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Eight months left in the Army..

post #1 of 5
Thread Starter 

..and the I am back in the ranks of the line cooks. While I have a standing offer to work with someone I deeply admire. Moving out of state is not really in the cards until the kid graduates HS in 2012. I'm presently putting together my resume. While I can present the leadership skills I have quite easily; nice thing about NCOERs (annual evaluations). I feel I'll have issues with my skill set. I know I can cook but, it's been a bit since I've done many of the basics. I plan hitting everything in Nashville but feel a bit intimidated (says the guy who faces IEDs, mortars and other Taliban shenanigans). ::rolling_eyes_chef:: about doing as Mystery Basket and not looking like a hack.

Thoughts?

 

post #2 of 5

Hi Flattop, I have always looked at a person for what they can do for me in the future, and not as much of what they did in the past. If I have a cook that expresses the eagerness to learn and the determination to succeed, I would hire that person in a second. The Chefs I know, are always looking for the person that comes into an interview with the attitude of wanting to be the best employee they would ever have. In many cases we look for a person that is willing to do anything in the kitchen, a high regard for quality and always wanting to make something better. I want the person that I can always count on, shows a high level of wanting to learn, doesn't complain, works well with everyone, and takes the ball and runs with it. The person I want to hire may not have a great deal of skill, but, they will have a high level of self motivation, determination, compassion, and willingness to get the job done day after day. I don't hire people with a high level of skills, I hire attitude.................The best....ChefBillyB

post #3 of 5
Thread Starter 

That pretty much decribes me in spades. I love new challenges and I can never learn enough. And I'm LAZY....I hate having to do things twice so I'd rather do it right the first time and not have to work more than I have to. I'm used to doing prep for 200-1500 diners. I want a job that makes me want to come to work an hour before I'm expected to show up and stay until you kick me out.... I thrive on doing the best meals I can for my soldiers and they know I care.

post #4 of 5

Flattop, that's what I saw in you on both of your posts, your a guy that wants to do his best. I would say the best thing you have going for you is, your values, drive, and determination to do whats right, just be who you are. I started in this business being just like you, I was in at 5AM and out late at night. My GM told me if you want to learn this business, I'll teach it to you after your 12 hr shift is over. I was always there waiting for him, it was the best thing I have ever done and the most of have ever learned in a short period of time. When you find that one person that extends that opportunity, take it as a gift, those kinds of people are far and few between..................... Stay safe.....ChefBillyB

post #5 of 5

 Flattop, I think Bill has said it perfectly... you have the drive and passion and you will do well wherever you go.  Don't worry about being "out of practice" .. it will come back to you in no time.  For me this is a second career... I worked with special needs kids, then I was a stay at home mom and during that time I discovered that I really wanted to work professionally in the kitchen and here I am today. If I can do it with no culinary training whatsoever I'm more than sure you will do very well.

 

Stay safe!

OK ... where am I going?.. and WHY am I in this handbasket??
Reply
OK ... where am I going?.. and WHY am I in this handbasket??
Reply
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