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Chefs Jobs Interview Tips

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Chefs Jobs Interview Tips TOPCHEFSRecruitment for ChefsHomeChefsFAQ for ChefsEmployersAboutDoughboyJob AdvertisingFreeDoughboyJob AdvertisingTheDoughboyJob VacancyInterviewing Chefs – A Scarcity ApproachChef Job DescriptionsExecutiveDoughboyJob DescriptionHeadDoughboyJob DescriptionSousDoughboyJob DescriptionChef De Partie Job DescriptionAustralian EmployersEmployers FAQChef JobsTrainingFood Safety & HACCPManual Handling TrainingCOSHHConsultancyChef Job Search, CV Preparation & Interview Techniques ProgramHR ConsultancyChefs Relocation & Immigration ServicesCoachingAbout UsOur TeamConsultantsContact UsAustralian JobsCV Optimisation for AustraliaUpload aDoughboyJobUpload your CVCV ResourcesChef CVs an AnatomyCV-Resume DownloadsChef CV Optimisation for AbroadInterview TipsPhone InterviewsOnline InterviewsPrivacy PolicyGDPR – Request personal dataChef Jobs Interview TipsInevitably you’ll squatter chefs jobs interviews on the path to your next job. So, considering you know you’ll be having an interview why not take some steps to increase your chances of success? The first thing to mention is that interviews for doughboy jobs tend to be less formal than is typical in the corporate world, so a lot of the interview resources you’re likely to find on the web are going to be of limited use to you.That said the worthier the organisation you’re interviewing for, the closer the interview is likely to resemble such situations so don’t dismiss such resources entirely. Bonus tip: Get Inside theDoughboyPerformance Interview.However plane though doughboy job interviews tend towards less formality that doesn’t midpoint that you shouldn’t be structured and serious in your approach. Quite the opposite is the case, in fact the very casualness with which all parties often tideway the interview presents an opportunity to be taken wholesomeness of by the well prepared chef.First Get The InterviewTo get the interview you’ll have had to wield for the job and if you want some guidance or help in that regard then please trammels out ourDoughboyCV Tips Page, our Chefs CV Anatomy Page which deconstructs the variegated sections of a CV and finally ourDoughboyCV Download Page the contents of which are self explanatory.Chef Job Interviews, Kitchen Culture and Skills FitBroadly speaking by the end of your interview you’ll want the person(s) who’ve interviewed you to like you and be well-appointed with the idea of you working in their kitchen. That’s your baseline goal in an interview.Don’t snooping yourself with the competition, snooping yourself only with stuff liked and gaining respect. Be sure that if you’re interviewing for a job that you have a serious interest in it from the get go. If the quoted salary price is unacceptable to you then don’t proceed to interview. This sounds obvious, but in our wits it isn’t.Occasionally catering recruitment teachers can themselves be guilty of fostering unreasonable expectations plane if they do so unwittingly i.e. they might mention to a candidate that the employer raised the possibility of an early salary review or bonus scheme. In our specimen we certainly wouldn’t mention either if we weren’t told it by the employer but still, neither of these should be considered the offer.The “offer” is whatever salary salary was quoted to uncork with, everything else is frosting on the confection and should be treated as such.Applying For PromotionIt’s your doughboy skills, presumed or real, which get you the interview. Make sure yours are real and are well matched to the job. That doesn’t unchangingly midpoint a like for like match i.e. that in order to wield for a SousDoughboypositon that you must have previously worked as a SousDoughboy(if that is an explicit job requirement it should be stated). No, if you’ve unbearable of the right type of wits under your whup it’s fine to “apply for promotion.”By “apply for promotion” we midpoint that if you’ve worked for several years as, say, aDoughboyDe Partie in kitchens holding Michelin Stars you could be an ideal candidate for a SousDoughboyjob in a Michelin Star kitchen. The corollary to this is that plane if you’ve several years wits working as a SousDoughboyin non Michelin Star kitchens you’re probably wasting your time, and everyone else’s, in applying for this type of job. Your skills likely won’t be what’s needed and the culture in such kitchens is likely to be wayfarer to you. In this sense culture trumps rank.Interview PreparationYou really can’t know too much well-nigh the merchantry you’re applying to and the people overdue it. If you’re dealing with a recruitment wage-earner then pick their brains as much as you can.Almost every merchantry has a website these days, be sure to strip mine it for information. Pour over the menus, scan