1。 Try your basic skills and accumulation. You usually accumulate, but don't panic if something happens.
2。 Try the ability to improvise. If you are fully prepared, there will be unexpected places.
3。 Try your homework. How much do you know about the store you want to go to? You don't know enough about the store you want to go to. Not to mention tasting food, you can guarantee to get paid on time from the novel. In short, do you have any personal development there? Can't make money. If you waste a few years, you may lose everything.
4。 Try to grasp the details, try the same dishes, the same craftsmanship, and spell the details.
5。 Try your speech, character and personality. The kitchen is a team. You are too unsociable, too personal and unrealistic to work with colleagues in the kitchen, which will affect production efficiency. Of course, it is also possible that they can't keep up with you, but there is no way. You are in the minority now.
Chefs of different grades use different daubing methods. One is the ordinary chef whose cooking age is between 1- 10, and the other is the "senior" migrant workers in the chef industry, namely the executive chef, production director and head chef.
Ordinary chef: The positions that ordinary chefs apply for are mainly chopping boards, frying pans and cold dishes. According to different positions, more than 30 chefs from different cities were interviewed, and their cooking age was between 2- 10 years. However, the results of the interview were unexpected, and almost 85% people didn't know what to pay attention to when applying for a job, let alone put forward constructive suggestions. To this end, I interviewed more than a dozen hotel recruiters from another angle, and they gave the following suggestions to ordinary chefs.
Resume: The more complicated, the more chaotic.
Although the resume can't fully reflect a person's characteristics, it can be understood from one side, so many chefs will fill in the column of work resume when filling in the application registration form, so as not to write less than others. In fact, recruiters don't buy it. In the interview, Wang Yuxiang, deputy general manager of Shanghai Wenfeng Hotel, told the reporter: "Although the work experience shows the depth of a person's experience, for our recruiters, we don't want to use people with complicated work experience and too many job-hopping, because we will feel that this person may not be able to work in our hotel for a long time, and we don't need to give such people a chance to receive training." So remind the chef that when filling in your resume, you must choose something important that can represent your personal achievements.
At first glance: we dare not ask for "substitutes"
In the interview, nearly 99% of the recruiters said: We don't need "new and new people". Because they think that young people with long hair, colorful clothes, earrings, rings and bracelets are too "individual" to manage and adapt to kitchen work.
Try the dishes: don't ignore the small details.
Cutting board: saving raw materials and adaptability are very important.
When recruiting chopping block chefs, hotels are required to operate in the hotel for 1-3 days. In this process, the inspection points mainly focus on cutting knives, saving raw materials and flexibility, but the latter two aspects are more important. Song Dexin, executive chef of Guizhou Huacheng Hotel, told reporters that different chefs have different ways to deal with leftovers. Some people will throw away the leftover raw materials, while others will use the leftovers as soup or curing materials. As managers, we will of course choose chefs who know how to save raw materials. Of course, it doesn't mean that saving raw materials is a good cook. I have to examine their adaptability. A few years ago, our current car driver came to the hotel to apply for a job, and I let him try it for a day. It happened that at the end of that night, a guest ordered a dish made of 30 abalone, which was just sold out that day. If other chefs are faced with this problem, they will definitely ask the front desk for help in returning the dishes. But he didn't do it. He went to the front desk waiter and asked him to tell the guests the current situation and asked if he could cook 20 abalone in half. At that time, the guests agreed without thinking. Afterwards, I calculated that the cost of the dishes not only did not increase, but also decreased a lot, and the guests were very satisfied. So I left him at the hotel until now. "
Wok: high score for novelty and practicality.
Yan Long, director of the office of Chengdu Baicai Baiwei Co., Ltd., thinks that if the woker wants to leave a good impression on the recruiter, the dishes must be novel. For example, some time ago, I applied for a hotel chef and made a dish with artificial abalone slices as the main material. This dish is delicious and smooth, and the most important ingredients are particularly novel, so the judges present at that time gave him good marks. Yan Long also reminded all candidates that when trying to cook, they must be practical and don't put on airs. In addition, he thinks that applicants must have a certain understanding of the style of hotel dishes before trying to cook, otherwise it is not easy to succeed in applying for a job no matter how good the technology is. For example, this hotel specializes in home cooking, but if you try to cook a sea cucumber dish, it is obviously not easy to impress recruiters.
