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1500630
CALL CENTERKonsultasi & Aduan (text only)
Perusahaan: 0813-2064-789
Peserta: 0813-2064-787
@Kemnaker
DM
The Jayakarta Yogyakarta Hotel & Spa
1. Produksi makanan
2. Mise en place (menyiapkan semua bahan, bumbu, dan alat sebelum memasak)
3. Menjalankan Personal Hygiene dan SOP Hygiene & Sanitasi
4. Koordinasi dan Administrasi
Orientasi Kitchen : 1. Struktur Organisasi FB product 2. Grooming & Personal Hygiene, 3. SOP FB Product 4. pengenalan alat (pisau, kompor, oven, mixer, dll)
1. Western : Soup, Salad, Appetizer 2. Asian Cuisine : Stir Fry, Curry, Noodle, 3. Indonesian : Soto, Rendang, Sate
1. Mise en Place ( menyiapkan bahan untuk 1 shift, potong sayur, marinasi daging) 2. Assist Cook ( Membantu saat ala carte dan buffet serta jaga kebersihan station) 3. Food Safety (Cek suhu, label tanggal, kebersihan area kerja) 4. Waste Control (Catat food waste dan pahami porsi standar)
1. Own Station (pegang : Soup, Fry, atau salad station saat Breakfast) 2. Ala carte (bisa masak 4 menu ala carte dengan Standard Recipe) 3. Banquet Suport (bantu set up dan produksi untuk 50 - 100 pax) 4. Follow Recipe 100% (mengikuti standar resep hotel dan plating)
1. Production (produksi/ memasak untuk breakfast buffet 20 - 50 pax) 2. New Menu ( Bisa ikut Development 1 menu baru) 3. Inventory (Bantu stock opname dan request barang) 4. Train The Trainer (Bisa mengajari mise en place ke anak OJT baru)
1. Rotasi Section (misal : dari Hot ke Cold Kitchen) 2. Final Project (membuat dan mempresentasikan 3 menu : Appetizer - Maincourse - Dessert) 3. Handling Event (tanggung jawab 1 stall saat wedding/gathering) 4. Exit Test (test masak 1 menu signature dish /"45 menit" dan Test Food serta interview dengan Executive Chef)
1. Cross Contamination 2. Suhu aman makanan : Danger Zone 5°C - 60°C 3. Cleaning Schedule & Chemical
1.Roti : White Bread, Bun 2. Cake : Aponge, Muffin 3. Dough : Pizza, Pie
1. teknik memotong : Julienne, Brunoise, Chiffonade 2. Pengenalan bahan : Daging, Seafood, Sayur, Bumbu 3. Yield and Waste Management
1. Breakfast menu 2. Food Display, Chafing Dish, Garnish 3. Portion Control and Costing
1. metode masak : Grill, saute, Boil, Steam, Fry, Roast 2. Mother Sauce : Bechamel, Veloute, Espagnole, Toamto, Hollandaise 3. Stock : Chicken, Beef, Fish, Vegetable Vegetable
1. Cara terima barang dari Vendor 2. FIFO, FEFO, Labeling 3. Recipe Costing and Mise en Place
Jl. Laksda Adisucipto KM.8 , Kalongan, Maguwoharjo, Kec. Depok, Kabupaten Sleman, Daerah Istimewa Yogyakarta 55281
Kab. Sleman
The ornate decoration of the hotel interior provide you with a first glance of the Javanese cultural and historic richness of this ancient city that is famous for its Palaces and world’s largest Buddhist heritage, the Borobudur temple and Hindu’s heritage, the Prambanan temple. Offering 129 well-appointed rooms and suites, our spacious tropical garden hotel are facilitated with a lagoon swimming pool, children’s playground, tennis court, jogging track and many more set us apart from others. It will only take 15 minutes drive from Yogyakarta Station and the heart of the city where you will be at the mid-point of education, art & handy craft, culinary and shopping center.
Maju Bersama Makmur Jaya
Perhotelan, Manajemen Perhotelan dan Pariwisata
Rs Sadewa
Okupasi Terapi, Terapi Okupasi
Putera Mataram Indah Wisata
Tata Boga, Perhotelan
Rumah Sakit Panti Rapih
Okupasi Terapi
Maju Bersama Makmur Jaya
Perhotelan, Hospitality dan Pariwisata
Maju Bersama Makmur Jaya
Perhotelan, Hospitality dan Pariwisata
