Kitchen Intern

Job Description

The Role:

• Under the direction of the Cluster Executive Chef , Assist chefs in gathering all ingredients in recipe and helping in the preparing of dishes and follow hygiene standards of the hotel.
• Proficiency in the following cooking techniques: charbroiling, poaching, deep-frying, sauté, braising, roasting and par-cooking.
• Simple kitchen tasks: peeling, storing, cleaning, preparing…
• Learning how to present dishes and Maintain a hygienic kitchen and high standards of personal hygiene.
• Helping in the preparation of desserts and pastries.
• Maintain cleanliness and organization of all storage areas.
• Receiving and storing provisions.
• Sorting and cleaning the kitchen: floors, work surfaces, tools…
• Assist with checking, receiving, and storing of goods ,maintain storage areas andfollowing-up stocks.
• Innovates and is guest centric especially for long stayer guests offering them variety and personalized solutions.
• Additional learning /responsibilities and tasks can be added at any time according to the needs of the business and of the hotel

Key Deliverables and Responsibilities:

Operations:

§Recognize quality standards in fresh vegetables, fish, and dairy and meat products.

§Knowledge of herbs and spices and proper use of each.

§Checks all menu items prior to dispatch to ensure that these comply with established standards.

§Personally checks on food taste regularly and ensures consistency and guest likes and choices.

§Prepares mise-en-place as advised by superior while minimizing spoilage, wastage and exercises the portion control.

§Follows cost control procedures, prepares reports for wastage and spoilages.

§Is expected to comply with the conditions of the food hygiene policies.

§Assists in accepting store and direct deliveries of raw material.

§Ensure the proper sanitation and cleanliness of surfaces and storage containers.

§Inspects work area, utensils and tools to ensure that these are clean at the beginning of each shift.

§Follows all procedures set for the closing and opening of a shift or a section.

Administration:

• Handles all equipment in the proper manner and practices accident prevention measures.
• Ensures timely reporting of malfunction or maintenance deficiencies to appropriate area.
• Manages basic maintenance and handling of equipment used in professional manner.
• Prepares all reports and submits accordingly as advised by Cluster Executive Chef