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how long have you been a chef? what is your main dishes or culinary choice? Do you understand how to present food for client interest and tastes? Are you comfortable with creating dishes off the cuff? How comfortable are you with presenting your creations and then defending the ingredients or substituting ingredients per clients request.
avatar

Chef

Interviewed at Culinary Sales Support, Inc.

3★
Sep 13, 2015

how long have you been a chef? what is your main dishes or culinary choice? Do you understand how to present food for client interest and tastes? Are you comfortable with creating dishes off the cuff? How comfortable are you with presenting your creations and then defending the ingredients or substituting ingredients per clients request.

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...
avatar

Sous Chef

Interviewed at Bon Appétit Management

3.3★
Dec 15, 2015

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...

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