Special note: if it is not your own work, you can't take it lightly.
Generally, people who cook stir-fry seldom cut and match themselves, but if they try vegetables, they should be responsible for themselves from cutting to frying. Because the wok master is not very good at this job at ordinary times, and he is nervous, it is easy to make some small mistakes. For example, after cutting and matching, some people just swept away the scraps on the chopping block with a knife, some people inserted the knife into the chopping block, and some people simply threw the scraps into the trash can ... Although these are small details, the people next to them can really see it. So I remind you that although you should pay attention to the speed of food tasting, you can't help but pay attention to some small details. Maybe these small mistakes and misunderstandings failed your job search.
Cold dishes: hygiene can't be forgotten for a moment
Xu Yongquan, the head chef of Wujiang Hotel, told reporters that he recruited cold dish chefs mainly to see if they were hygienic when cooking. "Some cold dish chefs in small hotels often touch raw materials directly with their hands, which is particularly intolerable in big hotels. So when we try the dishes, we usually ask him to cook something similar to dipping sauce. One is to see if they know that tableware should be soaked and disinfected first, and the other is to see if they know that they should wear gloves and decorations after washing. If he doesn't even notice these common hygiene knowledge, do you think he can be a cold dish master? "
Salary: It's not feasible to ask exorbitant prices.
When applying for a job, there is always talk about salary. However, more than half of the recruiters believe that if a person doesn't "know" himself and the asking price is too high, it is difficult to be hired even if the technology is good.
How to try?
As a professional chef, who hasn't been tried by the boss? Especially those young chefs with low level and junior qualifications often encounter tasting. When your cooking is picked on by the host or some so-called "masters", the taste is not so good. If the food test is successful, it will be fine. If you don't succeed, it is a very frustrating thing: your self-confidence is hit, and you dare not say it in front of your friends or mention it in front of your host. Even if others know about it, I have to find some reasons to prevaricate. As a professional chef, tasting vegetables is our first step towards success. Chefs should not only accumulate more experience in trying dishes, but also improve their ability to improvise. Since tasting vegetables is an inevitable thing for chefs, let's face it together! Every friend who has a certain cooking age has had the experience of trying vegetables, with the joy of success and the grievance of failure. Let's hear what people have to say.
As a professional chef, who hasn't been tried by the boss? Especially those young chefs with low level and junior qualifications often encounter tasting. When your cooking is picked on by the host or some so-called "masters", the taste is not so good. If the food test is successful, it will be fine. If you don't succeed, it is a very frustrating thing: your self-confidence is hit, and you dare not say it in front of your friends or mention it in front of your host. Even if others know about it, I have to find some reasons to prevaricate.
As a professional chef, tasting vegetables is our first step towards success. Chefs should not only accumulate more experience in trying dishes, but also improve their ability to improvise. Since tasting vegetables is an inevitable thing for chefs, let's face it together!
Every friend who has a certain cooking age has had the experience of trying vegetables, with the joy of success and the grievance of failure. Let's hear what people have to say.
Don't fight uncertain battles.
The experience of trying vegetables was unsuccessful 1
Netizen "Kongkong": I first tried this dish shortly after I started my career. At that time, I was really a newborn calf who was not afraid of tigers. Although my skills are average, I am a little arrogant. At that time, I went to a famous restaurant in Chongqing to try the dishes and applied for the position of director of cold dishes. The chef has a cold attitude. I saw him pull out a form from the folder and squeeze out two words through his teeth: "Fill in the form!" " "I took the form with both hands, and I saw" Food Trial Record "written in four big letters. Looking down, there are three columns: the name of the tester, the name of the dish, and the score of the judges. There are two choices in the lower right corner: A. Improvise () B. Prepare first, then cook food (). I was so eager to express myself that I put "√" in brackets after "improvisation" without serious thinking. I thought to myself: I have to show my hand!
