Tips and tricks to help get you started in the food and hospitality industry, including interview advice for those looking to begin their culinary career.
Chef Skills
It's completely normal to feel nervous when you have an interview however with preparation and practice you can get the better of your nerves and give yourself the best chance of getting the job. Read our guide to see how you can improve your performance and help secure your first Chef job.
A 5* hotel in London advised that a candidate needs to be passionate and should want to provide fantastic customer service. They look for someone who will go the extra mile regardless of what sector they are in. The hotel also stated that they will consider CV's with little experience but they need to have some relevant experience ideally within the same sector they are applying for.
Their top five tips:
Be prepared
Do your homework
Clear idea of where you want to go
Be ready to give examples of dealing with customers or providing a service; even if it's organising a party for family, it's about making people happy.
If you want to develop and progress then make it known that you want to do that. Take ownership as if you have a position in mind that you want then push for it.
Don't forget that in the first few minutes only 7% of the interviewer's opinion of you is formed by what you say - the rest is judged on how you look, act and sound. Here are some Do's and Don'ts that might help you prepare:
Do's:
Take references
Do some background research on the company and show a basic understanding of what the job will entail
Be able to demonstrate an interest in the company – again do your homework. Print off their internet pages, phone for brochure/menus etc.
Be polite
Be focused – show you are genuinely interested
Show a positive attitude towards work
Be enthusiastic
Prepare some questions to ask the interviewer, and don't be afraid to have them written down (this demonstrates prior thought and preparation)
Try and stay calm during the interview (think of it as an informal chat) you will come across more confident and relaxed
Make eye contact during the interview though do not continually stare
Thank the interviewer for his time
Serious don'ts:
Be derogatory about previous employment or colleagues
Slouch in the chair
Swear
Arrive late
Look uninterested
Be too cocky, be confident but don't over do it
Lie: the interviewer may see through you. Even if you get the job, your employer can dismiss you if they find out that you have not been honest.
Just remember that preparation is the key to performing well in interviews. Research the role and organisation and prepare evidence and examples of your skills and competencies.
Typical Interview question you may be asked:
Tell us about your current role?
What do you know about this hotel/group?
What qualities will you bring to this operation?
How do cope with criticism?
How do you cope with people with whom you might not get on?
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
