Joined: Aug 24, 2007
Posts: 367
Location: NW Indiana
Birthday: Jun 18
Posted:
Tue Jun 10, 2008 12:03 pm
ok, I'm going to loose my job at the end of June thanks to our stupid governor trying to get re-elected and passing new bills that will allegedly "reduce spending" and actually result in hundreds of local government employees being fired ... oops, sorry, I get carried away.
Ok, so God is watching out for me and I find an opening for a Pastry Chef position at a local casino. I'm so excited about this possibility I can barely sit still!!! I've never baked professionally but the ad says 1-2 yrs experience prefered (-not required) So I've got an interview set up (on my birthday for luck) and I need to know any and all suggestions/tips to land this job.
If I take in a portfolio of my work, do you think it would help? I've made up a small one and can post pics of it tomorrow if anyone wants to see it...
SugarplumStudio Frequent Member
Joined: Aug 31, 2006
Posts: 268
Location: New Jersey
Definitely bring a portfolio, along with your resume with complete job history. One of the things people don't realize about having a job as a pastry chef is how many other things we have to be able to do besides bake great desserts!
Some things to think about. Chances are, these things will be discussed during your interview:
Multi-tasking is the core of our job. Look at your time management skills. Look at your ability to share a space and getting along with other employees. Chances are, you won't have your own work area. Can you work without being territorial?
Are you willing to learn 'their way"?
How easily can you refocus and reorganize if a wrench is thrown in the works, i.e. last minute orders, missing ingredients?
How organized are you?
Can you take constructive ( and not-so-constructive) criticism?
Do you have strong math and reading skills?
Are you a self starter who can work autonomously or do you need to follow someone else's structure? The job may require either.
Are you ok with the hours and work load that will be expected of you? Will you be agreeable to working holidays, early mornings, late evenings, weekends?
Make a list for yourself of any questions or issues you may have with these questions if they are asked. If you know ahead of time that you may need, say... help scheduling your production, you can ask what support you'll have rather than just saying OK to everything without knowing exactly what is expected.( we've allllll done it, getting excited in the moment!)
Most of all be honest about what you can and can't do and what you will and won't do. No experience necessary usually means that they prefer to train someone their way, but having a base knowledge is always an advantage.
Good luck to you!
hallow3 Junior Member
Joined: Jan 25, 2008
Posts: 42
Location: South Bend, IN
Posted:
Tue Jun 10, 2008 2:40 pm
I am sorry to hear that you will be losing your job. I am just taking a new job there in South Bend, IN. I am from TN and we too are losing a bunch of Gov't employees, so don't feel bad it is happening everywhere.
I hope your interview goes well and you like the atmoshere there. Take in considerations who you boss will be and the type of management style he has in a manager. Ask if they are only doing certain types of desserts/ pastries, how many are done on a average night/day.
Good luck and let us know how it goes.
krazykat_14 Frequent Member
Joined: Aug 24, 2007
Posts: 367
Location: NW Indiana
Birthday: Jun 18
Posted:
Wed Jun 11, 2008 7:00 am
Wow! Thanks for the great advice SugarplumStudio! I didn't even think about everything else going into this kind of job- I'm even more excited than before!!!
Hey, hallow3, we'll be almost neighbors!!! Actually, if the pastry chef job doesn't work out, I've got a few apps in in South Bend, too! One of the best things about this area: not that far from Fort Wayne, IN- home of Country Kitchen SweetArt... I LOVE that store!!! If it wouldn't be a two hour commute for me, I'd work there!!!
Ok, so I'm going to post the portfolio I made- please tell me if it's all wrong, since I haven't done one before...
Portfolio-cropped.JPG
Description:
These are the first few pages of my portfolio that I made up- I don't know if it's good or not...
Filesize:
148.51 KB
Viewed:
37 Time(s)
SugarplumStudio Frequent Member
Joined: Aug 31, 2006
Posts: 268
Location: New Jersey
You're very welcome. I'm glad it was helpful!
Portfolio layout looks great. Show your confidence and be enthusiastic!
Good luck!
hallow3 Junior Member
Joined: Jan 25, 2008
Posts: 42
Location: South Bend, IN
Posted:
Wed Jun 11, 2008 4:58 pm
Great job on the portfolio. When I get up there we will have to hook up and talk cake and maybe take a trip to the great store of cake oasis. I can't wait. Let us know about the job.
joshalow Junior Member
Joined: Jul 16, 2004
Posts: 40
Location: Florida
Posted:
Thu Jun 12, 2008 7:43 am
They may ask you about specific techniques- i.e. if you know how to make sugar displays, chocolate displays, etc. If they have large events, they may ask what dishes would you make. Plating might be another question.
They may ask that you make a sample right there. Some places are willing to let their interviewees bring in samples. I had a 3 day interview where I had to make up 3 different cakes, and present it to the owner on the last day. I had to answer questions from the Head Pastry chef, the Head chef, the owner of the company, and 1-2 other people that worked for the company.
krazykat_14 Frequent Member
Joined: Aug 24, 2007
Posts: 367
Location: NW Indiana
Birthday: Jun 18
Posted:
Thu Jun 12, 2008 7:57 am
Holy Canoli! I suppose they'd probably take points off if I piddled down my leg and fainted, huh? And I was worried about what I was going to wear!
