Top 10 Trial Shift Hacks Every Chef Should Know

Because a trial isn't just about proving yourself – it's about making sure the kitchen deserves you too. (Number 8 might surprise you!)

If I've not attended 100 trial shifts in my career, or had the privilege of trialling over 100 chefs, it wouldn't be far from the truth. Opened over 20 restaurants, from teams of 3, to teams of 250, all over the UK.

After nearly three decades in professional kitchens and years recruiting chefs across the UK, I've seen the outstanding, the average and the unforgettable - for all the right and wrong reasons.

A trial shift is far more than showing you can cook. It's your opportunity to showcase your professionalism, attitude and standards, while deciding whether this is somewhere you can genuinely thrive.

Not only that - YOU are interviewing them, remember that, so many lose this from the second they walk on shift!

So, before you sharpen your knives, here are my Top 10 Trial Shift Hacks.

1. Professionalism Isn't Step One – It's Every Step

Your trial starts long before you step into the kitchen.

From your first email, phone call or handshake, every interaction forms an impression. Be polite, humble, engaged and genuinely interested. Thank people for their time, introduce yourself confidently and remember that every member of the team matters - from the kitchen porter to the Head Chef.

Professionalism isn't something you switch on at 9am. It's demonstrated in every conversation, every task and every decision throughout the day.

2. Bring Your Knife Roll... and Your Arsenal

Always take your own knife set. Large, small, deba, pastry, tomato, filleting...

Will you use every knife? Probably not.

Should you still take them? Absolutely.

I'd also recommend carrying a few key utensils that make your life easier:

• Peeler

• Microplane

• Fish tweezers

• Palette knife

• Offset spatula

• Small whisk

• Digital thermometer

• Sharpie marker

• Notebook and pen

  
  

The list could go on, add a mandolin? A board/dough scraper? Truffle slicer and even blowtorch....

Years ago, I actually carried everything in a toolbox because my knife wrap simply couldn't hold it all! Its still in my shed being totally honest, but bring myself to launch it yet.

And whatever you carry them all in, make sure its not wrapped in a domestic towel from home, trust me, I've seen that too.

It's not about showing off. (Ego adds nothing to any plate, or team) It's about showing you're prepared, organised and capable of handling whatever service throws at you.

Remember, chefs don't go into battle with one knife - they build an arsenal.

3. On Time Actually Means Early

If you're arriving exactly on time...

You're already late.

Aim to arrive 5–10 minutes early.

That gives you time to:

• Introduce yourself properly.

• Shake hands.

• Get changed.

• Wash your hands.

• Take a breath.

• Settle your nerves.

It matters - trust me. Nobody enjoys beginning a trial feeling rushed, or sweaty before you even got onto a section - if thats you, lets consider a new watch insetad of another cooks blade.

4. Your Whites Represent Your Standards

A freshly washed chef jacket that's been screwed into a bag all morning isn't making the statement you think it is.

Clean whites matter.

Ironed whites matter even more.

Presentation reflects pride.

If you don't take care of your uniform, people naturally wonder how much care you'll take with their produce. Details matter.

5. Wash Your Hands Before Anything Else

One of the very first things I notice on a trial?

Do they wash their hands immediately? You've travelled, maybe smoked, shook hands, bought a coffee, handled cash, the coffee cup, a bin, touched your nose or hair, trust me its been seen;

Before touching equipment.

Before opening a fridge.

Before shaking every hand in the kitchen.

It's a tiny action that demonstrates huge respect for food safety, hygiene and the people around you.

Great habits don't need reminding.

And while we are on the subject - every chef you then interact with, a fist bump means it all, a handshake means starting hygiene ranking from the top again, and timings.

6. Taste Everything You Can

Seasoning wins services.

Taste sauces.

Taste garnishes.

Taste stocks.

Taste purees.

Taste vegetables.

If you're invited to, taste as much as you reasonably can throughout the day.

It shows curiosity, confidence and that you're interested in understanding the kitchen's standards - not simply reproducing recipes.

A chef who never tastes is simply guessing.

And if its a notable dish/sauce/garnish/gelato you love, ask, how did you get it so smooth/glossy/is there a recipe? Who made this? This is great communication, builds trust.

7. Read the Kitchen Like a Detective

One of the biggest hacks I can offer...

Spend time looking inside every fridge.

Not because you're being nosey.

Because fridges never lie.

They tell you everything about a kitchen's culture.

Ask yourself:

• Are the door seals clean and intact? AND not just turned upside down awaiting the next audit too!

• Is everything labelled? Properly, not with a strip of tape. Eye roll emoji.

• Is stock rotated properly?

• Is food stored correctly?

• Are containers clean and not damaged?

• Is there damaged equipment? Literally had some images recently of kitchens that a dehydrator looks like its been played football with, not to mention burnt floors or canopy's NEVER cleaned...

• Is raw food separated appropriately?

• Is everything organised or chaotic?

How a team treats its storage often reflects how they treat each other.

Culture starts long before service begins, and matters way more than anything.

8. Watch the Team, Not Just the Food

One of the greatest indicators of a healthy kitchen isn't found on the pass.

It's found in the prep.

Observe how people behave.

Do they:

• Help each other?

• Communicate respectfully?

• Smile occasionally?

• Share knowledge?

• Thank each other?

• Cleaning as they go - or hoping the KP will be along like a maid behind them?

• Move like they mean it - to help, care and want to be there?

• Stay calm under pressure?

Or is everyone working in silence, firefighting and avoiding eye contact?

The simplest mention of "backs' "behind" "through" in passing, is massive.

The best kitchens collaborate.

The worst kitchens merely coexist.

9. Ask Questions That Matter

Remember...

You're interviewing them too.

Don't be afraid to ask thoughtful questions such as:

• How long has the team worked together?

• Why is this position available?

• Why did the previous chef leave?

• How long has the Head Chef been here?

• What attracted them to the business?

• What progression exists?

• What does success look like after six months?

• What does my training plan look like?

• How do the senior chef/team reward good performances, and how do they address the opposite?

NONE of these questions have anything to do with money, or financial benefit, kitchen culture is a core part of your next move, it underpins stability, retention, progress and opportunities. These questions show maturity, commercial awareness and genuine interest.

They'll also help you decide whether the opportunity is right for you.

10. Find Out What Your Head Chef Really Needs

Don't just ask:

"What do you need during service?"

Ask something deeper.

"What would make me a great member of your team?"

The answer probably won't be "perfect knife skills."

It might be:

• Reliability.

• Consistency.

• Positivity.

• Organisation.

• Communication.

• Calmness.

• Leadership.

The best chefs solve problems before they're asked.

Because every Head Chef is looking for more than another pair of hands - they're looking for someone who makes the whole kitchen stronger.

Final Thoughts

A successful trial isn't won by the chef who dices the fastest or plates the prettiest dish.

It's won by the chef who demonstrates professionalism, curiosity, humility and consistency from the moment they walk through the door.

After all, the proof is in the pudding... but the offer is usually made long before dessert.

Looking for your next move? For available active roles across the UK, do check out our jobs here

Good luck, and remember - you aren't just there to earn the job. You're there to decide whether it's somewhere you'll be proud to wear your whites every day.