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  • Mise en Place

    Specialist recruiter to the Catering and Hospitality Industry. Our values: Professionalism, Integrity, Flexibility, Partnership

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  • Mise en Place

    Specialist recruiter to the Catering and Hospitality Industry. Our values: Professionalism, Integrity, Flexibility, Partnership

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  • Mise en Place

    Specialist recruiter to the Catering and Hospitality Industry. Our values: Professionalism, Integrity, Flexibility, Partnership

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  • Mise en Place

    Specialist recruiter to the Catering and Hospitality Industry. Our values: Professionalism, Integrity, Flexibility, Partnership

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Archive for the ‘Chef Recruitment’ Category

Thinking about Hiring a Personal Chef? It may not be as expensive as you think!

Monday, December 2nd, 2013

There can be many reasons why families may hire a Personal Chef and although it is generally seen as a service that only wealthy families secure, surprisingly enough it is now a service being considered by many families of various income levels.

In this day of busy lifestyles, many families are time poor and although eating out does have its benefits, it is not only the cost of the meal but associated costs of transport, child care, entertainment that all add up to a hefty bill at the end of the night.

Many Personal Chef Services are now becoming available where you can organise for the Chef to cook a number of meals for you and the family per week where they pre-cook a few meals for you to heat up later. You could also save more on costs by asking other family and friends if they want to share the cost with you so that the Chef can keep their fees down for you overall.

From discussing the types of meals and food that you like according to your diet requirements, the Personal Chef will usually not only prepare the meals but also do all the shopping of the food for you too!  The meals can work out to a similar price to a good restaurant dish of between £5 to £20 and if you share the meals with other friends or family the price will be at the lower end. This saves you a whole lot of time which you can ultimately use as quality family time while eating delicious and nutritious meals.

Another situation where families can consider the services of a Personal or Private Chef is during a family holiday where you are staying in a self contained room or apartment. The time spent cooking while on holiday is not that appealing for many and you’ll ensure the whole family enjoy a well deserved break without having to spend up big by eating out every day and night.

The benefits of hiring a Personal or Private Chef don’t stop there. You can also:

  • Lose weight by enjoying quality balanced food portions
  • Broaden your tastes
  • Learn to appreciate different meal combinations
  • Gain quality time as well as saving you money in the long term

Some tips for finding a Personal or Private Chef are:

  • Do you have a friend who cooks for a living? They may be interested in earning some extra money on the side.
  • Do you know a mom or someone who is in between jobs who loves to cook? They may be happy to earn some money doing what they love.
  • Think about the food you and the family like and what rules you would like your Chef to stick to. If you have some favourite recipes, make sure you share them with the Chef so they know your tastes.
  • Of course last but not least at Mise En Place we pride ourselves on obtaining the best talent for your requirements long term or short term. Contact us on +44 (0)20 7430 9811 or email us at: info@miseenplace.co.uk and we’ll be happy to assist you with your Private or Personal Chef needs.
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Preparing for an Interview Part 5 of 5 – Notes, Achievements & Follow Up

Thursday, October 3rd, 2013

This is the last post of our 5-part series, ‘Preparing for an Interview’. As we mentioned in Parts 1-4, we’re covering all the aspects of applying for and attending a job interview in the hospitality industry. This post will cover some more tips to give you the edge when going for the job of your dreams.

The suggested stages of preparation are:

  1. Pre-Application – part 1
  2. Curriculum Vitae – part 2
  3. Research – part 3
  4. Presentation – part 3
  5. Interview – part 4
  6. Notes/Achievements – part 5
  7. Follow up – part 5

Feel free to review the Pre-Application, CV, Research & Presentation & Interview  posts before reading on.

This post covers 3 tips that applicants should be diligent with and to ensure that the cycle of the interview process is not only complete but that all parties involved are left with a positive impression.

