I'm looking to make the jump from retail work to food service. I have gone through a short culinary school program back in Boston, and would like to sell myself as the kind of guy who can do a bit of everything: my strong retail background and professional (but friendly) personality could lead to hosting type stuff first - but I would like to work both the front and back of house (I love cooking, and working as part of a team in a fast-paced environment, but I also love dealing /w the public). I'll wash dishes to start honestly, I don't care - just need to get in.
Any ideas of what concepts I should stress when making contact with perspective employers? I know dependability/reliability are huge in this business. Anything not-so obvious?
Any ideas of what concepts I should stress when making contact with perspective employers? I know dependability/reliability are huge in this business. Anything not-so obvious?