Ok, I don't think it's going to be quite that intense- the only educational requirement is a HS Diploma or GED- I've got a bachelor's in a TOTALLY unrelated field, but it's still a bachelor's... I can't imagine asking someone to "throw together" a molten sugar sculpture without any training- that could become a VERY painful experience...
I could do an impromptu cake/desert... I haven't heard anything from them about brining in a sample and there wasn't anything in the description about it, either, so I don't think I will do that. If I were interviewing and some stranger brought in something for me to eat, I would be weary until I knew what they could/couldn't do...
But thanks for the suggestions of what might/could go on- now I'll be prepared and hopefully won't soil myself if they spring something on me...!
Companies that are hiring "hands-on" positions will sometimes ask you to do a stage - basically decorate a cake, produce a pastry, etc. Many of the local bakeries and catering companies do that here.
Good luck!
Leslie
krazykat_14 Frequent Member
Joined: Aug 24, 2007
Posts: 367
Location: NW Indiana
Birthday: Jun 18
Posted:
Wed Jun 18, 2008 9:41 am
Well, I survived. I'm pretty disappointed, though.
As I said, it's for a new-ish casino/restaraunt/hotel, so it was this big group interview. There were about 18 of us and they did this little spiel about the casino, the hotel, yadda yadda. Then we did a math test, and interview questions in a big round-robin style. It was weird, but I didn't get stuck with any of the REALLY hard ones- but the girl next to me got the one I practiced (where do you see yourself in 5 years) Doh! I had a really good answer for that one, too! Anyway, I was the only one there for the pastry chef position- there were 3 gift shop cashiers, and a couple for security... so nobody else would have had any idea what I was talking about if I started talking cake!
So now I just sit and wait. I didn't even get to show off my nifty portfolio (the HR people just do general stuff I guess there's a hiring manager that's specific to each department)
But thanks again to everyone who looked and helped- if I ever get another shot again, I'll be ready for it!
emrldsky Frequent Member
Joined: Nov 28, 2007
Posts: 229
Location: Indiana
Posted:
Wed Jun 18, 2008 9:53 am
Good luck on the job, even though the first interview is already over.
Where in NW Indiana are you? I'm originally from Gary, and my husband is from Warsaw (we're in Lafayette now).
krazykat_14 Frequent Member
Joined: Aug 24, 2007
Posts: 367
Location: NW Indiana
Birthday: Jun 18
Posted:
Wed Jun 18, 2008 11:58 am
I'm in LaPorte- but working in the Chesterton/Valpo area right now. We have NO good bakeries around- only a SuperWalMart, a couple of grocery stores and one REALLY high end bakery (they're the only ones who would even consider fondant!)
That's the reason I thought it was an omen from God that I found this opening- I am being outsourced just at the time when I find an ad for a Pastry Chef not too far from home... I guess I'm not used to applying to such a huge place- normally, I would go in for an interview with the owner/office manager and be working directly for them, not going through 2-3 different people before even meeting my future co-workers... I'm just disappointed that I didn't even talk to anyone who would be the one to hire me.
adonisthegreek1 Forum Addict
Joined: Mar 14, 2007
Posts: 632
Posted:
Wed Jun 18, 2008 12:55 pm
I don't have interview advice since I am not a professional pastry chef yet, but...definitely take your portfolio since you've never baked professionally. I have been a professional graphic artist and I think you should rethink the layout of your portfolio. Not to sound mean, but it looks kind of jumbled. You can buy a real portfolio booklet at any art or craft supply store. I would put one large photo on each page with a brief description underneath. You may want to do a smaller inset photo if you want to show a particular area of detail on a cake.
A simple, eyecatching presentation will go much farther. If you are computer savy, you can make a slide show of your work and take it in on a portable DVD player. My clients have loved that.
Hope that helps. Good luck!
krazykat_14 Frequent Member
Joined: Aug 24, 2007
Posts: 367
Location: NW Indiana
Birthday: Jun 18
Posted:
Thu Jun 19, 2008 1:36 pm
adonisthegreek1, thanks for the input! Having a professional graphic artist give tips on a portfolio can really help!
Unfortunately, I went to the interview and didn't get the pastry chef job. They e-mailed me that night to say that they found someone more qualified. I'm heartbroken but determined. So, I went back to their website and searched through the open jobs and applied to the "lower" level cook jobs- just to get my foot in the door. (and got offered an interview!) I figure if I get in there then I may be able to prove myself and get in to the pastry positions... AND they have a tuition reimbursement program- I'm going to see if they'll pay for the French Pastry School in Chicago- THAT will qualify me for that pastry chef position!
emrldsky Frequent Member
Joined: Nov 28, 2007
Posts: 229
Location: Indiana
Posted:
Thu Jun 19, 2008 1:38 pm
I don't understand how they can determine someone is more qualified when they didn't even talk to you about what you can do! Sounds like they already had someone in mind.
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trying to get re-elected and passing new bills that will allegedly "reduce spending" and actually result in hundreds of local government employees being 
... oops, sorry, I get carried away. 
(the HR people just do general stuff I guess there's a hiring manager that's specific to each department)
So, I went back to their website and searched through the open jobs and applied to the "lower" level cook jobs- just to get my foot in the door. (and got offered an interview!) I figure if I get in there then I may be able to prove myself and get in to the pastry positions... AND they have a tuition reimbursement program- I'm going to see if they'll pay for the French Pastry School in Chicago- THAT will qualify me for that pastry chef position! 