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Hey guys ihave an interview for line chef at wagamama tommorow i currently work as a cook for the YHA which has a very intensive workload as they run a restaurant, cafe, do breakfast etc with a very small team after months of regularly cooking for large groups of people by myself i feel im ready to take the next step and work in a professional kitchen.  i'm just wondering if anybody knows if there will be a compulsory trial shift and what sort of things i can expect to be doing etc and also any tips for the interview, any help would be greatly appreciated!