6-12 months internship in 5* Hotel on Long Island, NY

Learning to create a prep list based on an inventory,  learning to date and label and rotate product specific to the DOH (department of Health) standards and guidelines.

Executing prep and set up for service and  executing plates for service in an a la carte dining style to the on duty Chef’s specifications. At the end of service completing a station prep list for the next day based on the nightly inventory for the stations.

The supervisor will rotate the candidates every one and a half months to different stations based on their performance.