Management Trainee - Culinary

OVERVIEW/BASIC FUNCTION:

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. Active participating in food preparation and service while also assisting with planning, documentation, reporting, and coordination functions essential to the efficient management of a professional kitchen.

RESPONSIBILITIES:

• 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 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.

• All other duties as required.

Kitchen Operations:

• 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.

• Maintain complete knowledge of the correct use, care, and maintenance of kitchen equipment, ensuring equipment is operated only as intended.
• Support cleanliness, sanitation, and organization of all assigned kitchen work areas during and after service.

Administrative and Management Support:

• 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.

Training and Professional Development:

• 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.

QUALIFICATIONS:

• 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, remaining calm and resolving 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; ability to remain calm and 

courteous with demanding/difficult guests; ability to perform job functions to standards under pressure; ability to ensure security and confidentiality of guests; ability to work without directs supervision. Basic computer functions and user-friendly systems, Microsoft Office.

• Language:                            Required to speak, read and write English, with fluency in other languages preferred.

• Physical Requirements:          Must be able to exert physical effort, endure various physical movements throughout 

the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.