Section Butcher tasks are:

A). Roast Task Section
Section Roast function is to prepare various types of meat, fish (seafood) and poultry to be processed by the method of roasting and preparing the materials to be processed into a variety of seasonings, sauce, and garnish for food proficiency level.
Grill Section has the task to cook foods made from meat, fish (seafood) and foultry with methods Grill (baked) and frying (fried), and make seasoning, and garnish souce for the food.
Grill Section food styling classes has the function to prepare food styling classes foods such as meat, fish (seapood) food styling classes and poultry to be processed Grilling and Frying and prepare materials food styling classes for seasoning, and garnish souce for the food.
Section Sauce task is to cook foods made from meat and poultry with moist heat methods such as Boiling, Braising, Stewing and Steaming and make seasoning, sauce, and garnish to the meal.
Section Sauce has the function to prepare food styling classes materials such as meat and poultry to be treated with wet heat methods such as Boiling, Braising, Steaming and Stewing and prepare materials for seasoning, sauce and garnish to the meal.
Task Fish Section is made from cooked foods and shelfish fish, seafood with moist heat methods such as Boiling, Braising, Steaming. Making seasoning, sauce, and garnish to the meal.
c). Role Soup Section food styling classes
Section Butcher tasks are:
Cut meat, fish (seafood) and poultry until ready to be cooked or ready-to-cook (RTC). The meat is then cooked by the other parts until ready to serve or ready to eat (RTE).
The main function of the Butcher Section is processing a variety of food ingredients such as meat, fish and poultry newly arrived or purchased from the suppliers to be ready to be cooked by the other parts as well as storing and maintaining the quantity and quality of the materials used to date.
Butcher Section has an important role in a hotel and have a variety of responsibilities in processing new food ingredients come from the suppliers of the materials ready to be cooked by the other parts.
b). Function Bakery Section
TWO EXAMPLES OF COOPERATION BETWEEN TATA subdivision food styling classes BOGA Cooperation Section Soup with Vegetable Soup Section namely Section when making soup will definitely need mix soup Vegetable Section as are vegetables and other ingredients, which is why they work together. Cooperation with Pastry Bakery Section Section, namely when making a dessert dish to make dishes that vary, for example, ice cream is mixed with bread or other pastries. food styling classes That cooperation food styling classes with Pastry Bakery Section Section.
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