The Activities at Kitchen Section in Sahid Jaya Hotel Solo Final Project Report sigit

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THE ACTIVITIES AT KITCHEN SECTION IN SAHID JAYA

HOTEL SOLO

FINAL PROJECT REPORT

Submitted as a Partial Requirement in Obtaining Degree in the English Diploma Program, Faculty of Letters and Arts

Sebelas Maret University

by

Sigit Utoro S.N. C9307080

ENGLISH DIPLOMA PROGRAM

FACULTY OF LETTERS AND FINE ARTS

SEBELAS MARET UNIVERSITY

SURAKARTA

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MOTTO

“Happiness lies in the joy of achievement and the thrill of creative effort”

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DEDICATION

I present this final project report to:

My beloved parents

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PREFACE

First, I would like to say thank to Allah SWT for all the blessings and gifts

of grace given to me. I would like also to say thank to all people who support me

in writing and finishing this final project report entitled “The Activities at Kitchen

Section in Sahid Jaya Hotel Solo”.

My main purpose of writing this final project report is to describe

activities I did during doing job training in Sahid Jaya Hotel Solo. Besides, I also

describe the experiences I got and the solutions of the problems from the chefs

and from the other kitchen staffs during the job training.

I hope that this final project report can be a good reference for the reader

and it gives information about the activities of the kitchen staffs in Sahid Jaya

Hotel.

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ACKNOWLEDGEMENT

Bismillahirahmannirrahiim

Alhamdulillahirobbil’alamin, I say thank to Allah SWT for his blessings

and chance given to me. Thanks for the guidance, support, strength, and

inspiration given to me in writing and finishing this final project report.

It is very hard for me to finish this final project report without some hands

from either the individuals or institution. Therefore, I want to express my highest

appreciation to:

1. Drs. Riyadi Santosa, M.Ed, Ph.D. as the dean of Faculty of Letters and

fine arts, Sebelas Maret University for his approval for this report.

2. Yusuf Kurniawan, SS, MA, the head of English Diploma Program, for

his highest dedication for the English Diploma Students.

3. Dra. Sri Kusumo Habsari, M.Hum, Ph.D, my final project report

supervisor, thanks for her valuable time and guidance during the

process of writing this final project report.

4. Dra. Rara Sugiarti, M.Tourism, my academic supervisor, thanks for the

guidance and motivation during I study in the faculty.

5. The family of Sahid Jaya Hotel Solo. Thanks for the guidance and

chance.

6. My beloved parents, thanks for everything given to me, I will always

be proud of you and will always try to make you proud of me. My

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7. My class chairman, Aris Jatmiko, it’s nice having the best leader like

you in the class B.

8. My classmates, Roby, Andre, Tegar, Sutarmanto, Handoko, Alex,

Yulius, Yuda, Yoyo, Rio, and Bowo. Thanks for happiness.

9. My future wife, Intan Altama, for her affection given to me.

10.My close friends, Nova, Agnes, Sari, Nurul, Nesy, and Yuni. Thanks

for giving me support.

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ABSTRACT

Sigit Utoro Setyo Nugroho, 2011, The Activities at Kitchen Section in Sahid Jaya Hotel Solo, English Diploma Program, Faculty of Letters and Fine Arts, Sebelas Maret University.

This final project report is written based on the job training activities I did in Sahid Jaya Hotel Solo. The aim of this final project is to describe my experiences of doing job training activities, including the problems I faced and the problem solutions I applied.

The kitchen staff activity consists of briefing, doing the duties, assisting the chefs

and keeping the kitchen’s cleanliness. I found some problems during

apprenticeship. The chef was often unsatisfied with my works as his new assistant and trainee kitchen staff. Also, I found that there were many ingredients unavailable when it was needed in the kitchen stocks which could delay the cooking process in the kitchen.

