Interview for Deli position

Biodegradable

I've often worked in convenience stores before, but have never worked in the deli part. Can anyone who has experience of deli work tell me what things I might be asked about, or what things I should mention in this interview?

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Biodegradable wrote: »

I've often worked in convenience stores before, but have never worked in the deli part. Can anyone who has experience of deli work tell me what things I might be asked about, or what things I should mention in this interview?

Stock take and ordering would be a good mention, if you did it in your last job. When I worked in a shop, the deli staff were in charge of their stock.

Mention customer interaction on the tills, as you'll be face to face with them all day.

Pineapple1

Can you multitask, can you work well as part of a team, can you give great customer service, can you work quickly under pressure, can you communicate well with customers and colleagues.

Biodegradable

GooglePlus wrote: »

Stock take and ordering would be a good mention, if you did it in your last job. When I worked in a shop, the deli staff were in charge of their stock.

Mention customer interaction on the tills, as you'll be face to face with them all day.

What about ovens and that? and making sure that the food doesn't get cold?

hygiene!

elfy4eva

I worked on a deli after some experience on the shop floor, if you have HACCP training that's advantageous. If not read up about food hygiene and prevention of cross contamination.

Other than know some basic food safety rules: food must reach core temp of 75°C when cooking. When in the hot cabinet it must be kept above 63°C. Refrigerated foods must be kept between 0°C-5°C. (Most delis will have environmental health visits at least once a year and they want you probing the food regularly to ensure this).

My boss used to like nice merchandising layouts on the counters particularly making eye catching displays on the sliced meat counter, I learned to garnish the cold displays with lettuce leaves and the halfed tomatoes cut in zig zags the boss loved it

In regard to oven usage, you will need to be shown how to use the controls of whatever ovens the shop has.

Biodegradable

elfy4eva wrote: »

I worked on a deli after some experience on the shop floor, if you have HACCP training that's advantageous. If not read up about food hygiene and prevention of cross contamination.

Other than know some basic food safety rules: food must reach core temp of 75°C when cooking. When in the hot cabinet it must be kept above 63°C. Refrigerated foods must be kept between 0°C-5°C. (Most delis will have environmental health visits at least once a year and they want you probing the food regularly to ensure this).

My boss used to like nice merchandising layouts on the counters particularly making eye catching displays on the sliced meat counter, I learned to garnish the cold displays with lettuce leaves and the halfed tomatoes cut in zig zags the boss loved it

In regard to oven usage, you will need to be shown how to use the controls of whatever ovens the shop has.

Thanks all, got the position.

elfy4eva

Biodegradable wrote: »

Thanks all, got the position.

Thrilled for you, fair play!