Work experience is important

In the inherent mode of thinking, we usually think that the recruitment of chefs for such technical positions will only look at the chef's skills and craftsmanship, which is actually not the case. If the chairman of an enterprise, the general manager is the family of this enterprise, then the hotel chef is the helmsman of the kitchen of this hotel, so the requirements for him is never technically sound so simple.

In the interview interview skills video, the recruiter usually want to know the first question is the candidate's work experience. Work history includes the candidate's job title, years of experience, experience, and the size and dining capacity of the hotel where he or she has worked, and all of these questions will help the recruiter understand the candidate's ability to do the job. In the case of a chef hire, the restaurant owner will also ask how many kitchen staff he has managed at his previous hotel. Every hotel has a chef, and there is a difference in the management ability of chefs in different sizes of hotels, so in the interview interview book, to understand the size of the previous hotel is an essential item in the catering industry interview to learn interview skills.

Chef positions need to focus on cohesion

The work of the chef is very complex, he not only requires technical excellence, but also requires management skills, sense of innovation, communication skills, coordination skills. The back of the kitchen positions are numerous, and the chef is in the core position of these positions, the chef needs to manage the staff and things are more, which requires the chefs to have cohesion.

This cohesion is manifested in good leadership, communication skills, coordination and organizational skills, chefs usually in the kitchen staff and catering bosses play a role in uploading a bridge between the communication skills and leadership is essential; employees will inevitably friction in the day-to-day work, it is also necessary for the chef to regulate the contradiction; the kitchen work is complicated, if Everything has to be the chef personally this is unrealistic, so the staff training is also a basic skill that the chef to master. Such an important position, no wonder the boss in the recruitment of chefs to pick and choose, layer by layer.

Cutting board: saving raw materials, strain is important;

Wok: novel and practical to get high marks;

Cold dishes: hygiene can not be forgotten.

Advance knowledge of the hotel situation and the boss's taste

To improve the success rate of the application, it is necessary to have a certain understanding of the hotel, which includes the hotel's positioning, cuisine characteristics, management mode, development prospects, etc., only to these conditions after the preliminary mapping, and the boss (or the recruiter) in order to be more certain of the exchanges.

In fact, the preliminary mapping is not difficult, you can go to the hotel "micro-visit", but also through peers, friends to understand. The vast majority of executive chefs believe that the situation is far from enough to understand the hotel, but also to the boss or the hotel operator's taste, personality has a certain understanding of the only way, in order to do in the exchange of ideas.

"Food for the people is heaven" chef is an important role, I hope to be able to through the above chef interview interview a variety of skills questions and notes to remind, so that we can successfully apply for a successful job.