Internship J-1 Culinary

Training plan: Orientation (0,5 month): You will receive an orientation to the company and the local community which includes learning about our company’s customers, culture, business strategies, etc.; learn about payroll schedules and payroll tax withholding; local training area, housing options, apartment complexes, and transportation options; meet key contacts and other employees; receive computer training on company systems; receive an orientation to the local community including cultural centers, volunteer opportunities, local sporting events, and entertainment venues. Orientation is scheduled for up to one month and takes place concurrently with the first training phase. Garde Manger Cook (3,5 months): You will learn to prepare and coordinate the production of cold food items in order to maintain high standards of quality; learn American contemporary styles of presenting food and preparation; learn to prepare all cold food items according to standard recipes, visually inspect appearance of all cold food for proper color combination and overall presentation to maintain appeal; prepare requisitions for supplies and food items for production in work stations; check and control proper storage of all food items in refrigerators and freezers to maintain product freshness. Fish/Seafood Cook (4 months): You will learn to prepare and coordinate the production of all fish/seafood menu items in order to maintain high standards of quality; learn American contemporary styles of presenting food and preparation; learn to prepare all menu items according to standard recipes, visually inspect appearance of all food for proper color combination and overall presentation to maintain appeal; prepare requisitions for supplies and food items for production in work stations; check and control proper storage of all food items in refrigerators and freezers to maintain product freshness. Pasta Line Cook (4 months): You will learn to prepare and execute all pasta dishes according to established recipes, presentation standards, and quality guidelines; cook pasta and sauces with proper timing and coordination; set up and maintain your station; monitor the ingredient for freshness, portioning and quality to ensure consistency for every dish; ensure food safety and sanitation, and hygiene standards; collaborate closely with chefs to ensure a smooth service and execution of orders; support inventory management and provide excellent communication skills. Requirements: You have a hospitality degree from a post-secondary academic education with a minimum 2-year full-time course, approved by the Ministry of Education. Recent relevant work experience in the (ultra) luxury hotel industry.