Quote:
Originally Posted by jigz369  Your response to bigsimp's questions sound like you took them directly from a text book. As a chef, I have always done a working interview for all new hires. You come in and we see if we can work together and what your skills are like. You could request a chef to do a working interview if you think your skills are up to snuff. Remember, knife speed is essential, and consistancy of cut more so. Just because you've done small scale parties doesn't mean you can make it in the trenches; pushing 400 covers in 3 or 4 hours is not something you can be prepared for unless you've done it before.
Good luck! |
That's why I said "here's the "TEXT BOOK" answers
What's the deal with knife speed and why is it important?