Hilton Head Health – Weight Loss Resort and Health Spa – Culinary Kitchen Rotation

– The participant will understand and learn the 50 year history behind our business, knowledge of our nutrition philosophy. The Participant will develop familiarity with the company’s products and services by touring the property and studying department-specific training manuals. Customer Service Training, Standards of Excellence, and Sexual Harassment. | – The Participant will learn the role they play in interactions with other departments. The Participant will learn how to: participate in different fitness activities both on land and water. where all rooms, classes are located, experience the island in the outdoor activities (beach, forest preserve…), dine on our finest cuisine daily while attending the program and experience service standards. Our mission statement is to provide exceptional facilities, services, and attractions to our guests! We pride ourselves on creating a guest experience second to none. | – The training adviser will provide real-time supervision and feedback for the Participant. It is the responsibility of the adviser, to ensure Participant’s questions and concerns are addressed. Reviews will be held at the end of each phase to ensure the exchange program is prepared to continue in the program. A final evaluation at the end of the final phase will measure the Participant’s overall development and learning. | – The Participant will learn to effectively complete the goals and objectives of this phase. In addition, the Participant will learn how to: – Develop and practice healthy and nutritional cooking techniques such as methods include grilling, pan-searing, broiling and baking in an oven. – Develop and practice classic and contemporary cooking techniques such Moist-Heat Cooking. Moist-heat cooking methods include using water, liquid, or steam to transfer heat to food such as poaching, simmering, boiling, braising, stewing, pot roasting, steaming, and en papillote. -Develop skills in producing a variety of cold food products, soups, salads, and appetizers and desserts. – Understand basic business management techniques that relate to food and beverage operations such as food preparation according to business levels and volume, ordering, inventory control, cost of goods and revenue produced. – Learn the essentials of maintaining a clean sanitary, and food safe kitchen Correctly follow recipes – Investigate and resolve complaints regarding food quality, service, or accommodations – Monitor food preparation methods, ensuring quality, freshness, and taste – Correctly follow platting standards and presentations