INTERNSHIPS AVAILABLE IN THE FOLLOWING AREAS
Your tasks will depend on your knowledge and experience.
Entry Level: preparing food items ready for the chefs: chop vegetables, prepare meats for cooking, preparing other ingredients.
Line Level: you will be working with the sous chefs cooking.
Chef Level: you will be cooking and direct other kitchen staff of preps and line cooks, assist in generating orders and creating menu.
Your tasks will depend on your knowledge and experience and be one or combination of the following:
Serving and bussing: serving food, setting tables, advising guests on menu items, recording transactions, opening and closing restaurant.
Hosting: greeting and seating guests.
Banquets: setting up, monitoring, closing duties.
Bartending: preparing drinks, garnishes for drinks, stock bar, keep bar clean and functional, process all payment types, perform opening and closing duties.
Checking guests in and out, rectifying problems, managing maintenance, and repairs, planning the availability of rooms.
This internship provides for rotations and is available to Hotel Management and Food&Beverage students or professionals. Depending on your experience and educational background, different levels of training plans will be available to you.
As a Hotel Management Intern, you may expect to apprentice in hotel positions such as Front Desk, Concierge, Rooms Division, Customer Service.
As a Food and Beverage Intern, you will rotate between bar, restaurant, kitchen and banquets positions.
Internships combining Hotel and Food&Beverage positions are also available.