Mandarin Oriental, Singapore – Kitchen Intern

1. Role Description

The role of Kitchen Intern is to prepare culinary delights for our guests. Guest satisfaction in our restaurant revolves around the food appearance, high quality of the food and overall dining experience. He is responsible for the daily preparation of food items in the allocated sections / areas of the kitchen.

2. Specific Responsibilities

• To maintain a high standard of specified work in accordance with the Chef de Cuisine

• To ensure food preparation, quality and presentation are met at all times under the guidance from a Senior Chef

• To monitor stock movement and be responsible for replenishing on your section

• To carry out daily and weekly procedures, including temperature checks, food labelling/dating and storage

• To remove any hazards and make safe any defects in the kitchen or its equipment and report any problems to a Senior Chef

• To keep high standards of personal hygiene, clean uniform and overall camaraderie

• To adhere to hotel procedure in regards to temperature checks, food labelling and dating, cleaning schedules and hygiene regulations at all times ensuring that all records of such are maintained

• Be responsible for taking delivery and safe storage of deliveries on your shift as directed by Senior Chef

• To be punctual for work and report directly to the Senior Chef on duty on arrival in the kitchen

• To have an understanding of menu planning, the implementation of stock controls, the importance of good stock management, and how this enables the kitchen to meet gross profit

• To be familiar with the opening and closing procedures of the kitchen and carry them out as rotated

• To keep high standards of cleanliness on section where employed, also to assist in any job regarding hygiene or cleanliness asked for by a Senior Chef

• Ensure adherence to the hotel’s Food Safety and Health & Safety policies at all times

• To be fully aware of all hygiene control and chemicals used in workplace

• To have full knowledge of, and be able to act upon, fire safety procedures

• To work as part of a team in a constructive manner that enables the hotel to achieve the objective of being a market leader in the luxury hotel sector

• To comply with all hotel and company policies

• To carry out and assist in the smooth running of the kitchen

• To attend all training sessions as required

• To comply with any reasonable request from your supervisors

3. Competencies

• Good communication and interpersonal skills

• Proactive, self-initiated and willing to learn

• Adaptable and able to work in a fast-paced environment

• To be able to work under pressure, for long hours in a heated environment

• This position will require almost 100% of the time standing, be able to work in a standing position for long period of time (up to 8 hours)

• To be able to reach, bend, stoop and frequent lift up to 15kg or more; and occasionally lift/move 25kg

• Ability to multi-task

4. Duration of Traineeship/Attachment Offered

6 Months

5. Approved Training Allowance

• Fresh Graduates - $1,600

• Non-Mature Mid-Career Individuals - $1,600

• Mature Mid-Career Individuals - $1,800

6. Education Qualifications Required for the Traineeship Role under SGUnited Traineeship

This position is open for both recent graduates and mid-career individuals (mature and non mature). Graduates interested in this position should possess a ITE equivalent Qualification. Mid-career individuals from any qualification level can apply.