Jobs and CareersTukang Bubut (code: TB)
Perusahaan kelapa sawit yang sedang berkembang pesat membutuhkan tenaga muda yang kreatif dan dinamis untuk menempati posisi di atas dengan spek sebagai berikut:
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The requirements are:
1. Pria maksimum 25 tahun
2. Pendidikan minimum SD
3. Pengalaman di PKS min. 3 - 5 tahun
3. Menyukai tugas lapangan
4. Jujur, disiplin dan pekerja keras dan bersedia ditempatkan diperkebunan
5. Sanggup kerja di bawah tekanan dan pengawasan
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Please send your application with complete not later than 30 Januari 2008
PT. Dian Anggara Persada
Jl. Mulyorejo No. 10 Gobah
Pekanbaru
telp. 0761-24522
================================================
Culinary Professionals and Food Scientists
Preface: The article describes the difference between a culinary professionals and food scientists. When developing food products, culinary professionals and food scientists often have different priorities. A culinary professional will think about the senses when looking at a creation - taste, texture, aroma, and appearance - while the scientist would likely first consider stability, shelf life, and packaging.
Culinary professionals have knowledge of foods that cannot be measured by analytical instruments. For example, they are highly skilled in judging individual raw materials. They recognize "fresh" by sight, touch, or smell. Although a culinary professional may possess detailed knowledge of raw materials, he or she would not necessarily know how, for example, to keep the ingredients from lumping in commercial food packages. Traditionally, they are fortunate to be creating food that is eaten much sooner after preparation than a grocery product will be. In a restaurant, the chef is not usually required to consider food packaging, storage, and reheating in the same manner as would be encountered in a manufactured food.***
--------------------------------------------------------------
by Dilip Shaw
About the author: Culinary Artist - Specializes in French & Thai Cuisine Date Posted : 14 - Feb - 2005 Website : http://www.best-cooking-school-culinary-arts-schools-classes.com
Perusahaan kelapa sawit yang sedang berkembang pesat membutuhkan tenaga muda yang kreatif dan dinamis untuk menempati posisi di atas dengan spek sebagai berikut:
--------------------------------------------------------------------
The requirements are:
1. Pria maksimum 25 tahun
2. Pendidikan minimum SD
3. Pengalaman di PKS min. 3 - 5 tahun
3. Menyukai tugas lapangan
4. Jujur, disiplin dan pekerja keras dan bersedia ditempatkan diperkebunan
5. Sanggup kerja di bawah tekanan dan pengawasan
---------------------------------------------------------------------
Please send your application with complete not later than 30 Januari 2008
PT. Dian Anggara Persada
Jl. Mulyorejo No. 10 Gobah
Pekanbaru
telp. 0761-24522
================================================
Culinary Professionals and Food Scientists
Preface: The article describes the difference between a culinary professionals and food scientists. When developing food products, culinary professionals and food scientists often have different priorities. A culinary professional will think about the senses when looking at a creation - taste, texture, aroma, and appearance - while the scientist would likely first consider stability, shelf life, and packaging.
Culinary professionals have knowledge of foods that cannot be measured by analytical instruments. For example, they are highly skilled in judging individual raw materials. They recognize "fresh" by sight, touch, or smell. Although a culinary professional may possess detailed knowledge of raw materials, he or she would not necessarily know how, for example, to keep the ingredients from lumping in commercial food packages. Traditionally, they are fortunate to be creating food that is eaten much sooner after preparation than a grocery product will be. In a restaurant, the chef is not usually required to consider food packaging, storage, and reheating in the same manner as would be encountered in a manufactured food.***
--------------------------------------------------------------
by Dilip Shaw
About the author: Culinary Artist - Specializes in French & Thai Cuisine Date Posted : 14 - Feb - 2005 Website : http://www.best-cooking-school-culinary-arts-schools-classes.com
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