Job Title: Kitchen Intern

Department: Kitchen

Kitchen Intern has to collaborate with the kitchen staff in order to prepare meals as ordered by guest and following all our procedures and standards. Responsible for the preparation of all food items ensuring a high standard of taste, temperature and preparation.

Performs the responsibilities of his position and assists where necessary to ensure optimum service to guests.

• Basic knowledge of food preparation
• Basic knowledge of HACCP procedures
• Ability to maintain a high standard of cleanliness in the kitchen
• Ability to assist the colleagues with the “Mise en Place” and service

Essential Skills:

• Ability to enforce hotel’s standards, policies, and procedures.
• Ability to work with precision, realizing good preparations that are required.
• Maintain concentration and think clearly when taking care of various activities at the same time (multitasking).
• Ability to perform job functions with supervision.
• Ability to be flexible as the job changes.
• Be an ambassador to Bulgari Hotels & Resorts Company at all times, in and outside of one’s workplace.
• Ability to focus attention on details.
• Ability to work cohesively with co-workers as part of a team.
• Ability to maintain clean and tidy the work place.
• Ability to practice lateral service within the Kitchen department and in the Hotel.

Primary job functions

• Prepares one part of a major meal such as an entrée, vegetable, salad or dessert, in proper quantities for serving; measures, mixes, seasons, garnishes and otherwise prepares dish.
• Assists in the preparation of several parts of a major meal by mixing and stirring, ladling, adjusting heat, etc.
• Prepares breakfasts on an independent basis by cooking eggs and meat, and preparing cereals, coffee and similar items.
• Helps in preparing portions, serving, and cleaning work areas and utensils, and personally participates in such tasks when required.
• Performs other related work as required.
• Prepares his mise-en-place for next day.
• Assists with another station as assigned by the Chef de Partie/Commis.
• Cleans and maintains kitchen equipment and reports any repair or maintenance needed.