ok guys, not everyone of us makes text book dishes.....nor is looking for someone who can brunoise carrots.....
As a caterer I'm looking for someone who knows basics....such as how to wash vegetables (what the heck are cats of veggies???) follow directions,
chip in and wash the dishes, be on time, be willing to schlep.....offsite catering....LOTS of schlepping, be quick and thorough....nothing ticks me off more than buying expensive ingredients that have been babied over by a farmer I know and have someone burn or maul them......know when you don't know and say something.....be up front with your skills and the amount of time you want to work.....I'm looking for people that want to learn and improve.....*the last temp hire had loads of prime credentials, had run a kitchen for several years, had her own catering business, worked for a phenominal pastry chef.....I expected alot and was disappointed....the 19 year old that new nothing of professional kitchens was a gem, she was happy, worked hard, asked questions when she didn't know/understand....
Not every kitchen is the same......catering, offsite catering, restaurants....all are different animals.....amoungst themselves and between themselves. |