  1. Notes

Many people make the assumption that when you go to an interview, it is like a real exam and that you can’t take notes with you. This is incorrect! You don’t have to remember everything. If you have worked with a few different employers where you have gained valuable experiences, ensure that you write down the particular achievements, learnings and situations that are worth sharing with your interviewers. The main ones would definitely be those that you may have referred to in your job application letter/selection criteria. In saying that, it will always present better if you can recall your major events & achievements or example situations quickly however have your notes handy if you need to refer to more detail about those situations.

Your notes should not only list your achievements but also the challenging situations where you can demonstrate the actions you took to ensure the desired outcome. Although many may be hesitant to list failures, it is good to refer to if you can show that you learnt from that experience and/or show that you achieved a positive result the 2nd time around. This highlights your maturity, professionalism and adaptability in challenging circumstances.

By all means, practise answering questions about particular situations or achievements beforehand but to help ease your mind leading up to the interview, write/type them down and bring them with you, which will help as a handy reference in case you need a moment to compose your answer. Have your notes open in front of you so that you present as an interested and engaged interviewee. It is important however to use them in moderation; don’t rely on them for every question but use only as a reference a couple of times throughout the interview.
As part of your notes, think about the relevance of achievement for you but also the result and/or impact on the business/organisation. There must be a balance there as the interviewers will look for your understanding and consideration of business needs in conjunction with your skills and ability to cope confidently. You should also be able to talk about your team and how you brought the team together, considered quality and costs as well as producing a creative outcome. Bring any proof that you can without divulging confidential information of your current or past employers.

2. Achievements

Many people find it hard to promote themselves as they may think they are showing off or bragging about themselves too much. In the case of an interview this is the time and place where you can share your achievements with pride.

A good tip is to not just say for example that you ‘achieved a dinner of 100 each night’ but take the interviewers through the logical steps you took in order to achieve that result. In this way you are showcasing not only that you can achieve the desired result for the customers but you also considered the business needs (and whether you kept it within budget) and, that you managed it accordingly. Also remember to share any challenges you faced within that example and what you did to rectify it.

3. Follow Up

Once the Interview is over it is a relief however there is another step in the process that must be managed professionally.

If you feel that after the interview you did not want to pursue the job further, we recommend you call us immediately to discuss (or the potential employer if you went direct) to let them know as soon as possible. Explain your reasons in a polite and respectful way and thank them for the opportunity to apply.

If it is a job you wish to pursue, ask them before you leave the interview when you should expect to hear if you’re successful. They will usually give you an indication of timeframe. We will always keep you updated once we hear back if we are acting on your behalf. If you are going direct with an employer, if you don’t hear back from them within the time-frame they have stated, it is ok for you to call them, but only call once.

If you don’t get the job it is a hard piece of news for many, however how you handle this is also important. Know that although you may feel that you should have got the job, the employer felt someone else may have been a better fit for whatever reason.  Understand what it may have been that may have contributed towards their decision such as how you presented, if you were nervous or whether your experience was sufficient.

We will always give you feedback so that you can use it to improve for your next interview. It is disappointing to receive this news but remember, we all have received this type of news and try not to take it too personally.

Most of all we’re here to help you through the process so feel free to meet with us for an appointment. You can contact us via email at info@miseenplace.co.uk or phone: in UK 020 7430 9811 or outside UK 0044 20 7430 9811.

Good luck in the search for your dream job!

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21 Tips for Private or Personal Chefs

Thursday, October 3rd, 2013

For those who are considering being a Personal or Private Chef, there are many considerations to take into account. Below are a few tips to help you on your way.

