KITCHEN (INTERNSHIP)

Main Duties:

Financial Responsibilities
1.Assist in minimizing food wastage by following proper portion control and storage procedures.
2.Ensure proper use of kitchen equipment to avoid damage and reduce maintenance costs.
Operational Responsibilities Guest Service
1.Support the delivery of high-quality dishes in a timely manner to exceed guest expectations.
2.Maintain a clean and welcoming kitchen environment that reflects positively on the hotel

Product
1.Prepare ingredients and assist in cooking under the supervision of senior kitchen staff, following hotel standards.
2.Maintain high standards of food presentation and taste consistency.

General
1.Participate in promotional events or seasonal menu preparations as directed.
2.Assist in food styling or preparation for marketing photo shoots when required.

Marketing Responsibilities
1.Participate in promotional events or seasonal menu preparations as directed.
2.Assist in food styling or preparation for marketing photo shoots when required.

Personnel and Training Responsibilities
1.Actively engage in learning opportunities and seek feedback from senior chefs.
2.Support fellow team members to promote a cooperative and positive working environment.

Administrative Responsibilities
1.Help maintain stock levels by reporting shortages or issues to supervisors.
2.Ensure proper labelling and rotation of ingredients (FIFO system).

Kitchen
1.Understand and contribute to the overall food and beverage objectives of the hotel by ensuring all food items prepared meet quality and consistency standards.
2.Comply with food safety and sanitation guidelines as established by local health authorities.