Intern - Culinary and Baking/Pastry

Responsibilities

• Gain an overall view of the organization and understand how departments relate to each other.
• Develop skills and knowledge in Stewarding, including orientation to Clubhouse facilities and kitchens, operation of dish machines, sanitation standards, and pot station set up.
• Learn new skills and technologies by exposure to standards of culinary execution and management styles.
• Gain unique skills in planning and executing large-scale banquet events, including preparing and coordinating with service staff, off-site catering functions, organizing plate up and execution, receiving and storing food products, and managing refrigerators and freezers.
• Be responsible for the set-up, operation, breakdown, and clean-up of assigned stations during breakfast, lunch, and dinner shifts.
• Develop skills in taking daily inventory and ordering from par/production sheets, preparing and displaying dessert items, and practicing buffet presentation and displays.
• Undergo training from an immediate supervisor who serves as a mentor and instructor, focusing on developing chef de cuisine and executive chef skills.

Qualifications

The ideal candidate should have:

• A strong interest in culinary arts and hospitality.
• Excellent organizational and communication skills.
• Ability to work independently and as part of a team.
• Passion for learning and adapting to new culinary techniques and technologies.
• Experience in a similar position or relevant coursework.

Skills

• Culinary Arts
• Stewarding
• Banquet Planning
• Inventory Management
• Food Safety
• Teamwork

Benefits

This internship offers:

• Housing Accommodation
• Paid Internship

Schedule

Shifts are typically scheduled during breakfast, lunch, and dinner hours.