Does anyone have any tips on doing job interviews for chef jobs?

[Claire Lawry]

I have two interviews for the Commis Chef position at 5 star hotels.  One of them is the Mandarin Oriental.  I've never done a job interview before.  What should I expect from them?

[alison Zutshi]

Hiya Claire,

Well i have had job interviews as a chef before and I have also interviewed chefs before. so my top tips would be -

1- research all you can about the establishment you are going to interview for - try and get hold of their menu so you know as much about them and their type of cuisine as you can - its shows keeness and interest more than anything.

2 - have a think before hand about your possible answers to any of the following questions that could come up and have done in interviews I have been to

Who is your favourite and least favourite celebrity chefs and why?
How do you cope with stress and pressure?
How would you describe your culinary style if you feel you have one preferred one yet?
How do you feel about working split shifts?
Describe some examples of where you have worked in a team and ways in which you have led a team?
What skills do you think you bring to the kitchen team.
Describe any previous catering experience you have - your roles and responsiblilites.

BAsically as a commis they want to see that you can fit in with a kitchen team and follow instructions and work on your own initiative when things are busy.!! But also that if the opportunoty arose you could move up to be a
CDP and runa team in a particular section.

OF course they may ask you to come and do a trial day and be preapred to do anything - I had one day in a hotel in London when they made me pull the head off Languistines and shove a cocktail stick up their rears - what they did not tell me was that they were still alive!!!

II am sure others can add some more tips but I hope these thoughts might enable you to go slightly better prepared. Good luck and let us know if you get the job!!
Alsion Zutshi

[Anicca O'Nions]

this is not much of a tip, but here goes - you will often get asked to make a classic omelette as a basic skill test, so well worth making sure you can turn out a perfect one under pressure!

Good luck with the interviews!

[Dom O]

A chef will want to know that they are going to get a 'grafter' - that you will get your head down, listen, learn and not moan. The chef will also want to know that you are tough and can work under pressure, and will not be intimidated by a high pressure environment. They will be looking to test your commitment to the job - that you can take the heat.

I hope this doesn't sound intimidating - don't be. Just understand the churn rate of commis chefs is extremely high - so they want commitment, attitude, potential in that order. You will probably be up against some 'career commis' - people that have been commis for years and the chef may want people that can hit the ground running in a commercial kitchen. Go in with a positive, 'can-do' attitude and show them how committed you would be if they gave you your first break ahead of the career commis.

There are many graduates of the Ashburton Diploma that are working as commis in 5* Restaurant Kitchens and Fine Dining Restaurants - so you have the skills.

Don't forget, the chef tutors will give you a reference if you need one.

The best of luck with it. Let us know how you get on.

[Claire Lawry]

Thanks. I feel ready to do my interviews now. I'm also awaiting replies from places like this Michelin-starred Japanese restaurant, the Four Seasons, and Claridges as well as some other places. I have my first interview on Saturday!

[Claire Lawry]

Thank you for all your advice and replies. I've done about 10 interviews now. I had the one at the Mandarin Oriental yesterday for Heston's new restaurant and everything just clicked. I could only describe it as one of those perfect, one-in-a-million interviews. I couldn't help but smile through it. It just all fell in place. They have a way of making you feel at ease and they asked good, but not uncomfortable questions if you know what I mean and then they let me say my bit. I know that it's the one for me and that being a chef is the perfect career for me. I just have to wait and see what happens now, but I'll know by the end of the week!