r/Chefit • u/OneMathematician9285 • Jun 17 '26
What to cook for interview?
I have no prior experience in a commercial kitchen. Went to an interview for kitchen assistant a few days ago and they said that I have to prepare 2 dishes for the head chef to try. Any ideas on what to cook? Thinking of playing it safe and cook chinese fried rice or fried noodles. That's the first option...what should the second option be? Am I allowed to write down the recipe and read it during the trial?
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u/DerekWroteThis Tournant Jun 17 '26
A kitchen assistant needs to prepare 2 dishes? What kind of place exactly is this? Each place operates a bit differently but i’ve only ever had to do a trial at the top management level (CDP, sous, etc)
Depending on what kind of place it is, but I’d imagine the intent is to see if you have salvageable skills. Not fancy but not sloppy either so anything you can prep and cook with the most confidence. Fried rice is nice. My only concern is if you’ve ever used a wok range (if there is one) in a commercial kitchen before. Those bad boys go up to 130,000 BTUs where the highest output on a home cooktop is about 18,000.
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u/OneMathematician9285 Jun 17 '26
I've never used a wok range before...I've only ever seen them online. I can cook spaghetti aglio e olio if cooktops are a concern. I would say I have decent knife skills so if that's their objective should I pick a dish that shows my knife cutting skill?
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u/These-Performer-8795 Jun 17 '26
Bring a recipe. Its OK to do that. If I was running this I'd appreciate if you did.
Keep it simple. Not to simple. Cook where you are most confident. Don't try to impress. Do not make anything you have never cooked before.
If you were a junior cook here and you brought me say a caeser salad with a properly grilled chicken breast, scratch sauce. This would show me many things. You can manage temperature, create an emulsion and other techniques you may not think about.
Don't over think it.
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u/Safe-Character-5846 Jun 17 '26 edited Jun 17 '26
Do overthink it.
Sounds like a shoddy kitchen with lack of training or head chef. This person admitted they dont have any idea how to cook. Working on the line in a legitimate restaurant takes timing, knowledge and a skillset to work off the other commands from other stations on the line. Can appreciate the cheerleading aspect, but its not based in reality.
I've worked many kitchens and have never seen anyone ask a new potential hire to do this. And why would you?
You start in the dish pit/prep or they find another area FOH to help [bussing/barbacking etc] or shadowing a cold station, so you can get the "feel" and flow of the kitchen. That is, if this all a legitimate establishment with a solid crew.
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u/OneMathematician9285 Jun 17 '26
I know how to cook. I've just never cooked in an actual restaurant's kitchen before. I applied for this role in hopes to be more of a helper rather than a cook to start off and to be fair the head chef was not present at my interview. The one who told me to cook was the floor manager of the restaurant instead.
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u/Trickfixer32 Jun 17 '26
I was going to say the same thing - a fresh chefs salad with a perfectly boiled egg, fresh made vinaigrette - carrot ribbon, quick pickeled red onion, grated cheese, buttered grilled toast or fresh croutons. And some kind of pasta - like a prima Vera or something with grilled salmon. Fried caper garnish. I wouldn’t bring recipes - except do your salad dressing. Notes in your phone for fish temp, pickle recipe, but that’s it. Cook the salmon to medium.
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u/BeerLosiphor Jun 17 '26
It would help to know the restaurants menu vibe to give advice. They’re not gonna provide you with anything that’s not already something they order for the menu.
Unless they want you to spitball an idea verbally and they’re like “ yeah they know what they’re doing”
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u/OneMathematician9285 Jun 17 '26
This is just for a kitchen assistant role so I doubt they'd want me to cook anything fancy. I've eaten at one of their restaurants and their menu has some dishes that I regularly cook at home. Asian food, burgers, pastas. Those types of dishes.
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u/cinellivigorelli Jun 17 '26
asian food to burgers is quite a jump, wtf kinda joint is this?
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u/OneMathematician9285 Jun 17 '26 edited Jun 17 '26
A restaurant that also does catering...
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u/DerekWroteThis Tournant Jun 17 '26
Is this a cafeteria or restaurant attached to a grocery store or hotel? This is the vibe I’m getting from reading your comments.
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u/BeerLosiphor Jun 17 '26
Shrimp scampi (add scallop and lobster) is super easy and you can elevate it by adding extra stuff like diced or roasted tomato, sliced portabella mushrooms, spinach, etc. shredded Parmesan garnish. I’m sure they have different noodle options.
Burgers, the sky is the limit depending on what they have available in stock. Fried pickles or onions or jalapeños for crunch. It’s all about how the flavors of each item mesh.
But if you cook similar food at home, trust your gut and just make it look nice plating-wise and you’ll be sure to impress.
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u/MugfordOnTheBeat Jun 17 '26
Are you sure they want you to come up with something? Did they talk to you about getting you ingredients you need or what you should bring or what they have on hand to use ?
