Skills and Precautions in Catering Interview

Introduction: What skills do catering personnel need in the interview? What are the precautions? The following is the article I compiled for you, welcome to read! I hope it will help everyone!

Work experience is very important

In the inherent mode of thinking, people usually think that the recruitment of technical positions such as chefs will only pay attention to the skills and crafts of chefs, but it is not. If the chairman and general manager of an enterprise is the head of the enterprise, then the chef of the hotel is the helm of the hotel kitchen, so the requirement for him is by no means as simple as excellent technology.

In an interview, the first question employers usually want to know is the job experience of the applicant. Work experience includes the job position, years, experience of the applicant, as well as the area and dining space of the hotel where he once worked. These questions help the recruiting unit to understand the job ability of the applicant. In the recruitment of the chef, the catering boss will also ask him how many kitchen staff he managed in the original hotel. Every hotel has a chef, and the management ability of chefs is also different in hotels of different sizes. Therefore, in the interview, it is an essential item for the catering industry to know the scale of the former hotels.

A chef should pay attention to cohesion

A chef's job is very complicated'. He requires not only excellent skills, but also management ability, innovative consciousness, communication ability and coordination ability. There are many jobs in the back kitchen, and the chef is at the core of these jobs, and there are many people and things that the chef needs to manage, which requires the chefs to be cohesive.

This cohesion is manifested in good leadership, communication, coordination and organization skills. Chefs usually serve as a bridge between kitchen staff and catering bosses, and communication and leadership skills are essential. Employees will inevitably have friction in their daily work. At this time, chefs are also needed to adjust and resolve conflicts. The work in the kitchen is complicated, and it is unrealistic for the chef to do everything himself, so the training of employees is also a basic skill for the chef to master. For such an important position, it is no wonder that the boss has to choose thousands of chefs and check them at different levels when recruiting chefs.

chopping block: saving raw materials and adaptability are very important;

wok: high score for novelty and practicality;

cold dishes: you can't forget hygiene for a moment.

Know the hotel situation and boss's taste in advance

In order to improve the success rate of application, you must know something about the hotel, including the hotel's positioning, food characteristics, management mode, development prospects, etc. Only after making a thorough investigation of these situations in the early stage can you be more sure when communicating with the boss (or recruiter).

actually, it is not difficult to find out in the early stage. You can go to the hotel for a "private visit" or get to know it through your peers and friends. The vast majority of executive chefs think that it is not enough to know the hotel's situation, but also to know the taste and personality of the boss or hotel operator. Only in this way can we achieve what we want in communication.

"Food is the most important thing for the people" chef is an important role. I hope that we can successfully apply for the job through the above-mentioned chef interview questions and precautions.

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