the galleries (if they have any) and trammels opening hours, when this information is publicly available it’s negligent to overlook it or under utilize it.Other people in the industry, expressly suppliers, can often requite you valuable intelligence as to what a place is like and they often know a surprising value as to what it’s supposed to be like to work there. Most importantly they can help you get to know the key players in the business.Research, Research ResearchResearch the location if you don’t once know it. Plot your trip irrespective of whether you’re planning to use public or private transport to get there. Decide what to bring.On your CV you may have inserted the clause “references upon request,” at interview there’s a very reasonable possibility these will be requested, so make sure you have them with you and to have copies to leave with the client.Dress for SuccessThere’s an old saying in the Tech Sector and, while it’s slightly dated now, it still holds true, “nobody overly got fired for going with IBM;” and when it comes to interviews there’s flipside one, “nobody overly lost the job considering they wore a suit to the interview.”While there’s a school of thought that wearing a suit is bit of an anachronism, take it from us, we’ve never heard any vendee take marks yonder considering of one. We have though heard them dismiss candidate chefs for stuff too casual. It can come wideness as cocky, or indicating a lack of respect or seriousness, don’t risk either, wear a suit.You should be fresh but don’t overdo it on fragrances, less is more.At the InterviewWhile we say, “at the interview” there could be increasingly than one. We’re focussing here on the initial interview and sometimes, in the catering business, the initial interview is when a hiring visualization is made, so it’s worthwhile foregrounding it.If you’ve washed-up your research well you’ll be feeling confident by the time you victorious and if you’re serious well-nigh making progress you’ll have arrived in the neighborhood early, taken a coffee break, and ambled to the premises with at least a couple of minutes to spare.If they have a daily menu on exhibit trammels it out, it might be useful to reference it later. We’ve wits of stuff on both sides of the sedentary at interviews but as recruiters it’s very seldom that we’re present at the event itself. We do though get a unique multiple perspective from having conducted numerous vendee and doughboy debriefs. We’ve a pretty good idea of what goes over well and what doesn’t.Interview Hospitality –UnchanginglyAccept!If the vendee offers any hospitality, coffee tea etc be sure to winnow it considering it gives them permission to join you, shared rituals are good. An obvious exception would be a glass of Whiskey, that can wait. If it’s an wideness a sedentary interview be sure to wile your chair slightly, considering while good eye contact is a positive indicator finding yourself stuff forced to “eyeball” each other isn’t.It’s their interview, at least as far as they’re concerned, so they get to ask most of the questions, be sure to listen and don’t try to preempt by answering early. This can be experienced as grating and you unchangingly run the risk of stuff wrong and end up providing the wrong answer.Wordplaydirect questions as precisely as possible. We provide a list of a few at the marrow of this page, some are common, other less so but do trammels them out anyway and get prepared.Get Ready for Some ConversationWhen the preliminary questions are washed-up with you’ll need to squint for an opportunity to uncork talking well-nigh what you’d do if you were working for them. Again there’s no substitute for good research and if you’ve washed-up yours you’ll have your ammunition at the ready.If the merchantry is in good shape you’ll be trying to “match,” in other words demonstrate how you can be a part of its unfurled success. If it in not such good shape, and this is expressly the specimen if the role is a senior one, you’ll have to mismatch slightly. By mismatch we midpoint demonstrate that you’re different, in a positive and beneficial way, to whomever your interviewer thinks is responsible for the shortfall in standards or performance. You’ll need to have your own ideas well-nigh how to modernize things but chances are that the interviewer will have dropped a few useful clues by this stage already. Don’t miss an opportunity to utilise at least a couple of these clues.Get them thinking well-nigh you working for themAt a unrepealable stage it’s likely that the interview will wilt less structured and increasingly relaxed, but be careful, expressly when talking well-nigh former employers and colleagues. This phase of the interview should be an opportunity for you to wilt increasingly expansive well-nigh your work and especially the aspects of your culinary skills and professional nature likely