Quality Control and Nutrition at Gorry Gourmet

Abstract

Gorry gourmet works as Food and Beverages company, specifically in the healthy catering sector. This company was formed in 2014, led by William Susilo as the CEO, and Herry Budiman as the COO. There are 11 divisions in Gorry Gourmet; two of them are Quality Control (QC) and Nutritionist. QC is responsible for maintaining and keeping all final products to meet the standard. As an internship student, the main projects in Quality Control were maintaining workers' and staffs' hygiene, checking the sample bank's completeness, and filling the final products QC form. The function of the Personal Hygiene form is to check the worker's and staff's condition. The QC division used a sample bank to back up the previous batch production if there were any complaints from the customer. In contrast, the final product QC form is used to maintain the products' high quality by testing the products' sensory properties. While nutritionist is responsible for maintaining all the nutrition aspects in every product, starting from designing the menu cycle, calculating the nutrition facts for every menu, giving consultation for the customers, and being involved directly with the executive chef to develop new recipes. For the internship student, the main projects were to be engaged in intermediate packets preparation and nutrition facts calculation. In comparison, the menu design is handled by the senior nutritionist. During the Internship activity in Gorry Gourmet as QC and Nutritionist, the efficiency of several aspects such as sanitation and production flow could be further improved. The quality of ingredients and products could also be maximized by changing the supplier and improving the cooking recipes. However, the overall company standard operating procedures had already been well developed.