db Bistro Moderne & Boulud Sud
Length: Approximately two years; number of hours depends on scheduling requirements of The Dinex Group. At the end of each stage, the employee will be evaluated on their performance as well as their accomplishments and project completion
PHASE I
db Bistro Moderne
Garde Manager I
Duration: 2 months
Skills Learned: Soups, Vinaigrettes and salads preparation, methods of preservations, small plates and canapés. Knife cuts, organization / cleanliness, efficiency, speed
Garde Manager II
Duration: 2-3 months
Skills Learned: Seafood and fish appetizers, Vinaigrettes and salads preparations, hot appetizers. Knife cuts, organization / cleanliness, efficiency, speed
Boulud Sud
Prep / Veg.
Duration: 2 months
Skills Learned: Peel and prepare vegetables, Pasta, Knife cuts, organization/cleanliness, efficiency, speed
Garde Manager
Duration: 2-3 months
Skills Learned: Soups, Vinaigrettes and salads preparation, methods of preservations, small plates and canapés. Seafood and fish appetizers, Vinaigrettes and salads preparations, hot appetizers. Knife cuts, organization / cleanliness, efficiency, speed
PHASE II
db Bistro Moderne
Burger
Duration: 3 months
Skills Learned: use of heat, Understanding of cooking temperature, use of fryer. Knife cuts, cooking skills, seasoning, organization/cleanliness, efficiency, speed
Entremetier
Duration: 4 months
Skills Learned: use of heat, Blanching and different techniques of cooking vegetables. Knife cuts, organization/cleanliness, efficiency, speed
Boulud Sud
Plancha
Duration: 3 months
Skills Learned: Butchering, portion fish and meat, Plancha cooking skills, plating skills organization/cleanliness, efficiency, speed
Hot Appetizers/ Entremetier
Duration: 4 months
Skills Learned: use of heat, Blanching and different techniques of cooking vegetables. Knife cuts, organization/cleanliness, efficiency, speed
PHASE III
db Bistro Moderne
Cuisson
Duration: 5 months
Skills Learned: Butchering, portion fish and meat, cooking skills, seasoning, production and plating. Knife cuts organization/cleanliness, efficiency, speed
Saucier
Duration: 5 months
Skills Learned: sauce making, braise, confit, and cooking skills, seasoning, production and plating, leadership. Knife cuts, organization/cleanliness, efficiency, speed
Boulud Sud
Cuisson
Duration: 5 months
Skills Learned: Butchering, portion fish and meat, sauce making, cooking skills, seasoning, production and plating. Knife cuts, organization/cleanliness, efficiency, speed
Grill
Duration: 5 months
Skills Learned: Butchering, portion fish and meat, cooking skills, seasoning, production and plating, leadership. Knife cuts, organization/cleanliness, efficiency, speed
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