Aimbridge Hospitality – Sandpiper All Inclusive Resort – Culinary Kitchen Rotation

Culinary Kitchen Rotation: | You will be responsible for: | -Monitor the quality and quantity of food that is prepared and the portions that are served. | -Ensure proper portion, arrangement, and food garnish. | – Pull food from freezer storage to thaw. | -Prepare various cuts of meat. | -Operate ovens, stoves, grills, microwaves, and fryers to prepare foods. | -Prepare sauces, stock, and soup. | -Prepare cold food. | – Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers. Monitor stock of kitchen supplies. | What will be learned during the program: | 1 – Gain a clear overview of the hotel’s operations and clientele and niche in the marketplace. The participant will learn the scope of the organization’s activities, the mission and objective, the significance of the division of department and its responsibilities in the success of the hotel. The participant will begin acclimating to the U.S with help from mentors and colleagues and learn about differences and similarities of life in the U.S. | 2 – Operational Mastery: The intern will assimilate the systems and procedures vital for managing a bustling restaurant offering breakfast, lunch, and dinner services. -Event Lifecycle Management: From initial sales agreement to the final flourish, the intern will oversee the lifecycle of events, particularly in private dining contexts. -Leadership Skill Acquisition: Supervisory techniques pertinent to the food and beverage sector will be a key focus, equipping the intern with the skills to lead within the hotel environment. -Service Excellence: In the dynamic atmosphere of the hotel, the intern will hone guest service skills to meet the high-paced demands of the industry. -Quality Assurance: Learning to uphold the hotel’s esteemed standards of quality and ensuring team adherence to these benchmarks will be a core component of the internship. -Event Execution: The intern will delve into the intricacies of event execution, from understanding the necessary systems and processes to planning and delivering high-caliber buffets. -Event Management Insights: Gaining knowledge in the art of managing, directing, presenting, and evaluating special events will be an integral part of the learning experience. -Culinary Coordination: Collaborating with event planners on special meal requests and bespoke cuisine options will enhance the intern’s communication and coordination skills. | 3 and 4 – Gain a clear overview of the Host Company’s orientations, clientele, and niche in the marketplace. The participant will learn Kitchen Operations, learn the role of each kitchen staff member and their daily tasks and responsibilities. Learn and understand food preparation for the different dishes served at the Restaurant. The participant will demonstrate knowledge of the employee handbook and company policies. The participant will demonstrate familiarity with the restaurant’s layout, dining room and kitchen. They will be able to identify where different ingredients and tools are kept and how they are properly stored. They will be able to identify the different stations within the kitchen. | Trainee only __ 5 – Stock rotation and waste/cost control. Learn Health and safety requirements when cooking proteins. Teamwork between varied and diverse departmental staff. Protein and vegetable cooking. The participant will learn how to prepare various proteins using hot cooking methods to the proper temperature for safety standards, and for guests’ specifications. The participant will continue to focus on time management in this role. They will learn how to execute each dish in a timely fashion while maintaining precision. They will learn how to time their execution of dishes to match their teammates who are working on other stations within the kitchen. The participant will learn how to properly butcher and season proteins in preparation for the service. The participant will learn various hot cooking techniques: such as grill, sauté, steam, oven bake, braise, roast, etc. This will be a rotational experience. | Trainee only __ 6 – Trainees will learn proper leadership skills within a kitchen setting. This will include how to properly train staff, and mentor them during service on company standards.