There has been a sharp increase hospitality job vacancies over the past few years. Here at Three Q we know everything about working in the hospitality industry. We have years of experience matching candidates to their perfect hospitality job, and there has never been a better time to start work the industry. According to recent research, job vacancies in the hotel sector increased almost 200 per cent between 2013 and 2017.
We are currently looking for a candidate to fulfil a Hospitality TEMP Consultant Role in Dublin. Here at Three Q we don’t just recruit for other companies, but we often need to find people for our own team too. If you’ve ever wanted to work with a company who values teamwork, and their employees we’ve the place for you.
The role of a chef de partie is one of the most important jobs in any kitchen. Here at Three Q we’re a hands on recruitment team who work to match our clients with the perfect Chef de Partie for the job. How hands on are we? We go out on site on help to train our temps and perms so that they have a great start to their new job. Our consultants are ex hospitality professionals, we undertake CPD in healthcare and hospitality training and we have served at events. We know what it’s like to be a Chef de Partie in a busy Dublin restaurant, so if you’d like to know more, read on.
Job interview tips for Chefs is something that is regularly asked by candidates coming to Three Q. Because there is generally a skills test along with the formal interview that candidates have to go through, it can be daunting to Chefs. However, Three Q have been helping to match job-seeking Chefs with Employers for years so we know a thing or two about job interviews. Any job interview can be a nervous time for candidates so we’ve put together our list of top tips in preparing for that Chefing job interview in confidence.
Before the interview
Preparation is key for a great interview. If you know that you’ve got everything ready to go before you have to go to the interview itself you will feel much more confident and it will come across to the interviewer.
- Visit the company website and social media pages to get a feel for the business and think of some questions. This will also help you for when the interviewer asks what you can bring to the business as a chef. Maybe you’ve noticed that you could do a better job at the presentation of the dish or even maybe they don’t have a great social media account that you could offer to help with.
- Plan your route to the interview. It may seem like a simple task to get to the location of the interview but don’t forget that you may get stuck in traffic in a certain area, or if you’re walking to the interview it may start to rain. Check bus times, cycle routes, book train tickets in advance, you don’t want to be stressed for the journey or turn up late to your interview.
- Prepare your clothes the night before. Chefs should look neat and tidy so check and double check that your clothes are clean and neatly iorned.
- Look at the existing menus. This is an important one. Have a look at the current menu belonging to the restaurant. Look at what you like and don’t like about it, think about new dishes that you would add if you worked there.
- Have the interviewers phone number saved. In such a digital era we tend not to save numbers that we can find on the internet. However have a number saved incase you get lost on the way or something happens which means you’ll be late or unable to make it to the interview. It’s always when we need to make an important call that you run out of data or can’t get internet signal.
- Aim to be there 10 minutes early. This will ensure that even if you are running a few minutes late or get lost, you should still make it on time.
During the interview:
- When the interviewer enters the room stand up and shake their hand. It may seem trivial but shaking someone is a great way to show that you are polite and professional.
- Have your mobile off and put away. Turn off your phone and place it in your handbag or pocket. You don’t want to distract yourself or the interview with a flashing or vibrating phone while you’re trying to have a conversation.
- Listen to everything the interviewer says and never interrupt them. Be polite and don’t interupt the interviewer. Remember to listen closely. Sometimes when we are nervous we might hear something slightly different to what the interviewer asks and you don’t want to go off on a tangent about something you weren’t asked about.
- Always say please and thank you if you are offered something like a class of water. It’s polite!
- If you are given a tour of the kitchen, walk alongside the interviewer, not on front and not behind. This will show them that you think of yourself as equal, not above or below them. It will also show them that you are listening to them while they talk.
- Don’t be too informal. Keep slang and abbreviations for more casual conversation- you’re not a CDP you’re a chef de partie, unless they use the former.
You don’t get away with not having to answer questions about your career in a chef interview so we suggest you think about the following questions and how you would answer them for the formal part of the interview.
