21 April 2025
Amid the relentless pace of nickel mining and processing on Obi Island, there is one moment that the employees of PT Megah Surya Pertiwi (MSP) eagerly anticipate: mealtime at the company canteen. More than just a place to refuel, the canteen is a refuge. It’s a space where exhaustion dissolves into camaraderie, and each plate served carries a touch of warmth amid the daily grind.
By dawn, the MSP canteen is already stirring to life. Workers shuffle in, some rubbing the last traces of sleep from their eyes, others pausing to exchange a few words with colleagues before the day’s labor begins. The air is thick with the scent of steaming rice and freshly cooked dishes, an unspoken invitation to grab a tray and select a favorite meal.
For many, meals are simply a daily necessity. However, at MSP, dining is more than just food, it is a vital moment for rejuvenation, providing employees with the energy and comfort needed to maintain productivity and well-being throughout the demanding workday.
“The menu changes almost every day. Grilled fish, chicken satay, crispy calamari. And on certain days, you’ll even find French fries and pizza. It’s not just good food,it feels like eating at home,” says Sarifuddin Usman, an MSP employee.
It is this familiar, home-cooked quality that elevates the MSP canteen beyond its function as a workplace dining hall. For the employees, it is a reminder of the warmth of a family meal, a place where a simple dish can stir memories of home.
Behind every meal is a dedicated kitchen team led by Yuli Andrianto, Harita Nickel’s Chief Chef. His role has evolved from hands-on cooking to overseeing the kitchen operations.
“My priority now is ensuring that every dish meets health and hygiene standards, optimizing costs, and keeping the team running efficiently,” says Chef Yuli with quiet determination.
Like a conductor guiding an orchestra, he supervises his team, coordinates schedules, and ensures that every meal meets the highest standards of cleanliness and safety. The menu remains firmly rooted in Indonesian culinary traditions, designed to cater to the diverse palates of MSP employees.
His responsibilities extend beyond the kitchen. He also oversees budgeting, ensuring operations remain efficient, and mentors his staff in food safety and preparation, practices he excelled during his years in five-star hotel kitchens.
“More than just feeding people, I want every meal here to feel like coming home. Indonesian food isn’t just about taste. It’s about memory, about home, about the warmth of family that we all long for,” he says, glancing across the bustling kitchen.
The MSP canteen is more than a place to eat. It is a space of connection. Here, the fatigue of a long shift gives way to easy conversation, shared laughter, and often, the spontaneous exchange of ideas that fuel the company’s operations. Across its tables, it is not just meals that are served, but a spirit of collaboration that continues to thrive.
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