Jael Jerami M.

Epa 12- Kagalingan

ACTIVITY 22| Daily Task Record / Daily Journal

A daily task record is a work log that summarizes how an employee spent his/her time on the job.
Through a daily work log, an employee can create a mental picture of what comprises his/her day and
how he uses his/her time. It is also helpful in understanding how productive an employee is during a
particular period of the work day.

Accomplish your daily task record.

Department: Kitchen Area: First Floor
Date of Tracking Started: January 27, 2025
Date of Tracking Ended: February 06, 2025

DAILY TASK START END TIME COMMENTS

TIME

On my first day, I don’t know what 6:00 A.M 3:00 P.M

to do yet but there are chefs/sirs
who are there to teach and guide us
in the tasks, of course it’s only the
first time that’s why we made
mistake in what were doing. In 6:00
am – 3:00 pm, I immediately
learned a lot and did a lot and
learned to cook in the kitchen. We
help the chefs to cook Beef kare-
kare, Caramelized Onion, PBH
Boodle with traditional food here in
baler. In our first day I really
learned a lot and we was have a
great time with the chefs it was
really fun and successful day.

Signed: __________________________ Noted: __________________________

Name and Signature of Student Name and Signature of Supervisor
Accomplish your daily task record.
Department: Kitchen Area: First Floor
Date of Tracking Started: January 28, 2025
Date of Tracking Ended: February 06, 2025

DAILY TASK START TIME END TIME COMMENTS

On the second day, The 6:00 A.M 3:00 P.M

knowledge in the kitchen
increased I learned the 4
section of the kitchen
(wok, frying, sauteing,
and grilling). And the
other chef teach us to
prepare and make ice
cream dessert and we
achieve the perfect
texture, and after break
time we segregate the
different vegetable for
easy retrieval at the same
time of need. I already
know a little bit what we
are going to do but we
still want to ask questions
because you don’t know
what else to do. About his
day I am building a strong
culinary foundation that
will me more efficiently.

Signed: __________________________ Noted: __________________________

Name and Signature of Student Name and Signature of Supervisor
Accomplish your daily task record.
Department: Kitchen Area: First Floor
Date of Tracking Started: January 29, 2025
Date of Tracking Ended: February 06, 2025

DAILY TASK START TIME END TIME COMMENTS

In my third day, I’ve 9:00 P.M 6:00 P.M

already learned a lot
mastering new cooking
techniques, handling raw
ingredients, and
understanding the
discipline required in a
professional kitchen. I
also learned their dishes
Pinakbet with Bagnet-not
just the home-cooked
version but the restaurant-
style preparation. I also
learned to prepare
Chicken Chopsuey, a
well-loved stir-fried
vegetable dish with
chicken, under the
guidance of Chef. In 3
days I realized the
importance of patience
and dedication, knowing
that the effort you put into
cooking will result in
delicious food that
satisfies guests.
Signed: __________________________ Noted: __________________________
Name and Signature of Student Name and Signature of Supervisor
Accomplish your daily task record.
Department: Dining Area: First Floor
Date of Tracking Started: January 30, 2025
Date of Tracking Ended: February 06, 2025

DAILY TASK START TIME END TIME COMMENTS

On my first day, We 6:00 A.M 3:00 P.M

focused on maintaining
cleanliness and providing
excellent service. We
cleaned tha tables, mopped
the floor and ensured that
every guest was greeted
with a warm smile. One of
the staff member guided us
on the proper way to take
orders and set up the table
for guests to helped us
 understand the importance
of accuracy in order-taking
and proper table
arrangement to enhance the
dining experience. I learned
that excellent customer
service goes beyond just
serving food, it’s about
creating a welcoming
atmosphere and ensuring
guests feel valued and
comfortable.

Signed: __________________________ Noted: __________________________

Name and Signature of Student Name and Signature of Supervisor
Accomplish your daily task record.
Department: Dining Area: First Floor
Date of Tracking Started: January 31, 2025
Date of Tracking Ended: February 06, 2025

DAILY TASK START TIME END TIME COMMENTS

On the second day, we 6:00 A.M 3:00 P.M

were given the
opportunity to take
orders from guests and
set up the table just as
we were taught on our
first day in the dining
area. This hands-on
experience allowed me
to practice what we
had learned,
improving our
confidence in handling
guests. I learned the
proper techniques in
order-taking and table
setup, we became
more familiar with the
flow of service,
ensuring that guests
had a pleasant dining
experience.

Signed: __________________________ Noted: __________________________

Name and Signature of Student Name and Signature of Supervisor
Accomplish your daily task record.
Department: Dining Area: First Floor
Date of Tracking Started: February 03, 2025
Date of Tracking Ended: February 06, 2025

DAILY TASK START TIME END TIME COMMENTS

On the third day, we 9:00 A.M 6:00 P.M

took on more active
role by serving food to
the guests, ensuring
that they received their
meals promptly and
professionally. We
focused our efforts on
the 4th floor, which
also part of task there
was cleaning the floor,
making sure the area
was well-maintained
and presentable for
guest. I learned the
importance of both
service and
cleanliness, as a well-
kept environment
enhances the overall
dining experience.

Signed: __________________________ Noted: __________________________

Name and Signature of Student Name and Signature of Supervisor
Accomplish your daily task record.
Department: Housekeeping Area: Second Floor
Date of Tracking Started: February 04, 2025
Date of Tracking Ended: February 06, 2025

DAILY TASK START TIME END TIME COMMENTS

On my first day in 6:00 A.M 3:00 P.M

housekeeping, we focused
on maintaining
cleanliness. We cleaned
the hallway on the 2nd
floor, swept and mopped
the floor, ensuring the
area was spotless and
welcoming for guests.
After that, we were taught
how to make up a room
and clean it properly. This
included changing bed
linens, sanitizing surfaces,
and ensuring every detail
met the hotel’s cleanliness
standards. I learned is to
maintaining a high
standard of hygiene to
provide guests with a
comfortable and pleasant
stay.

Signed: __________________________ Noted: __________________________

Name and Signature of Student Name and Signature of Supervisor
Accomplish your daily task record.
Department: Housekeeping Area: Second Floor
Date of Tracking Started: February 05, 2025
Date of Tracking Ended: February 06, 2025

DAILY TASK START TIME END TIME COMMENTS

On the second day, our 6:00 A.M 3:00 P.M

routine remained the
same. We swept the
hallway, mopped the
floor, and ensured the
area was clean and
presentable. We
opened all the
occupied rooms and
made up the beds that
had been used by
guests. This involved
changing the linens,
tidying up the room,
and making sure
everything was
properly arranged to
maintain the hotel’s
standards of
cleanliness and
comfort.

Signed: __________________________ Noted: __________________________

Name and Signature of Student Name and Signature of Supervisor
Accomplish your daily task record.
Department: Housekeeping Area: Second Floor
Date of Tracking Started: February 06, 2025
Date of Tracking Ended: February 06, 2025

DAILY TASK START TIME END TIME COMMENTS

On the last day, we 9:00 A.M 6:00 P.M

focused on cleaning all
the windows of the
veranda in every room
on the 2nd floor. Since
they had accumulated
dirt over time and only
time and only needed
occasional cleaning,
we took our time to
wipe them thoroughly
and remove all dust. I
learned to that task the
importance of deep
cleaning in
maintaining a hotel’s
appearance and
ensuring that every
part of the guest’s
room inside and out
remains spotless.

Signed: __________________________ Noted: __________________________

Name and Signature of Student Name and Signature of Supervisor