Career Workshop – Internship presentation

Career Workshop – Internship presentation

Inmaculada El Miayar / Didier Chaput

Determine the type of company in which you would like to do your internship

Compare your aims with those of your host company

Objectives

Discover how an application works in France

Acknowledge the rights and obligations of an intern

Master the full administrative process

Interested ??

• The internship is optional,
• It can take place in Paris, France or abroad
• It is flexible in length
• One internship is organized by the school
• 2 or 3 months
• Organized by your chef (placement, visit, follow-up)

Motivations ??

• Discover the real world of our professions
• Find out about team organization, equipment, time management, quantity and team atmosphere / management ,
• Pastry-making/cooking at home or at school, or in a business/production setting, is VERY DIFFERENT.

FEARS ??

• You have to want to learn and show it,
• Have a minimum level of French/a good level of English
• Choose your placement company carefully
• Be precise and clear during the ITW
• Communicate with the team / chef

Intern Qualities ??

• Energy, interest
• Thirst to learn, to do, to ask to do more
• Communication with the team, with the boss...

COMPANIES Qualities ??

• Respect of the rules, of the law
• Show, explain, follow,
• but always within production constraints

TestimonY 1

“These six months spent in the gourmet restaurant are an unforgettable experience for me. I learned a lot about pastry, but also about myself, and my skills. The first few days I didn’t do nothing much just the usual simple tasks as I was still getting to know how everything works in that lab but as weeks passed by more and more responsibilities were bestowed on me. I completed my internship as a Demi-Chef de Partie – which was my ultimate goal when I started my internship. It was a very demanding experience, but I never gave up. I gained more confidence in the work in pastry, but also in myself. I was engaged in various extra-professional assignments. I also learned many different aspects of the job, also the importance of the relational dimension in the workplace.” Laura, Mexico, August 2023

TestimonY 2

«This internship of four months is a memorable experience in my life. I learnt to work effectively in a cooking. I understood the difference between school, where you have time to learn techniques, and professional life, where you have to be efficient and productive. I won in patience, in spite of the permanent pressure. It was really tough the first few days, but little by little I adapted. I think the hardest part was adjusting to the people. The team was large and my teammates changed from day to day... Some spoke English, others not. Some were calm, others stressed. Some took the time to explain things to me, others less so... But that's real life! And I learn so much ! It's been an adventure, professionally but above all humanly! Everybody in the kitchen, there were ups and downs, but it is a unique experience in a life. My internship is memorable and I am proud today to be able to say: ” I CAN MAKE IT “. Ang, China, February 2024

TestimonY 3

«I am very happy with the independence I have gained by working in a kitchen. Being able to understand French really helped me at the beginning, and now I'm able to speak French in the kitchen! I'm very grateful to my chef for his advice on this restaurant. I absolutely wanted a Michelin-starred restaurant, but the choice to start in a good bistro/gastronomic restaurant was the right one! Despite several difficulties during the internship I found it a really useful experience for my future. I was able to realize that working in a restaurant is hard but that it is also very satisfying. I want to continue in this area and learn more, especially the techniques. And maybe someday have my own establishment but we’ll see » Alexander, Serbia, February 2024

how to choose your intenship place?

A famous name doesn't guarantee a great internship...

Not listening to your chef's advice

Common mistakes / issues

Thinking it will be like school

Not calling your chef

Being discouraged by the first tasks

Not communicating enough with the team, with the boss,

Placement process

• March

• April

• Presentation of the internship

• Mid-term interviews
• CV

• Proposal and choice of company

• Validation of your internship

• May

• Pitching workshop

• Interview(s) with

the HR, the chef ...

• June / July

• Start of your internship

• Inmaculada EL-MIAYAR,

ielmiayar@ferrandi-paris.fr – 01.49.54.76.02

Administration

• Inma draws up the contract

• The compagny and you sign up the contract and send it back to Inma.

• Choice of the company

• Your chef organize an interview for you

• Mid term ITW

• Transmitting your wishes
• Send your CV to the chef

• 1, 2, 3 interviews

• Fill in the internship agreement form

Send it by mail to Inmaculada EL MIAYARCC: Your professor

The internship agreement is edited by Mrs. EL MIAYARShe sends it to you CC the HR person CC your chef.Then you must sign it, make it signed and stamped on page 6 and return the signed copy to Inma + post it into your Netypareo space.

CV Design

TITle / presentation

Personal presentation / Professional skills

Professional Experience / Formation / language

other Experiences / Hobbies

HR process can take time (3 weeks)

application in a boutique / restaurant

YES / NO

CV

ITW

TEST

13

HR process can take time (3 weeks)

application in a palace /hôtel

YES / NO

CV+ cover letter

TEST

ITW with the HR

ITW with the chef

Follow-up 8 days after your application

HR process can take time (3 weeks)

application in a palace /hôtel

YES / NO

CV+ cover letter

TEST

ITW with the HR

ITW with the chef

Follow-up 8 days after your application

Your rights & your obligations – Intern status

Your rights and obligation

Internship agreement is a tri-party contract between the company, FERRANDI school and yourself

• Rights
• Conditions : 35 hours in total per week (7h/day min 10h/day max.) 2 days off
• Allowances (not taxable) :
• if the internship > 2 months or 44 working days, min. 4.05 € per hour
• The company is in charge of training and develop your technical skills
• Your professor is in charge of following your working evolution within the company

14

Your rights and obligation

• Obligations
• IMAGE : you represent FERRANDI in the workplace
• COMMITMENT : work & sign the internship agreement sent by ielmiayar@ferrandi-paris.fr
• RESPECT : hygiene, discipline, grooming
• COMMUNICATION

15

Your rights and obligation

What happen if I am…

• Absent
• Inform your manager before 48 hours
• Late
• Call, text or mail your manager
• Sick
• Go to the doctor the day you are sick
• Send a sick leave to the company and to ielmiayar@ferrandi-paris.fr

16

2- Your rights and obligations

What happen if I am…

• Working hard
• Talk to your manager
• Then the HR manager & CC your chef

• Not feeling I am learning
• Talk to your professor for advice

• Not feeling well psychologically
• Contact & Meet Julie Le Mène, social assistant at FERRANDI Paris : Jlemene@ferrandi-paris.fr
• CC : your chef

17

Very fancy products, Lots of application and precision, High-level, original techniques, But above all, buffets, breakfasts... Morning/evening shift Large teams, Rotating teams, Schedules respected, 2 to 3 days off

Palace

Gastronomique Bistro Brasserie Highly hierarchical teams We start at the bottom Very few or no dressage "Coup de feu" pressure Small spaces Coupure

Restaurant

From very fancy to very simple Small teams More variety of tasks Early morning (public transport) Very French

Boutiques

VS

Lorem ipsum dolor

Consectetur adipiscing elit

Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod.

• Lorem ipsum dolor sit amet.
• Consectetur adipiscing elit.
• Sed do eiusmod tempor incididunt ut.

Lorem ipsum dolor sit