Be ready for your trial shift at a restaurant


Jun Tanaka, chef-patron,


the Ninth restaurant “When we have a chef de partie on trial, we start by testing their knife skills. We will ask them to cut, brunoise and chop herbs, and to help with the vegetable prep. If they are senior, we will ask them to help with fish and meat prep. Trial chefs will be on the pass with the head chef for plating up. If you are interviewing for front of house, you will help clear the tables and top up the wine.”


The big no-nos


● Don’t be late. This can create a negative impression from the start. ● Don’t talk negatively about previous employers. Focus on the positives and emphasise how you dealt with challenging situations. ● Avoid the temptation to exaggerate or embellish. Your interviewers will be able to tell. ● Let the hiring team know if you have decided to withdraw your application. You never know if you might apply with them again in the future. ● Avoid being a stereotypical interviewee. Match the business. For example, if it’s a casual brand, you don’t need to be dressed in black tie. ● Don’t stand still on a trial shift. Be as productive as you can. ● Don’t lose focus. If you stumbled over your words, try to forget about it and move on to the next question


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