Perguntas de entrevista da empresa Canlis

Very unprofessional. Showed up for my interview on time. Took awhile to be acknowledged and even longer for the interviewer to find free time for my scheduled already planned interview. During the interview I was informed I would be given a map of the restaurant and u inform guidelines. These were not sent to me. So I wasn’t properly dressed or had any of the details to help me succeed. Moving on, I was informed I would stage for half a shift. About 9 hours go by and I start to acknowledge to them I have other things going on that night and have to leave as they had improperly informed me of how long I would be there. Need more professional experienced hiring managers rather than who the owners liked and favorites and have positions they aren’t capable of holding.

Extremely informal. No one greeted me for my interview, I wandered through the dining room trying to find where I needed to be. Finally located the person who I signed up with, who seemed caught off guard by my presence. Once upstairs, I discovered no one on the pastry team was expecting me, and they do not have a manager, lead, or pastry chef. When I asked how long the stage shift usually lasts, one team member recalled working 11-12 hours during their stage. Basic sanitation not followed, no sani buckets, dry linen towels to wipe plates. Traditional kitchen mentality, push through anxiety, stress, work long hours, and frankly, abysmal pay.