Culinary Intern – Michelin-Starred Restaurant
Position
Other
Languages required
English
Venue type
Restaurant, Bar, Café, Night club, Cocktail bar, Pub
Working hours
Full Time
Contract type
Internship/Training
Culinary & Hospitality Training Responsibilities (Michelin-Starred Restaurant)
Participants will complete astructured training programat a Michelin-starred restaurant, gaining hands-on exposure tokitchen and dining-room operationsin a high-end fine-dining environment. Under the guidance of experienced chefs and hospitality professionals, trainees will contribute to daily mise-en-place, precise plate execution, and service preparation, while developing an understanding of the coordination required between the kitchen and the front of house during service.
In the kitchen, trainees will support station chefs with ingredient preparation, organization, and execution, applying techniques with a strong focus onprecision, consistency, and respect for product. Emphasis is placed on cleanliness, discipline, and adherence to established recipes and standards that reflect Michelin-level expectations. Attention to sustainability, waste reduction, and proper handling of seasonal ingredients is integral to the training.
In the dining room, trainees will assist withfine-dining service, learning professional table settings, service flow, menu knowledge, and guest interaction. Working closely with service leadership, trainees will observe and practice the standards ofelegance, discretion, and attention to detailthat define Michelin hospitality. Exposure to wine service, menu presentation, and guest experience is provided in accordance with the trainee’s level and progress.
Throughout the program, participants are expected to demonstrateprofessionalism, curiosity, adaptability, and respect for hierarchy, and to contribute positively during service, tastings, and special events. This training is designed to provide a comprehensive understanding of Michelin-starred restaurant operations and to build a strong foundation for an international career in fine dining.
This role is part of aJ-1 Cultural Exchange Training Programfocused on professional development and cultural exchange through structured culinary and hospitality training in a Michelin-starred restaurant.
Participants will complete astructured training programat a Michelin-starred restaurant, gaining hands-on exposure tokitchen and dining-room operationsin a high-end fine-dining environment. Under the guidance of experienced chefs and hospitality professionals, trainees will contribute to daily mise-en-place, precise plate execution, and service preparation, while developing an understanding of the coordination required between the kitchen and the front of house during service.
In the kitchen, trainees will support station chefs with ingredient preparation, organization, and execution, applying techniques with a strong focus onprecision, consistency, and respect for product. Emphasis is placed on cleanliness, discipline, and adherence to established recipes and standards that reflect Michelin-level expectations. Attention to sustainability, waste reduction, and proper handling of seasonal ingredients is integral to the training.
In the dining room, trainees will assist withfine-dining service, learning professional table settings, service flow, menu knowledge, and guest interaction. Working closely with service leadership, trainees will observe and practice the standards ofelegance, discretion, and attention to detailthat define Michelin hospitality. Exposure to wine service, menu presentation, and guest experience is provided in accordance with the trainee’s level and progress.
Throughout the program, participants are expected to demonstrateprofessionalism, curiosity, adaptability, and respect for hierarchy, and to contribute positively during service, tastings, and special events. This training is designed to provide a comprehensive understanding of Michelin-starred restaurant operations and to build a strong foundation for an international career in fine dining.
This role is part of aJ-1 Cultural Exchange Training Programfocused on professional development and cultural exchange through structured culinary and hospitality training in a Michelin-starred restaurant.
