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Interviews

post #1 of 3
Thread Starter 

We are expanding to a new location, and this is my first time interviewing, as an executive chef, and I dont know where to begin in asking the first question? need Inputs> thanks Fellows!!

post #2 of 3

Just ask the same type of questions that you were asked when you applied for your various line-cook, and chefs positions before you landed your current Executive Chef position.

 

How many chefs are you in need of?   A new hotel location? ie. pastry / catering / house / bar-bistro / event etc. or just a couple of line cooks?

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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post #3 of 3
Definitely check references if allowed in your state. Here in It we can only ask if they worked at the establishment they put on the paper, nothing more... it makes it very difficult to check out future employees. Probably some technical questions in terms of their prior position. We had a "sous" apply from a larger famous steakhouse... as it turns out, he knew very little about beef cuts, cooking temps, and cooking in general
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