  1. Know your client, build relationships and trust.
  2. Learn your client’s needs for privacy and the balance between being there for them but not being in the way.
  3. Research, research, research your intended client/s and food options in that area. They may have specific food needs, so its important to ensure you are completely aware of what you can and can’t make for them.
  4. 20% of being a Personal Chef will be about food and the other 80% is about running a successful business.
  5. Invest in yourself, as much as possible, keep learning new techniques, trends and go to short courses when you can.
  6. Be the ‘real’ you in person & across any public forum or platform such as your website, Facebook, Twitter and Social Media overall.
  7. Reliably deliver what matters: an experience that serves your client’s needs.
  8. Blow them away with your food. Be creative and think outside the box. Be the expert.
  9. Love people and this is often hard work, so you have to love what you do.
  10. Stretch your body regularly, wear good shoes, get roller bins for your pots and pans, eat a good breakfast.
  11. Wear your chef’s coat when you go grocery shopping; even if you are shopping for yourself. People get curious and it will make for good conversation!
  12. Work on yourself every day even if it is just something small. Always give a little bit more than expected.
  13. Enjoy what you do and protect your passion.
  14. Believe in yourself and your ability to constantly deliver top quality. This will show through to your clients and they will believe in you.
  15. How you present yourself and your business is very important, first impressions do mean a lot. Respect your clients and their homes and most important pass on your passion for food.
  16. Make sure you join at least one Professional Association so that you are in touch with the latest trends as well as network with other professionals who do similar work as you.
  17. Know that as a Private or Personal Chef you are working in the client’s personal home, this means respect of privacy and the highest integrity.
  18. You may be asked to do tasks beyond the call of duty, think about how you would handle this and discuss this with your client.
  19. Always keep cleanliness and sanitisation at the top of your priority.
  20. Consider and respect your own personal time, ensure you discuss this with your client so that you also have a work/life balance.
  21. Never, never give up!

For Personal or Private Chef services or if you are looking for work in this area please contact our office (in UK) 020 7430 9811 or (outside UK) 0044 20 7430 9811. Or email us at: info@miseenplace.co.uk

 

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Personal Chef or Private Chef? What’s the Difference?

Thursday, October 3rd, 2013

Over the next few weeks we will be talking about and to Private and Personal Chefs. This is unique and  privileged work as not only will one be required to produce the very best meals on a consistent basis, but also will be exposed to a whole different lifestyle!

It seems that only the rich and wealthy would employ a Personal or Private Chef. Victoria and David Beckham employ a Personal Chef 3 days a week  for example but surprisingly enough, Personal Chefs are becoming more in demand and may not be as expensive as you think!

In our time-poor modern day society, more and more families are employing a Personal Chef as there is now a great appreciation for good clean food as well as the desire to balance work and life commitments.

In America the trend for employing chefs is increasing. The United States Personal Chef Association estimates that 100,000 families employ a chef, compared to only 1,000 10 years ago.

For those of you who may not be aware, there is a difference between being a Private and a Personal Chef.  They are:

Private Chef

  • Usually works for one family
  • Creates all meals fresh and are consumed once prepared
  • Works in cooperation with other house staff such as waiters, kitchen help etc
  • May live with the family or live part time at the residence/location

 Personal Chef

  • May cook for several families or individuals
  • Cooks once a week or every 2nd week
  • Shop for the groceries, may go to client’s house, prepare the meal/s
  • Prepare more meals in advance which are stored in fridge/freezer for re-heating later on
  • Will only visit client’s premises but lives at home

Along with the differences above, both types of Chefs need to have the following complimentary skills:

  • Ability to be good at a range of courses such as soups, salads, entrees, mains and desserts.
    Have a current and up to date knowledge of food trends
  • Have extensive experience of specialty diets and food preparation which include: Macrobiotic, Low Sodium, Pritikin Diet, Low protein, Low carb,  Modern European, Asian, French, Diabetic and Wheat free,  Kosher and Halal food preparation
  • Be business-minded and set realistic budgets and know where to get quality food at good prices
  • Manage receipts, inventory, minimise waste and ensure cleanliness and sanitation is at a high level
  • Ensure you know your client’s eating habits and try to ensure you keep to their preferred types of meals
  • Minimise cooking a different meal for each person unless specifically requested
  • Don’t administer any medication for clients during meal times and ensure you are always at the ready if any accidental spills or extra meal requirements are needed.
  • Keep feeding times realistic and make sure you set boundaries with regards to your free time and with respectful behaviour.
  • Clients talking down to you or shouting at you should not be tolerated and you need to address this promptly if it does occur. As with any bad behaviour, if you let it continue, it will get worse.
  • Ensure you present cleanly and respect the equipment, work quietly and take your breaks away from visibility of the family.
  • As you are working on a Freelance type basis always look at the licensing and insurances required for your area

