International Student Culinary Training at the BeauRivage

The Program  The BeauRivage and Baron Brink International have teamed up to provide the opportunity for international culinary professionals to come to the US and work in the kitchen of the famous BeauRivage, one of the most luxurious hotels in the USA. In this special program, the candidate would be able to work in various locations in the hotel kitchen and learn the culinary art from the top level chef, earn good pay and enjoy the great experience of working in a foreign country.

Participants  Applicants must have completed secondary school, and must have either two years of post secondary academic experience or five years of work experience related to the field in which they plan to train.  Applicants must not have any criminal convictions.  All applicants must be able to provide an academic reference (or copy of diploma or transcript), and two employment references.  Passports must be valid 6 months beyond the expected training end date.  We prefer that applicants be 21 years old, but you must be at least 19 years of age to participate in the program.  If you have had a J-1 training visa before (other than a Summer Work and Travel Visa) you are not eligible to apply for a J-1 visa.

Objectives/Purpose:  The key objectives of the Culinary Training Program at BeauRivage are to:  Introduce the student to American service standards, culture and award winning culinary performance while utilizing the student’s strengths and talents.  Challenge the student to utilize their hospitality skills and question resort systems and practices to enhance existing processes.  Encourage the student to apply creative solutions to obstacles that impede exceptional service.  Learning Objectives:  The main learning objective of this program is at the end of training; the student will have learned most aspects of a Hotel/Resort culinary department, from sanitation and prep work, to special projects and the supervision of others.  Required Classes:  During the course of their training the student will be required to attend in the following classes:  Company Orientation  Management Development Classes  Serve Safe Class

Kitchen Training rotation  Students participating in the Culinary Training Program will have the opportunity to train and gain experience in one of the Mississippi Gulf Coast ’ s award winning hotels. BeauRivage is an MGM MIRAGE resort. MGM MIRAGE is the 2 nd largest Casino Resort Company in the United States, and has properties in Las Vegas – Nevada, Detroit - Michigan, Atlantic City – New Jersey, and Biloxi - Mississippi. Some of these properties include award-winning resorts such as Bellagio and The Mirage in Las Vegas.  BeauRivage is a four-diamond, 1,742 rooms / 95 suites resort, located on the Mississippi Gulf Coast. The resort is home to twelve unique restaurants and dining outlets, each with its own menu, including: BR Prime - Biloxi ’ s premiere fine dining restaurant, Memphis Q - a barbecue style restaurant, Jia – an exotic Asian Cuisine restaurant and Olives – A Todd English Italian restaurant.  While training at BeauRivage, the students will be involved in preparing food for groups as large as 1,000 or as small as 2. All participants will be able to participate in hotel functions such as company picnics, parties and employee recognition programs.

Main Kitchen and Buffet training  Main Kitchen Training, 8 weeks  While working in the Main Kitchen, the students will be preparing food for all other restaurants. Here they will learn the basics of food preparation using standard and specialized kitchen equipment, such as steam kettles, tilt skillets, ovens, broilers, fryers, grills, mixers and choppers. The skills learned during this rotation will be essential not just in the remainder of their training, but also in their culinary careers.  Buffet Kitchen Training, 11 weeks  Here the students will begin applying the skills learned in their Main Kitchen Training. While preparing themed buffets, the students will also learn the basics of presentation. At the end of this rotation the student will be required to create a buffet theme and demonstrate proper presentation.

Garde Manger and International Cuisine  Garde Manger Training, 11 weeks Students in this rotation will learn how to properly prepare cold food items such as assorted salads, sandwiches, fruit trays, cheese platters and crudit é s. While working in Garde Manger, students will be exposed to the production of items for Banquet functions as well as individual displays. Students will also learn the techniques in fruit and vegetable carving for display. At the end of this rotation the student will be required to create a fruit and vegetable display and demonstrate proper presentation.  International Cuisine and Fine Dining Training, 11 weeks While in this stage of training, students will work in the various other kitchens to learn the techniques involved in preparing Chinese, Japanese, Italian, Traditional Southern Style Barbecue and other Fine Dining. Students will learn to work with wood burning pizza ovens & saut é stations.

Bakery and Pastry Shop  Bakery and Pastry Shop Training, 11 weeks In this final stage of training, students will learn techniques for producing massive quantities of baked goods for the hotel such as breakfast pastries, specialty breads, pies, dinner rolls, cookies and biscuits. They will also learn pastry techniques such as how to prepare cakes, petits fours, dessert pastries and the art of sugar showpieces and display design. At the end of this rotation, the student will be required to create a sugar showpiece, display and demonstrate proper presentation.

Expenses Airplane ticket (depending on the season) $1, Visa Processing USA agency $1, Source country processing fee $ $ - Sevis Data base Fee $ Source country Embassy fee $ Total start up fees $2, Other Expenses Rent in Biloxi per month $ $3, for 12 months Health insurance per Month $42.00 $ for 12 months Transportation to and from work - free Uniform plus cleaning of Uniform - free 2 meals at the hotel - free Total anticipated expenses $ 6, Anticipated cost and earnings

ש כ ר Anticipated earnings Total hours per year (2,080)x $10.00 per hour = $ 20, Net Earning before taxes $ 14, המשרות בבוריבאז' פתוחות לתחילת עבודה מעתה ועד אוקטובר 2008 בן הזוג של הטבח, יכול להצטרף אליו ולעבוד בשוק החופשי  Minimum Insurance Requirements  The United States Department of State requires that all international trainees have proof of adequate insurance coverage prior to departure from their home countries. The minimum requirements are:  Medical benefits of at least $50,000 per accident or illness;  repatriation of remains in the amount of $7,500;  expenses associated with the medical evacuation of the exchange visitor to his or her home country in the amount of $10,000; and  A deductible not to exceed $500 per accident or illness.

שלבים בקבלת מועמד לעבודה 1908 SE 23RD Ave Homestead, Florida Office Telephone Fax Cell SE 23RD Ave Homestead, Florida Office Telephone Fax Cell שלבים בקבלת מועמד לעבודה משלוח קורות חיים, באנגלית, ובהן התייחסות מקיפה לניסיון המקצועי. נא לצרף תמונה בקובץ. ראיון טלפוני ראשוני. ראיון בפגישה אישית, קבלת מסמכים המוכיחים ניסיון, המלצות, ותעודת יושר. ראיון וידיאו על ידי אחראי השמה מטעם בארון ברינק לעובדי מזון ומשקאות בצפון אמריקה. עדכון קורות החיים והתאמתן. העברתן לשף המלון, ומנהלת גיוס והעסקה. ראיון טלפוני על ידי השף / מנהלת גיוס והעסקה ( אפשרות ) קבלת הצעת עבודה, ופרוט התנאים המוצעים.

ה מ ש ך... סוכנות להסדרת ויזה, הפועלת עבור המלון ומאושרת על ידיו, פונה למועמד, ומלווה אותו החל בהליך קבלת האשרה, עד תום שהותו בארצות הברית. אתר פאן אטלנטיק: / הזמנה לראיון בשגרירות ארה"ב..J1 קבלת ויזת תשלום עמלה לנציג בישראל: $350 – 600$ חתימה על הסכם העסקה עם המלון. תיאום מועד הגעה ותחילת עבודה. רכישת כרטיסי טיסה. משך התהליך, עד 60 יום.