WEEKLY ACCOMPLISHMENT REPORT

WEEK 1

In my first week of OJT, I was assigned in the kitchen as part of the rotation. I
was observing the kitchen staff to understand the flow of operations, Learned
the proper method for making various types of juices. Observed the
importance of hygiene and cleanliness during the preparation process.
Assisted in assembling a “bilao,” ensuring the correct arrangement and
preparation. I enjoyed the hands-on experience of preparing food and
beverages, and found observing the workflow of kitchen staff to be insightful
and motivating.

WEEK 2

In my second week of OJT, I was assigned to the dining area, which provided
new set of responsibilities and learning experiences. My tasks included buss
out, where I quickly learned the importance of efficiency and attention to
detail in maintaining a clean and welcoming guests. I was involved in setting
up tables for reservations, and serve food the customer which required
careful arrangement to ensure that everything met the restaurant standard
for presentation and customer satisfaction. This role allowed me to develop a
better understanding of the front of house operations and the critical role it
plays in the overall dining experience. I had to be attentive to the needs of
the guests, ensuring that their experience in Highlands BBQ house was
smooth and enjoyable from the moment they entered. Working closely with
the dining staff, I gained insight into the importance of teamwork and
communication, as these elements are vital to providing excellent customer
service. I particularly enjoyed the interactions with guest and the satisfaction
that came from contributing to their positive. This week helped me
appreciate the seamless connection between the kitchen and dining areas,
and how both are essential to the success of the restaurant. I look forward to
continuing my rotation and gaining more skills in the coming weeks.
WEEK 3
 In the third week of my OJT, I was assigned again in the kitchen as I had the
opportunity to build on the skills I acquired during my first week. This time, I
was entrusted with more responsibilities, which allowed me to deepen my
understanding of kitchen operations. One of the key tasks I handled was
inventory management, where I learned how accurately track stock, organize
supplies. I was involved in making shakes, which not only required precision
in following recipes but also creativity in presentation to meet the
restaurant’s standards. I also became more adept at setting up the bilao,
paying even closer attention to the balance and arrangement of ingredients
to enhance both the visual appeal and the quality of the dish. I had the
opportunity to assist in cooking, where I applied the techniques and
knowledge I had observed in previous weeks. The variety of tasks I handled
this week made the experience both challenging and fulfilling, and I was
happy to see how much I had grown in my role.

WEEK 4

In my fourth and final week of OJT at Highlands BBQ House, I was once
again assigned to the dining area, where I took on various tasks such as
taking orders, serving food, bussing tables, setting up for reservations, and
welcoming guests. This week allowed me to fully immerse myself in the
front-of-house operations, ensuring that every guest had a pleasant dining
experience from the moment they arrived until they left. Although I felt a
sense of accomplishment in how much I had learned and contributed, there
was also a bittersweet feeling knowing that this would be my last week
working here. Over the past week, I formed close bonds with my co-workers
in both the kitchen and dining areas, and I will truly miss the camaraderie
and support that we shared.

OJT LEARNING EXPERIENCE JOURNAL

 My OJT journey at Highlands BBQ House began with a week in the kitchen,
where I was introduced to the heart of the restaurant’s operations. The
kitchen was a busy, dynamic environment, and I quickly realized the
importance of precision and teamwork. My initial tasks included making
various types of juice and preparing the “bilao,” a traditional Filipino dish
served on a woven tray. The process of making juice taught me the
significance of maintaining high hygiene standards while ensuring that the
taste and presentation were consistent with the restaurant’s quality.
Preparing the bilao allowed me to understand the importance of portion
control and visual appeal. One of the most valuable aspects of this week was
observing the kitchen staff at work. I watched how they coordinated their
efforts, communicated effectively, and managed their time to keep up with
the demands of a busy service. Their efficiency and teamwork were inspiring,
and I realized that every role, no matter how small, contributes to the
smooth operation of the kitchen.

