“What’s your greatest weakness?” is one of those typical but tough job interview questions. We all hate this question, but it comes up all the time, and your answer is critical. You know you’re going to get asked, so be prepared. It’s trickier than it seems on the surface, and there’s an art to answering it well. Do you give your real weakness and how you’ve overcome it? Or do you pinpoint a quality that contributes to your success? How do you answer it truthfully (because they can see through a snow job) but still present yourself as the best candidate for the job?

Some people will tell you to actually come up with a real weakness, like, say, lack of organization, and than talk about what you’ve done to overcome it. I’m not sure that’s a good idea. I don’t want to hear about weaknesses like organization that would be critical to your success on the job. That’s not the best idea.

What about a weakness like impatience? (That’s one of mine.) I’m impatient to get going on projects, to get them done, and to generally succeed faster. It’s a real weakness, but it also drives my success.

Try to think of a weakness that’s real-a real one you’ve got, but one that will contribute to your success on the job. (Although I would tell you to try to stay away from clichéd weaknesses like “perfectionism.” There’s a red flag for the interviewer.) You know the question is coming, so don’t act like you’re stumped. You have to answer the question before you’re going to be able to move forward in the interview process.

http://www.caterersearch.com/Articles/2011/02/11/337014/Don39t-miss-out-on-the-Royal-Wedding-party-Top-marketing.htm

… and of course if you need extra staff – we’re always here.

Contact Rob on 01444 255139, or my mobile 07860 208 105

Darren Kennedy – congratulations Darren – please get in touch to arrange delivery / collection !

Rob

Looks like one final trip to London before Christmas for interviewing…

Chef De Partie – Arundel – £14k

Honest and reliable chef with good experience and Navy training is looking for a new role due to his hours being cut at his current establishment. Hard working, used to making everything from scratch and a good team player. Non driver, but happy to travel.

Senior Sous – Fine Dining – £20-30,000

Superb senior chef, with excellent experience at four and five star properties around the world. Used to banqueting for large number, fine dining and developing a food offer looking for a new challenge as he has just arrived back in the country. Short term accommodation would be required

Pastry Chef De Partie – Live In required – £15-18,000

Experianced chef, who is currently working at a one rosette level in pastry is looking for a new challenge to help progress his career. Used to taking responsibility and able to run a section effectively, he has a real passion for cooking and working in kitchens. Needs live in accommodation.

Relief Sous Chef – £10 per hour

Sous Chef looking for some relief work. Worked in some excellent fine dining and award winning restaurants as well as some very busy, volume fresh food restaurants as well. Has his own transport and is flexible and willing to work hard and help a kitchen.

Chef De Partie – Brighton – £16-18,000

Experianced chef is looking to move into fine dining and so will take one step backwards to develop his career. Has been working in a very well established, fresh food restaurant in Brighton and is used to a busy operation, a quick learner and great team player, has own car.

Chef De Partie – Brighton – £7 per hour

Reliable and trustworthy CDP looking for a new role for the new year. Has strong experience in both gastro pubs and contract catering. Is a good team player, is able to take responsibility and has a passion for working in kitchens.

For further information on any of these candidates contact Rob on
01444 255139 or email rob.jones@rawhospitality.co.uk

http://www.notquitenigella.com/2007/12/02/christmas-pudding-vodka/

Good luck – Rob

saw this article in the Caterer – and thought it worth throwing into the mix.  As they say it’s hard to get out of once you’ve started…

http://www.caterersearch.com/Articles/2010/12/07/336175/Permanent-discounting-could-damage-restaurant-brands.htm