ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service Forums › Professional Chefs Forum › I'll interview you: Interview Questions 1
New Posts  All Forums:Forum Nav:

I'll interview you: Interview Questions 1

post #1 of 4
1/1/03 at 7:59am
Thread Starter 
Here are a few standard interview questions everyone should be able to answer with confidence. The trick is to keep it ALL positive.

So, tell me a little bit about your last job. What were your job responsibilities?

Why did you leave your last job? Or why are you looking for a new job?

What is it that interests you about this job?


Write down your answers, either as a reply to this post or on a sheet of paper at home. See what you come up with. Of course, you're open to critique if you reply here :D

Kuan
Reply
post #2 of 4
1/1/03 at 6:24pm
OK Kuan,:cool:

Thanks for giving me the opportunity, my head is swimming with this stuff and I appreciate someone putting it into perspective.

I AM surprised there are not more people out there who are not in similar situations or care about how to "do" an interview. I guess, like myself, most of us cooks aren't usually subject to the 3rd degree, corporate stuff.

Anyway, the first 2 ?'s are easy enough for me not to mention them here.

The 3rd I find modestly challanging. What I would say off the cuff is that is that it's a big company and a leader in it's field which would provide someone like me with a lot of growth/education/relocation possibilities.

Shoot.

Thanks again, 1x
Reply
post #3 of 4
7/21/10 at 11:00am


 

Quote:
Originally Posted by chef1x View Post

OK Kuan,:cool:

Thanks for giving me the opportunity, my head is swimming with this stuff and I appreciate someone putting it into perspective.

I AM surprised there are not more people out there who are not in similar situations or care about how to "do" an interview. I guess, like myself, most of us cooks aren't usually subject to the 3rd degree, corporate stuff.

Anyway, the first 2 ?'s are easy enough for me not to mention them here.

The 3rd I find modestly challanging. What I would say off the cuff is that is that it's a big company and a leader in it's field which would provide someone like me with a lot of growth/education/relocation possibilities.

Shoot.

Thanks again, 1x

 

Hi,

 

I  agreed with you. Any way, your ideal make me thinking about some thing for my project.

 

Please try to keep posting. Tks and best regards


 

Reply
post #4 of 4
7/23/10 at 5:24am

A little trick I learned years ago. Ask the person you are interviewing to follow you either to the kitchen or to your office down the hall . Walk briskly, if he   or she does not keep up with you, assume this is the way they will move in kitchen. Have a napkin, knife or fork on the floor, if he or she walks past it without picking it up, usually means works careless. Over the years on average I find this has worked.for me.

Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Chefs Forum
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service Forums › Professional Chefs Forum › I'll interview you: Interview Questions 1