Hyatt Regency Austin – Culinary Kitchen Rotation

Please refer to your DS 7002 training plan that the Hyatt Regency Austin, your host organization has offered you. This is a training opportunity and not a work program. Your training will help give you hands-on experience in U.S. business practices in your chosen occupational field or field of study. | During your training program while placed at the Hyatt Regency Austin, participants may be placed in one of following three rotational programs: | 1. Orientation/On-Boarding | 2. Garde Manger Procedures and Techniques | 3. Hot Line Kitchen Production (Banquet Kitchen) / Pastry Operation Training | 4. Outlet Kitchen Production (Ripple & Root Outlet; Cypress Grove) | 1. Orientation/On-Boarding | 2. Outlet Kitchen Production (Ripple & Root Outlet; Cypress Grove Outlet) | 3. Garde Manger Procedures and Techniques | 4. Hot Line Kitchen Production (Banquet Kitchen) / Pastry Operation Training | 1. Orientation/On-Boarding | 2. Hot Line Kitchen Production (Banquet Kitchen) / Pastry Operation Training | 3. Outlet Kitchen Production (Ripple & Root Outlet; Cypress Grove Outlet) | 4. Garde Manger Procedures and Techniques | For your training, you may rotate within just 1 kitchen, or you may rotate within more than 1 kitchen in order to learn your skills and knowledge. | Please refer to your specific training plan or contact the training host company or Alliance Abroad to clarify if your training will be in 1 kitchen or multiple kitchens. | The participant will be placed in one of the three rotational programs above and this will be determined upon arrival. Each participant will have an opportunity to rotate through each area at various points in their programs. This is to ensure the participant receives a full understanding of the Culinary Department at the Hyatt Regency Austin.