How many of you who are in charge of whatever type of food business your in, make potential hires, do cooking test? The last place I worked at made everyone put together a three course meal with three hours(it was fine dining of course). The place I work for now, I am in charge of giving the cooking test, though I work for a rather large catering company, there is no need to three courses lol. I basically ask them to do basic knife cuts, make one of the mother sauces and give them an airline chicken to cook with there choice of veg, starch and sauce. Is this too much to ask for in a prep cook? How do you go about giving your cook tests?
I don't know why anyone would hire a cook without tasting their food. I give a very extensive verbal test, a face to face "casual" atmosphere personality test (my chefs work in people's homes), and finally a cooking test with mystery ingredients if they pass the first two. The first test weeds out 90% or more of applicants from the start.