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Question about job interviews

post #1 of 10
Thread Starter 

Would it be out of line to show up to a job interview in a decent pair of slacks and a solid black chef's coat?

 

I mean, "dress professionally," right?

 

Serious question.

 

I'm looking at a couple of interviews in the very near future, one at a hospital and one at a golf club.

 

 

 

Thx

 

RedBeerd

post #2 of 10
Yes. Out of line. You shouldnt be wearing your chef coats to interviews.
post #3 of 10
Thread Starter 

Thx.

post #4 of 10
Clean pressed pants, not jeans, a belt, white, pressed shirt, a netruel tie, sport coat if you have one. Black or brown leather shoes,, shined, minimal bling, ie wedding ring and watch. Skip the strong body sprays and perfumes. Get a good nights sleep, shower and comb your hair if you have hair( i dont) bring a copy of you cv/ resume with you and fir gods sake turn your phone off.

Im not being a smart ass, Iv been hiring people for almost 30 years, its the best tips I can give you for the first impression at an interview.
post #5 of 10

And please let this be a informative thread for those of you who go out interviewing.

 

Chef's coats are for wearing in the kitchen while working.

Do not wear your coat anywhere else.

If you need to be in a coat for show, then have a second one handy, cleaned and pressed.

 

It is very improper to wear a Chef's jacket anywhere but the kitchen.

post #6 of 10
Thread Starter 

This is understood. I've only done one interview in the culinary world and was just wondering if that's how cooks do.

post #7 of 10
Thread Starter 

I had no idea that it was improper to wear the coat outside of the kitchen.

 

I need to make changes in my days, then!

post #8 of 10
There is food safe issues with wearing any of your uniform outside the kitchen. Cross contamination.
post #9 of 10


Health Dept reg   No street clothes allowed behind line in kitchen and no kitchen uniforms worn outside (change jackets)

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #10 of 10
Thread Starter 

So simple, I should have already known.

 

I am a failure...

 

Jajajjaa!

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