i've worked in the food industry for about 8 year. from supermarkets to bakeries to upscale casual dining. my training is in baking and pastry, but i'm a wiz on every station on the line, and i'm great with banquet prep. i'm also pretty good at soups and sauces.
my problem is i want to move to the next level and become a sous chef, but i have no formal training with ordering, food cost, scheduling, and overseeing a kitchen. i have the upmost confidense that i could learn to do these things in a short period of time.
how do i explain my lack of experience in these areas, and get hired for the postion.
2007-12-04
04:06:13
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4 answers
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asked by
ajd
1
in
Food Service