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Jollibee Work Immersion Experience

The document describes a student's 10 day work immersion experience at Jollibee. Each day, the student performed different food preparation and service tasks such as portioning spaghetti, making rice products, cleaning tables and containers, assembling food orders, cooking noodles, getting ingredients from storage, washing dishes and packing fries.

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53 views1 page

Jollibee Work Immersion Experience

The document describes a student's 10 day work immersion experience at Jollibee. Each day, the student performed different food preparation and service tasks such as portioning spaghetti, making rice products, cleaning tables and containers, assembling food orders, cooking noodles, getting ingredients from storage, washing dishes and packing fries.

Uploaded by

Ex Pertz
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Narrative

 On my first day of work immersion at Jollibee, which was March 7, Sir Ramil
Cabi-oc talked to us what to for the day and after that we had something to do
we could know where to start, the one we got the PANTRY. Sister Dandan
and Sister Louie taught me to portioning the spag.

 On my second day, I made Rap Rice early in the morning became many
people buy it when they eat it for their breakfast and after that, I cleaned the
containers for putting the rap rice.

 On my third day I cleaned the table so that it can be used by those who want
to eat here at Jollibee.

 On my fourth day of work immersion, someone ordered “spag one to go” so I


garnished the spag for take-out.

 On my fifth day of work immersion, assembled food for the old women for her
breakfast.

 On my sixth day of work immersion, we prepare because there is an order for


a lot of “spag 10 to go out” so I portion spag and garnish to finish immediately
because there are many other orders.

 On my seventh day, I cooked or dropping the spag noodles and sister


Jennilyn sent me to go to the second floor to get spag sauces and cheese.

 On my eight day, I made a portion of bihon (190 grams) for the crowd and I
also prepared mellowers for those who ordered food for dine in.

 On my ninth day of work immersion, I washed the mellower and glasses


because many of the people who ordered didn’t have any mellower to use
that day.

 On my tenth day, I prepared for packing the fries because many people
ordered on this day.

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