Pengumuman! Cek Eligibilitas Magang Nasional Batch 3 Tahun 2026 Sudah Dibuka. Segera cek status kelayakan Anda melalui akun Maganghub.
1500630
CALL CENTERKonsultasi & Aduan (text only)
Perusahaan: 0813-2064-789
Peserta: 0813-2064-787
@Kemnaker
DM
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• Membantu administrasi dan dokumentasi operasional Departemen Culinary.
• Mempelajari dan membantu penyusunan market list, purchase request (PR), dan dokumen purchasing.
• Membantu pencatatan dan monitoring inventory, stock, penggunaan bahan, dan waste.
• Membantu penyusunan laporan serta pengolahan data operasional kitchen menggunakan spreadsheet atau sistem yang tersedia.
• Membantu koordinasi dengan Chef, Purchasing, Receiving, Store, Finance, dan F&B Service terkait kebutuhan operasional.
• Menerapkan standar food safety, hygiene, K3, komunikasi profesional, dan teamwork selama menjalankan kegiatan magang.
-Pengenalan hotel dan Food & Beverage Department -Struktur organisasi Culinary Department -Pengenalan area kitchen dan outlet terkait -Peran dan tanggung jawab Culinary Administrator -Alur operasional kitchen -Pengenalan kitchen terminology -Grooming & personal hygiene -Food safety & HACCP awareness -K3 dan kitchen safety -Pengenalan dokumen administrasi kitchen -Filing dan document organization -Basic communication & professional work etiquette
-Kitchen daily operation overview -Pengenalan bahan makanan dan kebutuhan kitchen -Basic inventory management -Stock checking -Stock opname awareness -Receiving & storage procedure -Par stock awareness -Monitoring penggunaan bahan -Waste monitoring Inventory documentation Coordination dengan Purchasing, Receiving, dan Store
-Kitchen purchasing workflow -Market list preparation -Purchase Request (PR) -Purchase Order (PO) awareness -Pengumpulan kebutuhan dari kitchen section -Supplier & product information -Quantity & unit of measurement -Price information awareness -Receiving documentation -Follow-up purchasing request -Coordination dengan Purchasing dan Finance -Basic procurement documentation
-Basic food cost awareness -Recipe & standard portion awareness -Menu documentation -Ingredient information -Food cost monitoring basic -Waste & spoilage documentation -Daily kitchen reports -Inventory reports -Production / preparation records -Data entry & data accuracy -Basic spreadsheet / Excel application -Filing and reporting procedure
-Daily kitchen briefing participation -Communication dengan Chef dan kitchen team -Coordination dengan F&B Service -Coordination dengan Purchasing, Receiving, Store, dan Finance -Supporting event / banquet preparation -Catering & function documentation -Monitoring operational requests -Follow-up outstanding requests -Document tracking -Internal communication -Problem solving & prioritization -Professional workplace communication
-Daily culinary administration practice -Market list & purchasing documentation practice -Inventory documentation practice -Operational reporting practice -Document filing & tracking -Cross-department coordination practice -Data accuracy & document verification -Review Standard Operating Procedures (SOP) -Practical assessment -Knowledge assessment -Trainer evaluation -Final feedback & improvement plan
Jl. K.H. Wahid Hasyim No.70, RT.7/RW.5, Kb. Sirih, Kec. Menteng, Kota Jakarta Pusat, Daerah Khusus Ibukota Jakarta 10340
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