- Why do you want the job?
- What has been your biggest achievement in cheffing?
- What are your weaknesses?
- How do you manage time during busy periods?
- What do you think you could add to our kitchen?
Some chef interviews require the potential candidate to showcase some of their skills in a “working interview”. They are usually in one of the following formats.
Ready Steady Cook: Sometimes an interviewer will give you some ingredients and ask you to cook something within a certain amount of time. Don’t panic! This is just a test of your creativity and skills and to see how well you can work under pressure with limited resources.
Trial: Some businesses will ask you to work a shift (or maybe half a one). Ask the staff questions if you are unsure of something and make sure that you become part of the team. The interviewer will often ask the other staff how you got on. Look interested and ask for jobs or to help out if you run out of things to do.
Menu: Some businesses will ask you to prepare a menu prior to the interview and cook it there. Ensure that the dishes on your menu fit into the theme of the restaurant- don’t cook enchiladas if you are interviewing for an Italian restaurant.
Trade test: This one is favoured by a lot of places. You might get asked to cook a classic or basic dish with your own twist. The purpose of this is test out your knowledge of how different foods work together and how they can be amended for modern tastes.
After the interview:
When you leave make sure you thank the people who have interviewed for their time and for asking to meet with you. They are giving you an opportunity to work so you should be polite and mannerly.
Follow these tips, and you’re sure to have a great interview. Remember to do lots of preparation before your interview and stay calm and mannerly towards the interviewer at all times. If you are currently looking for a job as a chef keep an eye on our listings that we are constantly updating with new job opportunities in the industry. If you are an employer and are wishing to advertise your job in our listings, please email email@example.com or phone +353 1878 3335.
Three Q have been helping to match job-seeking Head Chefs with Employers in Dublin for years so we know a thing about the day to day life of a Head Chef. If you’ve ever wondered about what the life of a head chef in Dublin is like or maybe you’re just curious, read ahead.
As a head chef you are responsible for everything that happens in the kitchen. You are required to see all dishes from start to finish and you’re given the task hiring and firing employees. The job of head chef involves creating new dishes for the kitchen you work in whilst also overseeing staff and making sure that your kitchen is meeting health and safety standards.
If you love to cook, enjoy being creative and relish the challenges that come with responsibility, read on to learn more about becoming a head chef.
What skills are required of a Head Chef?
If you dream of becoming a head chef you will obviously need to have a genuine love for food but you will also need to be a person with plenty of energy- you will need to start every shift with a spring in your step as your role also include encouraging and motivating the team you work with. As a head chef you will need outstanding cooking skills and be creative when it comes to the preparation and presentation of food. You should have a deep understanding of ingredients and produce which will aid in you in creating menus which are innovative and profitable to the business.. Leadership and management skills are a must have and you need to be able to fairly and equally delegate tasks to you staff that suits their training and skill sets.
What Are The Role’s Main Responsibilities?
Once you become a restaurant’s head chef your duties will include the overall running of the kitchen’s day-to-day goings-on, ordering produce, creating new dishes, hiring new staff, raising profit margins for the food end of your employers business, taking care of stock levels, implementing health and safety rules in the kitchen, working to the budget that your employers sets out and creating a work rota for the team.
What About Work Environment & Schedule?
As head chef most of your time will be spent in the back-of-house creating recipes and other more advanced tasks. You will need to learn to delegate tasks to your team so that you can do this without distractions. You also need to take care of front-of-house operational issues relating to the kitchen and must also ensure the food is consistently of high quality. Because a restaurant’s success depends on the head chef, you will be required to work long hours on a shift basis. This means working nights, weekends and holidays and even when you are not in the restaurant; you must be on call in case there is an emergency.
What Are The Downsides?
The role of head chef carries with it a lot of responsibility and pressure. If your food is not of premium quality, the restaurant will quickly lose customers and you get the blame. The hours are quite long and you’ll have little free time; things can also get stressful when one of your staff calls in sick and you have to scramble to find a replacement.
