The Role of Trainees in Optimizing Collective Performance in a Professional Kitchen: A Case Study at Hotel Gallery Prawirotaman

¹ Department of Linguistics, University of Economics and Pedagogy, Uzbekistan
² Universitas Malaysia Sarawak, Malaysia
³ Universitas Bina Sarana Informatika, Indonesia
⁴ Hotel Management, Universitas Dian Nuswantoro, Indonesia
⁵ Hospitality, Akademi Pariwisata Dharma Nusantara Sakti, Indonesia

^* e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract

The research investigates the function of trainees in enhancing team performance within a professional kitchen, using a case study conducted at Hotel Gallery Prawirotaman, Yogyakarta. Although internship programs are frequently viewed as primarily a learning experience for participants, this study reveals that their involvement greatly enhances the overall effectiveness and efficiency of the team. A qualitative research approach was utilized, incorporating in-depth interviews with the chef de cuisine, supervisors, and trainees, in addition to the participant observation. The results show that trainees provide essential operational support, alleviating the routine workload of permanent staff. This enables senior team members to concentrate on more intricate and creative tasks than before. Furthermore, trainees introduce new perspectives and invigorating work ethics that can refresh team dynamics. The availability of suitable guidance and oversight from senior staff is recognized as a crucial factor for the successful integration of trainees’ contributions without leading to miscoordination. Consequently, this study concludes that trainees are not just passive learners but also active participants who significantly enhance the productivity and unity of a professional kitchen team.