Ocean Properties Hotels at The Resort at Longboat Key Club – Culinary Arts and Related Services, Other

Culinary Arts – | The participant will learn how to operate effectively in a busy kitchen environment, produce quality food items as outlined by host company standards, ensuring excellent food quality is delivered to guests at all times. | The participant will assist in the different stations (hot, cold, and line stations) in the main kitchen and will be able to successfully perform advanced culinary roles and skills involved in these areas. | Phases: | 1 – There will be an introduction to the assigned department, organizational chart, and leadership, as well as a review of basic guidelines, and resort policies and procedures. The participant will meet the department staff and adjust to the new environment and culture. | 2 – Competency in using Culinary Terminologies in the course of meal preparation and execution. Gain complete knowledge of the host company’s restaurant kitchen operations, including familiarization with using commercial equipment’s and tools. Master Knife Skills and Knife Cuts, Cooking Principles, and an understanding of Stocks, and Sauces. Increase skills in a-la-carte or Banquet production of food items. Become proficient in portion sizes, minimizing kitchen waste, and cleanliness. Learn Health, Safety, and Sanitation protocols in American dining establishments. | 3 – Complete knowledge of the brigade system’s individual specializations, their functions, responsibilities, and hierarchical importance within the kitchen. Ensure a solid technical base in the advanced culinary skills in a roles and culinary techniques practiced in the Resort’s kitchens. Specific food preparation and garnishing techniques to make food visually appealing to guests and decoration style for special events. Specialty food execution, applying cooking techniques learned in the previous phase, and final plating skills. | 4 – The participant will learn the property history, its position in the market, core values, policies and standard operation procedure. Adjust to the new environment, practice professionalism towards new team members. Attention to detail, listening and communication skills will be essential to absorb all the given information. | 5 – Knowledge of the Resort at Longboat Key Club’s food safety and sanitation standards and enhanced knife skills and knife cuts. Increase skills in a-la-carte or Banquet production of food items. Become proficient in portion sizes, minimizing kitchen waste, and cleanliness. Commitment to quality service, and food and beverage knowledge. Ability to interact positively with supervisor, kitchen staff, and team members to promote a team effort and maintain a positive and professional approach. | 6 – Ability to monitor other staff processes while performing regular duties and responsibilities in the kitchen. Excellent communication skills by establishing constant communication with the head Chef and higher authorities, as well as the kitchen staff, ingredient providers and technical staff. Participant must know how to adjust their discourse according to their audience.