A bit about me.....

I started cooking professionally in Australia in October 2000 aged just 17 after previously participating in an in-school traineeship while I was 16.

After competing in several apprentice skills competitions and a 3.5 year apprenticeship, I successfully completed my AQF3 in Commercial Cookery and Certificate of Proficiency - Commercial Cookery (western) – Both of which are issued by the N.S.W State Department of Education &Training.

Since then, I have worked in England, Scotland, on board Cruise ships and in Singapore.

I am about to start a new job as Chef De Cuisine in a place that shall remain secret for now....
Watch this space.....

Tuesday 27 December 2011

A job interview for a chef

Greetings all.
I apologize that it has been a while sine I’ve talked about my professional career. Something’s change and alter in any ones work path.
I am no longer going to work in Saudi Arabia. As I mentioned before, some things change but it now looks like I have a job as a Chef De Cuisine somewhere else in this big wide world. I will give you more details later about that.
In the meantime, I shall tell you about what I had to do to get this job.
I had heard about this position sometime ago. I received news about it via a friend of mine. So as you do with any other job opportunity, I emailed the executive chef.
After a few informal chats followed by a more formal interview over the phone, I was invited to visit the establishment for 2 days of meetings, interviews and finally for some cooking of my own so they may taste and see what I can cook. After all, this is a management position and you need to know exactly what you are paying for.
So I went there and had a tour of the place. Saw the set up and got a bit of insight to the whole operation. Following that I met with the executive chef for another informal chat, obviously during these chats I am still being judged.
Then myself, the chef, his 2nd in command and met with one of the company directors for a more formal (and nerve wrecking) interview. Let me just say that I was glad when it was over!!
Following that the chefs and I had lunch in the outlet that I could be overseeing. That was very important for me because I needed to know what kind of food exactly they were serving so that I can gauge what type of food they are after. It’s no good doing pub food if they want find dining is it?
After lunch I met with HR for a meeting. HR are very similar around the world. They have similar questions and require certain answers. But it still makes me nervous regardless,
Later that afternoon I went back to the outlet to prepare some of my ingredients that I would need for the next day. Then it was off to bed by 9pm for a good night’s sleep.
Awaking bright and early at 7am, I was in the kitchen by 8am preparing my remaining “mise en place” (my preparation). I choose to make –
White Onion Soup
Minted Spring Pea Risotto, Parmesan Cracker
Roast Lamb Loin, Creamed Potato, Thyme Jus      or
Grilled Salmon, Sauté Spinach and Curried Burre Blanc
Roast Plums, Vanilla Mascarpone Cream
It all went well. I was glad it was over and then I went out to join the 2 senior Chefs, the director from the interview  and the VP for their thoughts.
They seemed to enjoy it. I feel I got positive feedback from all. All that was left was to clean up my section, say good bye to the chefs in the kitchen and then meet the chef in his office for the finale verdict.
After changing and showering I met with the man who could be my future boss.........................
I did it, I got the job. We now just have to agree on the contract terms and then I’ll be in a new kitchen in a new town.

So I packed my bag, said good bye and returned home a happy but tired man. It felt good though.
I now expect the contract any day now and hopefully I can start work very soon.
So there you have it. What chefs have to go through to get a job these days!