Lido Beach Resort – Culinary Kitchen Rotation

Gain a clear overview of the host company’s operations, clientele, and niche in the marketplace. The participants will learn the scope of the host company’s activities, the history, organizational mission and objectives as well as the significance of the divisions and departments and their responsibilities in the success of the organization. The participant will begin acclimatizing to the US with the help of mentors and colleagues and learn about the differences and similarities of life in the US. | The participant will learn the following: How to read recipes and being able to follow them; Reading and interpreting Event Orders for Banquets and acting upon them successfully; Preparing all hot food for Breakfast buffet; Hot Batch cooking for buffet, timely and well-seasoned replenishment; Working of prep-lists and completing of projects based on written documentation; Interacting with associates with varying cultural back grounds; Learning basic breakfast recipes; Preparing all hot food offerings. | The participant will learn to effectively complete the goals and objectives of this phase. In addition, the participant will learn how to: | – Develop and practice classic and contemporary cooking techniques such as Dry-Heat Cooking. Dry-Heat cooking methods include grilling, pan-frying, broiling, baking in an oven, and deep-fat frying. | – Develop and practice classic and contemporary cooking techniques such Moist-Heat Cooking. Moist-heat cooking methods include using water, liquid, or steam to transfer heat to food such as poaching, simmering, boiling, braising, stewing, pot roasting, steaming, and en papillote.