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!!
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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?