Culinary Internship

• Mise en place: Will be responsible for the preparation of all recipes based on the technical sheets of the menus. He/she will be responsible for the cleanliness of the area where he/she works and of the equipment and facilities.
• Culinary production: Responsible for the culinary production processes and elaborations as indicated in the menus or menu during the service.
• Participate in the processes of cleaning, preservation, cooking, regeneration and replenishment of food, according to instructions received from his immediate superior and based on good food handling practices.
• Reception and storage of food: Collaborates in the performance of basic operations of reception and storage of goods following the established rules and orders received. Is responsible for the correct internal replenishment of goods.

• Training in Culinary Arts or similar.
• Knowledge of products, machinery and kitchen utensils.
• Knowledge of cooking, baking.
• Mandatory HACCP training.
• Fluency in English or Spanish.
• Very meticulous in performing tasks.
• Service orientation and excellent organizational skills.
• Positive attitude and strong communication skills.
• Ability to work in a team environment.
• Able to work under pressure and remain calm in difficult situations.