Training Plan

Internship Training Plan and Record Form


Training Department/Outlet: F & B Production Cross Training Position: Intern

Contact Person: Sebastian Nohse (Executive Chef)


Name of Trainee: Luis Alberto Cadillo Home SBU/SSU: Al Qasr

Training Start Date: October 2010 Training End Date: Jan. 2011

DATE/S Month SOP/DOCREFERENCE SUBJECT TRAINER SIGNATURE
Oct. 2010



Department Induction, Al Qasr
• Introduction to Executive Chef
• Hotel Tour
• Kitchen Buddy / Colleague Info Sheet / Grooming Standards
• Kitchen Briefing (Introduction to Senior Chefs) Sebastian Nohse

Patricia

AQ Chef’s Office
Oct. 2010



(2 weeks) AQ HOT KITCHEN






AQ COLD KITCHEN MAIN KITCHEN
• Sauce Section
•Vegetable Section
• Buffet Setup
• Indian Section
• Lounges

COLD KITCHEN
• Introduction to Kitchen
• Canapé and Sandwiches; Open and Close
• Salads: Fresh Salads/Lettuces and Compounds
3 Lounges Setup: PLC, Club Ex and Al Samar Andreas Schnidrig







Sagar Khadikar

Oct. 2010
(2 days) AQ – BUTCHERY
Safety Training
• Operating dangerous equipment
Handling knifesPrasanna Indika

Oct. 2010

(2 days) SEGRETO KITCHEN • Segreto Kitchen Basics
• Cold Section
• Hot Section
• Vegetable Section
• Pasta Section
• Dessert Section Cristiano Goattin /
Kamarrudin Kamin
Oct. 2010

(2 days) PIERCHIC KITCHEN • Handling food
1. Storing
2. Transporting
3. Preparation
4. Labeling
• Descriptions and demonstrations of different foods used and cutting skills• How to set-up a section
• Lunch and Dinner set up
• How to Prepare Stocks
• How to Prepare vegetables
• How to Prepare Fish
• How to Prepare Sauces Lee Sugiandi/
Dwarika Bhatt/
Steven Peter
Oct. 2010

(2 days) PAI THAI KITCHEN • Handling food
5. Storing
6. Transporting
7. Preparation
8. Labeling
• Descriptions and demonstrations of different foods used and cutting skills
• Howto set-up a section
• Lunch and Dinner set up
• How to Prepare Stocks
• How to Prepare vegetables
• How to Prepare Fish
• How to Prepare Sauces Rittiyos Hayatapan/
Sakchai Yajai

Oct. 2010

(2 days) MAGNOLIA KITCHEN • Handling food
9. Storing
10. Transporting
11. Preparation
12. Labeling
• Descriptions and demonstrations of different foods used and cutting skills
• How to set-upa section Gabriele Kurz

Oct. 2010

(2 days) KHAYMAT AL BAHAR KITCHEN • Handling food
13. Storing
14. Transporting
15. Preparation
16. Labeling
• Descriptions and demonstrations of different foods used and cutting skills
• How to set-up a section
• Lunch and Dinner set up
• How to Prepare Stocks
• How to Prepare vegetables
• How to Prepare Fish
• How to Prepare Sauces SureshCandappa

Oct. 2010

(2 days) POOL KIOSK KITCHEN • Handling food
17. Storing
18. Transporting
19. Preparation
20. Labeling
• Descriptions and demonstrations of different foods used and cutting skills
• How to set-up a section
• Lunch and Dinner set up Prasanna Hettiarachchi
Nov. 2010 – Jan. 2011

(3 months) AQ PASTRY/
BAKERY • Basic cooking methods making
• Basic dough making
•Basic sponge making
• Basic cream making
• Basic sauce making
• Afternoon Tea Production and Restaurant Pastry and Bakery Production
Sumeda Palikkhara





Internship Training Plan and Record Form


Training Department/Outlet: F & B Production Cross Training Position: Intern

Contact Person: Vikki Jeffryes (Executive Chef)


Nameof Trainee: Luis Alberto Cadillo Home SBU/SSU: Mina A’ Salam/Souk

Training Start Date: February 2011 Training End Date: March 2011

DATE/S Month SOP/DOC REFERENCE SUBJECT TRAINER SIGNATURE
Feb. 2011



Department Induction, MAS

Madinat Jumeirah Food Hygiene Manual
• Introduction to Executive Chef
• Hotel Tour
• Explain the use of these Kitchen manual in the...