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Securing a head position tips?

post #1 of 3
Thread Starter 

Hi everybody,
I am looking to move into a head of pastry position, and with my experience have recieved many positive responses from email and phone applications, however the restaurants I agree to an interview with have all responded that I do not fit the requirements due to my age, although I have spent the past 6 years cooking in a 5 star hotel, and 2 different 3 hat restaurants (equivalent of 2-3 michelin star).

Any tips on getting employers past the age barrier and letting the food do the talking instead?

thanks

post #2 of 3

Have you tried personal contacts or perhaps mailing your resume with a targeted cover letter?

 

Email and telephone can sometimes be very impersonal and not convey a true picture.

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
post #3 of 3
Thread Starter 

Everywhere i have applied i have sent through cover letters and CV's it is only at the interviews when it seems to come into question. as far as personal contacts, my previous chefs are reliable references, however are both interstate and arent really much help when it comes to word of mouth positions, and current colleagues unfortunetly cant find out my intentions (very rough kitchen politics)

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