Culinary Intern

Roles and responsibilities

• To perform and execute back of the house tasks ensuring the highest standards of cleaning, hygiene and sanitation at all times in adherence with the overall Company F&B Safety and Health standards.
• Follow all company policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications.
• Complete day-to-day activities by following all relevant departmental policies, processes, standard operating procedures and instructions so that work is carried out in a controlled and consistent manner while delivering a quality service to guests and maintaining standards of excellence.
• Adhere to all relevant Health, Safety and Environment procedures, instructions and controls so that Company provides world class and luxurious hospitality services to its guests
• Perform related tasks and duties as assigned and deemed responsible by management.
• Follow established recipe and plating guide provided, to exact specification.
• Monitor food quality while preparing food.
• Maintain and organize their station and equipment in a neat and orderly fashion to meet the Chef’s expectation.
• Carry out all food preparation tasks given by the Demi chef and reports back when they have been carried out anticipating the next task to complete.
  

Qualifications

Your personality counts more than your CV …

• Knowledge of utensils, polish, varnish etc.
• Basic level of English.
• Ability to multitask and to work well under pressure.
• Being proactive
  

Additional Information

What’s in it for you …

• Get to know all the other 25hours hotels and stay ten nights a year for free as an employee!
• Take advantage of being part of Ennismore and get generous discounts when visiting our bars and restaurants as well as booking hotel rooms all over the world
• Benefit from great offers from our numerous cooperation partners
• Be part of our hilarious staff parties and much more...

Desired candidate profile

• Food Preparation and Cooking

  • Assisting with Prepping Ingredients: Preparing vegetables, meats, sauces, and other ingredients for cooking. This includes washing, chopping, peeling, and portioning ingredients as directed by senior chefs.
  • Learning Cooking Techniques: Gaining hands-on experience with different cooking methods such as grilling, sautéing, roasting, frying, and baking.
  • Supporting in Cooking: Assisting in cooking dishes under the supervision of chefs and ensuring that food is prepared to the restaurant’s standards.
  • Learning Recipes: Following recipes and instructions from chefs to help ensure consistency in taste, presentation, and portion size.

• Kitchen Operations

  • Maintaining Cleanliness: Keeping work areas clean and organized, ensuring that all kitchen tools and equipment are washed and sanitized according to health and safety standards.
  • Following Kitchen Procedures: Understanding and following standard operating procedures for food safety, kitchen organization, and preparation.
  • Assisting with Mise en Place: Preparing and organizing ingredients and equipment in advance of cooking (also known as mise en place), ensuring everything is ready for service.

• Supporting Senior Kitchen Staff

  • Shadowing Chefs: Observing and learning from senior kitchen staff, including chefs, sous chefs, and line cooks, to better understand their techniques and methods.
  • Taking Directions: Carrying out tasks as directed by chefs or other senior staff, often including running errands or helping to deliver food orders.
  • Assisting with Plating and Presentation: Helping with the presentation of dishes, ensuring they are visually appealing and meet the restaurant's standards.

• Learning and Gaining Experience

  • Culinary Skills Development: Participating in hands-on cooking experiences to develop culinary skills, such as knife skills, cooking techniques, and flavor balancing.
  • Observing Kitchen Management: Gaining insight into the workflow of a busy kitchen, learning about time management, prioritizing tasks, and coordinating with other staff members.
  • Food Safety and Hygiene: Understanding and practicing essential food safety protocols, including safe handling of food, maintaining cleanliness, and preventing cross-contamination.