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Beside that, there is a smaller hall than Pedan Ballroom named “Sukoharjo room”. It is also a multi - function hall. Sukoharjo room also has four styles in the room
management, they are: restaurant style providing 100 seats, classroom style providing 125 seats, theater style providing 250 seats, standing style providing
750 seats. Sahid Jaya Hotel also provides swimming pool and fitness facility, namely
“Gajah Mungkur” swimming pool and fitness centre. It is a sport center having swimming pool and gymnasium offered by the hotel and facilitated with
proponent facilities. Besides the all facilities mentioned above, Sahid Jaya Hotel also provides many ordinary facilities such as laundry and dry cleaning, beauty
salon, baby sitter, valet parking, executive lounge, in house doctor, business center, safe deposit box, drug store, and taxi counter.
B. Kitchen of Sahid Jaya Hotel
Kitchen is one of the big sections in Sahid Jaya Hotel which is responsible for food and beverage production. The kitchen section is led by Executive Chef
who is responsible for the kitchen operational. To assist the Executive Chef, there are several Chef De Parties who are responsible to their divisions in doing
preparation and production of the foods and beverages. Kitchen section has various places with different functions such as butcher
cutting meat place, pastry place for making beverages such as juices, milk shake, etc., dry store saving dry food stuff, and chiller big freezer, saving
vegetables and fruits. Everyday, each staff has to be able to plan, manage, and do
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the preparation and production foods and beverages. Based on the result of observation, there are kitchen staffs who are in charged for some duties as follows
1. The Executive Chef
The executive chef has responsibility in the administration and policy formulation of the hotel. Beside that, executive chef has other responsibilities,
among other things are planning and arranging the menu, controlling the order of the food, managing the layout of the kitchen utilities, making job description for
each staff and arranging the schedule for the staff, keeping the stability of the profit in producing food, and responsible for the kitchen operation.
2. The Sous Chef
The sous chef is the right hand of the executive chef who has more duties in food production, the duties are as follows: controlling food production and
keeping the quality of the food which are going to be served to the guests, taking over the executive chef when the executive chef cannot do the duties, doing the
special duty from the executive chef. 3.
The Division Head
The division head is responsible in the operation of cooking and coordinating the cooks to be responsible to their own duty. The followings are the
examples of the division head’s duties; controlling the broth of making the sauce, controlling the making of hot sauce, controlling the process of cooking fowl and
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meat in order to keep the quality of the food, controlling the garnish making process, having cooperation with the other division heads in food production.
4. The Cook
The main duty of the cook is cooking food that will be provided or served to the guest. They cook food based on the order of each division head. For
example, the cook of vegetable division must be responsible in cooking food from vegetable, etc.
5. The Cook Helper
The cook helper has duties which are less from risky and very simple, they just do early preparation, for examples, peeling potatoes, cutting vegetables, and
cooking simple food. If they have increased their skills and become expert, they will get other duties that are heavier than their previous duties. To make the
description clearer, the following chart is helpful.
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Organization Chart of Kitchen Section
C. Job Training Activities
