When applying for a chef job, what questions do you need to pay attention to?

Not only is a good chef able to cook a good dish, but the restaurateur also values his or her personal qualities, as well as the applicant's previous work experience when interviewing for a skilled chef position.

It is important that chefs of different levels receive interview interview skills.

The content of the assessment is also different, especially the interview chef in the star-rated hotel restaurant, understand the basic interview experience questions and precautions, in order to ensure the smooth progress of the application.

In the inherent mode of thinking, people usually think that the recruitment of skilled positions such as chefs only focuses on the skills and skills of chefs, but this is not the case. If the chairman and general manager of an enterprise are the head of the enterprise, then the chef of the hotel is the helmsman of the hotel kitchen, so the requirements for him are by no means as simple as having excellent skills.

The work of a chef is very complex, he requires not only excellent skills, but also management skills, innovative consciousness and communication skills.

Coordination skills. Back kitchen.

There are many positions, and the chef is at the core of these positions, and the chef needs to manage more people and things, which requires the chef to be cohesive.

This cohesion is manifested in good leadership, communication, coordination and organizational skills.

Chefs often act as a bridge between kitchen staff and restaurateurs, and communication and leadership skills are essential.

On the basis of passing the interview, pay attention to the comprehensive quality of the chef, and mainly assess the professional skills, skills, cooperation spirit and sense of responsibility.

It is also necessary to have the corresponding technical level certificate.

Regardless of the way of recruitment, the chef should be hired after a trial job, so as to know the real situation of the chef more accurately, so as to prevent the name from being unworthy and affecting the work. Chefs play an important role, so consider these precautions when recruiting chefs and strive to find good chefs.

Employees will inevitably have friction in their daily work, and chefs are also needed to adjust and resolve conflicts; The work in the kitchen is complex, and it is unrealistic to have a chef do everything himself, so staff training is also an essential skill for chefs to master. With such an important position, it is no wonder that the boss has to choose thousands of choices and check at all levels when recruiting chefs.

When applying for a chef, you should dress very cleanly, not too greasy, you should prepare a specialty dish when applying for a chef, you should listen to the other party's requirements clearly, the countertop must be clean when cooking, some small details must be in place, and don't ignore these small details because you are in a hurry.

When you apply for a chef job, you must pay attention to dressing up, and then you must pay attention to hygiene, you must wash your hands, clean your fingernails, you must take your chef certificate, don't be too nervous, and then you must show their hands and make the meal ready.

Pay attention to your own language characteristics, dress appropriately, don't answer halfway**, have your own unique views on food, understand the situation of the restaurant in advance, and so on.

Learn to be a chef with a high salary and no academic qualifications required.

1.The rapid development of the catering industry has led to an overall rise in chef salaries. Whether it is a Chinese chef or a Western chef, it is no longer news that his monthly salary reaches 10,000 yuan, and the highly skilled and experienced executive chef can get an annual salary of one million.

2.Broad prospects and good development The catering industry has never faced elimination since its birth for thousands of years, and has always been an important industry related to people's livelihood. With the increasing demand for living standards in modern society, the catering industry has become a sunrise industry in the 21st century and has entered another round of rapid development.

In the future, compound chefs with relevant knowledge of kitchen management, catering management and other related knowledge will become the choice of employers.

3.Job stability and high status Today's chefs, it's not that you look for a job, but that a job is waiting for you to find it. The catering industry has entered a stage of fierce competition, and a new round of competition for chef talent has begun.

At the same time, the chef has a good working environment, decent and hygienic, normal work and rest, and solves the problem of food and housing, and you will win a chip from the starting point. A skilled chef is the soul of a catering enterprise.

Build an impression.

1) Observance of time;

2) Dress appropriately;

3) Calm and natural;

4) Pay attention to etiquette;

5) Smiling;

6) Listen attentively;

7) Moderate approval of the other party;

8) Use situational language correctly.

As we work as chefs year after year, day after day, in a relatively closed environment, this keeps our body in a state of sub-health for a long time, which is manifested in the impact and damage of high temperature, oil smoke, noise and other aspects on our lungs, stomach, veins, bones and ears (hearing). Therefore, while we work hard, we should also attach great importance to our own physical health.

According to the test, the carbon monoxide content in most kitchens in today's catering industry exceeds the national standard of 5 10 times, and the consequences of our chefs working in such an environment for a long time are naturally imaginable. The carbon monoxide in the kitchen is mainly the exhaust gas generated by the cooking process and fuel combustion, so we should not only use the exhaust hood, ventilation fan and other ventilation equipment reasonably, but also try to maintain the air circulation in the kitchen, so that the fume and other harmful gases can be discharged to the outdoors in time. For front-line chefs, it is best to eat more health foods with anti-inflammatory, phlegm, cough and other effects, such as rock sugar white fungus soup, honey pear, grapefruit tea, etc., so as to actively deal with the "health killers" floating in the kitchen air.

