Culinary Intern

About the role

SLS Barcelona, a five-star urban resort in the Port Forum waterfront district, offers a full-time culinary internship split into three parts: one month in the hotel's main kitchen, one month rotating through the Levantine restaurant Lora, and a final month of technical training. The programme combines hands-on experience with management exposure.

Key responsibilities

• Month 1, main kitchen: production kitchen (butchering and portioning meats and fish, bases, stocks, sauces, preserves, packaging); banquet service and plating of group menus, coffee breaks and contracted breakfasts; pastry and bakery (desserts, pastries, bread, breakfast service, show cooking, signature juices).
• Month 2, restaurant Lora: cold kitchen (mezzes, starters, marinades, stocks); grill and oven kitchen (flatbreads, skewered meats, roasted fish); sweet kitchen (Arabic specialties under a pastry chef).
• Month 3, technical training with the Executive Chef and Kitchen Coordinator: costing and technical sheets, inventory control and valuation, and HACCP protocols and self-control sheets.

Required profile

• Studying a bachelor's or master's degree in hospitality or a related field.
• Ability to sign an agreement with your school for a period of preferably 6 months.
• Fluent in Spanish and English.
• Ability to multitask in a fast-paced environment with high attention to detail, and strong verbal and written communication.
• Team player who builds relationships, takes ownership, learns quickly and adapts to the company's culture.