Title : Internship at When You Find Us & Locaahands Surabaya Company Name : Locaahands Food & Coffee. This report has been prepared as one of the requirements to complete the Diploma III program of Culinary Arts. The internship final report is prepared based on the 6 months internship at When You Find Us Dining Room.
In the process of completing the report, the author has received many instructions and help from various parties. Nurul as a Counselor, who has guided, gives instructions and suggestions until the completion of this report. I certify that this assignment/report is my own work, based on my own study and/or research, and that I have acknowledged all material and sources used in its preparation, whether books, articles, reports, lecturer's notes and anything else . type of document, electronic or personal communication.
I also certify that this assignment/report has not previously been submitted for review to any other unit, except when specific permission has been granted by all concerned unit coordinators, or at any other time in this unit, and that I have not copied in part or reproduced the work of plagiarizes other students and/or persons completely or otherwise. Based on this statement, I am willing to bear the risk/sanctions imposed on me in accordance with applicable regulations, if there is a future violation of scientific ethics, or if you claim the authenticity of my job.
INTRODUCTION
Background
Internship Objective
The benefits of Internship
- Benefits for the student
- Benefits of Internship for Ottimmo International Academy
- Benefits of Internship for When You Find Us Dining Room
GENERAL DESCRIPTION OF WHEN YOU FIND US
About When You Find Us
Location & Opening Hours
The When You Find Us actually has no written organizational structure and main task because we only work with 4 people, but this is the picture if the author can show you. During the internship period, the author was placed in the hot kitchen for 6 months, from December 12, 2020 to June 12, 2021. The author stands in the queue for the sections, which is the task of ensuring that the chiller is tidy.
In this dish, the author teaches how to make tomato raisin, how to properly cook noodles, bisque stock and how to serve a rustic style to the table. In this dish, the author teaches how to properly make a brioche bread, how to make chili dressing, salted egg and beef bacon. In this dish, the author teaches how to cut romaine lettuce for portions, make garlic and truffle aioli.
In this dish, the author teaches how to make sous vide egg, cut nori for serving portions, make charsiuw chicken, pickled shitake, and make malaise for the noodle sauce. In this dish, the author teaches how to properly make Japanese style sate, tsukune from scratch. In this dish, the author teaches how to make smoked shortbread, sting and chili oil, potato noodles, and yakiniku sauce.
In this dish the author teaches how to make spinach chips, mushroom stock, duxelle and barley striso. In this dish, the author teaches how to make grill tiger shrimp and kombu butter. During the six-month internship at When You Find Us, the author faces many problems and must find a way to solve the problem.
However, when the other Executive Chef sees that it is not up to his standards, the sous chef will give a new instruction to the author because he has authority over the first chef. The internship program helps the author improve creativity, time management and how to work efficiently. The internship program also gives the author a chance to learn the new recipe, new techniques and standards in the real kitchen.
Organization Structure & Main Task
INTERNSHIP ACTIVITES
- Place Of Assignment
- Job Description and Activities Performed
- Job Description
- Activities Performed
- Product of Internship
- Alkaline Noodle
- Kinoko
- Gem Lettuce
- Mazeman
- Tsukune
- Gyuniku
- Egg and Riso
- Tiger Prawn
- Hygiene and Sanitation
- The Process of Storing and Using Materials
- Problem Faced and How to Solve Them
Storage for both the dry store and walk-in cooler is located next to the reception area located at the entrance to the kitchen. When you put it in the same refrigerator, you need to pay attention to the items here. There are three warehouses in Wyf, each with a temperature difference, including a dry warehouse with a temperature of 18 °C - 20 °C; Refrigerator with a temperature of 1°C-10°C; Freezer with a temperature of -5°C-(-20°C).
Its function is as a place to put the main ingredients that are sold in the menu, such as sauce, proteins that are ready to be cooked, vegetables that have been cooked, etc. This way, the staff does not have to go far to the refrigerator, so as to speed up the process of placing the order. For the first 2 months, the author had serious time management problems because the author had to do many tasks in a short period of time, but then it became much easier for the author to adapt and the author solved it by working on the flow note the day before.
CONCLUSION AND SUGGESTION
Conclusion
Suggestion
Dry Storage
Kitchen
Photo with Locaahands Cafe Team
New Menu Tasting
Menu Photos
Location of When You Find Us
Wyfu’s Kitchen Brigade
Alkaline Noodle
Kinoko
Gem Lettuce
Mazeman
Tsukune
Gyuniku
Egg and Riso
Tiger Prawn
Bacteria can multiply in some types of food and drink and this will make people sick. So the standard of hand washing must be done properly so that the food we handle is harmless and does not make people sick. This aims to order goods that have arrived, can be stored immediately and without disturbing.
For goods that are perishable or non-perishable, a refrigerator and freezer with a certain temperature is required to keep this temperature constant. Dry stores are used to store dry ingredients such as flour, spices, rice, sugar, etc. Chiller is used to store wet ingredients and ingredients that need to be cooled such as eggs, vegetables, fruits, canned material that has been opened, milk, cheese and so continue.
And to maintain the temperature of ready-to-eat food, Wyfu uses a lamp warmer placed on a serving table.
Dry Storage
Work performed to supervisor's standard and site work requirements. All specifications of the job descriptions are met.
Dry Stroage
Kitchen
Kitchen
Photo with Locaahands Team
New Menu Tasting
New Menu Tasting
New Menu Tasting
New Menu Tasting
Wyfu’s Collaboration with Empak Locale Menu
Season 1 Menu