The problem solutions based on my experiences there were that I had to keep learning hard, keep focus, and be positive thinking, and as the kitchen staffs I had to be creative in modifying the menu with available ingredients without decreasing the deliciousness of the menu. Therefore, the best services will be always enjoyed by the guests.

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CHAPTER III: EXPERIENCE AND OBSTACLES ... . 9

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A.1. The brief history of Sahid Jaya Hotel ... 9

A.2. The Job Description of the Departments of Sahid Jaya Hotel ... 10

A.3. Terms of Facilities at Sahid Jaya Hotel ... 13

B. Kitchen of Sahid Jaya Hotel ... 14

C. Job Training Activities ... 17

C.1. Briefing ... 18

C.2. My Activities in the morning shifts………... ……. . 19

C.3. My Activities in the evening shifts ………... 20

C.4. My Activities in the night shifts ……….. . ... 21

C.5. The Obstacles I Faced ………. 21

C.6. The Applied Solutions ……….. 22

CHAPTER IV: CONCLUSION AND SUGGESTION ... …. 24

A. Conclusion……… ... 24

B. Suggestion……… 25

BIBLIOGRAPHY

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income for Indonesian. According to Darsono (1992: 2), “Hotel is a corporation

dealing with services and it is commercially managed where the guest can get

many facilities”. It suggests that a hotel must be able to give the best services for

its guests in order to make them satisfied. It is expected that if the guests get the

satisfaction from the services of the hotel, they will be loyal customers of the

hotel. In case of providing the best services, all departments of the hotel should be

well organized and each department should realize and be cooperative to do the

duties.

Every hotel has many different departments which have its own different

role and function that can support each other, including Sahid Jaya hotel where I

have done my job training. One of the departments in Sahid Jaya Hotel is Food

and Beverage Department which has important role to support the activities in the

hotel. Food and Beverage Department of Sahid Jaya consists of several sections,

and one of the sections is Kitchen Section. Kitchen Section can provide income to

the hotel by selling many kinds of food. The service from Kitchen Section is one

of the hotel’s ways to provide the best services to the guests and to make them

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As a apprentice, I got a chance to get experiences in Kitchen Section. I

know that the Kitchen Section Staffs must have ability in cooking and serving

various kinds of food so that the guests can get good taste of the food and good

service. So, good taste and good served food are important factors for the Kitchen

Section staff. Therefore, the activities in Kitchen Section are very interesting to

observe and learn. Based on my job training experiences in the Sahid Jaya Hotel

Solo, I have decided to write a report entitled “The Activity at Kitchen Section

in Sahid Jaya Hotel Solo”.

A. Objectives

This Final Project Report purposes:

1.To explain the general job description of the Kitchen Section in Sahid Jaya

Hotel Solo.

2.To describe my experiences as kitchen staff in the Kitchen Section of Sahid

Jaya Hotel Solo.

B. Benefits

This report is expected to be beneficial to:

1.The Students

I expect that this report can provide more information and references to the

students to know the activities of Kitchen Section Staff and it will be able

to inspire the students, especially students of hotelier mainstream to

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2.The Faculty

I hope that this report can be an additional reference and consideration or

review for the Faculty in deciding materials of hotelier which is taught to

the students in order to make the students be ready to face the real world of

job.

3.The Hotel

This report is expected to be able to give additional input to the hotel in

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This part talks about the definitions of hotel. There are many definitions of

hotel, many experts has their own definition about hotel. However, most of their

definitions about hotel are relatively similar and the definitions strengthen each

other. According to The Decree of Communication Minister no. PM 10/PW

301/Phb.77, “Hotel is a form of accommodation which is managed commercially,

and it is provided for public to get service and inn including its food and

beverage” (Abd. Rachman Arief, 2005: 10). It shows that an accommodation

which is opened for public, and provides service of food and beverage can be

called as hotel.

Foster also produces a quite similar definition that (Foster, 1995: 124)

“hotel is building constructed specially provide lodging to travelers with food and

beverage on the same premises”. Abd. Rachman (2005: 11) also defines that hotel

is a kind of accommodation which utilizes the whole parts of its building to

provide service of inn, food, beverage, and other services for public which is

managed commercially and follows the regulations produced by the government”.

