Sioux Chief ... Hed Chef ... Gran Mangier
I even had one guy who had pictures of a chicken, a cow and a fish.... because that is what he cooked
First let me calm down.
ok.
1. Your resume is the FIRST thing that a potential Chef or Gm or Owner is going to look at. This is what they are going to make a decision on. "is this person worthy of my time""Is this person going to warrant the time & money that I need to invest in training" (FYI I wrote guy first... & then changed it to person... so GET off of my back). this is your Calling Card... this is how you are going to raise your hand in a room full of people & they are going to pick you... & when you raise that hand, you want them to see one of those big #1 fingers with Fireworks & Sparklers going off behind it that says... PICK ME PICK ME
2. As I look at a resume... there is a certain way that I do it & it goes a little something like this
- EMAIL..... who is the email from? ..... did it come from
- Chefbrianduffy@gmail.com? or did it come from
- Weedsmoker@potluck.com?... or did Timothy's resume come from
- Casey@Im_his_wife_&_he_doesnt_have_a_set_of_balls_to_get_his_own_email.com
- it is YOUR resume & YOU are sending it out... not your wife
- Dates ..... How long have you worked @ each place...
- Somewhere along the way, I too received bad advice... (Thanks you jackass)... I can hear him saying it to me in 1993 "get in get all that you can & then get out.. get as much experience as you can".. BTW, That Jackass... left kitchens about 3 years after I left there... & ended up being a private chef...what he failed to tell me was that in 6 years.. people would hate that about my resume.
- Spelling.... can you spell?
- Use the spell check... & if you are using culinary terms... Use the food lovers companion.. this is a great book . USE IT
- Titles... Stop it with your Bullshit
- Head Chef, Lead Chef, Line Chef, Pantry Chef, Fry Chef, Grill Chef, Saute' Chef, Assistant Chef...
- We have an amazing teacher... Escoffier he is the Godfather of the kitchen... The guy with the Culinary ring that we bow to & refer to. he is the guy who standardized all kitchens... recipes, sauces & .... the Hierarchy
- So stop telling me that you are the Fry Chef... you were a line cook & thats ok. But dont try to make it glamorous, we have all been there & its part of the respect that we believe in... The Honor of the toque
- Job Description... Shut it
- If you were a line cook, please tell me
- what stations that you were trained on
- tell me how long you were on that station
- Tell me that you moved through the kitchen & grew as a cook
- If you were the Chef, Please dont tell me that you ordered the food, dont tell me that you did the scheduling, DONT tell me that you created the daily specials..
- I want to know how many people worked under you
- What were your costs
- What volume did you do.. (volume is sales)
- What were your contributions to the business
- Length of Resume....
- I have been in the kitchen for 20 years..
- I graduated Culinary School in 1994
- I have been on TV for 10 years
- I have coordinated dinners for 1000 homeless men women and children with 400+ volunteers
- I have opened more restaurants than most people have worked in
- I know the financials of every place that I have ever worked
- I have a section on my resume that is just for awards
- I know the location of the chicken in my walk-in from 7 years ago
- I have a very extensive resume... VERY
- NOW.. I am not Bragging about what I have done...
- I am bragging because my resume is ONE Page.
- remember its not the Quantity its the Quality
- Very Important... DO NOT LIE... We as chefs are a very tight knit organization... there is a chance that the guy that you worked for 8 years ago is my buddy & we do talk... we do call each other & do ask the real questions...
- Would you re-hire this guy?
- Did he show up on time?
- How well did he take criticism?
- & then we have the real conversations... over a drink of course
- was he a drunk?
- was he banging any of the waitresses
- was he a slob
- the list goes on
- (HR nightmare.. hahaha)
- I am sure that I will get all sorts of responses from this .. But in reality I don't care. I have had an amazing bunch of years & I pride myself on some of my hires as well as my methods for finding & interviewing potential employees.... Now If i could only remember the name of the guy who showed up for his interview with the Pot Leaf T'Shirt......
- PS. For a bit more help with your resume.... & Next time.. I will go through the interview process!!!
