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About the Chef Factor

THE REGENT CHEF FACTOR

What some of the Chefs have said?

‘The questions are good and makes you think about what you have been doing.’ BE

‘Good test, made me think ‘ PV

‘I think this course will give any perspective employer an insight to how a chef thinks and learn about his or her experiences of food and wine.’ WS

‘It’s fantastic…’ PP

'This is serious...' BF

‘Very good course, great opportunity to express in areas that are not usually asked.’ PC

The Regent Chef Factor is an online course for Chefs who take a serious interest in their career. The 75 Question course provides a mechanism for you to benchmark yourself against your peers either within or without the recruitment process.

The Regent Chef Factor (endorsed by the Master Chefs of Great Britain and the Lakes Hotel School) provides an industry first. Nowhere else will you find a chef profiling system that will not only provide more information to your potential employer than any CV or interview, but will put you in pole position when it comes to your future employer making an informed decision about who they should hire.

The Chef Factor is increasingly becoming the recruitment tool of choice for discerning employers. Even though chefs might not wish to take the course, future employers might request the test be included as part of their recruitment process.

What will the Chef Factor tell your future employer about you?

1.   Who has inspired your career and why?
2.   Your appreciation of food and quality within dishes.
3.   The extent of your industry knowledge.
4. Self evaluation of your cooking style and work ethos.
5.   Awareness of industry trends, past, present and future.
6.   Your culinary technical and scientific knowledge.
7.   Awareness of kitchen administration and Health and Safety
8.   Awareness of considerations that underpin menu creation.
9.   Your commercial knowledge related to kitchen equipment.
10. Your style of training and supervision.
11. Lifestyle questions that characterise your motivation/ambition.
12. Your knowledge of wine and it’s impact on your career.
13. Your understanding of kitchen financial management
14. Your ability to communicate effectively.
15. Your ability to think outside the box under pressure.

Please complete the following questions. You do not need to complete all questions, just those that you feel comfortable with. However, the more you answer the better your score! Feel free to use reference material if it helps though ensure that your final paper does not provide an unrealistic score when compared against your practical abilities, or raise unrealistic expectations with future employers.

Many questions require a factual objective answer whilst many require your opinion. These latter questions are judged subjectively.

Your submitted profile will be linked to any future recruitment process. The advantage to this is that before your interview your prospective employer will have more information about you than could ever have been gathered by just your CV, cook off and a standard interview. This process therefore will bring stability and assurances to both employer and candidate that the best decisions will be made.

CHEF FACTOR TOP TEN

1. 88 % WM

2. 86 % GH

3 -. 81 % NG

3 -. 81 % GC

5. 79 % MP

6. 76 % JS

7 -. 74 % PP

9. 73 % PC

10. 71% MB

GUIDE TO SCORES: WHILST THE CHEF FACTOR SUPPORTS A THOROUGH INTERVIEW AND COOK-OFF, THE FOLLOWING MATRIX RELATES TO THE LIKLIEHOOD OF A HEAD CHEF BEING ABLE TO DELIVER CONSUMER FACING AA OR MICHELIN FOOD AWARDS

50% - 60% 1 Rosette

60% - 70% 2 Rosettes

70% - 80% 1 Michelin Star

80% - 90% 2 Michelin Stars

90% - 100% 3 Michelin Stars