The definitions above explain that even though, hotel is opened for public, it can

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A.2. Hotel Classification

Tourism Department has divided hotel into some classifications based on

certain criteria. The Hotel classification can be observed from some characteristics

of hotel which are related to each other. Hotel can be classified based on the

number of the room, the location, and the plan usage. Based on the number of

room, hotel can be classified into several classes, among other things are One –

Star hotel, Two – Star hotel, Three – Star hotel, Four – Star hotel, and Five – Star

hotel. Meanwhile, hotels which are classified based on the location are City hotel,

Resort hotel, Suburb hotel, Urban hotel, and Airport hotel. Hotels that are

included the plan usage classification are American plan, Bermuda plan, European

plan, continental plan.

All rooms of Star hotel are facilitated with inner bathroom. One – Star hotel

only provides 15 rooms. Meanwhile, the room width is minimally about 26 meters

square. Two – Star hotel provides at least 20 rooms and one suit room and the

room width is about 22 meters square and meanwhile the suit room width is about

24 meters square. Three – Star hotel commonly provides at least 20 rooms and

two suit rooms. The room width is 24 meters square and for the suit room width is

48 meters square. Four – Star hotel provides at least 50 rooms and three suit

rooms and its width is 24 meters square, meanwhile for the suit room width is

about 48 meters square. Five – Star Hotel generally provides 100 rooms and 4 suit

rooms. It’s room width is 26 meters square for the room width and 51 square

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Hotel classifications based on location among other things are first is City

hotel which is located in a big city. It is usually in down town. Second is Resort

Hotel which is located in near tourism resort and it is usually separated from

crowded situation. Resort Hotel can be divided into five types of resort, namely

Mount hotel which is located in mountainous area, beach hotel is located in shore,

lake hotel is located in lake side, hill hotel is located in range of hill area, and

forest hotel is located in protected forest. The third is Suburb hotel is located in

the out – skirts of the city. The forth is Urban hotel is located in one complex of

building. The fifth is airport hotel in which the hotel and the Airport are located in

one complex of building.

For hotel classification based on the plan usage of hotel will be as follow:

American plan: a hotel system in which the price includes the room rate and the

meal price, it is divided into two parts, they are; Full American Plan (FAP) which

means the room rate includes breakfast, lunch, and dinner; Modified American

Plan (MAP) which means the room rate includes breakfast and lunch or breakfast

and dinner; Bermuda Plan (BP) in which the room rate includes in ala American

breakfast. European Plan (EP) in which the cost that has to be paid by the guests

is for the room rate only, foods and meals are not included; Continental Plan (CP),

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B. Guest

According to Agusnawar (2004:15) in the book entitled Receptionist hotel,

“A guest is person who deserves the courteous and attentive that can be

provided”. From this definition, it can be understood that guest is a person or an

individual who makes a trip or vacation and needs some facilities such as

accommodation, food, and transportation. In this case, a guest is the most

important target for hotel, because they are the resource income for hotel.

Guest can also be defined as “person who spends sometime at another

person’s home in some social activities, as a visit, dinner, or party”.

(www.dictionary.reference.com/brows/guest). It means that they need some places

to stay in the location the person is visiting. So it shows that hotel has important

role for them to provide some facilities they need. From the two definitions above,

it can be concluded that hotel and guest need each other.

C. Kitchen

Geddes and Grosset (2003:257) explain that “kitchen is room or other space

(as a wall area or special building) with facilities for cooking. A kitchen room

must be designed well and must be completed with cooking utilities to keep

special as a room which is used to cook any kinds of food and beverage based on

certain purpose”.

Kitchen has function as a place to process raw material of food and

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hotel. We can conclude that kitchen in hotel is a room which has complete utilities

to cook various foods and beverages with commercial purpose.

