Enquiries
+44 (0)20 7430 9811
  • Mise en Place

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

    chef
  • Mise en Place

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

    lady chef
  • Mise en Place

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

    chef, waiter
  • Mise en Place

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

    bar man

Archive for the ‘International Recruitment’ Category

International Recruitment

Tuesday, May 30th, 2017

Dreaming of relocating to somewhere warm and travelling the world? Well, a job overseas might just be what you’re after. A new perspective can be a great move for your career, not to mention the new cultures and sights you’ll see.

If you’re feeling a bit reluctant or nervous then remember, moving to another country can give you lots of opportunities including building new skills, developing your international business links and can also give you that much needed career and confidence boost.

Here at Mise En Place we pride ourselves at recruiting talent from all across the world. We have some fantastic international job opportunities available at the moment including a number of amazing roles in Portugal, Dubai and Ibiza. Fancy a change? What’s stopping you!

To apply and for more information email Jacqui - jsterry@miseenplace.co.uk

Share

Post to Twitter

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

____

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.

____

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.

Share

Post to Twitter

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!

Share

Post to Twitter

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!

Share

Post to Twitter

Eat My Words – Ameerah Watson (Creole Peach)

Sunday, December 8th, 2013

This week we talk with Ameerah Watson, aka ‘Creole Peach’. Chef Ameerah was born in New Orleans where she received the foundation of her flavoring style. Later in life her mother, who was raised vegetarian, moved the family to Atlanta where Ameerah was primarily raised but still spent her summers in New Orleans. Each of these two southern cities are well known for their unique styles of cooking and flavours.

Paired with her Culinary Arts degree, she completed her Naturopathic Medicine certification in 2008 through the Phoenix Rising Institute to support her focus on the true root of food and what it can do for the human body. These two backgrounds, along with her upbringing, have resulted in Chef Ameerah being well versed in meeting every dietary need with flavour and colour.

We contacted Chef Ameerah during a very exciting time. She has been chosen as one of 9 Chefs to take part in a new TV reality competition show called “Restaurant Express” which aired in November.

Ameerah, you fell in love with cooking at an early age and eventually became a graduate of Le Cordon Bleu College of Culinary Arts, worked at amazing places such as The Marriott and Ritz Carlton and appearing very soon on The Food Network on TV. What is the main message that you want to give to others through the food that you prepare & make?

I would like people to respect food and love it for its qualities. Cook food in a way that praises its original flavor. Be simple yet creative. Most of all put your soul and heart in every dish.

What is the story around your nickname The Creole Peach?

I was born in New Orleans and the smell and taste of this unique place has always been in my veins. My upbringing has mostly been in Atlanta which is also a place that embodies Southern Hospitality. My flavor style matches this history. It was my sister who began calling me Creole Peach as one on my biggest fans of my food.

You specialise in vegetarian, vegan and raw foods, what was the main driver for you to focus in these particular areas and what is the most memorable comment from a client/customer who has eaten your food?

My mother’s side of the family has always been mostly vegetarian and my father’s side excellent farmers. All though I do cook for all diets, fresh food and health has always been my foundation. Food should feed your mind, body and soul.

Most of my clients are pleasantly surprised by fusion of seasonal ingredients. I pride myself on perfecting the basic and layering colorful jazz on top. The most memorable response from a client was a woman’s expression to me that she was in shock and amazement at my talent for cooking, and then she begged for a picture and my autograph.

You not only have your business as a Personal Chef but you are now commencing a new adventure by appearing on a Nationally televised show called ‘Restaurant Express’ where you and 8 others travel around the country cooking and competing on a large bus to win a chance to be Executive Chef at an exclusive resort. Congratulations on being part of this project! Do you have any game plan that you can share and what is something you’ve learnt so far on this project that is a good piece of advice to other Chefs? 

Always set a standard for each dish you create to be to best that someone has ever tasted. With this you will always be remembered. It was word of mouth that got me noticed and my passion that landed me there. I can’t go too far into the show except to say I am on it. I am also on season 2 of Cutthroat Kitchen.

Who in the industry is your favourite Chef or is there anyone in the industry you would like to cook with?

My favorite Chef is Todd Richardson. He is the chef that invested so much care in to me and still does. He is an excellent man with a lot of talent.

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

Always do your best even when you feel the job is too easy.

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

You have to always be looking for opportunities. Do not get caught in a box, listen for the needs and wants of people. The market is changing and you can make it a fun challenge or stressful failure.

What is the strangest request you’ve had from one of your Private clients?

In this field if there is no strange request then something is wrong. So there are too many to call one out.

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

I love making simple biscuits it brings warm memories and comfort. My favorite place to visit is my grandmother’s farm in Louisiana. Soon as I get there I lose my shoes on purpose and cook up all of her fresh eggs.  The country girl in me gets fed.

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

My  Mother, I find her to be the most amazing woman I know. I’m her biggest fan.

Do you have a simple recipe that you would be happy to share with our readers? 

