Job Description

More information about HRC International here.

Everything about this oft-packed and quintessentially SoHo “café” is thoroughly warm and welcoming, thanks to Chef Ignacio Mattos’ passion and desirably personal cuisine. One of the kitchen's highlights is the pici al nero di seppia, which showcases long strands of semolina pasta that's tossed in a warming tomato and basil ragù. 

Since opening in 2016, Altro Paradiso has garnered many devoted regulars, ranging from neighborhood residents to travelers who treat the restaurant like a second home whenever they’re in town.

Training plan:

• Orientation (0,5 month): You will receive orientation to the company and local community and includes learning about our company’s customers, culture, business strategies, etc.; learn about payroll schedules and payroll tax withholding; local training area, housing options, apartment complexes and transportation options; meet key contacts and other employees; receive computer training on company systems; receive orientation to local community including cultural centers, volunteer opportunities, local sporting events, and entertainment venues. Orientation is scheduled to take up to one month and takes places concurrently with the first phase of training.
• Garde Manger Cook (2,5 months): You will learn to prepare and coordinate the production of cold food items in order to maintain high standards of quality; learn American contemporary styles of presenting food and preparation of buffets; learn to prepare all cold food items for buffet, banquet and restaurant use according to standard recipes, visually inspect appearance of all cold food for proper color combination and overall presentation to maintain appeal; prepare requisitions for supplies and food items for production in work stations; check and control proper storage of all food items in refrigerators and freezers to maintain product freshness.
• Saucier Cook (3 months): You will learn process for preparing four essential parts of stock, demonstrate three methods for preparing stocks; identify the two basic kinds of soups and prepare using the basic ingredients for broth, consommé, puree, clear, and cream soups; learn grand sauces and prepare several kinds of sauces; cooking and cooling techniques for beef and chicken stock, de-grease stocks and finish product; learn planning and preparing clear, cream, puree, chowder, and cold soups; participate in soup and sauce cookery; preparation of all basic stocks, types of soups and sauces; learn use of thickening agents, sweet sauces and their uses.
• Entremetier Cook (3 months): You will learn classical vegetable cuts, stock production, preparing thickening agents, station organization, palate development, culinary French terms, and food costing; learn vegetable cookery by color and family, potato cookery, grain cookery, rice cookery, fresh pasta cookery, dry legumes, production of stews from vegetables and grains, broth/bouillon, and advanced soup cookery.
• Sous in Training - Operations Management (3 months): You will learn to plan, organize and execute operations at individual kitchen stations; participate in the preparation of a wide variety of menu items according to prescribed recipes; learn processes for maintaining inventories, correct pricing, cost controls, requisitioning, and issuing supplies; learn to assume oversight of food production in individual stations; learn to make recommendations for maintenance, repair and upkeep of the kitchen, equipment, and other areas; learn to visually inspect, select and use only the freshest food products of the highest standard in the preparation of all menu items

Job Requirements

• You have a hospitality degree from a post-secondary academic education with a minimum 2-year full-time course, approved by the Ministry of Education
• Recent relevant work experience in the (ultra) luxury hotel industry

Or:

• You have 5 years of recent relevant work experience in the (ultra) luxury hotel industry.

Skills