The Chefs Table – recruiting the best in class for our clients.

It is our job to ensure the best in class of personnel for our clients both on and offshore, particularly when it comes to recruitment of senior members of the kitchen team.

Management Experience

It is our job to ensure the best in class of personnel for our clients both on and offshore, particularly when it comes to recruitment of senior members of the kitchen brigade.

Trinity’s working kitchen is based at our HQ in Aberdeen, where the chefs’ skills are tested as part of our interview process. the prime function of our most senior caterer is to ensure that the food served is tasty, healthy and nutritious. The second main responsibility is management and running the kitchen, but one of the responsibilities of your head chef will be to create menus that engage your personnel on and offshore, keep costs at a level and in line with budget and also teach kitchen staff how to prepare menu items.

It is important during this skills assessment that we take time to learn where the chef learned to cook, review his work history and discuss any original recipes they have created or awards they have won. During this interview process we want to understand their cooking philosophies, including their view on sustainability, their thought process in creating dishes particularly healthy ones, their personal goals, who their mentors were, who inspires them in the culinary world and why.

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Once we have determined the chef has the right technical background, we then move on to how they use it in a business environment.

Discuss experience purchasing inventory, creating menus to develop a brand, managing food costs, managing people and how creative they are with special menus and occasions.

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This interview process is critical time spent to learn how they organise the kitchen, in terms of cooking, hiring, training, scheduling and tasting the dishes. Discuss if they have ever been in charge of a budget, how they minimise spoilage, and their knowledge of health and safety practices. Finally, we must comprehend how they will ensure our clients kitchen will operate smoothly when they are onshore or on holiday.

 

We include Trinity’s financial controller, HSE and HR managers, in this part of the interview and get their feedback.

This process has ensured the placement of ‘best in class’ head chefs for our clients gobally.

 

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Trinity International Services Limited
7 Bon Accord Square
Aberdeen, AB11 6DJ

Tel: +44 (0)1224 211755

Email: info@trinity-int.com

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