It is also advisable to be a member of an association so you can stay up to date with trends, do extra courses and to network with others in the industry. Some of these are:

Another great resource is http://www.personalchef.com/

If you are looking or considering a Personal or Private Chef, Mise EnPlace specialises in finding the right one for you. As well as looking for a particular skill set we also place particular emphasis on  personality and character type in order to ascertain a suitable match for both client and candidates alike.

The United States Personal Chef Association also estimates that, within the next five years, there will be more than 25,000 chefs serving 300,000 clients. Entrepreneur magazine describes the personal chef industry as “one of the four fastest-growing businesses in the country”.

It will be a service for those non-extended families who also use childcare or dog washing services and certainly on the rise.

Seeking private chefs via word of mouth or employment ads is dangerous at best, whilst at Mise en Place, we can offer pre-screening for both employers and applicants, ensuring an appropriate match between chef and position. For peace of mind when looking for Personal or Private Chef services, or, if you are looking for work in this area please contact our office (in UK) 020 7430 9811 or (outside UK) 0044 20 7430 9811.

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Preparing for an Interview (Part 4 of 5): Interview

Tuesday, August 27th, 2013

Preparing for an Interview Part 4 of 5- Interview

As mentioned in Parts 1-3, we’re covering all the aspects of applying for and attending a job interview in the hospitality industry. This post will cover interview questions.

In case you missed it, the stages of preparation an applicant should go through are:

  1. Pre-Application – part 1
  2. Curriculum Vitae – part 2
  3. Research – part 3
  4. Presentation – part 3
  5. Interview – part 4
  6. Notes/Achievements – part 5
  7. Follow up – part 5

Feel free to review the Pre-Application, CV, Research & Presentation posts before reading on.

The Interview

Usually the interviewer will ask questions based on what the company/organisation is looking for. Some of the categories of these questions include:

  • Quality:  in work and customer service
  • Teamwork: how you influence others and develop relationships
  • Leadership: how you inspire others to achieve
  • Communication: with internal and external stakeholders at all levels
  • Development: of yourself and others
  • Problem Solving : understanding the issues, gathering facts & presenting solutions
  • Achievements: what successes have you had
  • Value Creation: process management and service provision
  • Negative issues: how you hande complaints, rejection or pressure.
  • Other Questions: What do you do in your current employment? Why are you applying for this position? What can you bring to this organisation?

One of the traits that many interviewers look for above all else is passion. Read an interview with former White House Chef, Walter Scheib and what he looks for when hiring Chefs:  http://reluctantgourmet.com/tips-guides/chef-interviews/item/310-chef-walter-scheib

When it comes to Interview time, there can be many types of questions thrown at you. Some of the straight forward questions may be:

  1. How many employees report to you?
  2. What is your favourite cuisine to cook?
  3. Why did you choose to become a Chef?
  4. What do you do to educate yourself about new trends?
  5. What is your management style?
  6. What do you consider your strengths?
  7. How involved are you with the development and design of menus?
  8. How involved do you get with Purchasing and Receiving?
  9. How involved are you in risk management of the Business?
  10. How involved are you in managing the financials suchs as budgets and forecasting of a business?
  11. What is your experience with regards to managing labor and associated costs?

There are however other types of questions to prepare for which are called ‘situational’ style questions. These revolve around real situations that you may have encountered and helps interviewers assess how you have or would handle them.

