The Operational Process of Butcher Kitchen at the Westin Dhaka

Abstract

During the six-month internship period, The Westin Dhaka gave opportunities to work with them and learn. As a food and beverage production trainee, there were lots of tasks that were completed. This report mentions the overview of The Westin Dhaka and basic information about the hotel’s background. Also, the mission, vision, organizational charts and analysis of the operational process of Butcher Kitchen at The Westin Dhaka. This report carries the work function of the Butcher Kitchen of the Food and Beverage Production Department in The Westin Dhaka, including how the Butcher Kitchen maintain shygiene, cleans meats and fishes, uses different cutting techniques, marinates meats and fishes, stores goods and marinates meats and fishes. The report also shares all of the experience during the six-month internship period such as different tasks, duties, work-related activities, and challenges. This report executes the findings such as variation in cutting, lack of equipment and supervision and cross contaminations, and also recommendations based on problems of the Department of Food and Beverage Production at Butcher Kitchen.