Any advice for a working interview?
I have not had to apply for a job for 13yrs. I'm a pastry chef and now employers are requiring a working interview. I am lost I have no idea what to expect does anyone have any advice on how to do get through this and what's expected from me?
Wow that's not too far fetch due the high tech tools you have at your fingertips go on zip recruiter.com and go to culinery jobs and pastry chef and read the qualifications and requirements and what qualities companies look for and your almost done. Then create your awesome resume and now your 50% done now have some mock interviews with family member or friend on you and what you bring to the company.
Hi Kimberly Jacobsen -
A working interview is just what it sounds like - an interview where they are going to ask you to do what you'd do if you worked there!
Since it's a pastry chef role, I'd imagine they will ask you to create some delicious pastries for them and test your technical skills. Do some research on the business so you are familiar with what they offer customers and can create something that matches their needs.
When is your interview going to take place?
Hi Kimberly,
As someone who has 16 years in the food industry myself - I can tell you when I hold working interviews with line cooks or sous chefs, I am able to tell right away if they're a good fit. It's hard to say what this particular employer is looking for but this is what I would be looking for:
How do you handling yourself in a commercial facility
Do you work fast- move quickly but not so fast you lose control over what you're doing (speed comes with time and familiarly as muscle memory takes over) but don't be slow and inefficient.
Do you work clean - clean as you go
Do you know your measurements in both English and Metric
Can you use bakery equipment and know how
Do you understand what yeast and its parameters are
Can you bake cookies, pies, muffins, cupcakes etc - day after day with consistent results
Are you teachable ( this is a big one )
So when I say good fit - that is what most bakeries/kitchens look in a pastry chef and can determine if you're a good fit.
My advice - Relax - have fun, speak respectfully and keep your eyes and ears open for learning opportunities. Do your best and express a willingness to learn and perform their way.
Have faith and confidence in yourself and you got this! Need any more advice or need to talk - you can feel free to message me anytime!