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CHAPTER III

EXPERIENCE AND OBSTACLES

A. Profile of Sahid Jaya Hotel Solo

A.1. The Brief History of Sahid Jaya Hotel

Sahid Jaya Hotel is one of star hotels in Solo, it is located at Gajah Mada

82 Solo. It is located in strategic area and accessible for all of important areas in

Solo. It was established in 1965 by Sahid Group. Its owner is Mr. Dr. H.

Sukamdani Sahid Gitosardjono and it was the first hotel built by Mr. Sukamdani.

The word “Sahid” comes from Sukamdani’s father, K.H. Sahid

Djogosentono. Sahid Jaya Hotel had changed its name until three times, the first

name was Sahid Sala Hotel, and the second name was Sahid Raya Hotel, and the

third name was Sahid Jaya Hotel. It got the name Sahid Jaya Hotel since July 8,

2007. The name “Sahid Jaya Hotel” is still used until now, even though there are

several local citizens still call the hotel with the previous name “Sahid Raya

Hotel”.

At the first time, Sahid Jaya Hotel just had 26 rooms and three floors of

building located on 3.000 meters square of land. However, time by time Sahid

Jaya has changed significantly. Now, Sahid Jaya Hotel has become five star hotel,

it provides at least a hundred rooms, and it is classified as Modified Continental

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A.2. Job Description of the Departments of Sahid Jaya Hotel

a. Personal Department

Personal department has responsibilities in hotel operation related to

employees, such as the employee’s work performance, their salary and the staff

recruitment.

b. Engineering Department

The duties of engineering department are maintaining and operating the

hotel’s property, equipment, and other mechanical problem

c. Accounting Department

It is responsible to control the financial matters of the hotel and everything

needed by the all departments.

d. Security Department

It is in charged to be responsible for the security and creating the

comfortable feeling of the hotel’s guests and workers.

e. Food and Beverage Department

Its duties are providing any kinds of foods and beverages for the guests

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f. Marketing and Sales Department

The duties of marketing and sales department are selling and promoting

the hotel’s product, those are rooms, facilities, services, and foods and beverages.

g. House Keeping Department

It has responsibility to keep and maintain the cleanliness, the comfortable,

the beauty, and the function of the hotel’s room and area.

h. Front Office Department

The duties of this department are to sell the rooms, welcome and provide

information to the guests about the facilities, the services of the hotels as well as

handle the guest’s check in and check out process.

From the explanation above, it can be known that each department of the

hotel has different responsibility in operating the hotel, and they should be

cooperative and support each other in order to give the best services, create

maximum result and good reputation. Therefore, the guests will need the hotel’s

services for another time or next time.

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Organization Structure of Sahid Jaya Hotel

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A.3. Terms of Facilities in Sahid Jaya Hotel Solo

Sahid Jaya Hotel is the best hotel I have ever known as it is the first star

hotel which was built using a combination both traditional and modern

architecture. It can be seen from the physical buildings and the name of certain

rooms that uses Javanese names or Javanese terms. One of the most important

things is Sahid Jaya Hotel has many facilities that the guests can enjoy.

First, as the five - star hotel, Sahid Jaya Hotel has 140 rooms with four

types of room, they are: 78 Superior rooms, 20 Deluxe rooms, 24 Executive Suite

rooms and Presidential Suite room. Second, Sahid Jaya Hotel has special site, it is

called “Sekar Jagad Pub”, a place for all the guests where they can enjoy live

music with movie screen, and enjoy many kinds of beverage, either alcoholic or

non-alcoholic beverages. Third, there is also a café and restaurant, it names “Ratu

Ratih Café and Restaurant”. It provides many kinds of food, such as continental

food, oriental food, and Indonesian food which are cooked by an expert chef and

served well.

