Need advice for a cooking interview please :)

Discussion in 'Professional Chefs' started by sassychef22, May 17, 2013.

  1. sassychef22

    sassychef22

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    Hello!

    Newbie here :) I was hoping to get some advice for anyone who has had a cooking interview. I have been a Kitchen Manager for several years, took an Executive Chef position which I am currently at now, but did not need to cook for the establishment I am currently employed at. I received a pretty sweet offer from a major Casino here in Reno, however, they are looking for a Beef Entree, Fish Entree, an Appetizer and 2 sauces. I have no real experience at this type of interview. Are they asking for just the entree? Or do I need to present an entree with sides? When they ask for 2 sauces, I am assuming the sauces can be on the entree's or appetizer? I feel so foolish asking these questions, but I guess you have to start somewhere! 

    Any advice would be appreciated!
     
  2. brandon odell

    brandon odell

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    They want the whole plate, meaning the entrees with whatever sides you would put with them. I don't think they care whether you put the sauces on the entrees or not. They just want to judge your skill in making sauces. If I were you, I would make them for the entrees and have some extra on the side for them to test by themselves.
     
  3. sassychef22

    sassychef22

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    Thank you! I had my interview yesterday, and I assumed everything you said and it went great! I was offered Sous Chef position this afternoon!!!
     
  4. brandon odell

    brandon odell

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    Congratulations! Glad to help. Hope you are in a successful kitchen with a chef that loves to teach. That's a great place to be.
     
  5. jgraeff1

    jgraeff1

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    sorry wrong thread..
     
    Last edited: Jun 3, 2013