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@worklifebibi: the best candidates ask the best questions. (And having deel anytime pay doesn't hurt either 😉) #remotejobs #interviewtips #careeradvice #jobsearch #deel

worklifebibi
worklifebibi
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Region: MX
Saturday 06 June 2026 02:11:20 GMT
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mortal.goddesss
Jeanette Odom :
I work in HR and they will never hire you if you ask these questions 😭
2026-06-06 18:20:04
11
user4434500066192
user4434500066192 :
I interview probably ten people a week on average right now and none of these questions would bother me
2026-06-07 00:58:26
0
bobcatt777
🥀⛓️‍💥Bobcatt⛓️‍💥🥀 :
Don’t bother asking that if it’s a government contract role because you have to literally apply to be in any other position to move up in any company that’s a government contractor you will not get promoted internally.
2026-06-07 19:35:23
1
josiegutierrez05
Josie :
I had someone ask me about growth/promotions and I told them that this role doesn’t have much growth. It’s the position being filled, their supervisor then the manager of the whole team and then the director. And not a lot of people are wanting to leave because of the pay, so if they wanted a position strictly to have upward growth this may not be it
2026-06-07 05:56:31
0
peravm
peravm :
I like this but I’m scared to ask them
2026-06-06 13:15:56
0
skayj68
S J :
Has there been a layoff or a reduction in the company's employees in the past five years? By what percentage? What was the reason? What percentage of those employees were brought back?
2026-06-07 02:10:47
1
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A classic worth mastering, Choux Pastry 101 🤌🏼 - Chocolate Profiteroles Makes 12 For the Craquelin: 100g unsalted butter 120g plain flour 120g brown sugar 1 tbsp Vanilla Essence For the choux: 120g unsalted butter 120ml water 120ml milk 15g caster sugar Pinch salt 155g bread flour 220g egg, whisked For the vanilla custard: 6 egg yolks 225g caster sugar 45g corn flour 375ml milk 375ml cream 1 vanilla bean 45g unsalted butter For the chocolate topping: 300g good quality dark chocolate 100g cream 20g butter Craquelin: Beat all ingredients in a mixer with a paddle until combined. Roll between baking paper to 2mm thick, freeze 1 hour, cut 5cm rounds, and refrigerate until needed. Choux Puffs: Preheat oven to 180°C. In a saucepan, melt water, milk, butter, sugar and salt over medium–low heat. Add flour and stir until a thick paste forms and pulls away from the pan, about 2–3 minutes. Transfer to a mixer with a whisk and beat 1 minute to cool slightly. Slowly add eggs and whisk 2–3 minutes until smooth and shiny. Pipe 5cm rounds on a tray, top with craquelin, and bake 20–25 minutes until golden. Cool completely. Custard: Whisk yolks, sugar and cornflour until pale. Heat milk, cream, and vanilla in a saucepan to a boil. Slowly whisk into yolk mix, then return to pan and cook, stirring, until thick. Off heat, stir in butter. Cool. Finish: Pipe custard into cooled choux from the side. Melt sugar in a saucepan without stirring until amber. Dip tops of buns into caramel and set aside to cool. Serve.
A classic worth mastering, Choux Pastry 101 🤌🏼 - Chocolate Profiteroles Makes 12 For the Craquelin: 100g unsalted butter 120g plain flour 120g brown sugar 1 tbsp Vanilla Essence For the choux: 120g unsalted butter 120ml water 120ml milk 15g caster sugar Pinch salt 155g bread flour 220g egg, whisked For the vanilla custard: 6 egg yolks 225g caster sugar 45g corn flour 375ml milk 375ml cream 1 vanilla bean 45g unsalted butter For the chocolate topping: 300g good quality dark chocolate 100g cream 20g butter Craquelin: Beat all ingredients in a mixer with a paddle until combined. Roll between baking paper to 2mm thick, freeze 1 hour, cut 5cm rounds, and refrigerate until needed. Choux Puffs: Preheat oven to 180°C. In a saucepan, melt water, milk, butter, sugar and salt over medium–low heat. Add flour and stir until a thick paste forms and pulls away from the pan, about 2–3 minutes. Transfer to a mixer with a whisk and beat 1 minute to cool slightly. Slowly add eggs and whisk 2–3 minutes until smooth and shiny. Pipe 5cm rounds on a tray, top with craquelin, and bake 20–25 minutes until golden. Cool completely. Custard: Whisk yolks, sugar and cornflour until pale. Heat milk, cream, and vanilla in a saucepan to a boil. Slowly whisk into yolk mix, then return to pan and cook, stirring, until thick. Off heat, stir in butter. Cool. Finish: Pipe custard into cooled choux from the side. Melt sugar in a saucepan without stirring until amber. Dip tops of buns into caramel and set aside to cool. Serve.
امين يارب العالمين اللهم امينامين يارب العالمين اللهم امين
امين يارب العالمين اللهم امينامين يارب العالمين اللهم امين
Réponse à @real.madrid64888
Réponse à @real.madrid64888
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