Forth, there is also a large room or hall called as “Pedan Ballroom”. Pedan

Ballroom is a multi – function hall. It can be a meeting room in a big capacity and

it can also be a room that has function for wedding party, completed with

sophisticated facilities, such as video and sound system. There are four types of

room arrangements based on the usage of the hall. The hall can be set up into the

following types: restaurant style providing 225 seats, classroom style providing

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Beside that, there is a smaller hall than Pedan Ballroom named “Sukoharjo room”.

It is also a multi - function hall. Sukoharjo room also has four styles in the room

management, they are: restaurant style providing 100 seats, classroom style

providing 125 seats, theater style providing 250 seats, standing style providing

750 seats.

Sahid Jaya Hotel also provides swimming pool and fitness facility, namely

“Gajah Mungkur” swimming pool and fitness centre. It is a sport center having

swimming pool and gymnasium offered by the hotel and facilitated with

proponent facilities. Besides the all facilities mentioned above, Sahid Jaya Hotel

also provides many ordinary facilities such as laundry and dry cleaning, beauty

salon, baby sitter, valet parking, executive lounge, in house doctor, business

center, safe deposit box, drug store, and taxi counter.

B. Kitchen of Sahid Jaya Hotel

Kitchen is one of the big sections in Sahid Jaya Hotel which is responsible

for food and beverage production. The kitchen section is led by Executive Chef

who is responsible for the kitchen operational. To assist the Executive Chef, there

are several Chef De Parties who are responsible to their divisions in doing

preparation and production of the foods and beverages.

Kitchen section has various places with different functions such as butcher

(cutting meat place), pastry (place for making beverages such as juices, milk

shake, etc.), dry store (saving dry food stuff), and chiller (big freezer, saving

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the preparation and production foods and beverages. Based on the result of

observation, there are kitchen staffs who are in charged for some duties as follows

1. The Executive Chef

The executive chef has responsibility in the administration and policy

formulation of the hotel. Beside that, executive chef has other responsibilities,

among other things are planning and arranging the menu, controlling the order of

the food, managing the layout of the kitchen utilities, making job description for

each staff and arranging the schedule for the staff, keeping the stability of the

profit in producing food, and responsible for the kitchen operation.

2. The Sous Chef

The sous chef is the right hand of the executive chef who has more duties

in food production, the duties are as follows: controlling food production and

keeping the quality of the food which are going to be served to the guests, taking

over the executive chef when the executive chef cannot do the duties, doing the

special duty from the executive chef.

3. The Division Head

The division head is responsible in the operation of cooking and

coordinating the cooks to be responsible to their own duty. The followings are the

examples of the division head’s duties; controlling the broth of making the sauce,

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meat in order to keep the quality of the food, controlling the garnish making

process, having cooperation with the other division heads in food production.

4. The Cook

The main duty of the cook is cooking food that will be provided or served

to the guest. They cook food based on the order of each division head. For

example, the cook of vegetable division must be responsible in cooking food from

vegetable, etc.

5. The Cook Helper

The cook helper has duties which are less from risky and very simple, they

just do early preparation, for examples, peeling potatoes, cutting vegetables, and

cooking simple food. If they have increased their skills and become expert, they

will get other duties that are heavier than their previous duties. To make the

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Organization Chart of Kitchen Section

C. Job Training Activities

The first thing I did during the job training was doing an observation, my

object observation was the kitchen section, because at the time I got chance to

have experiences in the kitchen section as a cook helper. There are two working

shifts in Sahid Jaya Hotel, the morning shift and the evening shift. During the job

training activity, I have undertaken both the morning shift and the evening sift.

The morning shift starts from 07.00 a.m. until 15.00 p.m. and the evening shift

starts from 15.00 p.m. up to 23.00 p.m. The activities done in each shift are

different.

The activities that must be done in the morning shift were ten activities,

first was cooking Ala carte menu such as oxtail soup (a kind of soup made from Executive Chef

Sous Chef

Division Head

Cook

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soto ayam (chicken soup with special spices), and rice. The second was cooking

the food and beverage in coffee shop. The third was making omelets in coffee

shop. The fourth was preparing the material for the lunch and dinner menu for

certain event. The sixth was making inventory list. The seventh was making

canape, appetizer such as small sandwich for the Sekar Jagad Pub at 15.00 p.m.

already set up there.