We do it when others eat, and we stand while others sit. "It's a true reflection of what we do as chefs. Due to the uncertainty of the chef's working hours, our chefs have no regular food and no amount of food for a long time.

Other people's meal time is often the busiest time for us chefs, and when everyone is done and should sit down to eat, they lose their appetite due to overwork and other reasons. In the long run, it will naturally cause our digestive dysfunction, which will cause chronic gastritis, and in severe cases, we may also suffer from digestive diseases such as atrophic gastritis and gallstones. The best way to solve these problems is to arrange a regular diet as much as possible, although this is of course not possible for us chefs, but we can bring some small snacks that provide calories to work, such as chocolate, bread, cakes, biscuits and other desserts, as long as we continue to do this for a long time, our stomach can return to a healthy level.

Among the chefs, there is also an occupational disease that is more prominent, that is, due to the long-term standing posture, the lower limbs are dry for many years, the blood vessels in the lower limbs are not smooth, the feet are sore and swollen, and even varicose veins in the lower limbs. So how can we chefs avoid it? You can often do some stretching exercises, such as kicking between work, or doing small exercises such as rhythmically stomping your feet and lifting your heels.

On the other hand, dietary regulation also plays a non-negligible role in the prevention of varicose veins. Chefs are advised to eat more fruits, vegetables and grains as they are very helpful in promoting blood circulation.

And what about the bones of our chefs? We all know that chefs always keep their heads down when working, and their wrists and shoulders always repeat a few movements for a long time, so it is easy to suffer from cervical spondylosis and frozen shoulder, and the wrist area is likely to cause stubborn diseases such as ganglion cysts due to the same cause. So what to do?

If we can pay attention to the following points in our daily work, it is possible to stay away from the above-mentioned occupational diseases.

Pay attention to hygiene and personal safety, kitchen knives are dangerous.

First of all, you must be confident! You have to believe that you are right to choose this profession, that you are fully capable of learning the trade, that you have the ability to surpass others. If you don't have enough self-confidence, you might as well choose a different career!

Clause. 2. There is a saying in the kitchen: three points of craftsmanship, seven points of popularity! As a chef, interpersonal relationships are very important, and if you don't have a good interpersonal relationship, even if you are skilled, you will not be able to find a job.

If you have a good relationship and a good craft, then you can mix well in this industry.

Clause. 3. In the learning stage, you must be diligent, and you must be diligent with more brains. At the same time, your response should also be fast, and when you study, the master on the stove is naturally indispensable, if you want to get the master's favor. Be sure to do it so that you can get it to your master in time when he needs something, preferably before he speaks.

At the same time, you should not just learn from the master who formulated it, you need to learn and respect other masters.

Clause. Fourth, we must endure hardships among hardships. Learning to be a chef was very hard and very frustrating at first. Every day you are told to do this and that, you feel like you are being bullied.

At the same time, I feel that I can't learn technology, I can't learn it, and I want to give up. At this time, you must persevere, adjust your mentality, and the skills you have learned and the friends you have made are your own.

Clause. Fifth, be diligent. When you don't have a business, practice more, turn the pot, knife work or something, and when you have nothing to do, think about what you have learned? Take notes on important things.

As long as you are diligent, you can get a relatively high salary after two or three years, but the pace of learning must not stop, and the learning of cooking skills is endless.

Last but not least, you can't give up halfway~

Pay attention to hygiene, health, ensure the quality of dishes, and do a good job in interpersonal relationships.

Now there are not many people who want to do things, if you want to learn to find a good master, take you with yourself to be flexible, learn quickly, if you are in Wuhan I can help you.

As long as you pretend to be very honest, go to the head chef and he will arrange for you to do what work and who to do first, usually a water table, or a box or a plate or something, the first few days will be very unaccustomed, after 3 days, if you are not used to it, then you can't do it.

Chef apprenticeship interviews generally need to pay attention to the following points:

1. Bring your resume, **, original relevant certificates, etc. (e.g., chef certificate).

2. To go to the interview, you must arrive at the interview location on time, preferably 15 minutes in advance.

4. Make it clear to your interviewer what you can contribute to the team and your attitude towards the job if you get the position.

1. Introduce yourself, such as age, education, home address, etc.;

2. Introduce your strengths and weaknesses;

3. Reasons for applying for this position. For example, hobbies, interests and the like;

Fourth, if you are successful, how will you do the job and what benefits will you win for the company.

Strong hands-on ability and self-motivated.