Intern, Food

Overview of the Internship Training:
**Kitchen**
- Understanding of Standards & procedures set-up
- Basic understanding of menu engineering & planning
- Identify and understand all ingredients used in the kitchen.
- Staff scheduling / manpower planning
- Food cost controlling & minimizing wastage.
- Standard recipes and management system
- Understand on BEO and function requirement.
- Market list and Ordering Process/ General store/DI/System and Work Order Request
- Hygiene & sanitation management
- Breakage controlling management.
- Understanding of Staff Performance Evaluation
- Storage & inventory Management
- OJT across the Section (Asian-Western-Pantry/Show Kitchen)

**Service**
- Introduction to Floor Crew Standard Operation Procedures
- Exposure to opening and closing of outlet.
- Understand table service manner from arrival of guests, taking orders and clearance.
- Introduction to Bar Standard Operation Procedures
- Exposure to inventory checks and stocks control
- Expose to equipment used and maintenance.
- Learn quality control of beverage served.
- Exposure to bar operations
- To prepare beverages according to recipes
- Introduction to Front of House Standard Operation Procedures
- Exposure to usher customers & assign table
- To handle reservations
- Exposure to handling function bookings

**Job Type**: Internship

**Salary**: RM800.00 - RM1,000.00 per month

**Benefits**:

- Free parking
- Meal provided

Schedule:

- Rotational shift