aWLCo — Hospitality & Technology

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Role experience

Professional cooking experience required: tell us how you trained. *

TolHouse needs experienced cooks who prepare food from raw ingredients, cook full dishes, season and check doneness, and handle a station during service. Experience limited to assembling or reheating prepared products does not meet this role’s requirements. Name your culinary program, apprenticeship or chef-led training, roughly how long it lasted, the cooking skills you practiced, and where you used them professionally. A few bullets are enough. If you have not received professional cooking training, say that clearly.

Your experience, in your words

Short answers and bullet points are welcome. Spelling and grammar don’t count. “I haven’t done this yet” is a complete answer, too.

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Which professional culinary training did you complete? *

Select the route you describe above. Culinary school, apprenticeship and structured chef-led training are accepted; the written details are reviewed by our hiring team.

Culinary school or a professional cooking program

Apprenticeship or structured hands-on training under a chef

Training focused on prepared-food assembly or reheating

Self-taught or home cooking without structured professional training

No professional cooking training yet

Which work have you personally handled during paid kitchen service? *

Choose the closest match to your own tasks. A restaurant name or job title does not tell us what you can cook.

I prepared raw ingredients and cooked complete dishes with timing and final quality checks

I cooked individual raw items but someone else finished and checked the plate

I mainly heated or fried prepared products and assembled orders

I have cooked from scratch only at home or in training

I have not done this yet

Which stations have you independently handled during service? *

Choose the stations you personally handled. Select Prep only or None yet when that is the closest match.

Describe one from-scratch dish you personally cooked during professional kitchen service. *

Name the dish and kitchen setting. Describe which ingredients started raw or ready-made, your own prep and cooking steps, and how you checked seasoning and readiness before serving. If your experience is limited to home cooking or prepared-product assembly, state that clearly. Short bullets are welcome.

Your experience, in your words

Short answers and bullet points are welcome. Spelling and grammar don’t count. “I haven’t done this yet” is a complete answer, too.

AI checks the details as you type. You can continue with any result.Live help

A person reviews every application. No single answer automatically rejects you.