Hospitality Internships in Australia!

The Hospitality Program offers candidates an opportunity to gain professional experience within the Australian Hospitality industry, which will enhance their skills and knowledge. The positions are paid and offered to highly skilled candidates that are completing or have completed hospitality studies and have relevant hospitality experience. Positions are available in Food and Beverage, Front Office and Food Production. Program Overview: Remuneration: Paid (Average of AUD$16 per hour) Fields: Food & Beverage, Front Office, Food Production Location: Australia wide including regional areas Duration: 6, 9 & 12 months Lead time: 4 months (Working Holiday Visa) 6 - 8 months (402 Training & Research Visa) Eligibility criteria: Aged 18-30 Minimum 2 years tertiary education in Hospitality Minimum 6 months full time experience with leading hotel chains Be currently enrolled in a tertiary course or a recent graduate (within 24 months of graduation) Upper intermediate – advanced English language skills Sample tasks and skill development (Front Office) - Participate in front office service standards training - Develop knowledge of all products and services that the hotel offers - Develop the knowledge of all facilities and activities offered at the resort - Perform administrative support tasks - Provide information about establishment such as location of departments or offices, employees or services provided - Handle all guest complaints immediately, courteously and satisfactory - Greet persons entering establishment, determine nature of visit and guide to specific destinations - Maintain hygiene and OH&S standards - Communicate with other departments to ensure guest satisfaction Accurately update and finalise transactions on guest accounts - Balance and reconcile takings at the end of each designated shift - Learn importance of always listening to guests and ensuring they are attended to - Run all night audit reports & report to relevant managers and departments - Organise displays for promotional purposes as required - Report any suspicious behaviour or occurrences - Learn procedures for always keeping guest history updated in system - Supervise staff in all aspects of daily operation of outlet Sample tasks and skill development (Food & Beverage) - Restaurant opening in accordance with Host Organisation standards - Polish cutlery and glasses - Table set up including table dressing with table cloth, glasses, cutlery, plates and napkins. - Clear used dishes from tables and collect and clean menus after service - Tidy the dining area after meal service - Welcoming guests and seating them - Provide appropriate sequence of service - Restock food and drinks and take daily stock take - Discuss menu items with guest - Offer water and menus to guest - Learn maintenance processes and standards of cleanliness, tidiness and hygiene in all areas – front and back of house - Maintain hygiene and OH&S standards, particularly in stock receipt and storage areas - Regularly review the Workplace Health and Safety procedures of the Host Organisation - Develop an understanding of maximising restaurant occupancy - Take booking and group reservations - Organise the layout of the dining room to create a warm and welcoming atmosphere Sample tasks and skill development (Food Production) - Kitchen set up – set benches and prepare food in accordance with Host Organisation standards - Food preparation in accordance with menu requirements - Clear used dishes, equipment and food throughout service - Clean food preparation areas and equipment - Tidy the kitchen area throughout and after meal service - Develop and maintain a high food handling process - Inspect kitchen facilities to ensure they comply with health regulations and are functional and of suitable appearance - Inspect storeroom, rotate ingredients and monitor stock levels - Regulate temperatures of ovens, grills and other cooking equipment - Develop high standard of food preparation techniques - Wash, cut, weigh and prepare raw ingredients for menu items, according to customers’ orders - Assist across the different kitchen stations - Learn to plate up with accurate portions and good presentation - Learn how to assist in the production of food within the kitchen and other designated areas - Store food in temperature-controlled facilities - Become knowledgeable about cuisine and history - Requisitions Food, kitchen supplies and equipment - Develop knife skills with and techniques for Carving, Boning, Slicing, Chopping, Dicing, Mincing, Filleting - Develop advanced skills in cold kitchen and vegetable stations: Pastry, Butcher, Garde Manger, Entremetier, Saucier - Develop advanced skills in hot kitchen stations: Fry, Grill, Roast, Fish, Sauté - Prepare food for customers when ordered in a timely manner and of highest standard - Prepare food for customers with special dietary requirements - Learn to manage customer complaints - Learn to minimise wastage at all times and learn the fundamentals as to why - Perform sensory evaluation of food and wine