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First Interview for Culinary Position/Line Cook

post #1 of 3
10/3/09 at 10:21pm
Thread Starter 
Hi all,

So I am not a chef, and I have never worked back of the house in a restaurant. I love food and love to cook at home, (and I do, a lot--have a food blog and all that) but I am not formally trained and I have zero professional experience. I know I am lucky to have an interview for a line cook position, and I know to own up to my lack of experience and just tout my ability and eagerness to learn fast and take direction. Reading the posts has also clued me in that I need to learn to make some basic stuff that I have just never gotten around to learning--hollandaise, for instance. I can make eggs though! Soft scrambled, over easy, and omelettes, haha. My question is this--where do you usually start in the kitchen? And what should I do to prepare for this? I have no idea what to expect. The job is cooking for a seminary school, so it is a captive audience. :D Sorry I broke the posting rules a bit.

BamBam
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post #2 of 3
10/4/09 at 11:01am
Offer to wash dishes at first; this way you learn the kitchen layout, staff etc. Once you're part of the team and respected you can use your free time to help the cooks and learn the line. Eventually, if you do well you will have a chance to cook and prove yourself. Walking into any kitchen without exp. is a tough task.
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post #3 of 3
10/4/09 at 5:01pm
What Pembroke said for sure.

And if they do hire you as a cook, make sure you are 200% focused during your training (that is if they do train you.. the last cooking job I had I was the kitchen and I was pretty much handed the build sheets for the sandwiches and salads and told.. here you go) and if not, just do your best to put out the best looking product you can and if you have a chit time standard make sure you stay within it.

If you show an eagerness to learn, a willingness to do any job at all that comes your way and you are a good worker and a hard worker.. you will do just fine.
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