Me postulé en línea. El proceso tomó 2 semanas. Acudí a una entrevista en Bon Appétit Management (Saint Petersburg, FL) en ago 2015
Entrevista
Applied online and recieved a call for interview at university in St. Petersburg FL. I was looking to move to the FL west coast from Orlando. Found the college arrived ontime for interivew with Executive Chef. He seemed to be a decent guy o work for, explained the operation, etc. Was invited back the following week to do a tasting. Arrived for the tasting on time, Chef explains I have 3 hours to do 4 dishes, including a full vegetarian entree. Kitchen is dated, equipment old but works. kitchen poorly designed, a bit difficult to manuever in for a "production" kitchen. Presented the dishes, during interview post tasting managers and Chef asked "how many hours are you willing to give us"
Preguntas de entrevista [1]
Pregunta 1
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...
Me postulé a través de una recomendación de un empleado. El proceso tomó 4 días. Acudí a una entrevista en Bon Appétit Management (Seattle, WA)
Entrevista
They want to know you won't tucker out on a long work week, and are willing to go along with their program and not rock the boat too much. Each account serves a college or corporate client, and follows a pretty straight forward set of standards to please that client. Good interview, just come in with experience and have positive things to say about your work ethic and past work experiences.
Preguntas de entrevista [2]
Pregunta 1
Describe in your own words what sustainability means in the kitchen