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cooking test for new hires..... - Page 2

post #31 of 32
Quote:
Originally Posted by chefgirl47 View Post

thanks chef....but i have an unseen advantage...anionted hands and serious passion. I did get the position and left the staff "very impressed"

Congratulations and good luck!

Don't know about your hands, but yes, passion is, unfortunately, too often absent from kitchens.  I'm sure you'll be a refreshing addition to the crew.

So, what dishes did you make?

 

 

 

Quote:
Originally Posted by chefDave11
 
And for the record, what you're going through is not at all what this posting was about.  Huge differences in the job requirement of a private chef versus someone looking to join a team.

My misunderstanding in thinking you were applying for another private chef position.

post #32 of 32
Quote:
Originally Posted by Dizzle View PostI have seen plenty come and go but everyone deserves a chance. I would never have come up with a chance to fail. I'll teach you the menu, then do it. If not, move on. There's always a diamond in the rough.

Now, 51 years since my first days of earning a buck in a commercial kitchen. If an interview goes well, and the prospective employee is conversant in food service lingo, then they get a reasonable chance to perform as an employee. I don't believe anything can be learned in this type of test.

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