try what?

1.

Test your basic skills and accumulation. You have accumulated experience in daily life and don’t panic when things happen. 2.

Test your on-the-spot adaptability. No matter how well prepared you are, there will be unexpected surprises3.

Test your preparations, how much do you know about the store you are going to, you do not have a full understanding of the store you are going to, let alone tasting the dishes, from a novel you can guarantee that you will get your salary on time, from a large perspective

, do you have any personal development there? You may not be able to make any money. If you waste a few years of your time, you may be useless. 4.

Test your grasp of details, the same dishes, the same techniques, but the details 5.

Test your conversation, personality and character. The kitchen is a team. If you don’t fit in with the group, are too individualistic and unrealistic, it won’t work if you can’t form synergy with your colleagues in the kitchen, which will affect production efficiency. Of course, it’s also possible that they can’t keep up with you.

But there is no way, you are now one of the few chefs at different levels using different application methods.

One type is ordinary chefs with cooking experience between 1-10 years, and the other type is "senior" workers in the chef world, namely executive chefs, production directors and head chefs.

Ordinary chef: The positions that ordinary chefs apply for are mainly chopping boards, woks and cold dishes. According to their different positions, more than 30 chefs in different cities with cooking experience of 2-10 years were interviewed.

However, the results of the interview were unexpected. Almost 85% of the people did not know what they should pay attention to when applying for a job, let alone put forward a constructive opinion.

To this end, I changed my perspective and interviewed more than a dozen hotel staff responsible for recruitment. They provided the following suggestions to ordinary chefs.

Work resume: The more complex it becomes, the more confusing it becomes. Although a resume cannot completely reflect a person's characteristics, it can understand the person from one side. Therefore, when filling out the application registration form, many chefs fill in the work resume column completely, fearing that they will not write

Got less than others.

In fact, recruiters don't buy this approach. During the interview, Wang Yuxiang, deputy general manager of Shanghai Wenfeng Hotel, told reporters: "Although work experience shows the depth of a person's experience, for us recruiters, the work experience is complicated and the job-hopping is difficult.

We don’t want to use people who have too many, because we will feel that this person may not be able to work in our hotel for a long time and stably, and we do not need to give such people a chance to receive training.” So remind the chef,

When filling out your work resume, you must choose the important ones that represent your personal achievements.

First glance: We don’t dare to ask for “alternative” people. During the interview, nearly 99% of the recruiters said: We don’t need “new and new human beings”.

Because they believe that those young people who have long, dyed hair, wear weird clothes, and like to wear earrings, rings, and bracelets have too "personality" and are difficult to manage and find it difficult to adapt to kitchen work.

Test dishes: Don’t ignore small details. Cutting boards: saving raw materials and adaptability are very important. Generally, when hotels recruit cutting board chefs, they are required to work in the hotel for 1-3 days. During this process, the inspection points mainly focus on knife skills, raw material saving and flexibility.

measure three aspects, but pay more attention to the latter two aspects.

Song Dexin, executive chef of Guizhou Huacheng Hotel, told reporters: Different chefs have different ways of handling scraps.

Some people will throw away the leftover ingredients, while others will use the remaining parts to make soup or pickles. As a manager, of course we will choose the chef who knows how to save raw materials.

Of course, it doesn't mean that being able to save raw materials means you are a good chef. I also want to examine their ability to adapt to changes in circumstances.

A few years ago, our current boss came to the hotel to apply for a job, and I asked him to try it out for a day.

It happened that at the end of the night, a customer ordered a dish made with 30 abalones, and the 30 abalones happened to be sold out that day.

If other chefs faced this kind of problem, they would definitely ask the front office to help return the dishes.

But he didn't do that. He went to the front desk waiter and asked the waiter to tell the guest the current situation and also asked if he could use 20 abalones to cook in half. The guest agreed without hesitation.

Afterwards, I did some calculations and found that the cost of the dishes not only did not increase, but also dropped a lot, and the customers were also very satisfied.

So I kept him in the hotel until now.

"Wok: Novel and practical, highly rated. Yan Long, office director of Dubaicai Baiwei Co., Ltd., believes that if a wok maker wants to leave a good impression on recruiters, the dishes must be new and novel. For example, some time ago, a

The chef who applied for a job at the hotel made a dish with artificial abalone slices as the main ingredient. The dish had a good taste and a smooth texture. The most important ingredient was very novel, so the judges present at the time gave him good marks.

Long also reminded all applicants that when trying out dishes, they must be practical and not showy. In addition, he felt that applicants must have a certain understanding of the style of the hotel’s dishes before trying out the dishes.

No matter how good your craftsmanship is, it is not easy to apply for the job. For example, this hotel mainly sells home-cooked dishes, but if you cook a sea cucumber dish during the food test, it will obviously not be easy to impress the recruiter. Special note: It is not your job.

Don’t take it lightly. Those who cook the wok rarely prepare the food themselves, but if you go to try out the dishes, you must be responsible for everything from cutting to frying. The wok master is usually not very good at this aspect of work, plus he is nervous.

It's easy to make some small mistakes.