What do Michelin inspectors look out for in pubs?

By Nikkie Sutton

- Last updated on GMT

Job spec: The Michelin Guide advertised a restaurant inspector role for its North American team
Job spec: The Michelin Guide advertised a restaurant inspector role for its North American team
The Morning Advertiser takes a look at the criteria the prestigious Michelin Guide restaurant inspectors look at when deciding which venues to include in the guide.

This comes after Michelin announced its North American inspection team was on the hunt for a restaurant inspector, based in New York City.

The job specification said: “The Michelin Guide​ inspector anonymously inspects restaurants and hotels for The Michelin Guide​s and determines their suitability for inclusion in our selections in North America and relevant classifications."

The criteria

How Michelin stars are described:

One star = high-quality cooking, worth a stop

Two stars = excellent cooking, worth a detour

Three stars = exceptional cuisine, worth a special journey

For the right candidate, it would mean up to three weeks of travel a month and a minimum of 275 inspection meals per year. The company does provide fitness membership reimbursement to help offset all of the eating.

The position requires a minimum of five years of relevant experience, being plugged into the latest restaurant openings, closings, and updates and “extensive international knowledge of ingredients, culinary techniques, cuisines and culinary fundamentals.”

The inspectors rate pubs and restaurants based on five points:

1. Quality of products

2. Mastery of flavour and cooking techniques

3. The personality of the chef represented in the dining experience

4. Value for money

5. Consistency between inspectors’ visits

Globally renowned

The guide conveys its restaurant reviews through two to three-line short summaries and an extensive system of symbols, the most revered of which are its globally renowned stars.

Restaurants may receive zero to three stars for the quality on the food based on the above five criteria.

Michelin says restaurant inspectors do not look at the interior décor, table setting or service quality when awarding stars but these are indicated by the number of ‘covers’ it receives, represented by the fork and spoon symbol.

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