21, 2018

Department: Food and Beverages (Kitchen)

Activities, duties performed ad accomplishments during the week

This is my sixth week in Prego Ristorante and Bar and I continue to do Mise En Place for both the pizzeria and the pantry. I handle more orders than usual in both stations but sometimes the chefs do more work than I do especially when the orders keep piling up. When that happens I normally tell them the orders and handle the bread.

Challenges or difficulties encountered and how you are dealing or have dealt with the situation

The difficulties I had for the sixth week was when I started noticing that my pizza and Focaccia base were not as good as the previous weeks I’ve been here. I started getting irritated when I couldn’t do the bases properly which I was suppose to get used to already. How this was dealt was that the chef taught me another technique  and the pizza and Focaccia base are how I used to make them. I can make the properly again.

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

None

List any pleasant or unpleasant experiences that occurred this week

There is this thing called work permit which I have not mentioned in my weekly journals. I normally enter work at 10:00am or earlier but there was this one time I entered almost 12:00pm due to the work permit not being submitted to the guards who work in the loading dock. I usually go there to get my contractor’s pass so that I can work. Just had to wait for an hour or two so that I can get in. Luckily there was a Jollibee nearby for me to wait.

Other Comments and observations or suggestions

None

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INTERNSHIP WEEKLY JOURNAL WEEK 7

From September 24, 2018 To September 28, 2018

Department: Food and Beverages (Kitchen)

Activities, duties performed ad accomplishments during the week

This is my seventh week in Prego Ristorante and Bar and I continue to do Mise En Place for both the pizzeria and the pantry. I handle more orders than usual in both stations but sometimes the chefs do more work than I do especially when the orders keep piling up. When that happens I normally tell them the orders and handle the bread. I also clean and arrange the place before the chefs arrive sometimes.

Challenges or difficulties encountered and how you are dealing or have dealt with the situation

None

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

Something that I had not mentioned in my previous Weekly Journals were the HACCP in Prego Ristorante and Bar. While it is better than L’Opera Ristorante Italiano in terms of some standards, there are some that I am still quite not happy with. Example of this would be that how food was being handled and how it is being stored in chillers. Seafoods mixed with raw meat even when they are wrapped around with either cling wrap or aluminum foil, one of the chefs who works in the pizzeria does not clean the tools for the pizza, etc. I’ve noticed that even when there is a scheduled spray for the roaches they still keep on coming. I do not like it and I want to change it but what can I do? I’m just an intern there.

List any pleasant or unpleasant experiences that occurred this week

There are times wherein I check the chiller for the pizzeria and sometimes the arrangement I made (i.e. meat ingredients in one level, seafood on another) for the chefs isn’t how I arranged it. I’m guessing it is the chef that’s 53 years old who works in the pizzeria station that keeps messing the arrangement. I’ve noticed about a week or two ago that I’ve been doing his work more than he does his. Like a boss to an employee kind of thing. I never mentioned this before since I was hoping that would change and it did. Although sometimes I have to be nice guy and just keep my problems about him to myself. Sure he’s 53 years old but there is a chef that works in the pantry and who’s also 53 years old but does more work than him. I’ll just leave it be for now.

Other Comments and observations or suggestions

None

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INTERNSHIP WEEKLY JOURNAL WEEK 8

From October 1, 2018 To October 5, 2018

Department: Food and Beverages (Kitchen)

Activities, duties performed ad accomplishments during the week

This is my eight week in Prego Ristorante and Bar and I continue to do Mise En Place for both the pizzeria and the pantry. I handle more orders than usual in both stations but sometimes the chefs do more work than I do especially when the orders keep piling up. When that happens I normally tell them the orders and handle the bread. I also clean and arrange the place before the chefs arrive sometimes. Some days I help arrange the dining area when I arrive early in the morning.

Challenges or difficulties encountered and how you are dealing or have dealt with the situation

None

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

One thing I observed was that whenever there is a problem, like a family problem, is that you have to inform your boss or manager that you cannot make it or that you need a leave for a number of days. The chef I work with in the pizzeria did not file for leave when he had a family problem and the chef from the pantry said that he could get suspended. While I know this already, it tells me that there are times where you forget to inform your manager or boss so something like this I have to keep in mind to avoid a future suspension after this internship.

List any pleasant or unpleasant experiences that occurred this week

During this week I had to handle the pizzeria alone for three days straight until the second pizzeria chef arrived. The morning chef was not present during these three days since one day was a day off for him and the other two days he had a family problem. Nonetheless, I was able to handle it and things went well. Tiring but worth it.