The so-called improvisation is to use the ready-made materials in the restaurant operation room to make corresponding dishes. The operation experience and adaptability are very tested, but how do I know this when I just went? When I walked into the operating room, I was startled. What an operating room is this! Blunt knives, broken piers, rotten pots and spoons, oil, salt, sauce and vinegar and other condiments are all unknown brands. It is difficult to ride a tiger now, so we can only use a native chicken to make Cantonese-style boiled chicken and an old rabbit to make a rabbit dipped in water. As for the seasoning, I will adjust it according to the usual proportion and try it first. Ah! What is that smell! I feel hot on my face. You can imagine the results of the food test that day.
Successful experience of vegetable tasting 1
He Weiming, Chef of Northeast Cuisine: When he was preparing to apply for a job as a chef of a new restaurant, he "lurked" into this restaurant for three consecutive days. According to the standards of high, medium and low grade, he ordered the signature dish and king dish of this restaurant respectively, and wrote down the number of the producer, and then tasted it carefully. He made a detailed analysis of these dishes from the aspects of category weight, plate loading skills, taste and nutrition collocation, and noted down their advantages and disadvantages. When he tried the dishes, he not only won the approval of his boss with his exquisite skills, but also gave his boss feasible suggestions from the aspects of dish design, menu composition and innovative dish launch speed, so that his salary was higher than expected 15%.
Friendly reminder:
When you are going to a restaurant to apply for food testing, you should first make preparations and conduct a "fire reconnaissance" in advance. It depends on what kind of food it manages and the conditions of the kitchen in the front hall, so as to make targeted preparations. To ask what dishes to try, try several dishes, whether they are designated dishes or free play; It is also necessary to find out the variety and quality of the main and auxiliary materials needed, what brand and grade of seasoning to use. After you have a good idea, write a list and give it to the boss or chef, and ask if there are any of these ingredients in the kitchen. If not, you can apply for an adjournment. Doing so gives the boss the impression that you attach great importance to this job and are also responsible. In this way, with equal opportunities, you have an advantage over others.
Kung fu in the mouth is a "double-edged sword"
Experience of unsuccessful vegetable experiment II
Netizen's "pain in my heart": When I was young, I tried a dish that didn't seem to know how to cook. Now I blush when I think about it. At that time, I felt a little level and didn't care about ordinary things at all. As a result, I went to the hotel to apply for a chef, and I suffered a dark loss before I started. Before trying the dishes, the boss came over and chatted with several of our applicants. I think in order to show my high starting point and rich experience, I talked about some problems I saw, such as the environment, raw materials and the lack of use. After chatting with my boss for a while, he only let me try two dishes-kung pao chicken and vinegar-fried cabbage. I am not convinced, and naturally bring out some emotions when I try the dishes, and the effect can be imagined naturally.
Later, I didn't know until I experienced more. If I said more, I would lose. Chatting a few words in front has given the boss a bad impression. By the time I tried the dishes, I was already dealing with business and sent you away. Because he won't let you try vegetables, you can't face it when you come; Let you try, people have excluded you from the elimination scope, and it is also a waste to give you good raw materials to try vegetables. So chefs must understand that when the boss asks you to try simple and ordinary dishes such as kung pao chicken and fried bean sprouts, you don't need to try.
Successful experience of vegetable trial planting II
Zhang Beifeng, Chef of Sichuan Cuisine: In most people's impression, since it is called "tasting vegetables", it is naturally vegetables. So some chefs only pay attention to hard work and ignore oral statements. As we all know, although this is not a compulsory course, it can be part of extra points. Once, another fellow villager and I came to a Jingxin restaurant and tried several dishes at the same time. In terms of cooking, we each have our own strengths. Fellow villagers come from ordinary classes and have strong basic skills. However, when communicating with the manager to improve Mapo tofu, I took the initiative to explain my innovative ideas and specific operation methods, and analyzed the tastes of local people and the requirements for innovative Sichuan cuisine. After listening to the manager nodding frequently, he decided to hire me on the spot. This incident shows that the success of the food experiment benefited from my communication skills. Villagers dare not confess, although they have been hired, but they are paid much less attention.
