Culinary Trainee
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Key skills for this role
About the Role
The Culinary Trainee assists in food preparation, maintains hygiene standards, and learns culinary skills in a luxury hotel environment.
Key Skills for This Role
Responsibilities
- Assist with basic preparation tasks for hot and cold food items, sauces, garnishes, buffet items, la carte dishes, and event preparations under close supervision.
- Support daily mise en place by washing, peeling, portioning, organizing, and preparing ingredients as instructed.
- Observe and learn correct handling of kitchen tools, equipment, ingredients, and basic production methods.
- Maintain cleanliness and organization of assigned work areas in accordance with hotel hygiene standards.
- Follow food safety, personal hygiene, and grooming requirements at all times.
- Assist with receiving, labeling, storing, and rotating ingredients under supervision.
- Support various outlets, buffet, la carte, banquet, and special event operations when required.
- Attend briefings, trainings, and practical learning sessions to build technical and operational knowledge.
- Communicate respectfully with colleagues and follow instructions from supervisors.
- Demonstrate punctuality, positive attitude, and willingness to learn Mandarin Oriental standards.
Requirements
- Willingness to learn and develop culinary skills
- Ability to follow instructions and work in a team
- Commitment to hygiene and food safety standards
Full Job Posting
Job Summary
- Based at Mandarin Oriental, Doha within the Culinary Department, the Trainee Culinary is responsible for learning and supporting basic kitchen tasks under close supervision within the culinary kitchen.
- The role supports assigned kitchen sections, outlets, buffet, la carte, banquets, and special events by ensuring that hot and cold food items, sauces, garnishes, buffet items, la carte dishes, and event preparations are prepared and delivered in accordance with established recipes, quality standards
- Working under the guidance of senior chefs, the position contributes to developing core culinary skills, professional discipline, and understanding of hotel kitchen standards.
- The Trainee Culinary is expected to maintain high standards of hygiene, organization, teamwork, and flexibility while supporting operational requirements according to business needs.
Key Responsibilities
- Assist with basic preparation tasks for hot and cold food items, sauces, garnishes, buffet items, la carte dishes, and event preparations under the close supervision of senior chefs.
- Support daily mise en place by washing, peeling, portioning, organizing, and preparing ingredients as instructed.
- Observe and learn correct handling of kitchen tools, equipment, ingredients, and basic production methods.
- Maintain cleanliness and organization of assigned work areas in accordance with hotel hygiene standards.
- Follow food safety, personal hygiene, and grooming requirements at all times.
- Assist with receiving, labeling, storing, and rotating ingredients under supervision.
- Support various outlets, buffet, la carte, banquet, and special event operations when required by business needs.
- Attend briefings, trainings, and practical learning sessions to build technical and operational knowledge.
- Communicate respectfully with colleagues and follow instructions from supervisors.
- Demonstrate punctuality, positive attitude, and willingness to learn Mandarin Oriental standards.
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