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Sunday 06 September 2026 22:35:54 GMT
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📚 Pengetahuan yang Harus Dimiliki Anak Training Hotel – F&B Product Maupun yg bekerja di dunia F&B Product 1. 🏨 Dasar-Dasar F&B Product Pengertian F&B Product Struktur organisasi kitchen Tugas dan tanggung jawab setiap posisi Mengenal Executive Chef, Sous Chef, Chef de Partie, Commis Etika dan disiplin kerja di hotel Grooming dan penampilan seorang kitchen staff Sikap kerja: cepat, teliti, bersih, dan bertanggung jawab 2. 🔪 Basic Kitchen Skill Cara memegang dan menggunakan pisau Jenis-jenis pisau Teknik memotong: Julienne Brunoise Dice Slice Chiffonade Mincing Basic cutting untuk sayuran, daging, dan seafood Cara menggunakan peralatan kitchen dengan aman 3. 🍳 Basic Cooking Method Harus memahami metode memasak: Boiling Simmering Blanching Steaming Poaching Sautéing Frying Deep frying Grilling Roasting Baking Braising Stewing 4. 🧼 Hygiene & Sanitation Ini sangat penting di hotel: Personal hygiene Cuci tangan yang benar Kebersihan kuku, rambut, seragam dan sepatu Food contamination Cross contamination Cara menyimpan bahan makanan Kebersihan peralatan Sanitasi area kitchen FIFO dan FEFO Pengendalian suhu makanan 5. 🥩 Mengenal Bahan Makanan Training harus mengenal: Meat Poultry Seafood Vegetable Fruit Herbs & spices Dairy products Eggs Flour & grains Frozen food Dry goods Juga harus tahu kualitas bahan, cara menerima, menyimpan, dan mengolah bahan. 6. 🍲 Basic Recipe & Recipe Knowledge Membaca recipe Mengenal ingredient Menimbang bahan Mengukur bahan Mengikuti standar recipe hotel Mengenal portion size Consistency rasa dan penampilan Basic sauce Basic soup Basic stock 7. 🥣 Basic Sauce, Stock & Soup Minimal memahami: Stock Chicken stock Beef stock Fish stock Vegetable stock Mother Sauce Béchamel Velouté Espagnole Tomato Hollandaise Soup Clear soup Cream soup Thick soup Local/traditional soup 8. 🍽️ Plating & Presentation Prinsip dasar plating Portioning Garnish Warna makanan Balance Kebersihan piring Presentasi makanan sesuai standar hotel Konsistensi plating 9. 📦 Store & Kitchen Cost Anak training sebaiknya mulai memahami: Receiving Storage Stock opname Inventory FIFO FEFO Food cost Waste Yield Portion control 10. ⚠️ Food Safety Wajib memahami: Bahaya biologis Bahaya kimia Bahaya fisik Suhu penyimpanan Suhu memasak Suhu holding Cara mencegah food poisoning Allergens Labeling makanan 11. 🧯 Kitchen Safety Cara menggunakan kompor Oven Fryer Mixer Blender Chiller/freezer Cara menggunakan alat tajam Pencegahan kebakaran Penggunaan APAR Penanganan luka ringan Prosedur keadaan darurat 12. 🤝 Teamwork & Communication Di hotel, kemampuan bekerja sama sangat penting: Komunikasi dengan Chef Komunikasi antar-section Mengikuti briefing Memahami kitchen terminology Mise en place Time management Bekerja saat busy operation Mengikuti instruksi Tidak mudah panik 13. 🌎 Basic English Kitchen Minimal hafal istilah: Behind Hot Sharp Corner Chef Yes, Chef Order Fire Pick up Mise en place Service Portion Garnish Waste Storage Expired 14. 🍰 Basic Pastry & Bakery Jika training mencakup pastry: Basic baking Mengenal tepung Yeast Sugar Butter Cream Chocolate Cake Bread Cookies Dessert Plating dessert 15. 📝 Sikap yang Harus Dimiliki Trainee Yang paling penting bukan hanya bisa memasak, tetapi: Disiplin + Mau Belajar + Bersih + Cepat + Teliti + Sopan + Bisa Bekerja Sama + Bertanggung Jawab.
