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Preparing for a Job Interview

Interviewing for a job as a chef can be the first step toward a new job or a disaster. Potential employers look for relevance in your background and want to know you know your stuff as a chef for the job. Preparing the right steps before during and after the interview could land you the chef position you want.

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Interview tips

Call your past employers and remind them of your chef employment and ask for a recommendation.
Research the establishment; look at their menu is a good tip. Decide if you can be a chef there and cook the kinds of foods it produces. If you have time and the resources dine in the restaurant and evaluate why people are eating there. review your portfolio from school and your catering details and chef positions and be precise, highlight what matches you to the  chefs job. Demonstrate you already know quite a bit about your prospective employer.

The interview for that chefs job

Keep your conduct calm. Introduce yourself with a warm handshake and sit straight. Don't wear clothing that’s too vulgar or bright, as that will distract the interviewer from your answers. Answer interview questions after a few moments if you are unsure how to answer immediately. If the interviewer doesn't seem to be responding well to questions, it may be a sign to lead, after all they maybe interviewing for quite some time, stay calm and brighten up. Ask the interviewer questions and show you are engaged in learning about the company spirit. Employers tend to lean towards chefs applicants who have a desire to get to know their restaurant and catering, there food and positives. Usually lack of interest is where the interview goes downhill and the employer merely continues to interview you to be polite.

Follow up on your job application

Follow up with an short email thanking the interviewer for their time, with a gentle reminder of who you are. Wait for a call--do not pester the interviewer on whether or not they will hire you. Reflect on the interview and practice improving your technique for your next chef application and position.

Some common mistakes
Turning up far too early
Being late is the classic interview mistake. However, turning up too early can be almost as demoralising to your chances. Think about it, your interviewers will need to find a place for you to wait, get you a drink, and so on. In a busy bar, restaurant or hotel this can be a potential hassle. So arrive ten to fifteen minutes before your allotted time. Not later; not earlier.
Dressing too smartly

Turn up to an interview in ripped jeans, an old band t-shirt and some sandy flip-flops and you’ll probably find yourself back out the door before you know it. However, that doesn't mean that you should turn up to every interview in a full suit.
The key is to dress appropriately. For instance, in chef jobs you’re unlikely to wear a suit, so it’s quite likely that smart casual will be perfectly acceptable attire for the interview. However, if you're applying for a chef job for a five-star hotel, smarter is probably better.


Be clean, Interviewers look closely at how clean you are, shaven or not. That trail of B.O lingering in the air and your overall presence, coming back from the loo with the sound of flushing and no dryer sound, is a no no. As is coughing or sneezing into your shoulder, hand or arm certainly is one of my pet hates. its not a clean chef at all..If you do it here you’ll do it over the food is my instant thinking of a chef.    

Look & stare

Moderate eye contact is good. It allows people to make a connection with you, and we tend to trust chefs who make good eye contact with us. However, excessive eye contact will make your interviewer very uncomfortable.


In the same way, a firm handshake is always welcome, try to make the first move by introducing yourself, but don’t crush their hand or be to limp. my best tip which is seldom done is to compliment the establishment in this introduction and beak the ice. Also, while we tend to warm to people and chefs who smile, we are less enthusiastic about people who do so incessantly. You don't look friendly; you just look a bit mad - chef !


Whist you have looked at the menu, their dishes its worth remembering not to ruin all this hard work by trying too hard to demonstrate your new found knowledge. The hospitality people - employer or person interviewing you for the job know what their company does, its growth plans, and so on. They don’t need you telling them all about it and how to run there business or how to make there dishes. You’ll look desperate; at worst you’ll start intruding and upsetting them.

To much information

In the same way, be careful not to talk too much. You should be doing most of the talking, but don’t waffle on with unrelated detail, don’t talk so much they can’t get any questions in, if they start to look agitated, take heed, and, whatever you do, don’t start criticising former chef employers, colleagues or the staff at the establishment.

To relaxed
We all like to be calm and relaxed and focused. You don’t, however, want to be so relaxed that you start calling the interviewer by a nickname, make inappropriate jokes, or start calling him or her ’ok mate‘. They’re not your mate; they’re your prospective boss for your next chef position.

To many after interview questions
While it's a good idea to prepare some insightful questions about the chef job, the company and your possible chef future in it, you don’t want to start grilling the employer or interviewer. Especially by only asking about the pay, the benefits and the holiday allowance. Big Fail

Didn't get the Chef Job?

Be positive and learn from your past mistakes and start looking again for career opportunities.

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