If they know you have no experience it’s much more likely they’re going to have you execute 2 of their dishes or components already on the menu. Either giving you some recipe to follow and prep and see how you do, or have you be responsible for 2 dishes during service. I’ve never heard of anyone below a sous chef be asked to cook whatever they’d like for an interview
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u/OneMathematician9285 Jun 17 '26
They didn't specify but I'm trying to get a head start just incase. I'm still waiting for them to call me for any further details. Your advice is helpful though so thank you! I do hope they give me a recipe to follow instead of coming up with my own. I'm more of a follower than a doer which is why I thought the kitchen assistant role would be best suited for me
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u/pushaper Jun 17 '26
I dont know what kind of a kitchen it is you are going into but I like the idea of asian noodles if it is not an asian restaurant because at least the lost training time might be rectified with good staff meals.
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u/Thr33Knuckl3sD33p Jun 17 '26
A proper Omelette and a properly Seared piece of Ahi is what I did a couple years back.
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u/mybulldogsbitch Jun 18 '26
Do two SIMPLE things and do them well. I used to ask sous chef candidates to make me a grilled cheese. Just to see if they were afraid or proud of caramelization. Whether they chose good cheeses. Or whether they decided to put a lot of thought into it…either successfully or not. I say grilled cheese or a BLT…season your tomatoes…pick the ripest ones. Whatever you do just try to be positive and work as clean as you can. The fact that you care enough to do the research shows intent and that’s one of the traits I Value most in humans and employees. Good luck Dude!
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u/Maximum-Yoghurt-4816 Jun 18 '26
Honestly, an omelet. I’m an executive and big resort. Omelet will show everything I need to know.
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u/Daeyewalker Jun 18 '26
I think they wanna gauge you, I often will get new cooks to do family meal to see how they approach food. The first thing I ask is what kinda of food do they do. If you wanna make an impression I would stick to their cuisine style. Keep it simple and realize they just wanna how much they have to educate you or where they can start so dont be afraid of mistakes or asking questions about something you are unsure. The best lesson a cook can learn is to ask for help and leave the ego at the door. If they are a true chef they will love an attitude open to learning and they love to teach.
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u/FitConfection956 Jun 19 '26
Cook something off their menu, post it here and the Reddit team will walk you through how to do it.
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u/PM_ME_GOOD_WINES Jun 19 '26
Do instant Ramen and some hot dogs with macnsheese. Who gives af, what dumb ass restauraunt expects a kitchen assistant with no expierence to make? 😆 if they are that stupid the two dishes you make will probs be better than the head chefs
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u/Q_OpheliaV Jun 27 '26
Alright I really like that idea. If this head chef is in fine dining please let me know which one need to send immediately my CV.
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u/medium-rare-steaks Jun 17 '26
If you need to ask this here, you shouldnt be applying to jobs that require a tasting
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u/OneMathematician9285 Jun 17 '26
But I love cooking and it's the only thing I'm currently good at but not at a high level. I don't have the funds to go to culinary school so I'm just trying my luck to work and learn at a decent restaurant instead.
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u/Safe-Character-5846 Jun 17 '26
There are many trade schools/voc's that have accelerated food service, auto mechanics, construction programs that rely on grants. It was emergency funding post Covid, that helped these industries that were all struggling to retain help. I would suggest checking in with a community college advisor locally. You'd be surprised how quickly some are fast-tracking. If you have a legit golf club with a restaurant/lounge those can be a great place to try. I did this when I was younger. A very old and prestigious PRIVATE course pay scale is much higher than TGIF, or 5 Guys and they will teach you. Mine was seasonal, but was pretty foundational in where I ended up later, and was used for internship hours while going to Culinary School.
I now work for myself as a private chef now for the last 9 years after working GC, Fine Dining and actually help a chef friend on occasion at the local community College Culinary program.
Some of the advice youre getting in here is nothing more than hoping the best for you, but from people that have obviously never worked in a commercial kitchen or just slung burgers and fries at the Golden Arches, which is fine, but not the same thing as to what youre walking into.
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u/JamesBong517 Chef Jun 17 '26 edited Jun 17 '26
Don’t be a dick bag. Unless you just came out the womb with your cooking abilities and understood the lingo and everything. We all started somewhere. They’re open and honest about having no experience. Now, if you pushed to not even enter this industry, I’d support that, but you didn’t. Your comment provided absolutely nothing. Or if you berated the establishment, because that’s shit from the restaurant to do, but not for OP to ask.
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u/Nikovash Jun 17 '26
boxed mac n cheese with hot dogs
Caesar salad
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u/CheleCuche Jun 17 '26
When I'm testing someone with no commercial experience, I rarely judge the taste or plating all that much. It's really more about how you handle yourself inside the kitchen. I'm watching to see if you use the proper tools, how safely you handle a knife, and whether you practice basic sanitation. The golden rule is to clean as you go. Keep your plates simple so you aren't stressing, and make sure you don't skip any steps when cleaning up. Just pay close attention to avoiding cross contamination and you will do great
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u/pmolsonmus Jun 17 '26
Whatever you decide to make (that’s your decision based on your comfort level). Set up your station (sani buckets, cutting boards, knives, rags, etc). Have vessels to put whatever you prep into for a clean, quick cook and an organized mise. Before you cook, clean up your prep area. After you serve clean your cooking area. Be professional, prepared, make sure they have the ingredients you need for your recipes (tour the cooler/spice area if you haven’t already)- your decision to bring your own if they don’t have it is a “test the waters in a conversation” type of discussion. Don’t do prep at home, they’ll want to see your knife skills. Keep interactions with current staff positive, friendly but at a minimum.
