Ched de Partie
Core
A multi-phase culinary training program for international candidates to learn U.S. culinary standards and develop skills in various kitchen sections.
Role type
Culinary trainee / Intern
Builds
Production food service in hotel kitchens
Domain
Hospitality / Culinary Arts
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work
Required skills
Culinary techniques (grill, garde manger, entremetier, sauté, pastry, banquet, butcher), adherence to safety standards, ability to receive and apply personalized feedback
Preferred skills
Career growth trajectory, commitment to employers
Technologies
Company systems, kitchen equipment
Responsibilities
Rotate through various kitchen sections, practice specific techniques under mentorship, refine skills in designated areas, contribute to kitchen success
Seniority
Entry-level / Trainee