Internship (6 Months)

Job Summary:

As an Intern you are responsible for preparing food in the Kitchen as per the Standards of Performance set by the Outlet Chef and through information and recipes, striving to further improve your knowledge.

General Duties and Responsibilities:

• Maintain the highest possible hygiene and maintenance standards. Ensure the highest degree in applied hygiene and food safety as per the HACCP guidelines and local requirements to ensure that the food served to the guest is of the highest quality and standard
• Support directly the Chef de Partie or Demi Chef in the daily operation and take full responsibilities of your section and tasks assigned by your immediate supervisor
• Ensure food prepared is according to the set menu specifications (pictures or/and portions) thus maintaining high standards set by the Outlet Chef
• Organise your section according to the plan deviced by the Outlet Chef, in order to ensure smooth operation
• Practice economy of inventory items to ensure sufficient supplies and minimize cost by avoiding wastage and spoilages
• Operate in a safe and environmentally friendly way to protect guests’ and employees’ health and safety, as well as protect and conserve the environment
• Comply with the hotel environmental, health and safety policies and procedures