Blackened Shrimp with avocado grapefruit salad and chili powered vinigarette

blackened-shrimp-creole-peach

1/2 lb 16/20 shrimp, butterflied
2 tbs blacking seasoning
2 tbs olive oil

Salad
2 avocados large dice
1 grapefruit segmented
1 cup cherry tomatoes cut in half
Chilli Powder Dressing
2/3 cup olive oil
1/3 cup cider vinegar
2 tbs chives
2 tbs honey
2 tbs chili powder
1 1/2 tsp mustard
salt and pepper to taste
Start by making the dressing. In a medium bowl place vinegar, chives, honey, chili powder, and mustard.
Whisk ingredients together then slowly add olive oil until fully incorporated. Salt and pepper to taste.
In another bowl gently mix together diced avocado, grapefruit segments and cut cherry tomatoes. Little by little and dressing and gently toss.
Place in refrigerator for holding.
Take shrimp and drizzle with olive oil and then dust with blackening seasoning. Sear in a skillet on medium high until cooking just right, blacken yet juicy!
Dish out chilled avocado grapefruit salad among 4 bowls and serve hot blackened shrimp on top. Let your guests enjoy this full flavoured unknowingly healthy dish.

Many thanks Ameerah, we wish you all the best with your TV projects and good luck! If you want to follow Ameerah’s progress, she is now on Facebook and Twitter @CreolePeachChef.

Share

Post to Twitter

Eat My Words – Terri Moser

Thursday, December 5th, 2013

If you think you could never do a career change, then you will enjoy our interview this week from Terri Moser, who runs her own In-Home Custom Catering service in Baltimore &  Harford areas in the state of Maryland the USA. Terri had a career of nearly 27 years in public health before retiring and starting Terri’s Table, a personal chef company.

1. What do you love in particular about being a Private/Personal Chef?

My favorite part of being a personal chef is the cooking! I love being able to provide healthy, home cooked meals for busy families. I grew up with that tradition in my parents’ family, and made sure that my kids grew up with home cooked meals. The slow food movement and the other efforts in this country to direct kids to healthy, whole foods rather than fast food is the way I grew up and the way I believe kids should eat.

2. Who in the industry is your favourite Chef or is there anyone in the industry you would like to cook with?

In terms of celebrity chefs, I use many of Giada DeLaurentis’s recipes in both my personal and professional meals. I love how she combines simple ingredients in healthy combinations, and I’m a big fan of the Mediterranean style of eating. I would love to cook with Ann Burrell because I love her attitude and passion. Alton Brown appeals to the scientist side of me. On the non-celebrity side, we have a wonderful local restaurant called Pairings in Bel Air, Maryland, and I would love to cook with their chefs and learn how they make their killer butternut squash soup! 

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

Another personal chef told me, after I confessed to feeling uncomfortable with “Chef” in my title (since I am not professionally trained), that the definition of a chef is someone who cooks professionally for other people. As I gained more experience and saw how my meals were valued by my clients, I realized that she was right. 

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

I would tell people to jump in and do it. I began by cooking for friends and neighbors for free – they paid me for groceries, but my labor was free. This allowed me to get my timing down (important when making 20 meals by yourself!), figure out the most efficient way to tackle recipes, get my “gear” pared down to the essentials, etc. It also allowed me to get those all-important references for future clients. 

5. You also say on your website that you look forward to continuing your education through culinary classes and experimenting with new flavours and dishes. How regularly would you do extra classes to skill up further on your craft?

Although I’ve not had the opportunity to take formal classes, I continue to experiment with new recipes and foods – pomegranate molasses is my current favorite new ingredient! I’ve also attended a great annual event in Baltimore for the past few years – “The Foodie Experience.” It’s a symposium/tasting event that involves many great local restaurants, and includes a keynote address by a celebrity chef. My favorite was Alton Brown. 

6. What is the strangest request you’ve had from one of your Private clients?

The strangest request was to provide all of my grocery receipts so that my client could verify that I was really purchasing organic ingredients! 

7. When preparing for a client’s menu, what would be something that you need to be aware of or prepare for that you would never need to consider in a typical restaurant setting as a Chef?

If you will be preparing more than, say 3 meals, you need to ensure that your recipes will retain quality after freezing. You always need to be mindful of how reheating will affect the food quality and cook the food accordingly.

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

I love to do risotto in my pressure cooker – the other day, I did a chicken and asparagus risotto that was awesome. I love Vietnamese food, although I don’t commonly cook that for clients. I love a good grilled salmon – I lived for a time in the Pacific Northwest and wild salmon can’t be beat. 

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

I would prepare salmon for my son, Casey. We lost him 6 months ago and it would be wonderful to prepare him a meal he loved. 

10. Do you have a simple recipe that you would be happy to share with our readers? 

Absolutely! Every summer, I plant several pots of basil. In addition to using it fresh, I make many batches of pesto for the freezer. There’s nothing better than that taste of summer on some pasta in the dead of winter!

