<![CDATA[Tujuan penelitian ini adalah untuk mengetahui penerapan standar hygiene dan sanitasi dapur di The Westin Resort dan Spa Ubud Bali dan mengetahui peran chef de partie dalam penerapan hygiene dan sanitasi di dapur The Westin Resort dan Spa Ubud Bali. Penelitian dilakukan di dapur hotel The Westin Ubud dengan melakukan wawancara, observasi, dan dokumentasi peneliti mendapatkan data-data yang dibutuhkan yaitu hasil wawancara dan hasil observasi sebagai data primer, SOP Hygiene dan sanitasi, dan CHSE sebagai data sekunder. Data yang didapat kemudian dianalisis dengan teknik deskriptif kualitatif. Penerapan hygiene dan sanitasi oleh karyawan dapur pada personal hygiene, personal grooming, receiving, storing, cooking process, dan plating atau penyajian telah dilaksanakan dengan cukup baik karena masih terdapat beberapa hal yang belum dilaksanakan secara disiplin, antara lain tidak disiplin dalam mencuci tangan setiap 20 menit, tidak disiplin menggunakan hand gloves saat mengolah meat and poultry, dan area memasak sering dibiarkan kotor setelah memasak. Peran chef de partie dalam penerapan hygiene dan sanitasi dapur antara lain memberikan contoh dalam menerapkan hygiene dan sanitasi yang tepat, melakukan briefing dan melakukan evaluasi setiap hari, rutin melakukan pengecekan kualitas dan stok bahan makanan, melakukan pengawasan dan mengontrol makanan yang akan disajikan layak untuk dikonsumsi, melakukan training program mengenai hygiene dan sanitasi. Namun, chef de partie memiliki kekurangan dalam melakukan pengawasan dan mengontrol karyawan untuk menerapkan hygiene dan sanitasi sehingga adanya beberapa ketidakdisiplinan dalam menerapkan hygiene dan sanitasi. The purpose of this study was to determine the application of kitchen hygiene and sanitation standards at The Westin Resort and Spa Ubud Bali and to determine the role of the chef de partie in the application of hygiene and sanitation in the kitchen of The Westin Resort and Spa Ubud Bali. The study was conducted in the kitchen of the Westin Ubud hotel by conducting interviews, observations, and documentation. Researchers obtained the required data, namely the results of interviews and observations as primary data, SOP’s for hygiene and sanitation, and CHSE as secondary data. The data obtained were then analyzed using a qualitative descriptive technique.The implementation of hygiene and sanitation by kitchen employees on personal hygiene, personal grooming, receiving, storing, cooking process, and plating or serving has been carried out quite well but there are still several things that have not been implemented in a disciplined manner, including not being disciplined in washing hands every 20 minutes, not being disciplined in using hand gloves when processing meat and poultry, and the cooking area is often left dirty after cooking.The role of the chef de partie in the application of kitchen hygiene and sanitation, among others, provides examples in applying proper hygiene and sanitation, conducts briefings and evaluates every day, routinely checks the quality and stock of food ingredients, supervises and controls the food that will be served is fit for consumption. , conduct training programs on hygiene and sanitation. However, the chef de partie has shortcomings in supervising and controlling employees to implement hygiene and sanitation so that there is some indiscipline in implementing hygiene and sanitation.]]>
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