What Are The Benefits?
Becoming a head chef gives you control in the kitchen to be be the creative side of the kitchen and express yourself with food. Becoming a head chef is a rewarding profession as you will see customers enjoying your creativity and knowledge of food.. As you have a team of staff to handle menial duties, you have more free time to create your own culinary masterpieces. After becoming an established chef, you could even go on to open your own restaurant.
If becoming a head chef interests you or if you are currently a head chef looking for a new position keep an eye on our listings that we are constantly updating with new job opportunities in the industry. If you are an employer and are wishing to advertise your job in our listings, please email firstname.lastname@example.org or phone +353 1878 3335.
Ten reasons to be a chef in Dublin include the fact that with its rich culinary culture and diverse community, Dublin is quickly becoming one of the best places to work as a chef. Here at Three Q, we’re so passionate about the cause that we’ve put together our top ten reasons why you should take a serious think about becoming a chef in Dublin. Read more
They say that a blunt kitchen knife is more dangerous than a sharp one.
When a knife can no longer do the job that serves its purpose – Cutting – then things can get quite risky in the kitchen. You should never force a knife through something nor should you ever have to! If you find that your kitchen knife is no longer slicing through your vegetables as easily as it did when you purchased it then it’s time to sharpen it!
Once you’ve sharpened your knives, it’s important to maintain them. Here’s a few ways you can keep those knives sharp for a little longer!
Use the right chopping board.
Wooden or Plastic are a good choice but Marble or Glass can be damaging!
Your choice of chopping boards can dramatically improve your knife’s ability to stay sharp.
The best choice for keeping your knives sharp is a wooden chopping board.
The wood is soft enough that it does less damage to your cutting edge. The best chopping boards have the end grain facing up in a butcher block style. This style is durable but allows the knife to slide between the vertical wood fibers.
The next best chopping board surface is the plastic chopping boards.
These chopping boards are relatively easy on knife edges and are practical to use. Unlike a wooden chopping board, the plastic boards can be tossed into a dishwasher to sanitize it. Wooden chopping boards can be quite hard to maintain themselves even if they are good for your knives!
The last choice in chopping boards would be the glass or marble chopping boards or cutting directly on ceramic plates. These cutting surfaces are just too hard for knives. Constant chopping and slicing on these boards will dull even the highest quality kitchen knives.
Properly Clean Your Knife
The process of cleaning your kitchen knives often results in unnecessary dulling. The biggest culprit is the dishwasher. In a dishwasher, the knife edges are much more likely to come in contact with other silverware or ceramic dishes. This banging around will cause small imperfections in your knife edge and dull it over time.
The solution? Wash your knives by hand. Washing knives by hand also saves the handle material from the soaking and the high heat of a dishwasher. When washing knives by hand, avoid the temptation of soaking your knives in your cleaning water, in addition to possibly damaging the wooden handles, sharp knives are not something you want lurking in your cloudy dishwater. In addition, after your knife is properly washed, it’s important to dry your knife thoroughly before putting it away.
Storing Your Knives
A knife block or other knife holders are an important step in maintaining sharp knives.
Without proper storage, your knives can end up in a drawer where they can get banged around and dulled. Sharp knives can also expose you to unnecessary risk of cutting yourself while rummaging through your drawers.
Proper Knife Usage
In order to keep your knife sharp, it is also important to avoid using it as a pry bar, hammer, screwdriver or any other tool. Knives should only be used for their intended purpose… cutting!
So there you have it!
If you’re just not that sure how to sharpen your knives at home, Sweeney O’Rourke offer a knife sharpening service in their showrooms!
Or maybe you need a set of lovely knives to sharpen? Well we are giving away a Giesser 7pc Knife set and Case over on our Facebook page so be sure to head over there and enter for your chance to win!
The tips in this article are from the website sharpening supplies.
