Culinary Intern

What you’ll do

We offer an internship that encompasses two fundamental aspects of this business: hands-on experience and management.

• In the first part of the internship, the first month, the student will be in the main kitchen of the hotel, where they will be part of various processes and sales points carried out from this kitchen. These include:
  • Production Kitchen – Butchering and portioning meats and fish, preparing bases, pasteurizing stocks, sauces, preserves, and packaging.
  • Banquet Service and Plating – Plating and regenerating group menus, serving coffee breaks and contracted breakfasts.
  • Pastry and Bakery – Preparing desserts, making pastries, bread, and specialties for all hotel restaurants, providing breakfast service in the hotel buffet, show cooking, and creating signature juices.
• During the second part, the second month of the internship, the student will be part of the team at Lora, a Levantine cuisine restaurant with a Mediterranean soul. The student will rotate through the different sections of the restaurant, which include:
  • Cold Kitchen – Preparing mezzes and starters, recipe bases for finishing in the hot section, marinating, and making stocks.
  • Grill and Oven Kitchen – Facing the customer, preparing "flatbreads" or Arabic bread. We grill marinated meats on skewers and expertly roast the finest fresh fish.
  • Sweet Kitchen – Arabic specialties complement a Mediterranean offer, which will be guided by a renowned pastry chef.
• In the third part of the internship, the last month, the student will be trained in the more technical side of the kitchen, where our Executive Chef and Kitchen Coordinator will instruct them in:
  • Costing and Technical Sheets of Dishes: Profitability ratios and cost vs. profitability.
  • Inventory Control and Valuation: Minimum stocks, par stock, and an introduction to our purchasing and ordering system, both internal and external.
  • HACCP Protocols: Completing self-control sheets according to current legislation.