Job searching: workplaces that aren't actively recruiting

honru

Hello there. I'm currently looking for a part-time commis chef job in Dublin city centre. I have been sending applications on job websites over the last two months but would now like to extend this process to actually visiting restaurants in person that do not appear to be actively recruiting chefs and drop in my CV.

Does anyone have any tips for this kind of job search? How should I phrase my cover letter in this context?

Also, what is the general consensus about offering to work for nothing for the first day or week on a "trial" basis. I have heard of people proposing this to workplaces before, but would like to hear more perspectives.

Thanks!

honru

Bump.

Jessibelle

Hey, I work in Pharma so possibly not the best person to answer this , but as to the cover letter, I'd make it nicely generic, saying things like 'I would like to work in your establishment' etc rather than specifically 'Ray's Bar and Grill', if you are going to canvass several places on the same day. If you have the time to approach places individually and are careful not to give the wrong letter to the wrong place, mentioning it by name is a nice touch.
Highlight your strenghts and experience briefly in the cover letter, so the employer can see those at a glance, other than that, I've heard mixed reviews on calling the employer back after a few days after leaving in the cv. Some think it shows commitment and drive, others see it as hassling so maybe play that by ear?
Good luck

the_syco

Jessibelle wrote: »

Hey, I work in Pharma so possibly not the best person to answer this , but as to the cover letter, I'd make it nicely generic, saying things like 'I would like to work in your establishment' etc rather than specifically 'Ray's Bar and Grill'

I'd make it non-generic. Google the place, see what food they serve, and in the cover letter, note that you have cooked that type of food if you have done so. If 50 commi-chefs apply to the place, and your letter mentions their name, their style of food, it shows that you took the time to see if you were suitable, which IMO usually looks good.

Now, i'm unsure if you should be aiming your CV at the head-chef or the manager. I'd say it would be the manager, so ring up and get the managers name, and address the cover letter to him.

If addressing the letter to the chef, IMO say where you've worked (place name, area name) how many people you'd usually be catering for (20 people in a small cafe or 200+ in a restaurant?), and the style of food you'd be doing (sunday roast, carvery, etc?

Again, I think you may be better off asking someone in the business. If you're still in good terms with your old boss, maybe ask him if he knows of anywhere looking for people, and who does he think you should address your letter to?

=-=

BTW, I work in tech. Once upon a time, many moons ago (over a decade ago), I worked in the side of the kitchen of a restaurant (peeling carrots, and all the other crap jobs), and applied for the job through the manager, but I was applying for any job at the time. Applying for a specific job may be different.

honru

Jessibelle wrote: »

Highlight your strenghts and experience briefly in the cover letter, so the employer can see those at a glance, other than that, I've heard mixed reviews on calling the employer back after a few days after leaving in the cv. Some think it shows commitment and drive, others see it as hassling so maybe play that by ear?

I'll try that out, thanks.

I'd love to make specific cover letters to each establishment I'm interested in but I'm thinking that would take a lot of time if I want to try as many places in one go. Specific cover letters to a smaller amount of places or non-specific cover letters to a larger amount of places... hmm...