Culinary Department Orientation

7/29/2019 Culinary Department Orientation

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Culinary Department


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What Is Culinary Department???

Culinary department is a

department that provides food

starting from preparation until thefood ready to serve.


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Part of Culinary..

Kitchen

Handling the food production.

Stewarding

One of department which responsible

for providing all the equipments

needed in daily operations.Total Staff : 47 person (including

Stewarding)


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Culinary SBMB

Organization Chart


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Executive Chef

Sudaryanto


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Executive Sous Chef

Sanusi


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Executive Pastry Chef

Renasari Wulan


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Chief Steward

M. Ali


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Chef de Cuisine

Ari Hidayat


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Kitchen Section..

Gardemanger/ Cold Kitchen

Main Kitchen

Banquet Kitchen

Butcher

Pastry and Bakery


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Gardemanger

One of section in culinary department which

provide the cold food , any kind of salad,fresh fruit ( sliced and whole), raw food (

cold cut, terrines, sushi and sashimi) also

provide any kind of dressing.


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Main Kitchen

This section provide food for a la

carte and restaurant buffet. Thissection divided two part, Asean

and Western section for handling a

la carte based on order.


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Banquet Kitchen

This section provide food for bigquota like events or function more

that 50 pax and wedding at our

ballroom.


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Pastry & Bakery

Kitchen

This section provide pastries and

bakery for all function, the

restaurant and for breakfast at

Executive lounge 26th

floor alsosweet coffee break.


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Butcher

This section provide

all the meat, chicken and seafood

ready cut and clean to product. Inthis section we have to really

concern to the size and weight of

meat before we sending to each

section for product.


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Concerning Thing for Culinary

HACCP

Food Quality

Food CostCustomer Satisfaction


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HACCP

( Hazard Analysis & Critical Control

Point )


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What is HACCP?

Hazard Analysis & Critical Control Point

Is a systematic preventive approach of

food safety and pharmaceutical safety

that addresses physical, chemical, andbiological hazards

The system is used at all stages of food

production and preparation processincluding packaging, distribution, etc

Prevention rather than finished product

inspection


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4 Steps

Precaution


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CLEAN


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Separate


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COOK


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CHILL4% Use of leftovers7% Improper cleaning

7% Cross contamination

11% Contaminated raw food

12% Inadequate reheating

16% Improper hot storage

16% Inadequate cooking

20% Infected persons touching food21% Time between preparing and serving

40% Improper cooling of foods


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How To Maintaining The Food

Quality????

Check the labeling of food

Check the spoiled date for each dry

goodCheck all the Preparation before

cooking

Use all the fresh itemDont ever to use the remain food for

cycle


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How To Maintaining The Food

Cost????

Always using FIFO (First in FirstOut) System.

Make the estimated for the itemthat we will use for avoid over

food.

Maintaining all thepreparation.


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How To Get The Guest

Satisfaction????

If we already done all the

concerning things above, the guest

will satisfaction with the good

quality and hygiene food, the last

we have to more focus for our

product and avoid the complaint.


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Stewarding


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STEWARD AREA RESPONSIBILITY

Executive Lounge Buffet & Pantry

Banquet Kitchen & Jasmine

Pool Bar Pantry Lavender

Main Kitchen, Crystal Caf & Lotus

1st Floor meeting room

Silver Lounge Pantry

Employee Canteen

General Store ( Walk In Chiller & Freezer )


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STEWARD STORE

6TH floor STORE B2 STORE


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DISHWASHING MACHINE Bqt Dishwashing MK Dishwashing


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Thank You

Documents

Culinary Department Orientation