Some example questions are:

  1. Tell us about a time when you helped to resolve a dispute between others.
  2. How have you handled it when the boss is wrong?
  3. Whoever else learned out of your mistakes, what did you do to share your learnings?
  4. What negative factor would your last boss say in regards to you?
  5. What  good assignment which was given to you was too hard for you personally? How did you resolve the problem?
  6. Let us know about a situation when you faced a significant obstacle?
  7. Describe a hard decision you needed to make with or without the help of your superiors?
  8. You are working with a co-worker who is consistently making mistakes that affect customers and that impact your ability to do your own work. You have tried talking with this colleague, but you have seen no improvement in the quality of their work. What would you do next?
  9. You notice a co-worker stealing from the company. What would you do?
  10. Give us an example of a time when you were able to communicate successfully with another person, even when that individual may not have personally liked you?

The main thing we recommend is to be prepared for all of these and write down your answers to all or as many as you can that are relevant to you and the position you are applying for. It is always better to be prepared than to operate in a reactive way.

Of course at Mise En Place we will help you to get prepared for the interview with your potential new employer so that you have the best chance possible for success!

The next part of our series, we will talk about taking notes, your achievements and follow up after the interview.

If you have any further questions please don’ t hesitate to reply below or contact us via: info@miseenplace.co.uk or phone: in UK 020 7430 9811 or outside UK 0044 20 7430 9811.

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Preparing for an Interview (Part 3 of 5): Research and Presentation

Wednesday, August 7th, 2013

Welcome to Part 3 of our Interview series!

To re-cap from the last 2 posts in the series, we covered:

  1. Pre-Application: Steps to take when getting ready for the job market and;
  2. Curriculum Vitae: Tips on how to make your CV as presentable as possible to your future employer.

This week we are covering Research and Presentation.

Research

Once you have applied for a position with a company or organisation it is very important to research everything you can about it. This is also a good step to do before you apply as you would want to know whether you are a good fit and whether the organisation has similar cultural values to your own.

Preparation is key to ensuring your interview is a successful one!

Some steps and tips to consider are:

  1. Go to the company’s website and read about the organisation.
  2. If there is an option to request more information about their menu/bookings or other services place a request with them.
  3. Read any news articles on the company/organisation on the site, but also Google for information on them also. This is a great way to find out more about their public profile.
  4. Find out the people to whom you would be reporting to.
  5. If you can also find out via your social networks if anyone knows someone working there. You will be able to learn more about how the staff are treated, whether they have career opportunities within, training, working environment and/or other staff benefits.
  6. These and other questions you compile can also be asked of us when you discuss a role at MiseEnPlace Recruitment!

Presentation

When attending an interview it is important that you present well and appropriately for the job. A suit may not be required for a Head Chef position, but it may be appropriate for a Customer Service role in a Hotel. It needs to be relevant to the job you are applying for.

As they say you gain an impression of someone you meet for the first time in the first 90 seconds. Some say it can be less time than that!

Interviews are always a nerve-wracking experience some other tips to help you through are:

  1. Take your notes and not try to remember everything. Include in your notes questions that you can ask your interviewers.
  2. Make sure you get ready in enough time and allow plenty of time for travel and/or possible delays.
  3. Make sure you also have a light meal prior so that your thoughts are not taken over with eating food, rather than informing your interviewers on your skills in preparing and/or serving it!
  4. Take a few deep breaths beforehand and think about a pleasant way to break the ice.
  5. Its important to ensure you have a pleasant smile and be happy about meeting your interviewers. Also ensure you remember their names when answering their questions.
  6. Remember to turn off your mobile phone and/or make it silent.

We will share these and more in the next part of our series where we will go into more detail about the interview itself. When we see you at our office to talk about a position we will also share a lot more tips and information with you. It is our job to prepare you for the interview and we will help match you to the most suitable role. In the meantime if you have any questions please feel free to contact us direct or reply below.

