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

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    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 ‘Executive Chef Recruitment’ Category

Eat My Words – Executive Chef Rob Shipman

Thursday, October 15th, 2015

Last summer an exciting opportunity arose for an Executive Chef in a top dining establishment in Casablanca, Morocco.  Mise en Place matched the role with the very talented foodie Rob Shipman over 18 months ago now.

Rob is all too familiar with high-spec food ideas and creations, having cooked for a number of celebrities.  He’s recently started his own blog ‘The Food Guy’ , sharing food inspiration, recipe ideas and tips alongside some beautiful snaps of his latest creations.

Here, we talk to Rob about his experiences in the cheffing world, where he likes to eat and what it takes to work in the kitchen.

Which is the last restaurant you visited and what were your thoughts?

Last night I went to a sushi restaurant in Casablanca call ILOLI.  There are many places doing sushi over here but this is the only place I’ve found so far that’s worth trying.  It seems that Morrocan’s are quite fond on deep fried sushi rolls with cream cheese.  This is what I’m trying to avoid.  The chef/owner of ILOLI has become a friend of mine now, he comes from Tokyo, the food is great and I can sit at the sushi bar and chat in Japanese all evening; it’s the only chance I get these days to speak Japanese.

Which is your favourite restaurant?

This is a very difficult question for me….! One of my favourites is perhaps Michele Bras in Hokkaido.  I’m still a big fan of Nobu and Zuma also.

What is the most important attribute for a chef to have, working in your kitchen?

That’s easy….honesty….if people are not honest with themselves, ultimately they are not being honest to the guest and this becomes a quality issue.  In my kitchen dishonest people are out!

If you had to give one piece of advice to an up and coming chef, what would it be?

Work hard…..always do your best and never make excuses….(that’s three pieces of advise as I’m not sure if one piece of advice will ever be enough!)

What would you choose for your last meal?

Veal carpaccio with loads of shaved white truffles and a bottle of vintage Montrachet.

Who would be your ideal dinner companion?

My wife.

Which chef(s) do you most admire?

Nobu, Ferran Adria, Tom Aikins.

What is your signature dish of the moment?

Nigiri sushi of tuna and salmon with white truffle oil, fleur de sel and lime juice.

What do you cook at home on your day off?

It’ll normally be a BBQ or a Moroccan tajine.

Have you had any recent food discoveries?

Yes – spaghetti with jumbo prawns and Moroccan chermoula sauce.  I made it at home recently and it tastes amazing!

What is your favourite piece of kitchen equipment?

My honyaki sashimi knife….it’s worth about $2,500 and was given to me as a gift by the owner of SUISIN knife factory in Osaka

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We asked Rob for feedback on his experience of working with Mise en Place in looking for and securing a new position; here’s what he had to say:

“I highly recommend Mise en Place, Very professional, well connected and able to find great opportunities for talented people in the hospitality industry. I have first hand experience with this recruitment agency and I do recommend to job seekers and to employers.”

Follow Rob’s latest recipes, ideas and creations on his blog.

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If you are looking for a new challenge or role in a top end hospitality and catering role, register on the Mise en Place website here to find out about the latest available roles.  

You can also submit your CV directly to our website, enabling us to identify the role(s) for you.

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Eat My Words – Chef Chris Cunningham

Monday, September 29th, 2014

This week we talk with Chef Chris Cunningham who has been a Private Chef for most of his career, working for 4 wealthy families over the years and still works with one and has done so for the past 16 years. Chris is also writing a book about his Private Chef experiences and enjoys sharing the joy of his work with others in the industry. We ask Chris about his work and what it takes to be a happily employed Private Chef.

Chris your work experience and qualifications make you a sought after Private Chef world wide. Not only do you have a Grande Diplome De Cuisine Et De Patisserie but you hold a B.A. in legal studies from the University of Pittsburgh. What prompted the change from legal studies into being a Chef?

Actually, I have always been into cooking. I started baking cakes and selling them when I was twelve years old and even catered in college.  I was interested in law, but after a trip to Europe, specifically France, I fell in love with cooking all over again. I decided that if I was going to cook for a living, I was going to learn in France. 

You also mention that you not only worked for one Billionaire, but you actually have worked for four! Do you still continue to work for them in any capacity or others as a Private Chef?

Yes, I still work for the same family and have for 16 years. I began when their children were 3 an 4. I just sent the youngest off to college. Yes, they are still Billionaires, but don’t act like it. We are very close. I have worked for three other families, all of whom are so called  ”Billionaires”. I don’t think about that very much, I have a job to do and can’t get caught up in the hype.

What is the most amazing/interesting or just plain weird experience you have had with a client when cooking for them?

When I began in private service, I was the Chef for the President of American University in Washington D.C. During graduation, the daughter of King Hussein and Queen Noor of Jordon was graduating. The king was not supposed to attend, but decided to come at the last minute. I had prepared a private reception lunch for the royal family in the President’s office. The King decided to hunch down behind the door and jump out and surprise his daughter when she arrived. She was thrilled and tears flowed everywhere. 

What would be your most difficult part of the day when working for a wealthy family?

