I'm a self taught chef and own a catering business - and business is booming. Only problem is that I cannot seem to find the right chef to take over the kitchen. I could sit here and bitch all day about the poor quality of chefs I have worked with, the bad habits that seem prevalent and the overwhelming incompetency I find day in and day out. But the truth is that I let all of these guys work for me, so perhaps I need some help finding the right person.
Does anyone have some good guidelines to help me identify the red flags BEFORE I bring someone on? I need someone who is organized, knows how to build a timeline, understands food costs and is willing to make lists. Very simple actually. How about a list of questions for an interview? As good as I felt I had done with interviewing, it amazes me how many have simply lied about their competence. I am considering hiring someone much younger to teach them the right way to do things, as opposed to hiring someone with experience and bad habits (and a book full of shortcuts). Any advice?