Culinary Internship Students

Job Title: Culinary Internship Student

Allowance : RM800.00 (Monthly) + Meals Provided

Department : Culinary / Kitchen

Reports To : Executive Chef / Sous Chef / Kitchen Supervisor

Job Summary :

As a Culinary Intern at AnCasa Hotel Kuala Lumpur, you will work alongside professional chefs and kitchen staff to gain hands-on experience in food preparation, cooking, kitchen operations, and food safety. This internship is designed to provide real-world exposure to the culinary arts, helping you develop the skills needed for a successful career in the culinary industry.

Key Responsibilities:

• Food Preparation:
• Assist in preparing ingredients for dishes by chopping, slicing, dicing, and measuring.
• Help with the basic cooking tasks, such as sautéing, grilling, and baking under the supervision of chefs.
• Follow recipes and cooking instructions to ensure consistency in dish preparation.
• Kitchen Organization:
• Maintain cleanliness and organization in the kitchen, prep areas, and storage spaces.
• Ensure that kitchen equipment and utensils are clean and in working order.
• Assist in inventory management by checking supplies, replenishing stock, and organizing ingredients.
• Plating and Presentation:
• Assist in plating and presenting dishes according to the restaurant’s standards and specifications.
• Learn about the importance of presentation, garnish, and portion control.
• Cooking Techniques:
• Observe and learn various cooking techniques used by senior chefs (e.g., broiling, braising, poaching).
• Assist with different stations in the kitchen (e.g., salad station, grill station, pastry station).
• Safety and Hygiene:
• Follow proper food safety standards, including maintaining cleanliness and preventing cross-contamination.
• Adhere to health regulations for food handling and storage.
• Assist with the proper disposal of waste and cleaning of equipment.
• Kitchen Assistance:
• Support chefs and kitchen staff with additional tasks, such as arranging kitchen tools, cleaning dishes, and setting up workstations.
• Ensure the kitchen runs efficiently by being proactive and ready to assist in any tasks.
• Learning & Development:
• Attend training and workshops (if applicable) to improve culinary skills and knowledge of kitchen operations.
• Actively participate in daily kitchen routines, helping chefs in real-time tasks while absorbing new techniques.
• Receive feedback from mentors to improve your culinary skills and performance.
• Teamwork and Communication:
• Work closely with kitchen staff and other team members to ensure smooth workflow and timely food delivery.
• Communicate effectively with other kitchen and front-of-house staff to support the overall guest experience.
• Event or Special Menu Assistance (if applicable):
• Assist with preparation for special events, banquets, or seasonal menus.
• Help in creating and testing new dishes or menu items under the supervision of the chef team.

Qualifications & Requirements:

• Diploma or Bachelor’s Degree in Culinary Arts or Hospitality program.
• Strong passion for cooking and an eagerness to learn.
• Basic understanding of food preparation techniques, kitchen equipment, and safety protocols.
• Ability to work in a fast-paced and dynamic environment.
• Good communication skills and ability to work as part of a team.
• Willingness to work long hours, including evenings, weekends, and holidays, as needed.
• Ability to lift heavy items, stand for extended periods, and handle kitchen equipment safely.
• Flexibility and strong organizational skills.
• Previous experience in a kitchen or food service environment (preferred but not required).

Learning Opportunities:

• Practical, hands-on experience in all areas of the kitchen, including food prep, cooking, and presentation.
• Exposure to different types of cuisine, cooking techniques, and kitchen equipment.
• One-on-one mentorship with professional chefs and culinary team members.
• Opportunities to work on special projects or learn specific skills depending on the kitchen’s focus (e.g., pastry, butchery, or international cuisines).
• Enhanced understanding of kitchen operations, including inventory management, cost control, and menu development.

Job Types: Internship, Student job
Contract length: 3 months

Pay: RM800.00 per month

Benefits:

• Meal provided
• Opportunities for promotion
• Professional development

Schedule:

• Holidays
• Night shift
• Rotational shift
• Weekend jobs

Ability to commute/relocate:

• Kuala Lumpur: Reliably commute or planning to relocate before starting work (Required)

Education:

• Diploma/Advanced Diploma (Required)

Location:

• Kuala Lumpur (Required)

Work Location: In person

Expected Start Date: 03/01/2025