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What do I NEED to know for a hands-on interview to cook at a 5-star restaurant?
I have worked on the line at one of the best restaurants in Philadelphia, PA (USA), and am self-taught in classical French gourmet cooking (Escoffier tradition). I can handle tickets like a champ, no problem. I am trained on hot apps, garde manger, and pastry stations. I know references are key, but assume that I don't have any available, and must rely on my skills. I am fine with equipment and ingredient identification. This restaurant is a prix fixe 7-course of traditional French gourmet with very little exotic influences, so no probs there. I'm interviewing with the executive chef and will probably be asked to either work on the line for a bit or demonstrate some of my skills. My knife skills are good, but not tops, so I'm concentrating on that tonight. I suppose my real question is, what do you exec or sous chefs ask in a hands-on interview, or (for other cooks at top restaurants) what have you been asked?
know your conversions such as how many tablespoon in a fluid ounce.
weird crap like that. Mother sauces are important. butter to brown.
temping foods simply by touch and without the use of a thermometer is key. This will slow you down greatly having to constantly check temp. Watch hells kitchen! There is always a problem with food temps beef to seafood. Vocabulary is important as well. If you can't speak their language, you get the point. Things like cut size bremoise 1/16 julienne 1/4 dice1/2 chiffonade rough 1in pieces. (pardon spelling) Understand chefs like energy and self drive. Don't feel like you have to have an impeccable record or amazing references. Just show great interest in learning new things and taking your career to the next level. It's as if you need to ask what can they offer me, rather than what you can offer them. Never talk your self up. Kitchens are like the best super bowl team. Team is what a chef truly wants. Make yourself part of that picture and you are in like Flynn.
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