Culinary Arts -
Having the participant acclimated to the organization, the local area, location and Kitchen, its policies, procedures and communication. They will gain knowledge of kitchen and culinary operations in the US.
The participant will be assigned hands on, mentored training activities within the Garde Manger station to learn and develop skills and knowledge for high volume kitchen production and organizational methods
The participant will be assigned hands on, mentored training activities related to the training site's main kitchen and its functions to gain skills and knowledge of the host site's culinary operations. This phase will introduce the participant to the different hot line positions in the kitchen.
The participant will shadow kitchen supervisors and learn the skills needed to supervise a shift in the restaurant kitchen, utilizing the knowledge of techniques, organizational culture, policies, procedures and practices learned in prior rotations.
