managers and Chef asked "how many hours are you willing to give us"?? replied that I can do up to 70 hours a week pretty much without a change in high output production. After that number I may slow down a bit....they replied by simultaneous laughing...i ask; "what is funny in my reply"?? they say 70 hours a week would be an "easy" week...typical week is 80 hours and above...
asked if i had worked within a school before
Analytical engineering skills (math, science, problem-solving)
How long have you been cooking
Quelles compétences mettriez vous en avant pour ce poste ?
how do you react to volume cooking and working under pressure.
In What Direction Is the Industry Moving?
Need to be dependable
What would be my priority if I were hired?
Só me perguntaram se eu aceitava a remuneração, sem detalhar o escopo de trabalho.
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