Your Career Starts Here! Culinary
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As a whole the trainee will learn and apply a variety of skills, standards, and knowledge in each department. Each department will familiarize the trainee. |
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Under direct guidance and continued mentorship, learn and practice the following skill sets:
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Contact Us - Phone: +1-646-241-5270 - Fax: +1-815-461-7281 - www.ms2kcareermgt.com |
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The purpose of the program is to develop the trainee’s skills and knowledge within the within the culinary department. This includes development of supervisory and management skills through mentoring, classroom training and assignments in the later part of the training program. Through exposure to these key departments, the trainee will gain significant firsthand knowledge of the role of each department, of their interdependence, and the responsibilities of a team member in each position and to practice and develop specific organizational and management skills unique to each rotation. The trainee will be exposed to the management techniques and policies utilized in the United States and be able to draw comparisons of the advantages and disadvantages relative to the methods they are already familiar with. The trainee will receive theoretical and practical instruction in various areas of US Restaurant Culinary operations with the Executive Sous Chef, Executive Chef and culinary staff of the Restaurant. Furthermore, through daily interaction at the training site and in the local community the trainee is to learn American service standards, American culture, and world re-known quality of the Hotel. 