Most chefs (particularly hardcore old-school pastry chefs) will hire on someone of marginal experience if you go in with the right attitude. Be assertive, speak clearly and simply, and let the guy know that you will be religiously punctual, get things done in a timely manner, take your own time to memorize techniques properly, and most importantly do things exactly how he wants them to be done every time. I personally don't really care whether a line cook knows french...