On Job Training in Raffles Hotel Jakarta

Raffles Hotel Jakarta is a luxurious 5 star hotel located in Ciputra World 1 jl.Prof.DR Satrio No.5 which
is the golden triangle area Mega Kuningan, downtown Jakarta. Luxurious and attractive hotel design
Hendra Gunawan's work is what we can see in various corners of the hotel.The hotel is connected to
Lotte Shopping Avenue and CiputraArtpreneur, an art gallery and theater complex home to Hendra's
artistic heritage gunawan was brought back to life. Raffles hotel has 173 rooms and suites with exude
luxury in a subtle manner. Elegant Indonesian aesthetic design coupled with modern technology and
supreme comfort.

For 2 months on job trainee in Raffles Hotel Jakarta, the author worked in the pastry kitchen. The
trainees will worked on a schedule of 5 working days and 2 days off and work 9 hours with 1 hour
break. For 2 months on a job trainee, the author got facilities from the hotel:
• Uniform and service laundry everyday
• Canteen free everyday
• Free wifi
• Personal locker
• BPJS insurance
• Split room to staf and trainee break
• Pocket money Rp.500.000/month

The activities that the author did while on a job trainee at Raffles Hotel Jakarta in the pastry section
are as follows:
• Breakdown menu to banquate event order
• Set up bnquate event
• Stayed stall banquate event
• Prepared product,garnish,and decorate miniatures for banquate buffet
• Prepared buffet product a la minute.example,tart,ice,etc.
• Pick up market snack at the security office that you have ordered for banquate event and arts
cafe
• Breakdown menu to banquate event tomorrow
• Helped make banquate and arts cafe product such as miniature,glasses,pudding,cake,etc.as
well as making the sauce you want
• Always keeped the kitchen ckean and always cleaned working table and chiller when finished
With a full job every day, the writer gets tired quickly and easily complains because he is not used to
the situation. However, the writer still has to do it well because there the writer can take a lot of
knowledge. not only about cooking, but about discipline, fast and precise work, teamwork, good
communication so as not to miss communication, etc.

The obstacles that the authors get when on a job trainee:

• shortage of manpower in the pastry department either morning shift or the afternoon shift
so there is often overtime and concurrently the job
• limited ingredients to make the product so causing obstruction of work and piling up
production list.
• Too often the set up time changes so it becomes hasty.
• Lack of communication between superiors and subordinates so often a missed
communication occurred.
 • Limited use of kitchen towels for work so You need a lot of tissue to work, but tissue also not
always available in the kitchen so it's always there hampers and makes writer's apron always
dirty quickly.
From the obstacles that the author experienced, it became an opportunity to hone it abilities in
various fields. The author also feels this success because there is a sense of trust from the staff to the
author, train the power of thought the author in processing the menu with limited ingredients and
adds to the writer's sense of responsibility for the work.