GUNAWAN, STEVEN (2020) INTERNSHIP REPORT CHINESE KITCHEN IN JW MARRIOTT HOTEL SURABAYA. Technical Report. OTTIMMO.
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Abstract
This report is a final step to complete the study program in Ottimmo International Surabaya as a trainee at JW Marriott, Surabaya for 6 months. The internship program is very important to the writer where the writer can implement their study into the real application in the real world. The writer started the internship program at January 6, 2020 and finished on July 5, 2020. JW Marriott Hotel itself has 4 restaurants and the writer has the opportunity to work in Tang Palace Chinese Restaurant. The restaurant itself is divided into 2 kitchen such as the dimsum kitchen and Chinese cuisine kitchen. First of all the writer was placed in the dimsum kitchen, here the writer learned how to make any kind of variaty dim sum, labeling, good food storing by First In First Out, working in high speed. The head chef in restaurant is Chef Chong Loong Fat, he is a discipline and generous person. All employees are very kind, communicative and discipline. After the writer learned in the Chinese kitchen, the writer can move to another kitchen for learns another skill and dishes. The writer feels very pleased and learned so many things about how work in the real and professional kitchen and this internship help the writer to build a professional network in this industry.
| Item Type: | Monograph (Technical Report) |
|---|---|
| Subjects: | T Technology > TX Home economics |
| Depositing User: | Ms Nadya Oktavian Prahardi |
| Date Deposited: | 15 Sep 2021 09:15 |
| Last Modified: | 15 Sep 2021 09:15 |
| URI: | http://repository.ottimmo.ac.id/id/eprint/349 |
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