This is a paid internship with housing available. The main objective of the trainee is to fully understand the day-to-day operations of the Culinary Department and understand the way the department is managed. The trainee will obtain an overall view of the organization and have an insight about howdepartments relate to each other. In addition, the trainee would learn new skills and technologies by exposure to standards of culinary execution and management styles that differ significantly from those in the standard resort/restaurant environment.As a Culinary Intern, the trainee will be exposed to the following areas:
- Line Kitchen Culinary Operations (including restaurant and banquet) 70%
- Garde Manger 10%
- Baking and Pastry 10%
- Stewarding 10%
In each of these areas the trainee will develop the following skills and knowledge:Stewarding:
- Orientation to Clubhouse facilities and kitchens
- Operation of dish machine (proper rinse, ware washing, temperatures, cleaning, setup and breakdown of equipment)
- Sanitation Standards-Serve safe certification course
- Pot Station set up
In Banquet cooking, the trainee will gain an unique set of skills, for planning and executing large-scale banquet events. The responsibilities, skills, and knowledge obtained will include:
- Cooking and coordination with service staff
- Off-site catering functions
- Working action stations
- Organization of plate up and execution
Receiving & Storage of Food Products
- Standards of product inspection
- Rotation, storage and placement of products
- Invoice review and process
- Refrigerator and freezer standards (Temperatures, cleanliness and organizations)
Menu Preparation for Line and Banquet Cooking
- Mise in place for pantry, saute, broiler stations
- Sauce and dressing preparation
- Assist on the Line and Banquets when needed
As a line cook for Breakfast, Lunch, and Dinner, the trainee will be responsible for the set-up, operation of, breakdown, and clean-up of his/her assigned station. Stations, and the responsibilities, skills and knowledge developed there, may include:Pantry Station
- Chilled food items: fruits, salads, sandwiches, appetizers
- Deep fried menu items
Sauté Station
- Techniques in sautéing eggs, French toast, vegetables, pastas, sauces and meats
- Stock and sauces standardization
- Coordinator of station with Broiler and Pantry
Grill/Broiler Station
- Techniques in broiling and grilling of meats, fish, and vegetables
- Identifying cooking temperatures: rare, well, etc.
- Butchery of meats, fish and chicken, portion control
Middle Station
- Create and develop daily specialty dishes cost out/recipe card
- Potato, starch and vegetable cookery
- Setting the pace of the entire line, coordinating plated with Sauté and Broiler Stations
Expediter
- Receiving of orders, calling to stations, coordinating timing of pick-up with the wait staff
The trainee will further be able to develop skills in taking daily inventory and ordering from the par/production sheets. In desserts, the trainee will prepare and display the nightly dessert items, both warm and cold, as well as practice buffet presentation and displays.Throughout the program the trainee's immediate supervisor will serve as a mentor and instructor, coaching and guiding the trainee to develop his/her chef de cuisine and executive chef skills further. The trainee will develop an in-depth understanding of the operation of a Culinary Department in a resort/country club environment.Practical Training Assignments/Activities
- Culinary Field Trips: Dairy Farms, Quail Farms, Organic Herb and Vegetables Farms, etc.
- Culinary Training Courses: Wine Tasting, Wine & Food training, Herb Garden knowledge
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