Pesto
1 large garlic clove, minced
1/3 C olive oil
1 C firmly packed basil leaves
1/2 C freshly grated parm
2 T pine nuts
1/2 t salt
1/8 t freshly ground pepper

Heat garlic gently in the oil for a few minutes – don’t brown.
Cool oil for a few minutes.
Combine remaining ingredients in a food processor with metal blade.
Pulse several times to chop, then process while slowly drizzling oil/garlic mixture into the processor.
Process to a paste like consistency.

Freeze in zip-top freezer bags.

Personal cheffing is a great career! I get to do what I love while making my own schedule. And I get to make people happy, which is always a good thing!

Many thanks Terri for your inspiring story and for your Pesto recipe! For more info about Terri and great tips, visit her website at www.chefterristable.com

Share

Post to Twitter

Eat my Words – Chef Ben Quinn

Tuesday, December 3rd, 2013

Introducing Chef Ben Quinn, Dad, husband, surfer and private chef in Cornwall. Ben has a career that spans the UK and Australia as well as a coveted role as a Trainer at Jamie Oliver’s Fifteen in 2009. He went out on his own offering Private Chef services in 2010 and provides them in a non-traditional setting which would be considered a ‘food experience’ rather than just a meal. Read more about Ben’s style and approach towards being a Private Chef.

Ben after many years cooking commercially and then as a trainer for Jamie Oliver’s Fifteen, you then went out on your own to provide true food experiences for people as a Private Chef. What was your main motivation to take that direction?

My main motivation was to give a service that I felt was going to be true to what I love about cooking. Private chefing is for me that great balance of service, food and experience that I craved to get right in a restaurant setting.

Your services include ‘Catch & Cook’ where you take clients out to fish for their food, do you do other non water based food activities also?

I also offer a ‘cook together, eat together’ service. This is a crossover of teaching and eating. A typical day might involve buying fish at market, learning how to clean and prepare the fish, then cooking it to perfection and finishing it off with a meal for us all to enjoy.

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

Offers of marriage!  For me, as a chef, it always amazes me how interesting guests find tasks we do every day in kitchens around the world! One particular client couldn’t get enough of rolling pasta! To this day I still receive updates as to how they are getting on with different filled pastas.

Who in the industry is your favourite Chef?

I look up to chefs like Yotam Ottolenghi. My aspiration for my food is to cook simply with confidence in my ability and produce.

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

Love what you do because if you are going to plough 60 hours a week plus into it otherwise it would be a waste of a life!

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

Be sure you can cook and enjoy serving your guests, lots of chefs are fantastic at the stove, but no good front of house!

Do you still 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 often help friends out in restaurants and love working with ‘green’ chefs. I love to ask them what they eat at home. Passing on the importance of being passionate about food is the best advice I can give them.

Where was the last place you dined out and what did you have?

Porthmeor Beach Café. Black Rice. Cameron Jennings the Head Chef is an amazing chef and it’s a great location.

What is your favourite Local Restaurant?

No.4 in St Agnes in Cornwall. Nola and Adam are running a fun restaurant based on their passion. You can eat well year round in Cornwall, which is brilliant.

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

  1. Sunday breakfast with my wife Sammy and my daughter Evie.  We do it together and anything they make tastes brilliant
  2. Preparing food with a pint of cider at home, in Somerset, with my brothers
  3. Sunday roast.  We are about to start a Sunday roast club at my friend’s restaurant.  To start with we’ll be serving local smoked salmon, soda bread and salty butter – just perfect!

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

All my friends. That’s what cooking is about for me now. Get a good group of mates together, feed them, water them and you’ll have a memory that’ll last a lifetime.

Do you have a simple recipe that you would be happy to share with our readers?

I was shown this salad at the beginning of the summer in Greece. A massive perk of the job is getting to cook in amazing locations with interesting people.
An old lady made this for me all in her hands with no chopping boards.  It was a refreshing salad with loads of depth. I can’t get enough of it!

Salted Cucumber and torn fish salad serves 2 well!

1 cucumber cut into chunks,
Good pinch of salt
100 g cooked white fish (such as bream or bass)

30 g feta
Mint. (1 handful ripped up)
Olive oil splash
1 lemon

Salt the cucumber and leave to stand for 5 minutes
Tear the fish into bite size chunks and mix with crumbled feta, mint and a dress with a splash of olive oil.   Divide the cucumber onto two plates, pile fish mix on top and serve with lemons to squeeze fresh.

Thanks for your time. I would be interested to see how many chefs out there would want to be a private chef they can always get in touch with me.

Thanks to Ben for sharing with our readers his experiences as a Private Chef and a delicious recipe! Ben can be contacted via Twitter @chefbenquinn or via his website: benedictquinn.co.uk

Photo courtesy of Fieldgrazer Productions

Share

Post to Twitter

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.
Share

Post to Twitter

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!

Share

Post to Twitter

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.

Share

Post to Twitter

Search Our Vacancies

Latest Vacancies