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.
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 firstname.lastname@example.org 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 email@example.com or phone +353 1878 3335.
Food and Beverage Manager is a job title that you may often see on job listings but what does it mean? Here at Three Q we have a wealth of knowledge when it comes matching Food and Beverage Managers with their perfect employer. So if you’re curious as to what the role requires and what a Food and Manager does on a day-to-day basis, read on.
For any business, hiring the right people to fit the needs of your company is always important. Finding the right chef for your kitchen needs care and attention to detail. Just like when you’re perfecting a dish, you need to have the same mind set for recruiting your next chef. We would like to share some tips from our experience in chef recruitment with you.
Hiring a chef is one of the largest challenges for managers in the hospitality sector. Finding a capable, experienced & hardworking chef for your hotel or restaurant can be exhausting. Despite the challenges, hiring the right chef is a vital component of your business’s success.
On any given day, this employee will do more than prepare food. A chef trains new hires, oversees cooking processes, creates menus and advises management of business needs. Also, the word “chef” means chief in French, so your next chef will lead all other kitchen staff members.
2 key factors when recruiting for a new chef
- Know who you’re looking for – helps to narrow down search, what experience is required
- Decide who will hire – agency or in-house
Chefs of all levels are very in-demand, in can be hard to find the perfect one for your kitchen. So taking the time to make sure you do it rightis important.
Most in-demand chef jobs in Dublin currently;
- Head Chefs
- Sous Chefs
- Chef de Parties
- Pastry Chefs
However, head chefs are a little trickier, you want to find top class talent to run your kitchen.
Key skills to look for when recruiting your next Head Chef;
- Efficient in menu creation – involving ingredient selection, being innovative and creative
- Coaching skills – not just being able to teach someone but following through with the process afterwards
- Organisation skills – ordering, making rosters, paperwork for food safety
We get to know the chefs who apply through our agency, that way we know if they’re a good fit for the job. Having nearly 20 years’ experience in this industry we’ve learned a thing or two about the wants and needs of hiring managers. Many of our recruitment consultants have worked in hospitality themselves, so we know the business. Click here to read about our recruitment process.
This is my story about working as an intern with Three Q hospitality recruitment agency. It was first suggested to me by a guidance counsellor through the social welfare office after I had been on the live register for one year that I should take a look at the jobs bridge scheme. My first thought was no way! I can get a fully payed job on my own. I just haven’t really being trying all that hard for the last year, as I had a part time position with an events company, which suited me down to the ground and anyway I had full confidence in my skills and my experience! After I looked at what was available on jobs boards and having dropped my cv into every recruitment agency in Dublin known to man (getting no joy from anyone) I finally reluctantly had a look at the jobs bridge website. I found 2 roles straight away that spiked my interest, one of which was with Three Q Hospitality Recruitment Agency in Dublin. I had a look at their testimonials and website and was really impressed.
After I applied I received a screening call within a day and then a follow up email and call inviting me in for interview. After 2 rounds of interviews I was offered the internship. It had been over 7 years since I had worked in an office environment so I was a little nervous and made plenty of mistakes at first. After 3 months, I had my first performance review, it went well enough but as I suspected I had made a couple of mistakes but having communicated them to me I did not make the same mistakes again. Another 3 months later and my internship was about to end, Three Q Hospitality Recruitment wanted to keep me on, however at that moment they were unable to hire me as there was no job available. They did however give me a great indication that if I extended my jobs bridge that there would more than likely be a job at the end of the tunnel.
Skip forward another 3 months and YES!! Three Q Perms & Temps had offered me a job, I was delighted, having not really worked in a small/medium sized business before. I found my skills and expertise grew exponentially and much quicker than in a large company. That was down to the support and attention given to me by management and the team as a whole. My experience as a whole has been amazing and I have grown and developed new skills (a full 360 to when I was first told to look at internships) which I will now be able to take with me and transfer into any job. If I could give anyone looking for an internship some advice it would be to research the job and company first and then throw yourself fully into it, you will only get out of it what you put into it.
If you are interested in working for Three Q hospitality recruitment agency as a HR Candidate Resourcer Intern, click here
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