JAKARTA - The Ministry of Religion continues to make preparations for the 1444H Hajj season, one of which is providing briefing to cooks for 21 kitchens providing congregational catering in the Madinah work area (Danner).
"The cook must pay attention to processing menus that contain coconut milk which have the potential for faster damage," said Chairman of the Saudi Arabia Hajj Organizing Committee (PPIH) Subhan Cholid as reported by ANTARA, Friday, May 19.
To the cook, Subhan said the quota for this year's pilgrims was back to normal and 30 percent of them were elderly participants. Therefore, he asked them to prepare themselves to provide services.
Subhan gave an example during production preparation. The cook must take into account the right time with the amount of food production and calculation of the kitchen capacity with the amount of production
Each company/kitchen will serve three meals for Hajj participants (in the morning, afternoon, and evening). Therefore, Subhan asked each company to pay attention to kitchen human resources, especially cooks.
"To reduce the level of fatigue of cooks and production quality, it is better to schedule a separate shift, one cook is responsible for the production time of the dining service," he said.
The cook is also to pay attention to the accuracy of the grammar and distribution time with an image of Indonesia's taste.
Subhan emphasized the importance of cleanliness, security, and work safety during the production process. According to him, in 2022, there will be a kitchen that has a gas hose leak that causes the cook to get injured, hampering the production process.
"Last year's experience must be a lesson so that it doesn't happen again," he said.
また読む:
Meanwhile, the Head of the Madinah Daker, Zaenal Muttaqin, reported that this year Indonesian pilgrims will be placed in the Madinah Markaziah area (ring 1 around the Prophet's Mosque) and spread over 77 hotels.
Zaenal said the cook's briefing was needed to equalize perceptions regarding the menu to be presented to Indonesian Hajj participants.
A number of training materials were provided, including hygiene, sanitation, and security food, food processes (Thawing, Cutting Method, Cooking Method, Packing, heater and distribution), raw materials (stores and Expired Data), to Menu and recipes.
"The strengthening of cooks/chef is also to ensure that they can process food according to the predetermined menu. As well as prioritizing cleanliness, safety and food security," he said.
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