Stuck in professional doldrums or disengagement, time comes when chefs may find themselves at the end of their culinary tether, searching for new opportunities and inspiration. If ambition and motivation have receded in a current situation and personal and vocational growth has stalled, a new chef job elsewhere may be just what is needed to get back in the groove.
Be sure your resume is accurate and up-to date
Complete all documentation requested by a prospective employer or recruiter
Verify your references and their contact information
Make sure your portfolio includes relevant and visually appealing images of your work
Take time to learn about the position and the property. What sort of cuisine do they want to feature? Is this opportunity a good fit?
Be on time for all scheduled meetings whether in person or by phone. Almost any chef or cook knows the adage: If you’re not fifteen minutes early, you’re late
During the discussion portion of the interview, state things about yourself that aren’t on your resume. The selection committee has presumably read through your CV and is aware of your background. The in-person meeting is an opportunity to reveal your unique story, your professional interests and your niche skills and capabilities
If your recent career has lately focused more on the administrative aspects of the kitchen, spend time practicing, renewing and sharpening techniques and timing
Again: BE ON TIME
Dress professionally. As the saying goes, you have one chance to make a good first impression: crisp uniform, polished shoes, appropriate hairstyle and jewelry
Bring all of your own essential knives and tools
Be respectful of the culinary and service teams on property. You are first a guest, and potentially, their new leader
Once ingredients and dishes are determined, take the time to make a prep list and visualize the presentation of each dish
Prepare dishes that are appropriate to the property. ( Again you have familiarized yourself with the kind of cuisine the property seeks to feature) If the focus is classic, approachable fare, an attempt to wow the committee with your molecular gastronomy mojo may leave a bad taste
Cook to your abilities, the tasting is not a great time to experiment and attempt untested dishes or techniques
Focus on technique, and, time permitting, showcase different preparations for individual ingredients
Select appropriate dishware to present your preparations
Serve hot food hot, cold food cold
Clean up after yourself
Upon completion of the tasting, the selection committee may ask that you spend some time with the group to discuss the food that you have presented. Speak to the selection committee as if they were guests in your dining room. Show openness to their assessments and never dispute criticisms. Justifying a decision that you have made about a preparation should not appear argumentative or condescending. Never accept an offer by the committee of any alcoholic beverage as celebratory gesture for having taken part in the tasting. Be sure to extend a genuine “thank you” to the group for the opportunity and follow up with a post-tasting email, or preferably, a hand written card.