It is quite tricky to interview aspiring chefs to work for your own or your client's kitchen. There are so many things to consider like their expertise on a variety of menu. You also need to consider their specialties, whether they are good in pastry, grill, cold kitchen, buffet, etc.
What makes interviewing aspiring chefs extra challenging is the fact that there are so many sections in a big kitchen. First, there are the cold and hot areas. Inside this section, there are sub-stations- grill, fry, pasta, plating areas, pastry, and so on. Selecting the right man to cover a specific station or the entire kitchen is a huge responsibility.
However, here are some steps to select the right chef for the job:
1. In their resume, check what title they put to introduce themselves, says Hospitality Recruiter. Similar titles do mean differently depending oTin how large their previous kitchen is and what role did they cover. For example, a new Culinary Arts graduate might put "Executive Chef" on his resume and a seasoned cook from a Michelin star restaurant refers to himself as a "commis". Be guided with the correct title based on their position, responsibility and years of experience from their previous jobs.
2. Some "chefs" will brag about their creations or original recipes and might send you pictures of those. To validate their claim, look for the pictures over the internet. If it appears there, then this chef should not work for you.
3. Determine what kind of leader he is in the kitchen. A kitchen needs a leader who can decide hurriedly and can push his team to work harmoniously and quickly.
4. Ask them to make a menu sample. According to Hterecruitment, you can ask about their ingredients and the steps they will do to achieve the menu.
5. Ask them to do a sample of a dish. Prepare a kitchen with ingredients for the prospects to show how they work in the kitchen. This practical exam will give you a clear idea of who you will be hiring.
Being a chef needs a lot of passion, a report from Jobs & Hire attested to it. But to get the right chef for the right kitchen is something else. It needs a lot of "grilling".
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