5 Star CALIFORNIA RESORT - Training in Culinary
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5 Star CALIFORNIA RESORT - Training in Culinary

About the job

The candidate will be gaining hands-on culinary experience in the training phases below:

- Phase Name: Main Kitchen Station(s) -

The participant will learn how to operate effectively in a fast-paced kitchen environment and how to produce quality food items as outlined by the host company standards, ensuring that excellent food quality is delivered to guests at all times. The participant will have an overview of the different stations (hot, cold, line stations) in the main kitchen and will successfully be able to perform all basic culinary roles and tasks involved in these areas. The participant will develop the culinary arts skills needed to prepare a wide variety of cuisines-styles served across the different hotel outlets.

What specific knowledge skills, or techniques will be learned?:

1.Knowledge of food production and processing.
2.Knowledge of food safety and sanitation, Cooking Principles and an understanding of stocks and sauces.
3.Enhanced knife skills (dicing, carving, and chopping) and creativity skills.
4. Learn how to be proficient with simmering, frying, roasting, curing, drying, and poaching.
5. Ability to interact positively with the supervisor, kitchen team, and team members to promote a team effort and maintain a positive and professional approach

- Phase Name: Garde Manger (Cold Production) -

This is the cold production area in the kitchen department. During this phase, the participant will mainly prepare the cold appetizers such as Hors d"oeuvres,
salads, cheese plates, antipasti, terrines, cold fish or meat, cold sauces and dressings.

What specific knowledge skills, or techniques will be learned?:

Management of cold production environment that supports both catering and banquets as well as retail offerings. Production Salads, Compound Salads, Basic
and advanced baking skills, Creaming methods, Laminating doughs for Croissants and Danish, Various Muffin recipes, Sourdough Starters, Dough mixing
methods, Pastries, Assembly and Plating Garnishing, Box lunches, Cooler maintenance and organization, Cold Sauce Production, Making dressings,
vinaigrettes, dips, Spreads, Spherization and Hydrocolloid introduction and uses. Understanding pickling, Knife Skills and presentation, Functional Garnishes.

- Phase Name: Restaurant Stations -

This is the pro-active stage of the training program, where the participant will be tested and receive supervised hands-on experience in the restaurant kitchen
stations. The participant will receive an introduction to service expediting and roles within the kitchen.

What specific knowledge skills, or techniques will be learned?:

The participant will learn product identification, receiving and inventory controls and requisitioning as well as menu planning, seasonality, branding strategies,
plating styles and presentation. Further training will focus on: speed of execution; sanitation; cleanliness and organization; quality assurance and freshness of
ingredients; hot and cold production; dry and moist heat cooking techniques; fry cooking techniques; and sauce preparation. Management training to include
Scheduling and forecasting business, staff alignment, and professional communication.

- Phase Name: Supervisor Development Phase -

The purpose of this phase is to introduce the participants to specific management-related responsibilities, and the tools and training necessary to be an effective
leader in the hospitality industry

What specific knowledge skills, or techniques will be learned?

1. Development of cooks through training and leading by example. - Exposure to the management operations of the restaurant.
2. Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
3. Learn Cost Control, scheduling and labor control.
4. Learn strict health and cleanliness standards.

About you

J-1 Internship Requirements:
- Must be an enrolled student and pursuing studies in Hospitality and Tourism, Hotel Management, Culinary or a similar field at a degree or certificate-granting, post-secondary academic institution OR be a recent graduate (and arrive within 12 months of graduation). No work experience required.

J-1 Traineeship Requirements:
- Must have a degree or professional certificate in Hospitality and Tourism, Hotel Management, Culinary or a similar field and at least one year of work experience. If you are not a degree holder, then you must have five years of work experience in the occupational field in which you’re seeking training.
  • Language required: English.

The company

CareerDean International, Inc. is an American company with a global footprint that provides a world full of endless opportunities. We offer a cultural exchange program on a J-1 Visa, which allows students and professionals to gain exposure to the American culture while receiving paid training through a structured and guided work-based program.

We have built relationships with organizations in various industries that enable us to connect students and professionals to employers. Our passion for diversity is what brought us together to encourage and inspire students and professionals to gain experiences beyond their countries' borders.

We are committed to providing the best experience for both our candidates and host companies. We have an organized system in place that supports our candidates during their journey, whether they are in the United States or their homeland.

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Expired

5 Star CALIFORNIA RESORT - Training in Culinary

California, United States

Internship, 12 months

Start Date:

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