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PHASE 1 : Orientation
Duration: 1 week
Specific Tasks and Activities to be Completed for this Program or for this Phase (Interns) or Methodology of Training and Chronology/Syllabus for this Phase (Trainees)
The expectation of the trainee's responsibilities will be covered as well as the schedule for the trainee's evaluations of performance. Topics include; guest services, standards, safety, security, conduct, appearance, and scheduling policies. The trainee will also receive instruction into the legal responsibilities pertaining to US Law including but not limited to sexual harassment, Americans with Disabilities Act, Family Medical Leave Act, and all associated employment laws, rules, and regulations. Trainee will be given a tour of the property and the surrounding areas. This will include areas for shopping, dining, banking, health care, and related emergency areas. The tour will also include all points of interest and the directions to and from public transportation. Trainees have the option of living in housing that is arranged by the resort. These apartments have two bedrooms, two bathrooms and are furnished. The apartments house four trainees. During arrival till departure, trainee will be guided by a HCMS on-site training supervisor for full time support. This supervisor will bring them to apply for social security numbers during orientation phase and assist with direction towards purchasing needs for stay and comfort.
Specific Goals and Objectives for this Program or for this Phase
To familiarize the trainee with both the training site and the town in which the trainee will reside for the full duration of the program.
Knowledge, Skills, or Techniques to be Imparted During this Program or During this Phase
The trainee will be required to attend a new Trainee orientation. This is designed to introduce the trainee to the company and give the trainee the opportunity to learn about customer service within our industry. The management of the company will present this orientation. It will educate the trainee with company's philosophy, history, policies and procedures. The orientation will also familiarize the trainee with the local area; it's attractions, and cultural aspects.
Methods of Performance Evaluation and Methods or Supervision for this Program or for this Phase
Trainee will be evaluated by both HCMS site supervisor and direct trainer in department. Constant supervision to make sure goal is met of orientating and preparing for Stage 2 of training.
To be able to measure progress, a baseline evaluation will be made. A comparison will be made with the final evaluation. The baseline evaluation will determine his/her starting knowledge and experience level and the overview the participant has of the human resources field, as he/she knows it from his/her country. Assessment of the attainment level of goals will likewise be a routine part of subsequent evaluations. Support will be provided as necessary to ensure that the goals of the overall training program are achieved.
PHASE 2: PREPARATION
Duration: 16 weeks
Brief Description of Trainee/Intern's Role for this Program or for this Phase
The trainee will be trained on the following essentials: customer service, budgeting, cost control, purchasing and inventory, accounting, scheduling, training, safety standards, health regulations, management and supervision, and hygiene. Next he/she will transition into the Culinary Training – equipment management, standard recipes, food preparation and presentation for diverse settings and purposes. Throughout this phase, the trainee will acquire the Communication – technical vocabulary, clear and concise communication with co-workers, customers and supervisors, and explanation of directions and interpretation of orders needed in the kitchen atmosphere. In addition to the culinary activities, trainee will be responsible for Team Work – initiate and build relationships with co-workers and supervisors and actively participate in staff meetings, Professionalism –completion of multiple tasks simultaneously and independently, self-motivation, and development of a professional demeanor and Quality Standards – understand the property's service standards necessary to achieve customer satisfaction and efficiency.
Specific Goals and Objectives for this Program or for this Phase
The trainee will acquire the knowledge and skills on what it takes, other than just cooking, to operate in a high functioning restaurant.
Knowledge, Skills, or Techniques to be Imparted During this Program or During this Phase
Culinary Training, Communication, Team Work, Professionalism, Quality Standards
Methods of Performance Evaluation and Methods or Supervision for this Program or for this Phase
Method of Training/Evaluation: The trainee will be instructed by hand on, classroom instruction, and supplemental training manuals. The Department Head will evaluate the trainee's contribution to overall goals of HCMS objectives and conduct frequent evaluation meetings to advise the trainee of the results prior to the trainees moving to the next phase. The manager will meet formally with the trainee to discuss the evaluation and get feedback from the trainee.
PHASE 3 : COOKING
Duration: 18 - 20 weeks
Brief Description of Trainee/Intern's Role for this Program or for this Phase
The trainee will be responsible for ensuring proper preparation and presentation of food in his station. Trainee will need to implement strategy to ensure recipes are followed. In addition, he will need to ensure expedient service of all items to public while ensuring portion control. Part of the culinary responsibility, is to prepare the food station for the next shift. Trainee will have to ensure that all food items are available and stocked, and ensure proper rotation of food storage. (Also ensuring sanitation and cleanliness of station, report any safety hazardous or equipment problems). Trainee will have to ensure proper holding temperatures and storage practices are utilized.
Specific Goals and Objectives for this Program or for this Phase
Trainee will advance in working techniques of food preparation, recipe adherence and station standards.
Knowledge, Skills, or Techniques to be Imparted During this Program or During this Phase
Recipe Compliance, Ordering ,Storage, Temperature control
Methods of Performance Evaluation and Methods or Supervision for this Program or for this Phase
The trainee will be evaluated weekly by the Restaurant Manager and be assessed on the following: ability to work indepandantly; timely and accurate response to guests; team work; creativeness in role as it functions in the restaurant whole. Trainee will be given opportunity for meetings with Management to review progress and goal planning.
PHASE 4: CHEF TRAINING
Duration: 16 Weeks
Specific Tasks and Activities to be Completed for this Program or for this Phase (Interns) or Methodology of Training and Chronology/Syllabus for thisPhase (Trainees);
The trainee will assist the Sous Chef and shadow him/her in all duties. Trainee will report to Sous Chef any disciplinary problems, injuries or other irregularities/problems to Sous Chef on duty. In the absence of Sous Chef, the trainee will act in his/her absence. At this stage, and all above, trainee will report to training to Sous Chef, Executive Sous Chef, Executive Chef, and V.P. Food and Beverage. By this phase, trainee should be able to act it total isolation, exhibit assertiveness, independence and creativity in all roles.
Specific Goals and Objectives for this Program or for this Phase
Trainee will shadow, understand and be able to implement full role of Chef.
Knowledge, Skills, or Techniques to be Imparted During this Program or During this Phase
Manage kitchen staff, cook without being shadowed, fulfill orders coming in a timely manner.
Methods of Performance Evaluation and Methods or Supervision for this Program or for this Phase
On-going training and frequent evaluation meetings utilizing structured departmental training checklists. The Human Resource and Departmental Manager will meet with the trainee regularly to discuss trainee evaluation and allow the trainee an outlet to discuss observations about his training experience.