Meanwhile, there were four activities in the evening. The first was making

Ala carte menu, wedang jahe (a warm drink made of ginger) and cooking rice.

section. The first lesson I got was “briefing”. The briefing should be attended by

all kitchen staffs before starting to work in kitchen. What had been discussed in

the briefing was to decide the menu that would be cooked based on the menu

requested list. If there was a problem such as the ingredients had not been

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modifying the requested menu with the available ingredients in the kitchen, but

the price was still the same with the requested menu.

Besides that, the function of the briefing was to listen the report from the

staffs about any problem and obstacles coming out in the previous shift. It could

be discussed and solved together in the briefing time, therefore any weakness

could be minimized. Briefing activity was always done in every shift; morning

shift, evening shift, and night shift. Such briefing was important to do and it

should be attended by every staff to create well organized work among the staff.

The main purpose of this briefing was to avoid possibly misunderstanding

happened among the kitchen staffs while working.

C.2. My activities in the morning shift.

When I just arrived at morning shift, I tried to come earlier from the time

scheduled. I did this because I wanted to help the kitchen staffs who got night

shift or the previous shift. Before the night shifters went home, I expected to meet

them and assist them to do their duties. Besides, I could make friend with the staff

in the kitchen section so that I could create good relationship among the people. I

realized that I was a new member there.

By coming earlier, I could assist them to prepare breakfast and check

whether there was a left over food in the restaurant and reload it. Even though, it

was not my duty as I would work in the next shift, I had learned from the staff of

the morning shift how to handle some works in the restaurant. After the breakfast

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briefing was to discuss the menu for “the event and the lunch” and to organize the

duties.

At 10.30 a.m. I did “clear up”, I cleaned the left over food from the

restaurant and brought them back to the kitchen. At 11.30 a.m. I prepared food for

the event and the lunch, and at 12.00 a.m. up to 01.00 p.m. I took a rest and had

lunch together with all kitchen staffs. At 1 o’clock I started to work again and

continued working until 03.00 p.m. I prepared all ingredients that would be

cooked for dinner menu. Before going home I should clean up the kitchen as it

was required to keep the kitchen clean every time.

C.3. My activity in the evening shift.

I started my evening shift at 03.00 p.m. with a briefing to discuss and plan

the menu for the event and the dinner, and also to share or rotate the duties. After

that, all staffs went back to their section to do their duties. Then, at 04.00 p.m., I

prepared the dinner for the guests. Meanwhile, at 07.00 p.m., I used to take some

time for taking a rest before continuing to work. Then, I prepared the ingredients

used for tomorrow morning breakfast menu. I stopped working at 11.00 p.m. and

went home.

As it was required, I should check that the kitchen was clean before

leaving. Cleaning the kitchen was part of cook’s profession. Cleanliness in the

kitchen was very important. It was one of the factors to keep the quality of the

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C.4. My activity in the night shift.

On the night shift, the working activities started at 11.00 p.m.. As the other

shift, the night shift was begun with briefing. After briefing, the first task to do

was to cook porridge for breakfast, as cooking porridge needed a long time about

2 up to 3 hours. Therefore, by cooking porridge before doing the other meal, we

could manage our time effectively to cook all menus. While cooking the porridge,

I could prepare other ingredients that would be cooked. I took a break from 02.00

to 03.00 a.m. Then, I started to cook again for breakfast menu. All menu for

breakfast must be ready at 05.00 a.m. After the breakfast was ready, I cleaned up

the kitchen. When the clock showed 07.00 a.m. all night shifter were allowed to

go home.

C.5. The Obstacles I Faced

1. The lack of ingredients to cook

Sometimes, various kinds of the ingredients did not arrive at the time.

