PELAKSANAAN TUGAS SOUS CHEF PADA FOOD AND BEVERAGE DEPARTMENT DI MUTIARA MERDEKA HOTEL PEKANBARU

Abstract

The sous chef plays a big role in the operational responsibilities that take place in the kitchen, especially in optimizing the remaining raw materials. The main or second income center of most hotels is food and beverage, professional processing of the food and beverage department cannot be separated from the ability and expertise of a cook. Food processing in hotels is the responsibility of the kitchen which cannot be separated from the skills and expertise of a cook who is supervised by a chef. In a large kitchen one has several staff who are responsible for several parts. The sous chef is the right hand of the chef, because the sous chef is responsible for the smooth running of all work in the kitchen and is in charge of replacing the chef. Sous chefs need to know how to prepare food in the kitchen and must know the names of foods and the correct spelling in menu writing. There are several things that must be considered in the processing carried out in the kitchen, such as: having skills, being educated, and trained in processing food ingredients so that they are ready for consumption.




Keywords: Task Implentation, Sous Chef, Kitchen.