Company Description
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!
Job Description
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.
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.
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.
Qualifications
- Ability to multitask, work in a fast-paced environment and have a high-level attention to detail.
- Excellent verbal and written communication skills. Fluent in Spanish and English.
- You make people feel good - your team, guests, and colleagues alike. You make a positive impact.
- You are an excellent relationship builder, confident in working with other teams and leaders; you’re passionate about what we can achieve together.
- You take ownership of important issues, solve problems, and make effective decisions.
- You learn quickly and adapt to SLS’s unique culture.
- You are humble and open to ideas. We leave our ego at the door and help get things done.
- You’re up for doing things differently and trying (almost) everything once.
- You want to be part of a team that works hard, supports each other, and has fun along the way.
- You’re studying a bachelor’s/master’s degree in hospitality or a related field.
- You have the possibility to sign an agreement with your school for a period of preferably 6 months.
Additional Information
What's in it for you...
- The chance to challenge the norm and work in an environment that is both creative and rewarding.
- Become part of a team that’s very passionate about creating great hospitality experiences and exploring new locations at every opportunity.
