Management Trainee - Culinary

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Responsible for developing a comprehensive understanding of culinary operations and administrative processes within the Culinary Department in accordance with hotel standards, policies, and Standard Operating Procedures (SOPs). Supports the Executive Sous Chef or Executive Chef and culinary leadership team in maintaining operational excellence, food quality, hygiene standards, cost control, and effective coordination of kitchen activities. Actively participates in food preparation and service while also assisting with planning, documentation, reporting, and coordination functions essential to the efficient management of a professional kitchen.

• Attend all the in-house trainings as directed by the Training Manager.
• Complete 6 modules of the Harvard Manage Mentor program (40 courses).
• Ensure that standards are maintained at a superior level on a daily basis.
• Maintain complete knowledge of correct maintenance and use of equipment; use equipment only as intended.
• Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
• Maintain positive guest relations at all times.
• Ensure a positive and healthy atmosphere in the office, maintain a high level of motivation within a team.
• Resolve guest complaints; monitor and maintain cleanliness, sanitation and organization of assigned work areas.
• Participate in daily kitchen operations, including food preparation, cooking, mise en place, and service support across assigned kitchen sections.
• Ensure food quality, consistency, portion control, and presentation meet established hotel and brand standards.
• Adhere strictly to food safety, hygiene, and sanitation regulations at all times.
• Support cleanliness, sanitation, and organization of all assigned kitchen work areas during and after service.

• Assist in maintaining and updating culinary documentation, including recipes, production sheets, preparation lists, and Standard Operating Procedures.
• Support inventory management processes, including stock checks, requisitions, receiving, and coordination with the procurement team.
• Assist in monitoring food costs, wastage, and portion control to support cost efficiency and operational targets.
• Support basic workforce administration, including attendance tracking, duty schedules, and coordination as required.
• Assist with preparation of operational reports and records related to kitchen performance, hygiene compliance, and inventory.
• Support internal audits and inspections related to hygiene, safety, and operational standards.

• Participate in all assigned in-house training programs and departmental rotations as directed by culinary management and the Training Department.
• Demonstrate continuous improvement in culinary skills, organizational ability, and understanding of kitchen management practices.
• Perform any other reasonable duties as assigned by the Executive Chef or culinary leadership to support departmental objectives.

• Experience:
  
  At least one 6-month internship at a 5 star hotel.
• Education:
  
  Diploma from an Accredited Hotel Management School.
• General
  
  Skills:
  
  Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow up; be a clear thinker, remain calm and resolve problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.
• Technical
  
  Skills:
  
  Ability to input and access information into system; remain calm and courteous with demanding or difficult guests; perform job functions to standards under pressure; ensure security and confidentiality of guests; work without direct supervision. Basic computer functions and user-friendly systems, Microsoft Office.
• Language:
  Required to speak, read and write English; fluency in other languages preferred.
• Physical Requirements:
  
  Must be able to exert physical effort, endure various physical movements throughout work areas, reach up and down, remain stationary at times; satisfactorily communicate with guests and co-workers.

• Seniority Level: Internship
• Employment Type: Contract
• Job Function: Education and Training
• Industry: Hospitality

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