Wayan – Culinary Kitchen Rotation

Culinary Kitchen Rotation Trainee: | Energetic, enthusiastic, and ambitious Culinary professionals with a passion for food, and a desire to be a part of a team. Culinarians who understand that attention to detail, strong habits and a sense of urgency are the most important qualities, whether for a packed Saturday night service, or Monday morning prep day. The most qualified candidates will have extensive garde manger experience, with a strong confidence with fish butchery and cookery. Anyone with a willingness and desire to learn new techniques, play around with new flavors, and deliver best-in-class quality day in and day out. | We’re looking for the best team making the best food, and that only happens in a diverse and safe space, so the capacity to develop and nurture that attitude is a must. | * PHASE 1 – Participant will learn about specific and clear overview of the restaurant/company’s identity goals and vision, they also will learn about the clientele, and niche in the marketplace. Adding to that, the participant will learn and immerse themselves in Kitchen Operations, and they will learn the role of each kitchen staff member and their daily tasks and responsibilities. They will also learn more about food preparation and different dishes served at the restaurant. The participant will be able to perform the knowledge and skills they have learned from the employee handbook and company policies, and more than that also what they have been taught by the Chef Mentors. The participant will also be able to demonstrate familiarity with the layout of the restaurant, dining room and kitchen. They will also be able to recognize where the ingredients and tools are stored properly. They will also be able to navigate and identify every station in the kitchen. | ** PHASE 2 – Develop an understanding of cold food item production in an efficient and quality conscious environment. Learn plating and presentation of cold food items. Rotation and cost control techniques as they apply in the garde manger department. Participant will learn knife skills, executing in a high volume, fast paced kitchen, plating of dishes in a professional kitchen, and waste control. | *** PHASE 3 – Participants will learn waste management and cost control. They will also learn teamwork between all staff between every department as well as learning health and safety requirements while cooking ingredients, especially proteins. They will learn how to prepare various proteins using hot cooking methods to the proper temperature for safety standards and also for the guests requests and standards. Time management is key in this role, again participants will focus on the learning and development of time management skills. They will learn how to execute each dish in a timely manner while maintaining specification and precision. They will also learn how to time their tasks to match their teammates that are working on other stations in the kitchen. Participants will learn how to properly butcher and season proteins as well as properly performing various hot cooking techniques such as: sautéing, grilling, steaming, baking, braising, roasting, and more. This will be a fundamental experience for the participants. Other than learning how to prepare various types of proteins using hot cooking methods and proper temperature for safety standards and also per guests requests, participants will also implement sustainable kitchen practices such as waste control and sustainability. Health and safety requirements while cooking proteins will also be a focus in this phase and also participants will immerse themselves in teamwork to improve and excel in their communication skills and time management. | **** PHASE 4 – The participants will master proper leadership skills in the kitchen setting. This will include how to properly train staff, and guiding them during service on the host restaurant’s standards. | ***** PHASE 5 – Participants will learn how to assist the executive chef in the production, preparation and presentation of all food items. They will learn about the overview and how to manage food cost and departmental financial goals. Adding to that, they will also learn how to manage the function of order and inventory of produce, learn how to develop recipe cards and learn how to develop all the financial and logistical part of the kitchen.