About The Role
The Kitchen Management Trainee mission
will support the Executive Chef and the kitchen management team with activities across the different culinary outlets of the hotel. Responsibilities include support with
menu engineering and recipe costing
,
HACCP and food safety documentation
,
daily and monthly kitchen reports
,
inventory and stock control
,
production planning
, and
coordination with suppliers
. You will also assist in
staff scheduling
,
waste management analysis
, and
daily kitchen organization
.
You will participate in
kitchen operations
,
CAPEX planning
, and
event menu development
. Since we believe that (future) kitchen managers must have a thorough understanding of all culinary processes, you will receive a
full cross-training
to understand the dynamics of our kitchens, including Nobu.
Program length:
5 to 8 months
Start date:
March or April 2026
What's in it for you
* You will have the opportunity to acquire considerable knowledge of F&B management and get to know different types of F&B operations.
* You will be part of a multi-skilled management team which will help you to develop your professional skills to boost your career.
* Free accommodation in a shared room
* Free meal during working hours
* Internship allowance of 500€ gross per month + TIPS
What you need to have
* Senior year student of Hospitality & Hotel Management, Business Management (Diploma, Vocational or University studies or Master)
* English Fluency (B2+ or above)
* Being an independent speaker of Spanish will be a plus
* Passion for the restaurant industry
* Good organization and planning skills.
* User level of Microsoft Office.
* Attention to details, love for teamwork and good interpersonal skills
* Previous hospitality experience is a big plus
* Eligible to work in the EU / Ibiza