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Why did you choose this programme?

“I chose Hotel Administration because
I’ve always been passionate about the
hospitality industry. The programme
provides both theoretical and practical
training, which I believe is essential in
building a solid foundation for a
successful career in hotels and resorts”.

What were your main tasks or
responsibilities during training?

“I’m working as a Kitchen Assistant in

Koukounari À La Carte Restaurant, which
specialises in Italian cuisine. My main carefully observing my seniors, asking
tasks include assisting chefs in daily food questions when unsure, and practicing
preparation, especially with desserts and until I became efficient and confident”.
salads. I’ve prepared dishes such as
Panna Cotta, Tiramisu, and Fruit Salad, What are the key skills or lessons you
along with popular salads like Caesar, gained from this experience?
Green, and Taponata Salad. This role has
helped me develop precision, creativity, “This internship helped me improve both
and consistency in food preparation”. my technical and interpersonal skills. I
enhanced my culinary techniques,
What was your most memorable especially in dessert and salad
experience during training? preparation, while also learning
teamwork, time management, and
“My most memorable experience was attention to detail. Most importantly, I
being trusted to prepare desserts like learned how to stay calm and focused
Tiramisu and Panna Cotta on my own. It even during busy service hours”.
was a proud and meaningful moment

that boosted my confidence and made How did this training help you grow
me realise how much I had grown in a personally and professionally?
professional kitchen setting”.
“Personally, this training taught me
What challenges did you face and how discipline, confidence, and adaptability.
did you overcome them? Professionally, it gave me first-hand
experience of how a four-star hotel
“At first, it was challenging to adjust to kitchen operates, from maintaining high-
the fast-paced and demanding quality standards to working efficiently as
environment of a professional kitchen. a team. These experiences helped me
Everything happens so quickly, and better understand what it takes to
precision matters. I overcame this by succeed in the hospitality industry”.

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