They were needed to cook. They were not available in the market, either locally or

nationally and they must be imported. Sometimes, some ingredients were not

available as the stock was used by another section like pastry section. In this case,

the kitchen staffs have to wait until the next day. Such case was very annoying

and it almost made the kitchen staffs frustrated.

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more mistakes and it made the chefs angry. When he was angry, he shouted to me.

At the time, I thought that I was in a big trouble as I had not adapted yet with

them. Such problems made me down and unconfident in working.

C.6. The Applied Solutions

1. Change the menu

If the ingredients were not available at the time of cooking, I and other

staffs had to be creative thinking to cook another menu to replace the menu order.

Eventhough, the menu was changed, the taste should be similarly delicious as the

ordered menu, and the cost spent for the replacing menu must be similar with the

previous menu. So, the hotel would still get profit for this.

2. Focus and Learn Hard.

To solve such problems, I began to do introspection. I found a way to

release my nervous and build more confidence while working. I tried to have

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not want. I tried to understand him, and I learned hard from the mistakes I had

made. I considered what he said in angry expression was valuable advice,

guidance, knowledge, and experience to me. I said to my self what he did to me

had positive purpose to increase my ability working in the kitchen. Time by time,

I could understand the job and I did all the jobs given to me well, so that the chefs

and other staffs liked my working.

Keeping focus, learning hard, and being positive thinking are my ways to

solve my problems in working. From my obstacles and problem solutions, I got

valuable lesson and finally I could know directly what the real working

experience was like. The important thing was what I and other staffs did still

produce positive results. The guests enjoyed the best service whatever any

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Based on what discussed and explained in the previous chapter, I can draw

the

conclusion as follow:

1. The general job description of kitchen section in Sahid Jaya Hotel Solo

Generally, there are five section staffs in the kitchen section in Sahid Jaya

Hotel Solo, they are the executive chef, the sous chef, the chef de partie, the

cooks, and the cook helper or assistant. The executive chef has responsibility for

the administration and the policy formulation of the hotel. The sous chef is the

executive chef’s right hand in charged to control food production, keep the food

quality, take over the duties of the executive chef when the executive chef can not

do the duties, implement special duty given by the executive chef. The chef de

partie is responsible for the cooking operation including organizing the cooks to

be responsible to their own duties. The cook’s duty is cooking food well, and the

cook helper’s main duties are to assist the cook in preparing the cooking process

from the early preparation of food ingredients and to do simple duties and less risk

duties.

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2. Experiences in the kitchen section

I got valuable experiences during the job training in Sahid Jaya hotel Solo.

From my experiences, I found some problems and their solutions that I thought as

effectiveness.

Lacking of some ingredients to cook certain menu was a big problem for

me and the other kitchen staffs, however, I and the other staffs could overcome

the problem well by changing and modifying the menu with available ingredients

without decreasing the deliciousness of the menu.

The chefs were often angry with me for my faults. It was a big personal

problem for me during the beginning of the job training, but it did not matter for

me anymore. I could face it with my own solutions. I kept to learn hard, kept

focus on the duties, and to be positive thinking of the intention of the chef’s anger.

B. Suggestion

Based on what I saw and I did during the job training in the kitchen

section of Sahid Jaya Hotel Solo, I have some recommendations that I would like

to address to:

1. Kitchen Section

To avoid such problems like having a shortage of ingredients or limited

ingredients, the kitchen sections should be careful in checking the stock of

ingredients regularly, and do not postpone to report to the executive chef when a

shortage of ingredients is found. Then, the kitchen section should provide more

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commit to user

26

kitchen staff should always be more aware to the amount of ingredient stock

whether it is almost finish, still enough, or still a lot.

2. Hotel Management

The hotel management should hold special meeting out of regular meeting

to share and hear the kitchen staff’s complaint individually in doing the jobs. The

hotel management should give more attention to the kitchen staffs’ complaint and

try to find out the solutions. It is expected that hotel management will do changes