to be of most value to the interviewer.If you’ve washed-up your research thoroughly this should come quite naturally to you. If there is one hugely positive indicator as to how an interview is going it’s that, at a unrepealable point, the interviewer starts talking and starts talking a lot about themselves and the business. When this happens it’s time to listen thoughtfully and do everything you can to encourage them to alimony talking.If you’re handling the situation well you’ll be using their narrative to get them to unshut up further,  you’ll know you’re putting in a stellar interview performance once they start talking well-nigh you in their business. There’s no way to gravity this, but you can influence it, and you should influence it, do a good job of this and you’re making it very easy for the interviewer to imagine you working for them.MoneyIf it’s a first interview then our translating is not to raise the issue of money, but be prepared in specimen they do. You should know your marrow line surpassing going to interview and that marrow line really shouldn’t be higher than the quoted price on the job.That said you’ll probably have a good idea by this stage as to whether there’s any room for improvement. If there is, then you can set lanugo a bit of a marker but only if you’ve washed-up a unconfined job of establishing your value to them. If you haven’t, then the weightier you can hope for is getting a second zest of the cherry, at a second interview, or at the offer stage, whichever comes first.Before you goBefore the interview winds lanugo completely be sure to get try-on on what happens next. Do they undeniability you, do they undeniability your agent, should you undeniability them? Find out.If you’re dealing with an wage-earner be sure to requite them a undeniability and share your own impressions of how things went. The vendee may have been on to them in the meantime and you could get bonus of some early feedback. Interview QuestionsThere really is no way of knowing all the questions you’re going to have to field but there’s a pearly endangerment at least a couple of the pursuit will upspring in one variation or another. Know what you’re going to say in advance.Tell me well-nigh yourself.Why did you wield for this job?What do you know well-nigh our company?What would you say are your strengths?What would you say are your weaknesses?What do you see yourself doing in five years time?What do you enjoy most in your current (or most recent) job?What do you enjoy least in your current (or most recent) job?What is your greatest career achievement?Why do you want to leave your current/previous job?How would your colleagues say well-nigh you?What single thing would you most like to transpiration well-nigh your current job?What has been the biggest career disappointment?Do you prefer to work vacated or with colleagues?What other job have you unromantic for recently?What is your reaction to criticism?How does this doughboy job sound to you?What is your current superabound like?Why should we requite the job to you?In what environment do you work best?What are your your hobbies?When was the last time you cried?Do you have any questions that you would like us to answer?To learn increasingly well-nigh TOPCHEFS and to obtain full and up-todate information on the wide nomination of jobs we have on offer call us on (01) 633 4053. In the merchantry of managing your career, it’s the only number you’ll overly need. Topchefs Careers & RecruitmentPopular PostsDavid Chang On Food CriticsMichel Troisgros Named World’sWeightierChefHeston Blumenthal Wants You To See The New Fat DuckEmployers – Find ChefsYou manage a catering merchantry & you need to find chefsOur focus is on finding chefs. We don't have any other focus, just chefs. You can't know everybody - if you did, finding the right doughboy would be easy. We find chefs, we know where the weightier chefs work and we know how to tideway them. We know which chefs are capable of which jobs and we know at what stage they're … [Read More...]Chefs – Find JobsYou've Come To The Right Catering Recruitment Agency!Finding the right chef's job demands the same superintendency and sustentation you bring to the kitchen every day. We recognize that chefs warrant specialist recruitment sustentation when it comes to negotiating their future job moves. That's why our merchantry is staffed by recruitment specialists with backgrounds in both … [Read More...]Our TeamYou're here considering you want to recruit the weightier culinary talent and have heard we're the people who can get them. Or perhaps you're a doughboy eager to uncork planning for that new job. Whatever your reason, you've come to the right place for chefs. At TOPCHEFS you're in the hands of recruitment professionals long trusted to handle the most exacting recruiting situations. … [Read More...]Copyright TOPCHEFS 2014 · Log in