The hands-on tasks, combined with my observations, provided me with a

solid foundation in kitchen operations. I was excited to continue learning and
was eager to apply these lessons in the coming weeks. I was assigned to the
dining area, marking a shift from the back-of-house to the front-of-house
operations. This week was an entirely different experience, as it required
direct interaction with guests. My responsibilities included bussing tables,
setting up tables for reservations, and assisting with general dining room
duties. Bussing tables quickly taught me the importance of efficiency and
attention to detail, as maintaining a clean and orderly dining space is
essential for creating a welcoming environment for guests. Setting up tables
for reservations was another critical task, where I learned the importance of
aesthetics and organization. Each table had to be arranged perfectly, with
everything from the cutlery to the centerpieces placed just right. I also had
the opportunity to observe the servers and how they interacted with guests,
ensuring that their dining experience was smooth and enjoyable. This week
gave me a deeper appreciation for the front-of-house operations and how
vital they are in shaping the overall guest experience.

I enjoyed the interactions with guests and the satisfaction of contributing to

their positive dining experiences. Returning to the kitchen for my third week
was an exciting prospect, as I felt more confident and ready to take on
additional responsibilities. This time around, I was involved in more complex
tasks, such as inventory management, making shakes, setting up the bilao,
and even assisting with cooking. Managing the inventory was a critical
learning experience, as it required careful attention to detail and an
understanding of the kitchen’s needs. I had to ensure that all ingredients
 were properly stocked and that nothing was wasted, which taught me the
importance of efficiency and resource management in a kitchen setting.
Making shakes was a fun yet precise task, where I had to balance flavor with
presentation to meet the restaurant’s standards. I also became more adept
at setting up the bilao, focusing on the arrangement of ingredients to
enhance both taste and appearance.

However, the highlight of this week was assisting with cooking. This hands-
on experience allowed me to apply the techniques I had observed in previous
weeks, and it gave me a sense of accomplishment to contribute more
significantly to the kitchen operations. By the end of the week, I felt a deeper
connection to the kitchen team and a greater understanding of the hard work
that goes into every dish. The fourth week of my OJT marked my final days at
Highlands BBQ House, and I was once again assigned to the dining area. This
week was a culmination of everything I had learned, as I took on more
responsibilities, such as taking orders, serving food, bussing tables, setting
up for reservations, and welcoming guests. Taking orders and serving food
required attentiveness and quick thinking to ensure that every guest’s needs
were met promptly and accurately. Bussing tables and setting up for
reservations remained crucial tasks that I approached with a newfound
confidence and efficiency. Welcoming guests was one of the most rewarding
aspects of this week, as it allowed me to connect with them and set a
positive tone for their dining experience.

However, as the week progressed, I couldn’t help but feel a sense of sadness
knowing that my time at Highlands BBQ House was coming to an end. I had
grown attached to my co-workers in both the kitchen and dining areas, and I
knew I would miss the camaraderie and teamwork that made each day so
fulfilling.

In March 2018, Highlands Barbecue House emerged in the picturesque

highlands of Ormoc City, Philippines. Founded by bitor family seeking to
create a unique dining experience that harmonizes with nature, this
establishment was a beacon of resilience and innovation from the very
beginning.
 Nestled amidst the lush greenery and serene landscapes of the highlands,
Highlands Barbecue House was more than just a restaurant; it was a
testament to the beauty of coexisting with nature. The founders took great
care to ensure that the ambiance of the restaurant complemented the
surrounding environment, using natural materials and sustainable practices
in its construction and operations.

From the outset, Highlands Barbecue House set out to serve only the best
Filipino dishes, showcasing the rich culinary heritage of the region. The menu
was carefully curated to highlight the flavors and ingredients unique to the
Philippines, with a focus on traditional dishes prepared with warmth and care
for its guest.

Despite facing challenges along the way, including weather disruptions and
logistical hurdles due to its remote location, Highlands Barbecue House stood
firm, embodying the spirit of resilience and determination. The staff worked
tirelessly to provide exceptional service to guests, creating a warm and
welcoming atmosphere that kept customers coming back for more.

Over the years, Highlands Barbecue House became a beloved destination for
locals and tourists alike, known not just for its delicious food but also for its
commitment to sustainability and environmental stewardship. Through its
efforts to create an environment that harmonized with nature, the restaurant
became a shining example of how businesses can thrive while respecting
and preserving the natural world.

As the years passed, Highlands Barbecue House continued to evolve grow,

adapting to changing tastes and trends while staying true to its roots. It
remained a symbol of innovation and excellence in the culinary world, a
testament to what can be achieved when passion, resilience and a deep
connection to nature come together in perfect harmony.