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First Culinary Walk In Interview. FT Student Needs 2 ?s Answered. PLEASE!!

post #1 of 7
Thread Starter 
Hello Chefs. I just need 2 quick answers from the pros.

I'm a student interviewing for a Cook position. It is a walk-in interview for a fine dining restaurant.

My questions are these: Do I wear uniform chef's jacket or a traditional business suit? Do I bring my knife kit?

PLEASE Help. I want to begin with the correct protocol.

Thank you so much!!
post #2 of 7

That is a good question.

My usual advice would be Dockers (you don't have to go with the usual tan there are nice conservative colors available) and a button down shirt with a tie....clean hands and nails as well as a recent haircut and shave.

The shoes need to be clean and shined as well and plz wear socks lol..... nothing worse than hairy man ankles peeking out from the pants when you sit down.

 

That you think to ask already shows that you will most likely interview well in a more formal and conservative setting.

Welcome to Chef Talk and good luck with the interview.

 

mimi


Edited by flipflopgirl - 2/13/16 at 7:57am
post #3 of 7

I just noticed your name is Joy?

 

I have not interviewed (hospitality) in a very long time but would most likely wear a LBD that covers any cleavage and is not too short or tight.

Minimal makeup and no (or very light) polish on short nails.

Wear your hair in a style that shows you know how to control it.... tight ponytail or upsweep.

Dark leg coverings (hose or tights) and flat (maybe MaryJanes or ballet flats) shoes.

 

mimi

 

As for jewelry...if you are married just wear your band.

Nothing else.

And bring a coat along in case you are asked to cook.

 

m.

post #4 of 7

I agree with ffg! Neat and clean no suit. What I look for is, clean looking hair, clean shaved, clean hands and fingernails. Good hand shake and eye contact is another plus. What every Chef wants in a beginning cook is to hear the candidate wants to work hard, is dependable and can work all hours. If someone calls in sick your their guy. Be the person that is open to any and all things that can help the Chef succeed in any and all situations. .............Good luck and Welcome to Cheftalk..........Chef Bill

post #5 of 7
Thread Starter 
Thank you both so much! I truly appreciate your taking the time to help a novice. I will utilize your advice in this and future interviews.

With any luck, I'll post positive results soon.

Thanks again!
post #6 of 7

I bring my knives etc., but leave them in the car with a clean uniform (jacket, pants, shoes, socks, bakers cap), because you never know and it is better to be prepared.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #7 of 7
Thread Starter 
Thanks to every Chef that replied to me. Here's a culinary Valentine to you!

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