Question

10:1 Db food

The HR department is charged with creating, implementing, and enforcing fair labor laws and policies. Laws that impact foodservice systems include compensation and wages, hours and schedules of work, security and employment, and employment benefits and services.

Human Resources screens candidates through an automated system and/or in person and usually pass along the final candidates to the prospective managers to whom the position will report. Therefore, it is critical that food and beverage service managers understand the legalities to be considered when conducting an interview with a potential hire.

Topic 1: Hiring for the Position

Scenario (fictitious): A five star Chinese restaurant in Manhattan previously only open for dinner, has experienced considerable growth in the last six months and they have decided to expand their operation by opening for lunch Monday through Friday from 11:00 am to 2:00pm. This will increase production in the kitchen which makes it necessary to add to the staff.

The recruiter has selected the final two candidates to become sous chef. Now you as Chef must conduct the final interviews. Do some research out on the Internet and respond to the questions.

• What questions might you ask?
• What questions would not be legal?
• What specific questions might delineate between a good candidate and the perfect candidate?

Answer 1

Questions to be asked –

• Why do you consider yourself a great chef?
• How many employees you have handled so far, also illustrate your way of management?
• Quickly go through one of your most difficult situations and how did you handle it?
• Are there any similarities between the back of the house and in front of the house?
• Tell me your favorite cuisine, what all different cuisine you are capable of producing?
• Tell me about your favorite wine with an overall understanding of this food item?
• Have you noticed any trend regarding wine and food preparation?
• If you are asked to reduce spice and fat in a menu, what suggestions you can give or not hampering the flavor of the dish?
• What makes you happy at work?

Not Legal questions –

• Asking information about race, color, origin would be offensive
• Disability-related questions
• Asking details of relatives who work for our (means Chinese restaurant) competitors?

Questions to delineate between good and perfect candidate –

I want to make two statements concerning this question –

Statement 1: A question cannot solely decide and differentiate between good and perfect candidates, if a lesser preferable candidate has prepared well he will answer but this does not make his perfect for the position.

Statement 2: Also, this is subjective to the interviewer which may vary, so I would suggest observing the following

Experience is unmatched and should be a deciding factor but a search for the perfect candidate is not easily accomplished. So as an interviewer one should –

• Observe his way of answering; this will give a clear difference between the two.
• How he brings things to table – I mean what is the summary of his experiences, tuff situations, and what benefit he could give to the restaurant business.
• Give them a case study and see what is their approach.

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