Friendly reminder:
Before trying the dishes, you might as well exercise your eloquence and explain the relevant raw material knowledge, nutritional components, historical allusions, innovation direction, etc. according to the dishes you try to cook ... as comprehensive and accurate as possible. If you have the energy, you can also organize some of your work experience into a short and pithy speech for a rainy day.
Of course, good eloquence does not mean bragging. A boss once said that he didn't like the chef's boasting the most. Many people flaunt how good they are as soon as they meet, and try it on the stove. The result is often disappointing. When the boss finds that what these chefs say can't be fulfilled in practical work, he will fire you soon.
The real good eloquence is to speak in moderation and know what to say, when to say it, to what extent, and what not to say. As long as your words are meaningful and can add points to your dishes, you should express them boldly.
Details are the key.
Experience of unsuccessful vegetable experiment 3
Netizen "diligent person": I am an iron pot chef with seven years of cooking experience. Seeing a hotel looking for a chef, I felt relieved to apply. The owner of the hotel gave us a topic of "fried pork liver", and let us take turns to try the dishes. I'm happy when I hear it. This dish is my specialty, and I have mastered every key point very well: the knife should be thin, the pork liver should be cut evenly, and the oil temperature of the lubricating oil should be controlled neither high nor low. When I cook this dish, I usually serve it as soon as I get out of the pot, so I don't have to taste it.
I was the last one to try the food, and I was more confident when I looked at the food cooked by the person in front. Three times five divided by two, a "fried pork liver" with bright color and beautiful shape came out of the pot, and I gave it to my boss without even tasting it.
Soon, the boss came back and said to me, "Your knife work is very good. How about staying in our hotel to make cold dishes? " I was full of doubts and shook my head and said, "I have cooked cold dishes, but now I am not interested in cold dishes." Is my hot dish not delicious? " Before I finished, the boss smiled: "But your hot dish is not even sure of its taste." "impossible!" I am in a hurry. The boss took his time and said, "Don't you believe it? Try it yourself. " I put a piece of fried pork liver in my mouth. Oh, my God, it's so salty! The failure of applying for the job made me sleep badly for several nights, and I wondered what went wrong every day. It tastes too salty. It must be in the sauce. MSG? Chicken essence? Ah! I remember, it's chicken essence! The chicken essence used in food test is not the same brand as I usually use, and the salt content is certainly different, but I haven't personally tasted the salinity of chicken essence in advance, so I added it to food as usual, and the taste is certainly different from before!
Successful vegetable experiment experience 3
Netizen "Looking for him in the crowd": Last time I went to a star-rated hotel in Shenzhen to compete for the position of executive chef of Chinese food, I had two secrets of success. First, I prepared every link in advance. For example, abalone is brought by my own family to ensure the taste and quality. Although it is not difficult to purchase sauerkraut in Shenzhen, in order to ensure the quality, I asked my local chef friends in advance to find out where the sauerkraut is the most authentic.
Second, the temperature of the dish. The first item on the food tasting scale is temperature. In the past, because I was not familiar with the venue, I began to distinguish between the west and the west, and the order of the dishes was completely chaotic. Except for cold dishes, all other hot dishes feel just out of the pot, and the impression naturally declines. This time, when the judges tasted the hot beef balls with sauerkraut, the soup was delicious and delicious, and the entrance of sauerkraut was filled with a strong aftertaste of hometown, they immediately passed the evaluation unanimously. The following dishes are just icing on the cake, and there is no need to grade them.
Friendly reminder:
It is said that kung fu is beyond poetry, but in fact everything is the same. "Being more diligent than others" is the enterprise spirit advocated by many companies, and the chef really did it. There is also a saying that "one short step will make a lasting regret." There are many kinds of raw materials and seasonings now, so all the raw materials and seasonings must be tried before they can be used in dishes.