PENERAPAN MISE EN PLACE DALAM MENDUKUNG EFISIENSI OPERASIONAL PADA BANQUET KITCHEN DI WESTERN SECTION HOTEL X JAKARTA SELATAN

Abstract

Banquet kitchens carry significant responsibility for producing food in mass quantities within strict serving deadlines, demanding an organized workflow. One common method applied to support this is mise en place, the preparation of ingredients, equipment, and work areas before production begins. This study aims to examine the implementation of mise en place, analyze the level of operational efficiency, and identify constraints in its implementation at the western kitchen section of Hotel X, South Jakarta. This research uses a descriptive qualitative approach. Data were collected through direct observation, interviews with the Chef de Partie, Demi Chef, and Commis, as well as documentation. The results show that the implementation of mise en place at the western kitchen section of Hotel X has run well, covering ingredient readiness, equipment, work area, and staff readiness, supported by planning based on the Banquet Event Order (BEO) and routine briefings. This implementation contributes to operational efficiency, reflected in time efficiency, operational smoothness, work productivity, resource utilization, and production target achievement, generally in the good to very good category. However, several constraints were also found related to raw materials, equipment, staff competency, time limitations, and work coordination, which are generally still manageable through tiered coordination among the Commis, Demi Chef, and Chef de Partie.