To find a good job as a cook, you need recommendations. If they are available, it is not so difficult for a person with specialized education and decent experience to get a job in a cafe or restaurant. After all, catering establishments open daily, and the recruitment of line production personnel is going on almost everywhere where the sign has recently changed. Another thing is if you are looking for a job as a chef.
Necessary
- - Summary;
- - computer;
- - the Internet.
Instructions
Step 1
Create a resume. The frequency with which you will be invited to interviews largely depends on how well you do it. Remember that first potential employers get acquainted with the resume and only then do (or do not) face-to-face meetings. Try to write it without mistakes, follow the logical and chronological sequence of presentation. Be sure to describe your work experience as well as your education. Do not forget to voice in your resume the personal qualities that, in your opinion, could characterize you as a good employee: diligence, accuracy, commitment, etc., of course, if they are really peculiar to you.
Step 2
Make a professional portfolio by ordering a photo shoot of a dozen of the most interesting dishes you have prepared from a photographer. Many people take pictures of themselves with an amateur camera (or even worse - a mobile phone). You should not send low-quality photos to your employer: firstly, it is difficult to see the serving of a dish on them, which you are probably proud of, and secondly, making you look at low-quality photos is a kind of disrespect. In general, it is better to order a photo from a specialist. Another important point: format the images so that in total they weigh no more than 2-3 MB. "Heavy" letter attachments put HR managers on the alert. Perhaps one of them unknowingly decides that the virus will not open it at all in the letter, while others may have restrictions on the size of incoming mail.
Step 3
When going to your interview, dress as conservatively as possible. Remember that the employer implies that the chef is a creative unit, but he expects to find, first of all, an adequately managed employee. In the interview, try to be natural, watch the pace of speech - speech should not be slower or faster than you speak in everyday life. Think in advance about the answer to the question that all recruiters, without exception, ask: "Why did you leave your last job?" Do not scold previous employers, especially exaggerating and exaggerating. Remember that any coin has two sides and the ex-boss can see the situation of your separation in a slightly different way. Never say that you left because you were forced to cook from low-quality products or were not allowed to write off, as well as other similar things. Unfortunately, almost all restaurateurs are looking to cut costs and expect chefs to turn tough, sinewy meat into a great chop, although they may be absolutely genuinely indignant with you at the interview.
