Catering interview tips and precautions

Catering interview skills and precautions

Introduction: What skills do catering staff need during interviews? What precautions should be taken? The following is an article I have compiled for you, welcome to read! Hope it helps everyone!

Work experience is very important

In the inherent thinking mode, everyone usually thinks that the recruitment of technical positions such as chefs is only for They would value the chef’s skills and craftsmanship, but this is not the case. If the chairman and general manager of a company are the leaders of the company, then the hotel chef is the helmsman of the hotel kitchen, so the requirements for him are by no means as simple as having excellent skills.

In the interview, the first question that the recruiting unit usually wants to know is the applicant's work experience. Work experience includes the applicant's position, years, experience, as well as the area and dining seats of the hotel where he has worked. These questions will help the recruiting unit understand the applicant's work ability. When recruiting chefs, restaurant owners will also ask how many kitchen employees he has managed in his original hotel. Every hotel has a chef, and hotels of different sizes have different managerial capabilities. Therefore, during the interview, understanding the size of the previous hotel is an essential item for interviews in the catering industry.

The chef position needs to pay attention to cohesion

The job of a chef is very complex. He not only requires strong skills, but also management capabilities, innovative awareness, communication skills, and coordination skills. . There are many kitchen positions, and chefs are at the core of these positions. There are also many people and things that chefs need to manage, which requires 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. Communication skills are closely related to Leadership skills are essential; employees will inevitably have frictions in their daily work, and chefs are also needed to mediate and resolve conflicts; kitchen work is complicated, and it would be inappropriate if chefs had to do everything personally. Realistically, staff training is also a basic skill that chefs need to master. With such an important position, it’s no wonder that the boss has to be very selective when recruiting chefs.

Chopping board: Saving raw materials and adaptability are very important;

Wok: High marks for novelty and practicality;

Cold dishes: Hygiene must not be forgotten.

Understand the hotel situation and the boss’s taste in advance

If you want to improve the success rate of applying, you must have a certain understanding of the hotel, including the hotel’s positioning, dish characteristics, management model, and development Prospects, etc. Only after conducting preliminary research on these situations can you be more confident when communicating with your boss (or recruiter).

In fact, it is not difficult to find out the basics in the early stage. You can go to the hotel for a "private visit", or you can learn more through colleagues and friends. The vast majority of executive chefs believe that it is not enough to just understand the situation of the hotel. They also need to have a certain understanding of the taste and personality of the boss or hotelier. Only in this way can they be able to cater to their preferences when communicating.

“Food is the most important thing for the people”. The chef plays an important role. I hope that through the above reminders of chef interview questions and precautions, everyone can successfully apply for the job. ;