1.
Where did you do your internship & why did you choose to do it
there?
I chose to pursue my internship at the Mandarin Oriental Hotel in
Geneva due to the hotel's outstanding reputation for excellence and its
prime location in the heart of the city. The prestige of the Mandarin
Oriental brand, combined with Geneva’s vibrant hospitality scene,
made it an ideal environment for me to develop my professional skills. I
was fortunate to be offered the opportunity to work in the hotel’s main
kitchen, which is responsible for catering both the in-room dining
services and the MO Bar — two essential components of the hotel’s
culinary experience. During my interview with the Head Chef, I gained
a clear understanding of my role and the expectations placed on me as
an intern. It was made clear that attention to detail, consistency, and a
commitment to high standards would be key to my success. This
conversation not only motivated me but also gave me a clear direction
for what I aimed to achieve during my internship.
2. What were your daily responsibilities during the internship?
During my internship, my daily responsibilities included supporting the
kitchen team across various sections such as hot, cold, sandwich, and
breakfast. I followed HACCP and FLHSS standards, helped update fridge
and freezer labels, and assisted with inventory management and order
checking. I was responsible for preparing dishes from the bar and room
service menus, ensuring correct portioning and plating as per hotel
standards. I regularly showcased my skills by preparing Indian dishes
upon guest request. Additionally, I handled the pass and hot section
during the absence of senior chefs, which enhanced my management
and cooking abilities. I also supported the Executive Chef in recipe
trials for new menu developments.
3. What skill do you think was the most valuable that you gained
during the internship?
During my internship, the most valuable skill I gained was patience,
closely supported by my culinary knowledge. Working in a fast-paced
kitchen environment taught me that true growth and mastery do not
happen overnight. I learned to stay calm under pressure, whether
during a busy service or when trying to perfect a new technique.
Patience allowed me to approach every challenge with a clear mind
and steady hands, ensuring that I remained focused on delivering high-
quality dishes. My culinary knowledge gave me the foundation to
understand flavors, techniques, and presentation, but it was patience
that helped me apply that knowledge thoughtfully and consistently.
Whether it was carefully plating a dish or learning from constructive
feedback, patience made each experience more meaningful. Together,
these skills have not only improved my technical abilities but have also
shaped my mindset, preparing me for a successful future in the
culinary industry.
4. How do you feel about improving your skills and knowledge from the
internship?
I feel very positive about the improvements I made to my skills and
knowledge during the internship. One of the biggest areas of growth for
me was expanding my understanding of service in the hotel industry. I
learned how important it is to deliver exceptional service to guests, paying
attention to every detail to create a memorable experience. Through
hands-on experience, I gained valuable insights into guest relations,
professionalism, and the high standards expected in hospitality.
Additionally, working closely with a team taught me how crucial teamwork
is in this industry. I developed better communication skills, learned to trust
my colleagues, and understood how effective collaboration leads to
smoother operations and happier guests. These improvements have given
me more confidence in my abilities and have motivated me to continue
learning and growing in the hotel and hospitality field.
5. What are the most important lessons you take away from this
internship?
Throughout my internship, I gained lessons that go beyond just technical
skills. One of the most important was learning the true meaning of
professionalism and responsibility in a kitchen. Following HACCP and
FLHSS standards made me realize how much discipline and precision are
needed behind the scenes to ensure quality and safety. Working in
different sections, managing inventories, assisting with menu trials, and
even leading the pass during busy periods helped me build confidence,
adaptability, and leadership skills. A particularly proud moment was when
my "Lamb Biryani" recipe was selected for the hotel’s festive menu,
teaching me the value of creativity and trust in my own abilities. More
than anything, I learned that success in hospitality comes from a
combination of teamwork, patience, attention to detail, and continuous
learning.
6. What advice would you give to students looking to do an internship
currently?
For students looking to do an internship in the culinary industry, my
advice is to approach it with passion and humility. The kitchen is a place of
constant learning and growth, so be prepared to put in the work and stay
open to feedback from chefs and fellow kitchen staff. Every task, whether
it's prep work or plating, teaches you something valuable. Be proactive in
asking questions and seek opportunities to learn new techniques, whether
it's from your team or by observing the workflow. Don't expect everything
to be perfect right away — the culinary industry is fast-paced, and
mistakes are part of the process. Use those moments to improve. Pay
attention to the details, such as cleanliness, timing, and consistency, as
these are the foundation of quality cooking. Also, develop strong
communication skills, as teamwork is essential in a kitchen. Finally,
maintain patience and perseverance. Success in this industry takes time,
but if you stay dedicated and passionate, you'll find yourself growing both
as a chef and as a professional in the culinary world.
7. Describe your internship experience in 3 words.
Unforgettable, Transformative, Rewarding
