We Are Chefs

Secrets to a Successful Job Search

By Thomas G. Ciapi CEC®, CCE®, CCA®, AAC

In a world where chefs are becoming celebrities and jobs are limited, culinary professionals must find new ways to compete for jobs and market themselves to potential employers.

What are employers looking for in candidates? Scintillating food and dynamic plating? Diligence and hard work? Either way, jobs are a precious commodity, and employers are often looking for demonstration of superior culinary skill, knowledge of culinary principles and dedication to the culinary industry.

Put yourself in the shoes of the employer. When two chef candidates have similar resumes, job experience and the interview goes well for both, what is that employer looking to see? How do you show that you will be an asset to their kitchen? Your ACF certifications can help you to differentiate yourself and stand out from the pack.

Here are a few tips to keep in your toque:

The job search can be daunting, but for chefs who are willing to stay diligent, the right job will become more attainable. By taking control of your image and marketing yourself as the most qualified, hard-working and valuable candidate, the more likely you will be to land the job you want.

Hungry for more? Read Roll with the Punches for Chef Ciapi’s networking tips.

Thomas Ciapi, CEC, CCE, CCA, AAC, was born in Queens, New York, and raised on Long Island as the son of Italian decedents, where his love for cooking was developed early in life.  Chef Ciapi first completed an apprenticeship program from the American Culinary Federation in 1984 from Houston, Texas, becoming a certified cook, and throughout the course of his career earned other certifications before becoming a certified culinary educator and certified executive chef.  His experience includes private clubs, resorts and hotels, teaching, and he is a published cookbook author. To learn more about Chef Ciapi and his journey, visit his website.