Other Comments and observations or suggestions

None

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INTERNSHIP WEEKLY JOURNAL WEEK 9

From October 8, 2018 To October 12, 2018

Department: Food and Beverages (Kitchen)

Activities, duties performed ad accomplishments during the week

This is my ninth week in Prego Ristorante and Bar and I continue to do Mise En Place for both the pizzeria and the pantry. I handle more orders than usual in both stations but sometimes the chefs do more work than I do especially when the orders keep piling up. When that happens I normally tell them the orders and handle the bread. I worked in the Hot Kitchen with only one to two chefs since we were lacking members. I also clean and arrange the place before the chefs arrive sometimes. Some days I help arrange the dining area when I arrive early in the morning.

Challenges or difficulties encountered and how you are dealing or have dealt with the situation

None

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

One thing I observed this week was that the sprays to get rid of the roaches were around three days straight. I do not know how long this will be but I’m hoping that it will be done as fast as possible. Meaning, getting rid of the roaches. Until now I do my best to keep the HACCP Standards in it like the food hierarchy inside the chiller but sometimes when I come early morning to do Mise en Place, it is not following the set up I made. It gets difficult sometimes to keep calm about it also.

List any pleasant or unpleasant experiences that occurred this week

An unpleasant experience that occurred was when the pantry chef told the chefs from the Hot Kitchen that I already placed the pizza in the oven when in fact I haven’t yet. Throughout that day I tried keeping my anger in check but a little bit went out when I gave the order slip to the pantry chef in an angry way. I explained to him that I get hot headed easily sometimes and apologized but after that day I didn’t enjoy the rest of the week since I had to keep my anger in check.

Other Comments and observations or suggestions

None

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INTERNSHIP WEEKLY JOURNAL WEEK 10

From October 15, 2018 To October 19, 2018

Department: Food and Beverages (Kitchen)

Activities, duties performed ad accomplishments during the week

This is my tenth week in Prego Ristorante and Bar and I continue to do Mise En Place for both the pizzeria and the pantry. I handle more orders than usual in both stations but sometimes the chefs do more work than I do especially when the orders keep piling up. When that happens I normally tell them the orders and handle the bread. I sometimes work in the Hot Kitchen when there is only one to two chefs due to the lack of members. I also clean and arrange the place before the chefs arrive sometimes. Some days I help arrange the dining area when I arrive early in the morning.

Challenges or difficulties encountered and how you are dealing or have dealt with the situation

None

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

One thing I observed this week was that the sprays to get rid of the roaches were still happening. I do not like it. In regards to the HACCP Standards it really is hard to keep it that way especially when ingredients are in the same level (seafood and meat), or the roaches that until now are still in the area. It makes me wonder how this restaurant still operates like this even when there are these people who wear color green shirts that are like health inspectors or so. Since I am just an intern I cannot do much in terms of HACCP, no matter how much I want to change it to fit the HACCP standards.

List any pleasant or unpleasant experiences that occurred this week

None

Other Comments and observations or suggestions

None

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INTERNSHIP WEEKLY JOURNAL WEEK 11

From October 22, 2018 To October 26, 2018

Department: Food and Beverages (Kitchen)

Activities, duties performed ad accomplishments during the week

This is my eleventh week in Prego Ristorante and Bar and I continue to do Mise En Place for both the pizzeria and the pantry. I handle more orders than usual in both stations but sometimes the chefs do more work than I do especially when the orders keep piling up. When that happens I normally tell them the orders and handle the bread. I sometimes work in the Hot Kitchen when there is only one to two chefs due to the lack of members. I also clean and arrange the place before the chefs arrive sometimes. Some days I help arrange the dining area when I arrive early in the morning.

Challenges or difficulties encountered and how you are dealing or have dealt with the situation

The difficulties that I had encountered during this week was when I had to handle the station alone and orders came on coming. I had a hard time catching up since there are times where I had to send out three orders in one go but only one is ready. I had help from the pantry chef when he had no orders in his station and vice versa for me when I have none. Nonetheless, it was worth it.

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

If there is one thing that I have observed, it’s that sometimes they do not follow the “First In First Out” rule. Since I am stationed in the Pizzeria most of the times I noticed that they do not follow the rule since I see there is a sack of flour that’s been there for months. I had to arrange them by the dates so they would know what to use first. Same goes for the mozzarella cheese inside the chiller.

List any pleasant or unpleasant experiences that occurred this week

None

Other Comments and observations or suggestions

None