How to succeed on a trial shift.

You want to be a chef but you have little to no professional experience?

This is where I was three years ago. I loved to cook and I had learned and practised as much as I could at home, but all the “professional” experience I could quote on my CV was scooping ice cream for one summer in high school. 

Within the past few years, I have worked my way up from washing dishes to becoming a professional chef at a Michelin guide restaurant.

And what I have learned is — it’s not that hard.

If you are passionate about cooking and making it your profession, you can be a chef. If your dream is to work as a chef in a restaurant you love, you are only a successful trial shift away from doing just that.

Having recently landed a professional chef job in a top London restaurant, I have experienced and witnessed a few successful (and unsuccessful) trial shifts in my time. To help you make it through this trial shift successfully and embark on your journey as a professional chef, here are 11 tips that will make your dream as a chef come true.

1. Do your research.

Before you go in, try to learn as much about the restaurant you’re applying to as you can. Look at the menus: What’s on it? What is the style and focus? What is the cuisine? How do they plate the food? If you see anything unfamiliar, do some research. If there’s something on their menu you don’t know, look it up. If there’s some information about the team, about the style or philosophy of the restaurant, have a read. Anything that will make you more familiar with the restaurant will help you to know what to expect on the day.

The more you know what to expect, the more confident you are.

It also looks better if you can show that you know and care about what the restaurant is doing instead of coming in completely clueless.

2. Confirm your shift the day before.

Restaurants are a busy place and chefs have a lot of information they need to stay on top of. If you arranged your trial shift a while ago, checking in with them the day before not only makes you look reliable and professional, but it may also be helpful for the team as they’re reminded that someone is coming in and they can be prepared for you.

3. Dress appropriately.

Some restaurants may tell you what clothing they expect, or they may even provide you with the clothes during the shift. I usually put on my chef trousers and a black T-shirt, I bring my non-slip clogs, and I also have an apron with me just in case. If you have long hair, make sure it’s tied back and out of your face. Get your nails clean and don’t wear any impractical jewellery that could get in the way, or ideally avoid jewellery altogether. And a bonus tip: Always bring a pen (I bring a Sharpie to all my shifts).

4. Turn up 15 minutes early.

This is a no-brainer. When you agree on the starting time for your trial shift, think of it as the time that you want to actually start working.

By being fifteen minutes early shows you’re reliable and organised.

The first few minutes will likely be spent meeting the chefs, getting shown around the kitchen, or getting changed, so by being early, none of this will eat into your actual trial shift. Also, if you do end up getting stuck in traffic or being slightly delayed, hopefully, you should still manage to get there punctually rather than after the arranged starting time. And let me tell you, being late as a chef does not fly, trust me.

5. Bring your knife.

This one can be crucial.

Not bringing your knives will immediately make you look like an amateur.

Having your own knives with you demonstrates that you are a professional or at least have a good knowledge of the industry. And before someone complains why they have to get their own knives and not just have them provided by the restaurant, remember that a good knife is a very personal thing. One particular knife may work great for one chef but be very off-balance or unhandy for another.

Finding and using knives that suit you is the most efficient and by far the safest option.

Another bonus of having your personal knives with you is that they can potentially be a conversation starter among chefs, so it’s one way to get chatting with the chefs around you.

6. Get set up.

Most kitchens are limited for space. When you are given your first task, ask where they want you to set up your work corner to avoid getting shifted around because you keep getting in the way of others. Then you set yourself up as you usually would. Say you have to chop some onions, secure a chopping board with some damp paper towel, and have a container for the whole onions (so they don’t roll around), one for the chopped onions, and one for the scraps. Keep it neat. If they show you a particular way of how they want it prepared, keep some of their examples in view so you can keep comparing if you’re still on the right track. Having a towel on you is always helpful in case you suddenly need to handle something hot. Whenever you are done with a job, give your section a quick wipe or clean it up so you can start the next task smoothly or move on without leaving a mess for the next person.

7. Look around.

Naturally, you should mainly be focusing on the tasks you have been given, but it’s also important to notice what’s going on around you. This allows you to familiarise yourself with the kitchen set up and you won’t have to ask where everything is all the time. Notice too how the others are working and what they are working on.

This is also your time to observe what the general dynamic is and see if it feels like an environment that you personally want to be working in too.

8. Be proactive.

When you are done with a task and not immediately given a new job to do, see if you can find things that need to be done or jobs that you can help with. Avoid standing around helplessly waiting for someone to look after you. Everyone will likely be busy with their own prep. If you still can’t find anything to do, go up to your supervisor and ask what you can do next.

Avoid simply standing still. This will set you apart and show that you are going to be a useful member of the team.

9. Ask questions.

Show that you are interested in what is going on at this place. Ask the person working next to you what they are working on to familiarise yourself with the dishes and techniques. Clear up any questions you may have about the place: How are the rotas organised, what are the hours like, where do they get their ingredients from, how is the service organised, et cetera. You may also want to ask individual chefs about their experiences, how long they have been working there, where they had worked before, and so on. Having these chats is a great way to give you a fuller image of the place. They also allow the team to get to know you better and see if you are someone they want to work with. After all, they are not necessarily just looking for a good chef, but also a fairly agreeable person that they can picture themselves working long shifts with. But remember that you’re not just here for a pleasant chat, you mainly want to show that you can get your head down and do the job.

10. Keep checking in.

Always check if you’re not sure about something. It will be your first time ever working there so you will undoubtedly be lost occasionally or look for where everything is all the time. They know that you are dealing with a lot of information all at once, so don’t be embarrassed to ask and check in more than once if you need to.

Admitting that you are unsure about something is always better than doing the job wrong.

Also, when you are given a task, ask the person supervising you to check in on you every now and then. They are probably doing that anyway, but as they will likely be busy working on their own tasks too, maybe just throw in a “Hey, can you just check if you’re happy with this work so far?”, or, “I’ve completed this step. Are you happy for me to move onto the next step?” every now and then. This way, you will hopefully avoid the situation where they check on you after completing the entire task and go: “Oh, this is all wrong. You’re going to have to redo that.”

11. Work well.

Now is your time to shine. Whatever you get asked to do, complete it as effectively and as quickly as you can. Show that you are aware of the time pressure and don’t dawdle. However, while working fast is important, this is also a moment where you need to prove that you can put out good work. If that means slowing down a little to do the job more carefully, do that. You will always get faster when you work there, but at this point, you want to prove that you can follow instructions accurately and deliver high-quality work.

Final reminders:

• Be friendly. Again, if you get the job, you will be working with these team members for very long stretches at a time. They will not want to work with someone who is disagreeable.

• Try to introduce yourself to everyone. You may not be able to talk to everyone in more detail, but at least make sure to say hello to everyone and ask for the names of those working there with you. That means not only the chefs but also the KPs and front of house.

Naturally, each restaurant is different and has different values and focus points, but these tips should generally be applicable to most restaurants.

Following these tips, whether you have several years of experience or none at all, will guarantee that you make a good impression on your next trial shift.