Lead: What skills do catering staff need for 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 thinking mode, it is generally believed 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 the enterprise are the heads of the enterprise, then the chef of the hotel is the helm of the hotel kitchen, so the requirements for him are 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 candidate. Work experience includes the applicant's job position, working years, work experience, and the area and dining space of the hotel where he once worked. These questions help employers to understand the job ability of candidates. In the recruitment of chefs, the catering boss will also ask him how many kitchen staff he has managed in the original hotel. Every hotel has a chef, and hotels of different sizes have different management abilities. Therefore, in the interview, it is essential for the catering industry to know the scale of the first few hotels.

Chef posts need to pay attention to cohesion.

The job of a chef is very complicated. He needs not only excellent technology, but also management ability, innovative consciousness, communication ability and coordination ability. There are many jobs in the kitchen, and the chef is at the core of these jobs, and there are also many people and things that need to be managed by the chef, which requires the chefs to be cohesive.

This cohesion is manifested in good leadership, communication, coordination and organizational skills. Chefs usually act as a bridge between kitchen staff and catering owners, 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 solve contradictions. 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 the basic skill that the chef needs to master. For such an important position, it is no wonder that the boss has to select thousands of chefs when recruiting chefs and check them at all levels.

Chopboard: saving raw materials and adaptability are very important;

Wok: high scores in novelty and practicality;

Cold dishes: hygiene can't be forgotten for a moment.

Know the hotel situation and boss's taste in advance

In order to improve the success rate, we must know something about the hotel, including its positioning, food characteristics, management mode and development prospects. Only by fully investigating these situations in the early stage can we be more sure when communicating with the boss (or recruiter).

In fact, it is not difficult to find in the early stage. You can go to the hotel for a "private visit" or get to know it through friends in the same industry. The vast majority of executive chefs believe that it is not enough to know only the situation of the hotel, but also the taste and personality of the boss or hotel operator. Only in this way can we achieve the desired effect in communication.

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

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