Culinary Kitchen Rotation

Please refer to your DS 7002 training plan that the Omni Austin, your host organization has offered you. This is a training opportunity and not a work program. Your training will help give you hands-on experience in U.S. business practices in your chosen occupational field or field of study.

During your training program while placed at the Omni Austin, participants will have an on-boarding orientation, Garde Manger Procedures and Techniques, Hot Kitchen Operational Training, Banquet Kitchen Training, and Culinary Supervisory Shadowing (TRAINEEs ONLY).

For your training, you may rotate within just 1 kitchen, or you may rotate within more than 1 kitchen in order to learn your skills and knowledge.

Please refer to your specific training plan or contact the training host company or Alliance Abroad to clarify if your training will be in 1 kitchen or multiple kitchens.

Culinary Kitchen rotation Intern/Trainee:

The experience will provide you the opportunity to network, interact with industry experts and develop under the guidance of company mentors as well as participate in orientation and guest services training.

In this position you will be part of the success in bringing the best experience to our guests by preparing and cooking food according to recipes, quality standards, presentation standards, and food preparation checklist.

You will rotate around different kitchen areas, starting with Garde Manger and Procedures, where you'll learn how to prioritize event orders and synchronize by meal period. Then you will go to the hot kitchen area to develop your food preparation and plating. In the Banquet Rotation, you'll be able to prepare volume cooking, production and presentation for larger guests groups.

*Trainees will be able to shadow our management team to develop their leadership and management skills in the kitchen.

**During the Interview Process, participants will be required to conduct a knife skills test via Microsoft Teams with Chef. During the knife skills test, participants should be in a quiet well-lit location with a strong internet connection.

**Chef will require participants to have a Beet, Onion, Potato, Carrot, and one vegetable of choice and will require participants to show cutting skills using the Brunoise, Small Dice, Rough Chop, Juliene, and Oblique cuts.

At least 3 months of Hotel experience required

A university degree or vocational training or job-related course work; Certificate in culinary arts or relevant field

- One year experience as a Cook/Line Cook in a resort or fine dining setting

- Knowledge of world class hospitality and service

- Valid Food Handler’s License