📚 Pengetahuan yang Harus Dimiliki Anak Training Hotel – F&B Product Maupun yg bekerja di dunia F&B Product 1. 🏨 Dasar-Dasar F&B Product Pengertian F&B Product Struktur organisasi kitchen Tugas dan tanggung jawab setiap posisi Mengenal Executive Chef, Sous Chef, Chef de Partie, Commis Etika dan disiplin kerja di hotel Grooming dan penampilan seorang kitchen staff Sikap kerja: cepat, teliti, bersih, dan bertanggung jawab 2. 🔪 Basic Kitchen Skill Cara memegang dan menggunakan pisau Jenis-jenis pisau Teknik memotong: Julienne Brunoise Dice Slice Chiffonade Mincing Basic cutting untuk sayuran, daging, dan seafood Cara menggunakan peralatan kitchen dengan aman 3. 🍳 Basic Cooking Method Harus memahami metode memasak: Boiling Simmering Blanching Steaming Poaching Sautéing Frying Deep frying Grilling Roasting Baking Braising Stewing 4. 🧼 Hygiene & Sanitation Ini sangat penting di hotel: Personal hygiene Cuci tangan yang benar Kebersihan kuku, rambut, seragam dan sepatu Food contamination Cross contamination Cara menyimpan bahan makanan Kebersihan peralatan Sanitasi area kitchen FIFO dan FEFO Pengendalian suhu makanan 5. 🥩 Mengenal Bahan Makanan Training harus mengenal: Meat Poultry Seafood Vegetable Fruit Herbs & spices Dairy products Eggs Flour & grains Frozen food Dry goods Juga harus tahu kualitas bahan, cara menerima, menyimpan, dan mengolah bahan. 6. 🍲 Basic Recipe & Recipe Knowledge Membaca recipe Mengenal ingredient Menimbang bahan Mengukur bahan Mengikuti standar recipe hotel Mengenal portion size Consistency rasa dan penampilan Basic sauce Basic soup Basic stock 7. 🥣 Basic Sauce, Stock & Soup Minimal memahami: Stock Chicken stock Beef stock Fish stock Vegetable stock Mother Sauce Béchamel Velouté Espagnole Tomato Hollandaise Soup Clear soup Cream soup Thick soup Local/traditional soup 8. 🍽️ Plating & Presentation Prinsip dasar plating Portioning Garnish Warna makanan Balance Kebersihan piring Presentasi makanan sesuai standar hotel Konsistensi plating 9. 📦 Store & Kitchen Cost Anak training sebaiknya mulai memahami: Receiving Storage Stock opname Inventory FIFO FEFO Food cost Waste Yield Portion control 10. ⚠️ Food Safety Wajib memahami: Bahaya biologis Bahaya kimia Bahaya fisik Suhu penyimpanan Suhu memasak Suhu holding Cara mencegah food poisoning Allergens Labeling makanan 11. 🧯 Kitchen Safety Cara menggunakan kompor Oven Fryer Mixer Blender Chiller/freezer Cara menggunakan alat tajam Pencegahan kebakaran Penggunaan APAR Penanganan luka ringan Prosedur keadaan darurat 12. 🤝 Teamwork & Communication Di hotel, kemampuan bekerja sama sangat penting: Komunikasi dengan Chef Komunikasi antar-section Mengikuti briefing Memahami kitchen terminology Mise en place Time management Bekerja saat busy operation Mengikuti instruksi Tidak mudah panik 13. 🌎 Basic English Kitchen Minimal hafal istilah: Behind Hot Sharp Corner Chef Yes, Chef Order Fire Pick up Mise en place Service Portion Garnish Waste Storage Expired 14. 🍰 Basic Pastry & Bakery Jika training mencakup pastry: Basic baking Mengenal tepung Yeast Sugar Butter Cream Chocolate Cake Bread Cookies Dessert Plating dessert 15. 📝 Sikap yang Harus Dimiliki Trainee Yang paling penting bukan hanya bisa memasak, tetapi: Disiplin + Mau Belajar + Bersih + Cepat + Teliti + Sopan + Bisa Bekerja Sama + Bertanggung Jawab.
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Quá trình thu hoạch hạt đác tại rừng 🌿 Hạt đác tươi thu hoạch từ trái đác tươi từ núi rừng 🏔️ #Hatdacnui #hatdactuoi #toppingtrasua #hatdacrimthom #hatdacrim
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