ACCOR Hotels – Fairmont Washington DC – Culinary Kitchen Rotation

Culinary Arts Intern – | The participant will be introduced to the Hotel’s location, policies, procedures, and systems. The participant will learn the core basics of the hotel’s operations. Throughout the phase, the participant will gain a strong understanding of the company’s corporate standards and culture. | Following the completion of Phase 1, the participant will have the opportunity to continue training in Garde Manger or the Cold Kitchen. Knowledge of this kitchen is essential for a culinary career as it promotes direct relationships with key staff in the kitchen, stewarding, purchasing and storeroom areas. | This phase will introduce the participant to the different hot line positions in the kitchen. The participant will improve fundamental skills in line production, prioritization of work load, protein storage, protein cooking, vegetable cooking, sautéing and braising as well as ordering, kitchen maintenance, menu development and theories. | Prepare banquet and catering meals to specified details on the Banquet Event Orders. Learn to organize and plan for a variety of catering events from 10 people to 1000 people. Understand the basics of catering timing, to ensure all food items are delivered accurately and at the schedules agenda times. Develop understanding and practice of sanitary standards, nutrition, and kitchen management for a deluxe hotel property.