What are the requirements for recruiting chefs?

The interviewer of a chef is usually the chef of a restaurant or hotel.

First, he will ask you what position you are applying for. Chinese kitchen has wok, chopping board, lotus, cold dishes, pasta and fish table. Of course, depending on the cuisine, there will be some places. The west kitchen has West Cold, Steakhouse, West Point and so on.

Then I will ask you about your work experience. For example, in that hotel, if you quit your job in a five-star hotel and go to a four-star interviewer, you will be paid special attention to, but that is only temporary. The key is to look at the actual operation, and the first impression is very important. A real chef doesn't have long hair, nails and clothes are very important, not whether your clothes are expensive or not, but whether your clothes are clean or not. Many hotels will ask why you left your job. For this reason, I I don't agree with that buddy that chefs are low-end technology industries. In our hotel, there are also chefs with an annual salary of one million.