Restaurant Manager to GM

Joined May 9, 2017
Hi there! So I have been managing all of the FOH & BOH operations for over 12 years and Im looking to take on another career path at a kitchen General Manager at a huge industry. As per my second interview process I have been asked to "cook something hot".... how does that work? Do I pick what I make or ingredients I use or does the Regional? Please help. Any advise will be greatly apprieciated.

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