“At the beginning, I was stressed because I was afraid that there would be a competitive atmosphere but in fact, it’s very friendly,” rejoices, relieved, Djeneba, 21 years old, holder of a CAP cuisine . Like seven other job seekers specializing in catering, cooks or waiters, she participated, on Wednesday, in the central kitchen of Colombes (Hauts-de-Seine) in a somewhat special hiring session, “Top chef” style. , the culinary competition broadcast on M 6. On today's menu: quiche, shepherd's pie and fruit tartlets that the candidates had to prepare in the afternoon to serve in the evening to potential recruiters, such as representatives of the Sodexo and Topivo.
“This is the first time that this action has been carried out in Île-de-France,” underlines Khelil Belheine, project manager at Drieets 92 (Regional Directorate for the Economy, Employment, Labor and Solidarity), who initiated this initiative. The idea is to offer an alternative method of recruitment in this environment, where the CV is not essential and does not always reflect the skills of job seekers. » “The goal is that employable people are recruited solely on their skills. We also asked them not to come with their CVs,” explains Baptiste Fazilleau, France Travail advisor at the Courbevoie agency.
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