INTRODUCTION: On-the-job training is one way by which we students are given an opportunity to apply the cooking techniques and

recipes that we have learned from school. It also helps us to obtain applicable knowledge and skills by performing in actual work setting. Colleges and universities require their student to undergo such training within a specific number of hours as part of the curriculum. Like us, we are required to undergo training for 600 hours, 300 for restaurant and another 300 for hotel. For us students, an OJT provides opportunities to go through the actual methodologies of a specific job using the real tools, equipments, and documents. In effect, the work place becomes the development venue for us student trainee to learn more about our chosen field and practice what we have learned from the university. On the other hand, a valuable OJT program also profits the companies who accept trainees like us. First, OJT provides extra manpower for a less significant labor cost than a regular employee or in the other scenario, they are giving a free meal. Most of them are all eager to learn the ropes so chances or high that they will cooperate. Employers can use this training as method in recruiting employees. Since the trainer, supervisor can follow the trainees progress, he/she can gauge based on performance, behaviour and attitude, and if the trainee will make the good progress, there will be a big chance that he/she will be absorbed and recruit after the completion of his/her training. We trainees can bring fresh ideas into the said organization. Given the opportunity to converse our minds freely and without fear, we may be able to contribute significantly in brainstorming session or research and eventually help improve the organizations sales and productivity. Like what our chef said to us that if there is something in our minds or something that will make our service and team better, say it and share it to the group. And while they are training us, employers are infact also teach their employees to guide their trainees by stretching their patience, develop teaching skills

and make them more sensitive to the needs and mind set of the younger generation. The course of supervision also teaches them how to share what they know and be receptive to questions. On the other hand, the training itself also becomes an avenue in training for future managers of the company. Accepting OJTs can truly be beneficial not only to the trainees but also to the companies that provide opportunities for this type of learning. There is wisdom in the front lines. Such training can be investment that we will be valuable to the company later on.

NARRATIVE REPORT AND ANALYSIS During my first day of OJT in Granvia (blackwood) I was so nervous because Im thinking, what would be the attitude of the employees here, are they approachable or not. Are they going to terrorize their OJTs or theyre going to treat them like one of them. And when the days passed by, I already know the answers to my questions. For me, the ambiance of the work place and the people that Im dealing with everyday is very important for me because even though how passionate you are when youre at work, if your workmates are not that good and the ambiance is full of bad vibes, you will never enjoy it anyway. First week- this week was full of pressure because I feel like they are watching or observing every move I make and Im not used to it. This week, I made my first ever omelette just by flipping the pan itself. I also washed and drained a bunch of romaine and salanova, and slice fruits for breakfast. On my second week, I made a Caesar salad dressing, poached egg and slice breads and make croutons. Same thing goes with the succeeding weeks. And what I practiced here is how to

make a perfect poached egg because my chef challenged me to do it, and finally one of those days I already know how and get used to the routine in the kitchen. And during my fifth week I was surprised because my chef wanted me to cook adobo and that is one of their main course in the restaurant, my nervousness ate me. Our chef told me that you/we shouldnt be nervous because you cant achieve your goals in life if you have that fear in your heart. Second to the last week of being an OJT, I felt like I was blessed and guided by God because chef saw all the hardworks that I did just to prove to her that eventhough we didnt came from a well-known university or from a culinary school, UMak students have the potential to become one of their employee. And one day during our last week of being an OJT, our chef told to my friend Marvin that we (Marvin and I) are going to undergo an interview and take note it is a job interview. At first I didnt believe him because I thought that he was just fooling me but when the next day arrived, I was so happy and I dont know what to say and how to react. After that job interview, our chef told us that she liked our performance and she wanted us to be a part of their team. And we can start as soon as we finished our OJT. And by the time I got to the comfort room, I started to shed tears. And that was definitely tears of joy.

And for my realization or analysis Ive learned a lot while Im having my OJT and also when I started training as a line cook. And if Im going to enumerate all of my learnings, this paper will not be enough. It is very sensitive when you are in the food industry. You should know your duties very well because a single mistake can cause danger to others.

Please always bear in mind that we should arrive in duty on time and in complete uniform, we are already dealing with the professionals here and later in time we will become too, so you better train youself. And this is also why us trainees should take our OJT seriously as it can become a powerful tool and possibly even a source of recommendation when they take that big lift from being students to career professionals.