Feel free also to share what your interview tips are when apply for hospitality jobs, we’d love to hear from you!

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What does Food and Data have in common?

Wednesday, July 17th, 2013

This week we look at Menu Spring, who provides an amazing service to Restaurateurs and the public alike by providing a comprehensive list of thousands of restaurants where you can explore their menus, as well as rate their food. As Ali Meruani of Menu Spring explains, they have created a wonderful match of food and data.

What was your main motivation for starting up Menu Spring

MenuSpring was started with the idea of bringing restaurants, consumers and publishers together. When I moved to London I felt the current website did not do restaurants in London justice. There are far more restaurants in London than those covered by these websites and I wanted to make it easier for these amazing small restaurants to be discovered and get the word out.

You say on your website that you are not a Social Media site or a menu aggregator, what would be the best description of your services?

At our core we are data Company that is passionate about food, it is what we do with that data, that’s what makes us amazing. MenuSpring helps restaurants get the word out, while helping users find the perfect meal every time.

You give reviews on practically any food location or restaurant from the humble hole in the wall to lavish top tier restaurants, what has been the most memorable review and why?

We cover all restaurants in London but the site itself site does not do any reviews. We actually do not allow any of our users to write reviews. As a user you can rate a restaurant and like a dish, our focus through and through has been on food.

Is there a particular menu that seems to hit all the right spots with your subscribers?

With such a huge database, we have over half a million dishes in our system, it is hard to pick out one menu that we say hits the spot.

What would be a common theme amongst your subscribers with regards to the positive attributes of your services?

Our subscriber look at us to provide them with the most amount of information about the restaurant in the shortest amount of time possible. We want to be able to tell you more about a restaurant in 1 min that will take you 30 mins on any other site.

What’s the most bizarre restaurant/food location to visit?

In terms of the experience I would have to say Khyber Pass. It is a tiny little restaurant with only 9 dishes on the menu, you sit on the floor and have your food. It is a hike to get to, so the overall experience is worth it. It reminds me of being at a dhaba (roadside restaurant) in Pakistan.

In terms of bizarre locations I would have to pick places from my travels, sadly I have not been to any bizarre food location in London yet. But if someone is willing to share a secret location I will be more than willing to check it out.

Thanks to  Ali for sharing information about their services which provides a great benefit to all foodies! If you want to check out their site go to www.menuspring.com or follow them via Twitter @MenuSpring

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Preparing for an Interview (Part 2 of 5): Curriculum Vitae

Thursday, July 4th, 2013

As mentioned in Part 1 of this 5 part series, we’re covering all the aspects of applying for and attending a job interview in the hospitality industry.

To re-cap, the stages of preparation an applicant should go through are:

  1. Pre-Application – part 1
  2. Curriculum Vitae – part 2
  3. Research – part 3
  4. Presentation – part 3
  5. Interview – part 4
  6. Notes/Achievements – part 5
  7. Follow up – part 5

In part 1 we covered the pre-application process and gave practical steps for you to complete it. With this post, we will be covering  step 2, creating your Curriculum Vitae.

In the age of the internet we have now access to so many resources and information that it would be almost considered a crime if we did not have a well written CV!

The main things to consider is to keep your CV to the point, cleanly laid out, categorised and no more than 2 pages (if possible). Remember to lay out the information in a clean and succinct manner. This is where it is very helpful to look at examples relevant to the Hospitality industry.

For your reference below are CVs examples for different job roles:

This site has many examples, this page in particular covers CVs for Chef (example 1), Chef (example 2), Chef (example 3) Sous Chef (example 1), Sous Chef (example 2) and Head/Executive Chef (example 1), Head Chef (example 2).

You could also consider using a resume builder service such as http://www.myperfectresume.com/ a great way to write and create your CV to perfection!

