Internship Final Report "Ciputra World Hotel Surabaya"

Lim, Michael (2016) Internship Final Report "Ciputra World Hotel Surabaya". Technical Report. OTTIMMO.

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Abstract

My name is Michael lim, born on 9th November 1994. I went to Ottimmo international master gourmet for college education. And have finished a 6 month long training at Ciputra world hotel. I chose Ciputra world hotel to train me, as it is a new 5 stars hotel, and said to be good at its food taste and presentation. The Executive Chef of Ciputra World Hotel is Mr. Reuben. He, who is not only a skilled chef. But also a wise and thoughtful person. On the 16th of June 2015 i started my training for 6 months in Ciputra World Surabaya hotel. I worked in the hotel restaurant names "The Gallery". I was given the opportunity to work in two department, which is in the Western department and in garde manger (GDM). Derived from the French term 'Garde Manger' which means 'Keeper food', chef garde manger is the person responsible for preparing and / or seasoning and serving cold food such as salads, cold meats, cold soups, cheese, garnish, ice patung- sculpture, fresh fruit, and etc. During the first 3 months, i was put in the "garde manger" to create a variety of salads such as Caesar salad, chef salad, clover, Vietnamise roll, tofu egg, and made dressing like thousand island dressing, Caesar dressing, honey Dijon vinaigrette dressing, yuzu dressing , wasabi mayonnaise, louis dressing. I even learned how to roll a sushi, starting from the way to cook sushi rice and to cut condiment for sushi. and we can also learn how to cook all types of cooked eggs, such as omellete, sunny side up (half cooked ", over easy (3/4 cooked), fried egg (well done), poach egg / egg benedict. During the first 3 months in Garde manger, i have learned more, like how to differentiate fruits, such as, rock melon, honey dew and golden cantaloupe, red and yellow watermelon and other fruits such as oranges, guava, bark and etc. While working at the Ciputra World Surabaya hotel in kitchen department, i was accustomed to maintain hygiene, such as cleaning the cutting boards, knives and all the tools. And also to clean the chiller, freezer, storage and etc after use so that the materials and food remains hygiene. For the next 3 months i was put to the hot kitchen where the main course, all the hot dishes are prepared and platted. Food such as chicken, beef, fish, seafood. They are cooked and served in the hot kitchen with sauce like mushroom sauce, lemon butter sauce, marmalade, Dijon, peri-peri sauce, etc. dishes such as curry, canai and etc are also cooked the hot kitchen. All departements such as GDM, (garde manger) Hot kitchen, (western & Asian) pastry kitchen also have to prepare food not only for "the gallery restaurant" but also for the executive lounge, lobby lounge or if there is/are event(s) such as wedding party, birthday party and business event in the "glory/victory room".

Item Type:	Monograph (Technical Report)
Subjects:	T Technology > TX Home economics
Depositing User:	Ms Nadya Oktavian Prahardi
Date Deposited:	03 Nov 2021 03:15
Last Modified:	03 Nov 2021 03:15
URI:	http://repository.ottimmo.ac.id/id/eprint/515

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