A meeting takes place every month. This month’s Alzheimer Café meeting takes place on Thursday 9th and will feature a special guest who will tell us about her family’s experience of a move from the family home to residential care. Dementia directly impacts on the lives of tens of thousands of people in Ireland. An estimated 48,000 people are living with dementia and the number is set to double in the next 20 years.
Like any café, people come and go, sometimes sitting at tables for a chat over a cup of tea and some cake. There’s then a talk about some aspects of dementia, followed by discussion and more general chat. Hosted in the Avila Centre, Donnybrook, this event is free and welcomes all members of the public.
Are you thinking About Training to Become a Chef? Find out what it’s really like working in the Catering Industry in Ireland.
1. Constant heat and noise can be stressful and make people short-tempered. Someone working in a kitchen for the first time can feel a mix of anything from nervousness to downright terror for their work colleagues during the initial learning spell. Don’t worry, this passes and soon you’ll forget you ever felt this way –that is until one day you catch the glance of fear the new Commis chef gives you.
2. Working in a Michelin-starred restaurant will default as your career goal. Working in those rare kitchens which produce small numbers at high prices is always fantastic, but you’ll come to realise that gaining knowledge in the art of translating complexity and quality to a good level of volume and profit will nearly always make you a more valuable professional.
3. You will have cuts, burns and open wounds on your hands and arms mostly all of the time. You’ll go from being slightly embarrassed about it to feeling like a total badass.
4. Speaking of burns, hot showers will be painful.
5. Don’t expect time off for birthdays, weddings or anniversaries. Your kitchen team will come to need you more than your family do. In some cases you might even start to think of them AS your family.
6. You’ll either become chubby or lose a heap of weight.
7. It will become incredibly difficult to watch friends or love ones cook.
8. Whether it be coffee, Red Bull or jellybabies, you will develop an addiction of some kind.
9. People will think that you must banquet like a king, but honestly you willnever prepare nice meals for yourself – you’ll be too tired and fed up of being in the kitchen. In fact, you will consume most of your food out of the bottom of a saucepan hunched over a bin.
10. You will develop a macabre obsession with knives. Or spoons, if you’re a Pastry Chef.
11. Good quality produce will make you feel genuine love for the planet.
12. Calling in sick for work is a moral lapse as clear and embarrassing as stealing from charity. It’s a matter of pride for chefs. At some point in your career you’ll see your Head Chef work the passe for ten hours so woozy they can barely stand. Unless you’re deathly bedridden, you’re expected to be there.
13. You will spend all of your money on cookbooks and speciality tools.
14. Your Mam will apologise every time she cooks for you.
15. Types of people you’d even never imagined talking to will become your closest friends.
16. You’ll develop KILLER leg muscles from standing 12 hours a day.
17. Crazy endorphin highs will hit you after Saturday night service that will leave you unable to sleep for hours.
18. Your friends will joke that you’re a member of MI5 as you’ve burned off most of your fingerprints
19. If you are the right person, you’ll never ever dream of doing anything else.
Dealing with job rejection is never easy, and when you’ve been sending out job application after application only to receive rejection letters back, it’s very easy to get discouraged. But don’t lose hope, we’ve put together some tips on dealing with job rejection. As hard as it can be to take, rejection is a normal part of the job-hunting process and will help you to learn and grow. Learn from your mistakes and make every rejection lead you one step closer to a job offer.
- Don’t take it personally – there are usually a variety of factors that play into a hiring manager’s decision-making process.
- Focus on your strengths – it’s all about finding the right fit.
- Do other things that make you feel good – Like walking, swimming etc.
- Treat job-hunting as a job – give yourself a schedule and stick to it, and give yourself breaks.
- Keep the faith – Keep reminding yourself that rejection is a natural part of the process, everyone experiences it and landing a job is really just a numbers game. Some luck is required.
Find your new job right here:
You might also like to learn about some free job seeker courses.
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