:eek: :eek: :eek: :eek: :eek:
OK, is this just me? Or has anyone else experienced the "needs to be clairvoyant" for a job ap?
Went to a new job interview today. The local Hotel Casino was recently bought and is now being revamped after decades. The Soux Chef loved my resume and was very enthusiastic about my hire. <which is kind of neat because I really didn't embellish what I've done before...it's just kind of hard for me to accept my talents. I mean, I read my resume and it's like, wow, I really did that? LOL! :crazy: >
The Exec Chef is a very nice guy, very focused ('course I haven't worked for him yet) and used to run one of the best buffets in Vegas.
Anyway, we chatted for a bit about my experience and he said, well lets get her an apron and have her make something.
First he asks me to make a fruit plate or salad of some sort. So I pretty much did. (Got some comps from some of the kitchen crew...'It's so pretty!') Then EC cruises by and says, "OK, make me a salad, some sort of compound thing" and takes off again.
OK, fair enough...but 1. I don't know the kitchen. There are about a zillion nooks and crannies with stuff, (I have seen far better organized kitchens) 2. I wasn't certain where my boundaries were as far as what I could nick into. 3. I didn't want to open up an industrial can of something for 1 plate, 4. I didn't want to disrupt the normal flow of the kitchen...that kind of thing.
So, I ended up using basic romaine greens with fresh vegetables, cheeses and a cucumber with lemon/dill sour cream salad. (Had a little too much hot onion but was ok ... their red onions are a lot hotter than I'm used to)
After waiting for about an hour after I was done, he arrives (they were organizing a filming/function in the main hall) and critiques my plates: Wouldn't use banana or my pear/apple slices for the "line" (meaning I suppose the buffet...I'd never use a cut fruit that would oxidize on a fresh salad that was going to sit unless it was a medley of some sort), would have wanted more melon, no greens on the fruit or the cuke dish...would they be easy to prepare in bulk...:blush: . I mentioned that I wasn't certain what liberties I could take with the inventory and was told I could have used anything I wanted!
Well, I'm thinking, "Ya got ta be specific, Bob!" "Make me a plate" is a 'plate', not a "PLATTER"! I was thinking ala carte and he was thinking a global feed. I politely accepted his input and critiques and tomorrow is another day.
Heck, if Ida known that was the bottom line I would have done it totally different.
In any event, he wants me to come back tomorrow, so I'm assuming I didn't screw up too badly. It just felt like it from in here.
That's pretty much it. Just needed to vent a little so I can get some sleep!
April :D
OK, is this just me? Or has anyone else experienced the "needs to be clairvoyant" for a job ap?
Went to a new job interview today. The local Hotel Casino was recently bought and is now being revamped after decades. The Soux Chef loved my resume and was very enthusiastic about my hire. <which is kind of neat because I really didn't embellish what I've done before...it's just kind of hard for me to accept my talents. I mean, I read my resume and it's like, wow, I really did that? LOL! :crazy: >
The Exec Chef is a very nice guy, very focused ('course I haven't worked for him yet) and used to run one of the best buffets in Vegas.
Anyway, we chatted for a bit about my experience and he said, well lets get her an apron and have her make something.
First he asks me to make a fruit plate or salad of some sort. So I pretty much did. (Got some comps from some of the kitchen crew...'It's so pretty!') Then EC cruises by and says, "OK, make me a salad, some sort of compound thing" and takes off again.
OK, fair enough...but 1. I don't know the kitchen. There are about a zillion nooks and crannies with stuff, (I have seen far better organized kitchens) 2. I wasn't certain where my boundaries were as far as what I could nick into. 3. I didn't want to open up an industrial can of something for 1 plate, 4. I didn't want to disrupt the normal flow of the kitchen...that kind of thing.
So, I ended up using basic romaine greens with fresh vegetables, cheeses and a cucumber with lemon/dill sour cream salad. (Had a little too much hot onion but was ok ... their red onions are a lot hotter than I'm used to)
After waiting for about an hour after I was done, he arrives (they were organizing a filming/function in the main hall) and critiques my plates: Wouldn't use banana or my pear/apple slices for the "line" (meaning I suppose the buffet...I'd never use a cut fruit that would oxidize on a fresh salad that was going to sit unless it was a medley of some sort), would have wanted more melon, no greens on the fruit or the cuke dish...would they be easy to prepare in bulk...:blush: . I mentioned that I wasn't certain what liberties I could take with the inventory and was told I could have used anything I wanted!
Well, I'm thinking, "Ya got ta be specific, Bob!" "Make me a plate" is a 'plate', not a "PLATTER"! I was thinking ala carte and he was thinking a global feed. I politely accepted his input and critiques and tomorrow is another day.
Heck, if Ida known that was the bottom line I would have done it totally different.
In any event, he wants me to come back tomorrow, so I'm assuming I didn't screw up too badly. It just felt like it from in here.
That's pretty much it. Just needed to vent a little so I can get some sleep!
April :D
