How to find a job as a cook
Make a summary. Of how well you do, depends largely on the frequency with which you will be invited for interview. Remember that potential employers are first acquainted with the summary and then happen (or not happen) personal meetings. Try to write it without errors, follow a logical and chronological sequence of presentation. Certainly describe your work experience and education. Don't forget to announce in the summary personal qualities which, in your opinion, could characterize you as a good worker: diligence, accuracy, commitment, etc. — of course, if they actually peculiar to you.
Make a professional portfolio, booked the photographer shooting a dozen of the most interesting dishes prepared by you. Many pictures of themselves on Amateur camera (or worse, a mobile phone). To send to the employer poor quality of the photos is not: first, it's hard to see the serving dishes that you are surely proud of, and secondly, to make poor-quality photos – to show a kind of disrespect. In General, it is better to order a photo specialist. Another important point: format the image so that in total they weighed no more than 2-3 MB. "Heavy" applications to the e-mails alerted managers. Perhaps some of them unknowingly decides that the message virus and do not open it, and someone can stand the size limit on incoming mail.
Going for a job interview, dress as conservatively. Remember that the employer implies that the chef is a creative unit, but expects it to find, first of all, adequately controlled worker. At the interview, try to be natural, follow the tempo of speech – it should not be slower or faster than you speak in everyday life. Think carefully about the answer to the question asked by all of the recruiters: "Why did you leave your previous job?". One should not criticize previous employers, the more exaggerating and exaggerating. Remember that every coin has two sides, and the ex-head can see the situation of your separation in a somewhat different key. Never say that you left because you were forced to make due with substandard products or prevent write-offs and other such things. Unfortunately, almost all restaurateurs strive to reduce costs and expect that chefs will be able to turn hard sinewy meat into a great steak, although the interview can absolutely sincerely indignant with you.