Other tips to note when writing up your CV:

  • The CV is all about your skills, your successful achievements and your experiences. Ensure you put time aside to make sure this document highlights everything about you in a clear and easy to read manner
  • Use consistent fonts – suggest one type of font for the headings and another for the content
  • Don’t add photos
  • Be honest with your experience
  • Refer to the longer dates you’ve worked in places such as from 2009-2012
  • If you had a break and it may look strange that you had no work experience for that time, be honest and say for example it was a break away to assess your career direction or to make sure you were making the right step in your career.
  •  Think of the competencies that an employer would want to see and ensure you use active words in your CV to highlight your wins and back up your achievements eg Successfully managed a team of 5 and delivered daily 3 course meals on time, quality and on budget for a high end restaurant. Saved 10% on operation costs by assessing and changing food preparation processes.
  • Stick to the facts, don’t embellish your experience with your desires such as saying you are passionate about your work. This can be discussed in your interview.
  • List all your industry certifications, but also list other certifications or relevant experience if it is industry related
  • List any computer, finance, management or other experience as these are also valuable skills to have
  • When you list a job you’ve worked at, list the role and time you worked there but also add the tasks you performed there, keep it succinct. Eg Managed team of 5, Managed ordering of food inventory and budgets.
  • Make sure your email address is professional. If you’re personal email is too ‘cute’ don’t use it, create a new email account with just your name or similar.
  • Remember to spell-check your work!

Hope these tips and examples give you enough to work with. If you do have any other suggestions or need more info, feel free to comment on this post and let us know, we’re happy to help!

In the next post of this series, we will cover Research and Presentation, see you again soon!

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Preparing for an Interview (Part 1 of 5): Pre-Application

Tuesday, July 2nd, 2013

In the next few posts we will cover a 5-part series on preparing for and attending job interviews.

Job interviews are known as one of the most challenging and stressful situations however with a little planning and preparation, (just like in creating that perfect meal or dining event) you can come out with flying colours and with the job you dreamed of!

Whether you are entering the hospitality industry as a new or inexperienced employee or applying for a position as a seasoned Executive Chef, it needn’t be a traumatic experience and it is all about being prepared, which in turn will help you to present confidently to the interviewers.

We will highlight the main topics below which will be covered in more detail over the next few posts:

  1. Pre-Application – part 1
  2. Curriculum Vitae – part 2
  3. Research – part 3
  4. Presentation – part 3
  5. Interview – part 4
  6. Notes/Achievements – part 5
  7. Follow up – part 5

In this post we will cover Pre-Application.

Pre-application

Pre-application is all about you and assessing yourself for your career path. This step is especially useful for those thinking about or have just started in the hospitality industry. This can be difficult for many as we all mark ourselves harder than those who mark us and some of us can also be too flippant about our talents and abilities whereby they are seen as great assets for a future employer.

This step is about being totally honest with yourself but also to set down in clear terms what you are really looking for and what work environment would suit your personality and career needs.

Some jobs you apply for, you will be fully skilled for that position yet, you may not get it  – why? Because your personality may not fit in with the existing team, or that they may not be able to offer you the particular training or promotional opportunities that you are looking for. Be mindful, DO NOT TAKE THIS PERSONALLY! This is actually a really good thing as you can use that interview as great practise and know that you are closer to the job you really want and will have a match with!

The first step is to go through the following questions and answer them truthfully and honestly. It may be hard to start with, but you will learn a lot about your personality and career needs in the process! Once you have completed these, run these questions and your answers by a person or mentor whom you look up to and trust as a guide to make sure you have been fair to yourself. This will also help you with Step 2 in creating your Curriculum Vitae.

Tips-

Refer to these when answering the questions below:

Soft Skills – These are the skills needed to work with others such as listening, collaboration, leading, communicating, teamwork etc.

Hard Skills – These are the technical skills to perform your job to an acceptable standard and speed.

Remember there are no right or wrong answers as this is just a pure assessment of you and your personality and skills.

