PERAN BUDAYA LOKAL BALI DALAM PENGUATAN HARD DAN SOFT SKILLS GASTRONOMI BAGI PEKERJA KULINER DI INDUSTRI PERHOTELAN

I Wayan Rediyasa

doi:10.47492/jrt.v5i1.3924

I Wayan Rediyasa Seni Kuliner, Politeknik Omna Trisakti Chandra

DOI: https://doi.org/10.47492/jrt.v5i1.3924

Keywords: Local Balinese Culture, Hard Skills, Soft Skills, Gastronomy, Culinary Workforce

Abstract

This study aims to analyze the role of local Balinese culture in strengthening the technical (hard) and non-technical (soft) skills of culinary workers in the hospitality industry. The method used is a descriptive qualitative approach through participant observation, in-depth interviews, documentation, and literature review, with a focus on the application of cultural values such as Tri Hita Karana, Tat Twam Asi, and ngayah practices in the culinary workplace. The results indicate that the integration of local cultural values in training and on-the-job training not only improves mastery of traditional cooking techniques and understanding of Balinese gastronomy but also strengthens work ethics, cross-cultural communication, and team collaboration. These findings suggest that local Balinese culture plays a strategic role in developing a professional, adaptive, and culturally distinctive culinary workforce

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