What would be a reason you would hire someone or accept them into your kitchen with no experience in a professional kitchen? What qualities do they need to have to stand out?
Why would you hire someone/accept someone with no experience?
Openness, Honesty about their skills, Enthusiasm, Punctuality, Dedication, Energy.
I've hired several people with no skills at all but they had the above. One eventually graduated first in her class at the CIA and became Susan Spicer's sous chef.
Others worked out well too.
Only one was a complete bomb and left within a month.
I think it depends on the individual. Like stated above, if they are humble, eager to learn, have a sense of urgency, and generally want to be their, the rest can be taught. Someone who's motivated to do well will usually succeed. Also, someone with no experience doesn't have any bad habits that need to be broken and don't come in acting like they know it all.
Anyone that I hire / accept in my kitchen is already assumed to have no experience.
They have never worked in 'my' kitchen so they can not have any experience.
Know how to listen---know your knives,and bring them.
Of course,any knowledge you already have is good---but watch and learn.
When training a new hire I asked that they do it my way---after they mastered my way--I will be glad to see if your way is better or faster--until you learned my methods--best to shut up.
some make some don't
I hired a young man once , he turned up out of the blue when i needed a wash up crew, he had no English skills what so ever and his reference from his last job was written on the back of a packet of cigarettes . in desperation for a wash up crew i put him on, He turned out to be the best ever employee ever , turned up on time , stayed back when needed, never complained, as i said "some make some don't"
PS It was a sad sad day when immigration turned up to deport his arse to Mongolia