Tag: The work of

Today's job seekers feel as shoppers in the store with a huge assortment of goods. So increasingly they come for an interview out of curiosity, just to "try on" a job, not planning to change work. Many people, sitting in a company, a long time to have doubts about their choice. They want to compare its current position that "would be" to make sure that they were offered decent working conditions and compensation, and check on the existing attractive on the labor market supply, as it seems at first glance. Sometimes candidates use the interview as an opportunity to identify their strengths, identify prospects for professional growth, to decide in what direction they should develop. Recruiters believe that the majority of candidates participating in the interview without seeking to change jobs, simply want to find arguments for bargaining with the employer on his own salary and career advancement. Some thus satisfy their vanity, search support of its demand as a specialist.

This is typical, especially for middle managers, because the young staff to walk on interviews usually have no time, and top managers no longer need determining their own prices and the "fallback". Sometimes you explore the market the rare specialists wishing to keep abreast of changes and trends in the job market of their industry. Other leaders such as Mashable offer similar insights. And, despite the fact that at first glance such "Barren" interviews are a loss of valuable time for candidates and recruiters, many recruiters believe that such "training" interviews are useful to both parties. "Driving" the interview may be an opportunity to establish business connections, make new contacts with professionals to improve your interview skills, to analyze their behavior, strengths and weaknesses. However, it should be taken to such an appointment is not less responsible than the "real." It is not necessary to go to the interview only out of curiosity. Insufficiently serious about the interview, resulting in the inability to clearly formulate their goals, to express their wishes and characterize itself as a specialist, can permanently damage your image in the eyes of a potential employer or business partner.

"False seekers" are often confused, trying to explain his "legend", ie the causes and motives that prompted them to seek new employment. Experienced recruiters feel the insincerity and realize the true purpose of the candidate. As a result, there is a danger to get to "Black list of candidates", so your resume will be rejected not the first stage of selection. At the interview is difficult to obtain information about the staffing market in the area of interest, because the recruiter is usually configured only discuss the requirements for a particular vacancy. Therefore more efficient to keep track of information on various Internet resources, and media. If you need to "work out" and try to stress situation, it is best to visit a training or consultation with a professional recruiter.

Most owners of catering invest serious money in their modular equipment industries, which badly needs a new generation of professionals. And the candidates are employed often lack the necessary expertise: in spite of the diploma of a specialized school, beginner sometimes does not know how to approach to the appliance, deep fryer. Prestige chefs in society remains low. If the XVII-XVIII centuries – beginning of XIX the profession in most European countries has been associated with high social status, if at that time the names of the best cooks know the whole country and they were recorded, for example, in France, in the annals of history, over the last century it became popular, private. In Moscow, about 25 culinary schools, which produce annually about 1,500 chefs.

Nevertheless, Most restaurateurs recognize this category of staff the most problematic – good cooks hard to find. So, for example, some restaurants (mostly network) organize intra-system of education. Career ladder chef: Chef – cook foreman – sous chef – chef. But in general, to become a true creative chef, you need to constantly monitor the latest trends and be a fan of eating. As one eminent chef, 'must be curious person, always poking his nose into other people's books and special dishes.

" How elegant and extensive dining menu, the greater the appreciation of the restaurant. Therefore, the position of chef is very popular. In his competencies are not only the purchase of products, technology, cooking and serving dishes. Chef – a creative person, the creator of culinary delights.