Analisis Penerapan Shift Kerja
Karyawan Pada Main Kitchen
Best Western Papilio Hotel Surabaya

Analysis of the Implementation of Shift Work

Employees at Main Kitchen

Best Western Papilio Hotel Surabaya

Shift kerja merupakan sistem untuk mengatur kegiatan sumber daya manusia
di suatu industri tertentu dengan tujuan sumber daya manusia yang ada didalamnya dapat
bekerja sesuai jadwal yang sudah diatur. Main kitchen merupakan bagian dapur utama
yang menangani berbagai macam sambal, stock, serta berbagai macam main course.
Penelitian ini bertujuan untuk menganalisis penerapan shift kerja karyawan pada main
kitchen Best Western Papilio Hotel Surabaya. Penelitian ini merupakan penelitian
deskriptif kualitatif. Pengumpulan data dilakukan dengan observasi ke lapangan,
wawancara dengan 1 orang sous chef, dan memberikan kuisioner kepada 7 karyawan di
main kitchen. Data yang diperoleh dianalisis secara deskriptif. Hasil penelitian
menunjukkan : 1) Penerapan shit kerja karyawan pada main kitchen Best Western Papilio
Hotel Surabaya sesuai dengan peraturan perusahaan yang telah ditetapkan dan peraturan
pemerintah. Penerapan yang ada di main kitchen Best Western Papilio Hotel Surabaya
meliputi: bekerja selama 8 jam sehari dengan waktu istirahat maksimal 1 jam; terjadi
perbedaan batas kerja antara karyawan kontrak tetap dan harian sehingga dalam membuat
jadwal selalu dilakukan pertengahan bulan dan awal bulan agar terjadi keteraturan jadwal;
terdapat 3 shift kerja yaitu pagi, siang dan malam dengan pola 5 hari kerja 1 hari libur
dalam satu minggu.

Shift work is a system for organizing human resource activities in a particular
industry with the aim that the human resources in it can work according to a
predetermined schedule. Main kitchen is the main kitchen section that handles a variety
of sauces, stocks, and various main courses. This study aims to analyze the application
of employee work shifts in the main kitchen of Best Western Papilio Hotel Surabaya. This
research is a qualitative descriptive research. Data collection was done by field
observation, interview with 1 sous chef, and giving questionnaires to 7 employees in the
main kitchen. The data obtained were analyzed descriptively.The results showed: 1) The
implementation of employee work shit in the main kitchen of Best Western Papilio Hotel
Surabaya is in accordance with established company regulations and government
regulations. The application in the main kitchen of Best Western Papilio Hotel Surabaya
includes: working for 8 hours a day with a maximum break time of 1 hour; there is a
difference in work limits between permanent and daily contract employees so that in
making schedules it is always done in the middle of the month and the beginning of the
month so that there is a regularity of schedules; there are 3 work shifts namely morning,
afternoon and night with a pattern of 5 working days 1 day off in one week.