Cocina
Empresas: Hotel Arts Barcelona
The Culinary Division Accelerated Training Program has been designed to provide practical fundamental experience to those perusing a focus in the hospitality and culinary industry. Upon successful completion of the training the growth and opportunities in the hotel and the whole company is immense! Arola Kitchen: An innovative restaurant offering a luxury tapas concept, created by Two Michelin star chef, Sergi Arola. Enoteca Kitchen: Award winning two Michelin Star restaurant where Chef Paco Pérez offers a superb menu of Mediterranean specialties and wine cellar with over 500 references. Bites Kitchen: Chic, restaurant for fast, informal food at any time of the day. Marina Kitchen: Seafood and light casual dining (open only during summer season). Café Veranda: Buffet breakfast. An exquisite Brunch served on Sundays Main Kitchen: different inspiring sections within the main kitchen of the hotel, where there is also the banqueting team (for our in-site and off-site catering events). Pastry: Sylvain Guyez, our french pastry chef, creats artistic and extraordinary deserts for the perfect final touch of a culinary experience. Within each department, the trainee will be supervised and trained by the Department chef. A portion of the rotation will require the trainee to assume some responsibilities. The leadership role will normally be assigned towards the end of three-rotation segment.