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Chef Interview

post #1 of 8
Thread Starter 

Hey guys,

 

I am scheduled for an interview for a head chef of a restaurant in a hotel. This is my first interview for a head chef position. I believe there will be a cooking demonstration involved.

 

I'm sure many of you have been through these, this is my first one. Any relevant advice?

 

Thank you,

Chris

post #2 of 8

No advice to give as I am just a student/prep cook but I wanted to wish you good luck.

post #3 of 8

I'm in pretty much the same position as Cicero but the only advice I can give is cook the way you know how to cook in the style in which your comfortable. I would not personally try anything I've never done or anything too crazy. Just good food and good flavors.

post #4 of 8

Be yourself, always be yourself. Don't ever try to pretend to be more or less than who you are. If they ask you a question on dealing with a situation, say how you would actually deal with it, not what you think they want. You have to go home at the end of the day and be happy with yourself, and not being yourself is a good way to get miserable quick.

 

As far as cooking, cook what you know. Have a few main ideas of what you want to prepare and make sure they're versatile and have room for adding or subtracting in lieu of what the kitchen has available. Most places I've had to cook for usually make me cook them an entree, which they expect to see good skill and flavor composition, and then to cook them something simple, like a burger or an omelette. The catch to these cooking exhibitions for your interview usually lay in these simple things. Put as much thought into that burger as a structured entree. I've seen kids not get the job because they didn't season their burger before they cooked it. Chefs want to see people who will give their all whether it's a $35 entree or a $10 burger.

post #5 of 8

Remember to wear clean underwear, that way if there is an accident, you don't scare the nurses. 

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

Reply

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

Reply
post #6 of 8

Be honest with yourself, do you really think you can handle this position? Keep in mind every one will be coming to you for answers and guidance.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #7 of 8

Don't try to reinvent the wheel during your practical, the biggest mistake you can make will be to venture into unfamiliar territory.

post #8 of 8
Thread Starter 

Thanks for all the advice guys, never ended up doing this, they went with someone else. IceMan: Best advice I've ever read.

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