Stay Focused: fewer pizzerias, fewer trials, better outcomes

Posted on Friday, April 8, 2022 by Alan Pizzaiolo TribeNo comments

In the last week I have talked to around 20 pizza chefs. Some called me Thomas, some had to be reminded a few times of what positions and companies we were talking about. I get it, I have been there myself. You are looking for work, you have either been approached by many people or have applied for different positions and in the current climate, you have lined up loads of interviews and trials.

On paper it sounds great, except that if you are doing (true story) 12 trials in a week, I don't know how that's going to lead to a positive outcome. You'll be tired, stressed and above all you will waste loads of time.

I think a better way would be to select a few pizzerias you really want to talk to, look at the job ad: pay, hours, benefits, location. Do some research on the company: check their socials, do you like their pizzas? Do you like what they portray? Can you see yourself working there?

If you have any doubts (shifts, service charge, bonus scheme) or any requests (you can't work on Mondays or need weekends off etc) ask them before even agreeing to an interview.

To save time, make sure your CV is up to date and truthfully reflects your experience. I often see the last year/job is missing, that's obviously the most important one. If there are any gaps, explain why.

Once you agree to an interview, remember this is as much about you asking them questions. In fact someone that asks well thought questions will make a better impression. If you are looking for a senior position, especially as a Head Chef, be prepared to go through 2 or 3 round of interviews ( HR, Head of Food and possibly one of the owners of co-founders) and a trial

If at any point you feel it's not going to work out, for instance you want to work maximum 45 hours a week and they ask you for 48 (and we all know it's never 48), then just move on, your time is too precious.

Remember professionalism goes a long way, the job offer as a Junior Pizza Chef you are turning down today, could be for a Head Pizza Chef in a few years. If you are not interested let the company know. If you are interested make a note of the company and the people you are talking to.



Photo by Chase Clark on Unsplash

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