The constant interruptions make the day difficult. There are a lot of people, working and maintaining a 40,000 sq food home and property. My kitchen is located right in the middle of the main house. Workers, deliveries and other staff are always around. It just slows down my job, even though there is no way around it.

What is the most unusual dish you have had to prepare for a family you’ve worked for?

My boss is of Lebanese descent and her parents owned a number of restaurants while she was growing up. A dish of lentils and rice called Mujadara is one of the families favorite side dishes. The recipe consists of a small list of simple ingredients. Perfecting it the way they wanted took me almost a year. One of the most difficult tasks of being a private chef is making the families traditional foods taste like they are used to. 

Who in the industry is your favourite Chef?

Thomas Keller is my favorite chef in the industry. His meals are perfection and creative. His restaurants are amazing, especially his organization in the kitchen.

What’s one piece of advice you valued receiving in your career?

The owner of the yacht I spent five years working on was a very successful businessman. When he hired me, he didn’t offer me a starting salary. He asked me what I wanted to be paid. He explained that the hours are long, the job is demanding and he wanted to hire the best person. His advice is hire the best people and pay them what they think they deserve. Then he gave me more than I asked for anyway. He explained, people generally know what they are worth, but will often sell themselves short. It was a great lesson for me.

What tip/s would you give to those who are looking to be a Private or Personal Chef?

It’s personality, not necessarily the food. Succeeding in a private chef position is 90% personality and 10% skill. Don’t get me wrong, you have to be a good cook, but if you work everyday inside someone’s home, they had better like you, If you screw up a sauce, you can’t swear and throw the pot at the dishwasher, when your boss is twenty feet from you playing with her five year old.  Don’t miss out on a great career, just because you think you are not a good enough chef. Wealthy employers are looking for more.

Do you train or coach other up and coming chefs in the industry? If so what is the most valuable piece of advice would you give?

I do work with other chefs in the industry. Travel, travel, travel! As a chef, you will learn so much from other cultures and cuisines, but you must go there. Also, work in as many venues as you can. All chefs have something to teach you. Don’t discount the other cooks around you either, many have a wealth of experience but don’t necessarily want to deal with the management side of the industry.

What are 3 favourite places/dishes you love to prepare?

I wouldn’t say I have three favorite dishes to prepare, but I do love putting together speciality events. I then can research many different dishes to prepare. Everything from breaking the fast on Ramadan, to preparing a Passover Seder dinner, to having a memorial Japanese dinner for the Enola Gay exhibit at the Smithsonian. Ok, I love making beans and greens, cassoulet, and a really good homemade Reuben.

If you could prepare a full course menu for anyone in the world, who would it be?

I would like to prepare a full course meal for both sets of my grandparents. I didn’t know them very well and my paternal grandfather died before I was born.

You are currently writing a book about your experiences working as a Private Chef, when are you planning to publish it?

Writing the book has been an on going project for five years now. I have recently changed literary agents, but I hope the book will come out sometime late next year. 

Are there any projects that you are currently working on that you’d like to share with our audience?

The book and related articles are pretty much taking up most of my time. I have two more articles coming out in the Pittsburgh Tribune Review, one on my days in Paris at Le Cordon Bleu and the other about working on a private island. 

Thank you Chris for sharing a great insight into your experiences as a Private Chef. Best wishes for your book and we look forward to reading it when it is published!

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Hire A Private Chef – London – U.K – International

Tuesday, December 10th, 2013

Are you looking for a Private or Personal Chef?

Mise en Place has secured a reputation as one of the leading recruitment agencies placing Private Chefs within households and family organisation environments within London, the U.K and internationally.

We offer a fully customised service for our clients and believe that our initial consultations are most important in establishing a close working  relationship with you. We can ascertain exactly what you require from a Private or Personal chef and match the perfect Private Chef candidate to your needs.

Mise En Place has an extensive database of Private and Personal Chefs registered. At Mise en Place we personally interview and screen only the most suitable candidates who we believe have the necessary skill set to make a successful transition into private service. We are not only looking for a particularly high level of chef skills but also place particular emphasis on personality and character type in order to guarantee a suitable match for both client and candidates alike.

This ensures that our chefs are of a an extremely high calibre, many having held senior positions within award winning restaurants and hotels as well as experienced Private Chef’s who are looking to move into new and exciting roles.

Our Private Chef’s have a wide range of experience across many cuisines and disciplines. We can cater for speciality diets and food preparations which include: Macrobiotic, Low Sodium, Pritikin Diet, Low protein, Low Carb, Modern European, Asian, French, Diabetic and Wheat free, Kosher and Halal food preparation.

Perhaps you are looking for a Private Chef to cater a private event in your home, we can provide Personal Chefs for dinners, functions, charity events or a full time position within your family home or organisation.

Seeking a Private Chef through word of mouth or employment ads is dangerous at best. Mise en Place offers pre-screening for both employers and applicants, ensuring an appropriate match between chef and employer.

If you are in London, the UK or even international and are interested in hiring a Private or Personal Chef get in touch with us today and we will find you the perfect chef for your 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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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 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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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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