Duties and Responsibilities

Vision and Values

As Cook Trainee, I fully comprehend the vision of Six Senses Hotels & Spa to help people reconnect with themselves, others, and the world around them, plus our values of local sensitivity and global sensibility, crafted experiences, emotional hospitality, responsible and caring, fun and quirky and pioneering wellness. By embracing the Six Senses vision and values, I will deliver an exceptional experience for guests and develop hosts to be the very best they can be.

Operational Ownership

In this role, I will rotate through various cuisines, each offering unique dining concepts that align with the “Eat with Six Senses” philosophy. This means I will focus on sustainability, local sourcing, wellness, and high-quality, made-from-scratch dishes.

This internship provides well-rounded exposure to luxury culinary practices across multiple outlets. Key duties include:

• Ingredient Preparation: Support farm-to-table prep, ensuring fresh, local products are used.
• Cooking & Plating: Learn to prepare and present dishes across different cuisines.
• Sustainability Practices: Minimize waste, repurpose ingredients, and follow eco-friendly kitchen practices.
• Station Rotations: Gain experience in Italian-Mediterranean, Latin American and Mediterranean cuisines.
• Health & Safety: Maintain high hygiene standards in food handling and kitchen cleanliness.
• Collaboration: Work closely with senior chefs, learning culinary techniques and kitchen operations.
• Menu Familiarity: Assist in crafting dishes for outlets like Market (farm-to-table breakfast), Orchard (Italian-Mediterranean), La Plaza (Mediterranean), Fogons (Host Café), and Beach Caves (Latin American/Mediterranean).
• In-Room Dining: Prepare varied meals for guest room service, ensuring quality and efficiency.
• Guest-Focused: Adapt to guest preferences, dietary restrictions, and special requests.
• Upskilling: Build knowledge in diverse cuisines, sustainability, and service timing.

I understand this is a guideline to the duties and may or may not change during my time in the position.

What’s in it for me:

• I will learn and grow with our Six Senses Culinary Teams.
• I will be part of our Mission Wellness Program - with plenty activities to discover Six Senses values, mission and vision along with our beautiful properties.
• Locker available.
• Uniform & Laundry.
• I will be delighted with the different flavors in our sustainable Host Café (Fogons), where I will have access to breakfast, lunch and dinner.
• The hotel Six Senses Ibiza will provide with shared accommodation, where I will share the space with fun and quirky people.
• I will enjoy two days off for each week of training.
• Internship Allowance.

Skills and Experience

To execute the position of Cook trainee, I have prior experience working in a kitchen environment, either through internships, part-time roles or culinary schools.

It is beneficial to have experience with Mediterranean cuisines and hands-on training, including food prep, mise en place and station rotation. Demonstrated interest or experience in sustainable cooking practices, such as reducing food waste or working with local products.

Technical skills include a strong understanding of basic cooking techniques (e.g., grilling, sautéing, chopping, etc.), familiar with local seasonal ingredients. Strong knowledge of food safety regulations and maintaining a clean, organized kitchen.

I will maintain a thorough understanding of Six Senses in terms of guidelines, rules and regulations, brand and operating standards, facilities and services.