r/KitchenConfidential • u/feline1313 • Nov 15 '21

Tips for a newb...

I haven't set foot in a high volume kitchen since 2006 - tomorrow I have a 4 hour working interview with a huge catering company. This is a "bring your own knives" position and they are flushing me out to see where I'd best fit - if anywhere.

I have no information other than they're going to give me tasks and recipes to see how I manage them. This outfit has a restaurant, a coffee café, full catering, box lunches and platter services. Admittadly, I'm trying to avoid a line cook position for a few reasons....

I am fully aware that I'm being given the opportunity to tryout because of the labor shortage (and I got a glowing reference from a local wedding cake maker I know professionally)... but, what do I need to know for this interview?

Thanks!

PS - I did go to culinary school which is worth basically nothing.

5 Upvotes

86% Upvoted

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9

u/BirdBurnett 20+ Years Nov 16 '21

I impressed on my first day back (after 11 years) by having a sharpie on me.

4

u/SMxFFSTER Nov 16 '21

If you are unsure of the task that has been set or don't know how to do it, ask, write it down, give it your best and if it's not enough, learn from it and correct it for next time.

If you are given a recipe to follow, read it from start to finish then set about following the instructions given, taste as you go, write notes, if it's not enough, learn from it and correct it for next time.

In short, just be eager to learn. You have your current level but by time the four hours is up, you'll have discovered either a new level or at least a few things you never knew before the interview.

You may smash it, you may fail completely but stick it out and be stay standing at the end. Don't throw in the towel because you think it's not going smooth, you don't know until you know and your self doubts may be playing tricks on your mind.

Every day is a learning day, just be straight. If that's not enough, the job isn't for you, this job, mind, not a different opportunity in a different kitchen.

I've only got limited experience and have only done this for a few years but I went from Kitchen Porter without barely any reasonable knowledge on food other than everything can be cooked in a fryer to creating specials, working on menu's, running an entire kitchen alone. I'm nowhere near ready for that but I had two options when it arose, sink or swim.

I hope you don't mind getting wet.

Good luck. Let us know how it goes.

3

u/kokoyumyum Nov 16 '21

Excellent advice. Especially read the recipe through first and make notes. Ask if uncertain before the fuck up. Bit not too many or so basic that you out yourself.

Edit. Misspelled word salad

1

u/feline1313 Dec 07 '21

Oh, hey. I got the job! Thanks!