Culinary Intern

Meliá Kuala Lumpur
Internship
Application ends: December 31, 2022
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Job Description

Job Summary

Meliá Kuala Lumpur are currently seeking for passionate and dynamic guest focused Culinary interns who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.

What will I be doing?

Under the direction of the Chef de Partie and Demi Chef, the Culinary Intern in Meliá Kuala Lumpur is responsible for performing duties and rotating through various back of house positions; with the intent of learning and exposure to the culinary profession. Helps ensure members and guests are provided with the highest quality dining experience. Performs all work in accordance with essential functions and responsibilities as described below:

  1. Works with chefs and cooks with introduction to each kitchen station, learning prep and execution for both AM and PM service, banquet, and special events.
  2. Prepares and cooks menu items to established quality standards. Ensures items are timely coordinated with other kitchen operations, presented at proper portions and temperatures, with all dish components present.
  3. Adopts new methods of preparation as directed by Chefs and accommodates member’s special requests as required.
  4. Assists with organizing, preparing, and maintaining food prep par levels. Develops an awareness of business volume forecasts and plans accordingly.
  5. Requisitions items needed to produce menu items and notifies supervisor of expected shortages in a timely manner.
  6. Assist with receiving and storing products.
  7. Ensures kitchen sanitation standards are met in designated areas and assists in maintaining cleanliness in kitchen and food storage areas.
  8. Observes food serve safe practices and all general safety protocols.
  9. Participates in required trainings and meetings.
  10. Performs other tasks and duties as required.

Work Environment and Physical Demands:

  • Position requires walking and standing for long periods of time. Length of time of these tasks may vary from day to day and task to task.
  • Must be able to exert well-paced ability to maneuverer between functions occurring simultaneously.
  • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, and visual acuity.
  • Requires communicating effectively with members, guests, co-workers, and supervisors.
  • Must be able to lift up and transport up to 10kg on a regular and continuing basis.
  • Must be able to push and pull carts and equipment weighing up to 50kg occasionally.
  • Requires manual dexterity to use and operate all necessary equipment.
  • May also experience exposure to the following: carbon monoxide fumes from equipment, grease and hot oils, sharp implements, hot surfaces, and slippery floors.

Requirements:

  • Work cooperatively with others in a team environment
  • Strong knowledge of cooking methods
  • Food Handler Certified and has a valid typhoid injection
  • Demonstrate attention to detail and strong organizational skills
  • Understanding the Job
  • Taking Responsibility
  • Recognizing Differences
  • Adaptability
  • Customer-oriented and friendly
  • Confident and motivated
  • Good communication and social skills
  • Willingness to learn and progress
  • Fluent in English
  • Have a genuine “Yes I Can!” attitude

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