  • What were my highlights at school/University?
  • Eg. Was I good at playing sport or performing in a team environment?
  • What was I recognised for during my  time at school – think of recurring recognition or themes such as being a good communicator, listener, team player etc.
  • If I was a high performer at school what where the subjects I most liked? Why?
  • If I wasn’t a high performer at school, what activities do I enjoy the most? Why?
  • If I am moving into the Hospitality Industry, why do I want to do this? Is the reason purely for my personal desire to excel and to bring your passion to the industry? (If not, and you are doing this to prove a point or to please another person, please think again, this is not a good reason for longevity in this type of industry.)
  • Do I like working in a team, or working on my own?
  • Why do I want to change jobs?
  • Would I be prepared to take less money if it means I am doing the job I love or prefer?
  • What are my family commitments and how will they be affected by the type of job/location and time/s I work? Will my family support this?
  • Do I want to travel far to my workplace?
  • Would I be happy to re-locate for a job?
  • Am I proactively seeking to develop myself and my skills?
  • What do I consider my strengths? Soft and hard skills
  • What do I consider my weaknesses? Soft and hard skills
  • How successful have I been in each job I have had?
  • How did I benefit from each job I’ve had, what did I learn?
  • Did the business benefit from my employment with them?
  • Which elements of each job did I enjoy?
  • Which elements of each job did I dislike?
  • Do I enjoy a more laid back or prefer a strict and tightly run environment?
  • Do I mind if I am paid in cash or would I prefer a salary job? (be mindful as gaining a record of paid employment via salary can be helpful when applying for loans and starting up that dream restaurant in the future!)
  • Have I ever been praised at work or for a job well done?
  • How did I react and did I build on it?
  • How did I react when criticised for an unsatisfactory task? How did I handle the feedback? Did I try to rectify it?
  • Do I like change and am I stimulated by it?
  • Is job security important to me?
  • Would I prefer to work in short term jobs to build on my skills first?
  • Are other people’s opinions important to me?
  • What is my age? Is my age seen as a problem?
  • If my age is considered to be a disadvantage how can I turn this into an advantage? (Many employers value experience!)
  • Do I consider myself to be a happy and well rounded person?

Once you have completed the above questions, review them, ask yourself what you have discovered about your skills and personality. Present them to your mentor and have a good discussion to make sure you have been fair to yourself, have included all aspects and that you are clear on what type of work environment would suit you and your career needs.

You will then be ready to start on step 2, preparing your resume!

 

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Hire an Executive Chef /Chef De Cuisine – London, UK, International

Wednesday, May 8th, 2013

Are you looking to hire an Executive or Head Chef?

Are you an employer with an Executive Chef / Head Chef vacancy to fill? Mise En Place can Help!

We are  industry leaders in placing high calibre Executive/Head Chefs in leading establishments throughout London, the UK and internationally.

Our Clients include Gastro Pubs, Restaurants, 4&5 Star Hotels and Independent Hotel Operators, Contract Catering, Conference and Events Caterers, Private Service, Food Retail Outlets, Bars and Late Night Venues,

Mise en Place has an extensive database of senior chef candidates, we advertise though the press and web and also operate a generous referral scheme to attract only the best candidates exclusive to Mise en Place.

Our specialised and industry experienced consultants will personally interview and screen only the most suitable candidates who we believe have the necessary skill set for the advertised role.

We know that you are not only looking for a great C.V but also a strong leader, with the proven ability of overseeing the day to day operations and maximising the profitability and  effectiveness  of the culinary operation.

Not only do we hand pick all of our Executive Chef / Chef De Cuisine Candidates we also offer a fully customised service for our clients and believe that our consultations are most important in establishing a close relationship with you. We can ascertain exactly what you require from a Chef and find the perfect match for you!

To register your vacancies with Mise en Place please click here, fill in some brief company details and we will contact you immediately.

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