Internship J-1 Culinary at Bistro du Midi, Boston 工作, 薪水 up to MYR 12,400, HRC International 公司招聘中 - Ricebowl

• You have a hospitality degree from a post-secondary academic education with a minimum 2-year full-time course, approved by the Ministry of Education
• Recent relevant work experience in the (ultra) luxury hotel industry
  

More information about HRC International

Bistro du Midi is one of the most beloved destinations in the Back Bay of Boston. Offering seasonal al fresco dining and a carefully curated wine list to pair with Executive Chef Partner Robert Sisca's French cuisine inspired by coastal New England influences.

Training Plan:

• Orientation (0,5 month): You will receive an orientation to the company and the local community which includes learning about our company’s customers, culture, business strategies, etc.; learn about payroll schedules and payroll tax withholding; local training area, housing options, apartment complexes, and transportation options; meet key contacts and other employees; receive computer training on company systems; receive an orientation to the local community including cultural centers, volunteer opportunities, local sporting events, and entertainment venues. Orientation is scheduled for up to one month and takes place concurrently with the first training phase.
• Garde Manger Cook (2,5 months): You will learn to prepare and coordinate the production of cold food items in order to maintain high standards of quality; learn American contemporary styles of presenting food and preparation; learn to prepare all cold food items according to standard recipes, visually inspect appearance of all cold food for proper color combination and overall presentation to maintain appeal; prepare requisitions for supplies and food items for production in work stations; check and control proper storage of all food items in refrigerators and freezers to maintain product freshness.
• Entremetier Cook (3 months): You will learn classical vegetable cuts, stock/sauce production, preparing thickening agents, station organization, palate development, culinary French terms, and food costing; learn vegetable cookery by color and family, potato cookery, grain cookery, rice cookery, dry legumes, production of stews from vegetables and grains, broth/bouillon, and advanced soup cookery.
• Pasta Cook (3 months): You will learn the process for creating hand-made dough for various pasta, such as penne, cavatelli, rigatoni, linguine, agnolotti, pizza and spaghetti; learn to apply cooking techniques such as boiling, baking, deep-frying, and stir-frying; learn to create seasonal fillings and sauces using fresh ingredients with light flavors and textures; learn how to compliment the right sauce to heighten its flavor; learn to prepare pasta dishes while maintaining quality standards; learn to requisitions for supplies and food items for production in work stations; check and control proper storage of all food items in refrigerators and freezers to maintain product freshness.
• Hotline/Fish Station Cook (3 months): You will learn preparation of products such as savory items, entrees to include hotline, fish, and seafood items; learn culinary knife skills and cuts; learn product tasting, station organization, and protein cookery such as braising, stewing, roasting, sauteing, broiling, grilling, and poaching; visually inspect appearance of all food for proper color combination and overall presentation to maintain appeal; learn the process for simultaneous preparation of several portions of vegetables, starches, and proteins; construction of food presentations on plates; and evaluation of the results.