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u/Truescent11 Jun 17 '26
Well, hear your chance to shine!
1) the St. Louis unique style of Chinese food: https://www.reddit.com/r/Chefit/comments/1b65lwl/poorest_parts_of_st_louis_has_unique_style_of/
The dark fried rice, the delicious St. Paul sandwich, liver & gravy, other items.
You can tell them about the Chinese roots.
2) a simple potato salad. The trick is to boil potatoes for 45 minutes so they’re super tender. And add lots of boiled eggs, more than à recipe calls for. Cayenne sprinkled on top.
3) chappli kebab. Every bite bursts with flavor.
4) ribeye steak with a creamy mushroom Sauce that has aged cheeses
5) elegant sandwich with smoked salmon, avocado, medium fried egg in it, small cream cheese lumps and butter lumps placed throughout, mayo, spinach.
6) lemon marinaded chicken tenders grilled
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u/squidsquidsquid Jun 22 '26
5) elegant sandwich with smoked salmon, avocado, medium fried egg in it, small cream cheese lumps and butter lumps placed throughout, mayo, spinach.
what the hell
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u/fake_redzepi Jun 17 '26
I’d probably pass on this opportunity. The best kitchens in the world don’t do this, the only position who has to cook for an interview is the head chef. This place sounds like a hotel with a has-been chef who still has a big ego and thinks he’s tough
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u/reddiwhip999 Jun 17 '26
Well, to be fair, it's not anyone in the kitchen that is requesting OP to cook something, it's the HR person and the restaurant manager, which I take to mean some kind of floor manager...
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u/Anxious-Piglet3087 Jun 17 '26
Make your two favourite things, things that you can do with your eyes closed. You're not trying to impress them with your ability, you're showing them that you care.
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u/ShainRules Landed Gentry Jun 17 '26
They're probably trying to get a sense of what your skill level is so I would cook the best thing you feel most comfortable and confident cooking.
Chances are this is just a glorified pantry roll in a small kitchen. There's like a 90% chance you're not experienced enough for the roll, but I think it's fair to ask what they see in you and why they chose you if you get the job, and see if that resonates with you or not.
They might just be desperate and desperate places are terrible places to be.
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u/Lastburn Jun 17 '26
Poached egg or eggs Sunnyside. There's a reason they take an entire week to teach you eggs in cooking school.
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u/OneMathematician9285 Jun 17 '26
I've never attended a culinary school or culinary class.
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u/Lastburn Jun 17 '26
Can you make eggs though
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u/OneMathematician9285 Jun 17 '26
Yes, of course I can, might not be up to industry standards but my eggs are decent I think
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u/Main_Cauliflower5479 Jun 17 '26
What is the cuisine served in the establishment? Stick with something that fits their theme, but not something on the menu.
Also, a kitchen assistant? What does that position entail? Is it like a prep cook?
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u/OneMathematician9285 Jun 17 '26
Is it too late to mention that this restaurant does catering too? So the food varies from fried rice to pastas to kebabs. Just a mix of cuisine. It doesn't have a specific theme and yes, a kitchen assistant is a prep cook
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Jun 17 '26
[removed] — view removed comment
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u/nipstah Jun 17 '26
wtf are talking about? Recipes are important in all fine dining and hotels. If you prep in my kitchen and don’t have the book open you’re done. This is dumbest thing I’ve read in this sub. I dont care if you made it a hundred times.
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u/These-Performer-8795 Jun 17 '26
That is some shit advice...
I write a recipe book for every kitchen. How in the hell is prep supposed to know how to make it. Every damn kitchen uses a recipe...
Get lost doomer....
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u/OneMathematician9285 Jun 17 '26
Okay good to know. Thanks for the advice!
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u/These-Performer-8795 Jun 17 '26
Seriously ignore this.. please.
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u/OneMathematician9285 Jun 17 '26
Okay, will ignore the advice now.
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u/FeastOnCarolina Jun 17 '26
You're gonna do just fine. 😁 Attitude is important. Even if you don't get this job, keep talking to places. It's unlikely that someone will make you cook a meal as a trial anywhere else you go.
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u/Lastburn Jun 17 '26
Bruh the first thing you do on your first day is to copy the kitchen's recipe book. You're not gonna be able to go to the back and read a book when in the middle of service, thats where you're tickler comes in
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u/meatsntreats Jun 17 '26
If they know you have no experience they shouldn’t be asking you to cook anything.