Culinary Intern

SLS Barcelona, a five-star urban resort of extraordinary experiences, brings a new variety of seaside glamour, indulgence and excellence to Barcelona’s waterfront district of Port Forum. Here the hallmarks of an SLS wonderland – playful ambiance, VIP treatment, and theatrical experiences – meet idyllic views to set a lavish stage for the extraordinary to unfold. The only 5-star hotel in the city to feature a terrace off every guestroom (471 in total), SLS Barcelona is all-encompassing in its delight, offering an array of exclusive amenities including rooftop dining and bars, three inviting swimming pools, a spacious 800 square-meter ballroom with abundant natural light, break out rooms catering to all size of meetings, a rejuvenating spa, and a state-of-the-art fitness centre. Say farewell to the ordinary, and hello to the extraordinary!

What you’ll do

We offer an internship that encompasses two fundamental aspects of this business: hands-on experience and management.

• In the first part of the internship, the first month, the student will be in the main kitchen of the hotel, where they will be part of various processes and sales points carried out from this kitchen. These include:
  • Production Kitchen – Butchering and portioning meats and fish, preparing bases, pasteurizing stocks, sauces, preserves, and packaging.
  • Banquet Service and Plating – Plating and regenerating group menus, serving coffee breaks and contracted breakfasts.
  • Pastry and Bakery – Preparing desserts, making pastries, bread, and specialties for all hotel restaurants, providing breakfast service in the hotel buffet, show cooking, and creating signature juices.
• During the second part, the second month of the internship, the student will be part of the team at Lora, a Levantine cuisine restaurant with a Mediterranean soul. The student will rotate through the different sections of the restaurant, which include:
  • Cold Kitchen – Preparing mezzes and starters, recipe bases for finishing in the hot section, marinating, and making stocks.
  • Grill and Oven Kitchen – Facing the customer, preparing “flatbreads” or Arabic bread. We grill marinated meats on skewers and expertly roast the finest fresh fish.
  • Sweet Kitchen – Arabic specialties complement a Mediterranean offer, which will be guided by a renowned pastry chef.
• In the third part of the internship, the last month, the student will be trained in the more technical side of the kitchen, where our Executive Chef and Kitchen Coordinator will instruct them in:
  • Costing and Technical Sheets of Dishes: Profitability ratios and cost vs. profitability.
  • Inventory Control and Valuation: Minimum stocks, par stock, and an introduction to our purchasing and ordering system, both internal and external.
  • HACCP Protocols: Completing self-control sheets according to current legislation.