0 Little Thoughts about reading job opening ads.

Almost everyday, I looked up at Craigslist for any good job openings for Chef. Started to catch on with several words that I have to avoid from sending my resume to. Sometime, how an employer wrote their tones into the language usage, it always tell me instinctively about their problems with hiring and firing. Sometime, I was wondered about their repeating job openings three months later . I am always amused by their searching for a decent chef who is not so big fucked up (excuse my language) in everything like some wannabes, some primadonna, or some delusional famous chef or worse, Gordon Ramsey look-likes. I had been worked with several chefs with the kind of attitudes, and had watched them lasted not long past six months. That's how I started to know how to handle them very well and getting some wisdom from learning.

(As today, I didn't send any resumes to any prospects because I want to wait for while until "right" timings.)

I had found something very interesting about the way they wrote up a job opening without saying what their name of restaurant. Some are leaving their restaurant names open that they may get more resumes from the Chefs who can cook.

I had seen some job openings without restaurant names, I am so wary about their schemes to put me in where I don't want to work for. Sometime, I am so concerned about the restaurant reputation after have a job interview along with kitchen tour and have an impression--good or bad about their working ethics with entire staff. When they offered me a job, I have to decide to accept or decline. To decline their offer, I have good reasons that I don't want to work for them--look at how kitchen clean, look at the food they are cooking--from scratch? or from boxes, bags or powdered stuff? And, other more I can think of, will affect my decision after detailed observance in my kitchen tour. Personally, I am glad that I have made decisions about where I want to work with good integrity instead of just a title that I want to have as an other big-wig chef.

I always wished for some nice postings that I can feel comfortable to send my resume for good job position. I don't get good impressions when I got to a restaurant for job interview--always have a good eye on details when I looked around in restaurant, considering the staff, and feel the vibes of this place.