Chef interview questions and answers PDF

Q: What are the 7 skills that a chef must have?

If you want to work as a chef, youll need the following technical skills:.

Question 1. Tell Me What Do You Know About Our Kitchen?
Table of Contents Show
Answer :
I know that the company prides itself on using the finest ingredients in order to put out the best product. I know that the company believes in having great people and continuing their education so they can continue to grow and help the company grow.

Question 2. What's Your 'last Supper' Meal? Your 'death Row' Meal?
Answer :
It would have to be boudin noir (blood sausage), mashed potatoes, foie gras rossini gravy, lots of bread and butter. An explicit version of bangers and mash.

Management Hotel Interview Questions

Question 3. Tell Us About Your Experience In The Food Industry?
Answer :
I have a varied experience in the kitchen I started out as a short order cook then went to Sunterra did a lot of big batch prep/catering/cooking classes/team leader/line cook/customer service then to Brava Bistro worked my way up to first cook learning different skills along the way, then to Winsport as a banquet chef and then Winter Club as a Chef de partie.

Question 4. Tell Me Why Are You The Best Candidate For Us As Head Chef?
Answer :
I'm the better candidate because i'm able to execute what my company wants the guess to receive and provide knowledge and skill with creative cooking to bring a grand experience to the guess.

Management Hotel Tutorial

Question 5. What Do You Like To Eat When You're At Home?
Answer :
Comfort food something quick and easy. Which in my case normally involves take away, Chinese, Thai or Indian.

Food Resources Manual Interview Questions

Question 6. What Was Your Biggest Disappointment As Head Chef?
Answer :
A bad service is a disappointment to me. I have been told that I don't take failure well. Being let go from Winsport was disappointing.

Question 7. Where Do You See Yourself In Five Years? Ten?
Answer :
Just progressing, developing myself as a cook. Building successful restaurants.

Food Resources Manual Tutorial

Hotel Front Office Management Interview Questions

Question 8. Tell Me What Are Your Career Goals As Undefined?
Answer :
I want to learn more management skills ie food costing /ordering and scheduling and learning new and we exciting going ways to do things.

Question 9. What Is Going To Be The Next Big Thing In The Food World?
Answer :
Staying on track with sustainability is the only way the food world can get better and move forward.

Hotel Management and Operations Interview Questions

Question 10. Tell Me What Do You Do To Insure The Quality Of The Food Going Out To Customers?
Answer :
Always checking and principal trust in the good quality of the products and trust my team.

Hotel Front Office Management Tutorial

Question 11. Tell Me Your Favorite Foods To Cook With?
Answer :
I enjoy cooking with pretty much everything. Although braising brings out a special part in me. Fish is very versatile and lends itself to lots of flavors.

Science Interview Questions

Question 12. Tell Us Something You Would Like To Learn Or Improve Upon?
Answer :
I want to learn more management related skills like people management and kitchen management ie food costing/scheduling and ordering.

Management Hotel Interview Questions

Question 13. Best Cooking Tip For A Novice Just Getting Into The Business?
Answer :
Show up on time and have a good attitude, the rest we can teach you. Oh and don't expect to get paid well or work sociable hours.

Hotel Management and Operations Tutorial

Question 14. Explain What Are Some Of Your Greatest Accomplishments?
Answer :
Making 9 boxes of mash potatoes in 3 hours lol Completing my red seal training assisting with being a top ten restaurant for many years.

Question 15. Best Piece Of Advice You Would Give A Home Enthusiast?
Answer :
Cook what you like and give it a lot of time and love. It makes the difference.

Hotel Management Interview Questions

Question 16. Tell Us About Your Education. How Has It Prepared You For A Head Chef Position?
Answer :
My education has brought me to the point of attaining a sous chef position. I do want to take more classes to learn more management related skills either the food and beverage related management or just general workplace communication/business management courses.

Question 17. What Are Your Favorite Kitchen Equipment Or Gadget?
Answer :
I have many - the silpat, chinoise, and immersion blender. My current favorite is the pasta roller attachment to a kitchen aid.

Restaurant Manager Interview Questions

Question 18. Tell Me How Do You Ensure Success When Working With A Chef And/or A Kitchen Manager?
Answer :
By working side by side accepting his advice and wisdom to achieve success and learn from your mistakes.

Food Resources Manual Interview Questions

Question 19. Tell Me Are You An Efficient Worker?
Answer :
I plan my day/prep chart of what I need first then move onto less urgent items. If I know I need to do something that takes a long time then I get started on that first. Multitasking is important.

Question 20. How Do You Get Your Inspiration?
Answer :
Reading cookbooks, keeping up with the latest trends and dining out.

Food Production Interview Questions

Question 21. Explain The Administrative Versus The Creative Aspect Of A Chef's Work?
Answer :
Discuss the importance of having an artistic culinary vision aptly combined with the necessity to instruct and oversee kitchen staff so that everyone performs at his best, while making sure supplies are always ready and fresh. The chef's vision, then, does not end with the dish, but encompasses the entire logistical process of getting the food on the customer's table.

Question 22. Tell Me What Do You Know About Flattop, Grill, And Sauté Stations?
Answer :
I know that each kitchen tool can be used in a diverse way to create very tasteful cuisine. Flattop, can be used to simmer sauces and stocks in a controlled temp. Grill can be used to reheat Asian type foods, and saute station can double as a egg and omlette station, hot cereal station as well.

Question 23. Tell Us When Have You Made A Suggestion To The Executive Chef Before? How Was Your Suggestion Received?
Answer :
I have made plenty of suggestions some get the no right away It is all about timing and when to approach the chef. Most of ideas were said yes or maybe let's try it out.

Question 24. Tell Me When Have You Resolved A Conflict With A Kitchen Helper?
Answer :
I am a peace maker so I always know how to handle conflick listen to the problem and begin with a calm voice and a positive response and usually that will stop the problem.

Hotel Front Office Management Interview Questions

Question 25. What Is Your Favorite Food Memory?
Answer :
Not really sure if I had one because my mums cooking was pretty bad, hence the reason I explored cooking to see if there was more to it. I did like her braises, so anything that involves meat cooking for a long time would be one of them.

Question 26. Suppose As An Executive Chef, What Is The First Thing That You Will Do In A Kitchen That Has Often Been A Reason For Criticism?
Answer :
In a kitchen that receives criticism often, there is usually a problem with the base structure. My first thought would be to investigate the problem. When I know where the problem lies, I will create a structure or system to make sure that all kitchen operations are handled within that scope.

Question 27. Tell Me Do You Work Well Under Pressure?
Answer :
I generally do I am pretty good at keeping it under control, I find taking a breather is always good.

Hotel Management and Operations Interview Questions

Question 28. Tell Me How Do You Handle Stressful Situations?
Answer :
I will keep it under control by trying to lighten up the mood if it is not too serious. Proper communication is key and diffusing the situation right away if need be.

Question 29. Explain What Is The Most Difficult Part Of Being A Sous Chef?
Answer :
Personal clashes when a crew member doesn't want to use the chain of command to find help and relief in his day to day work, goes over my head only to be sent back to me, wasting time and momentum.

Question 30. Tell Me Have You Had An Experience In Marketing Campaigns?
Answer :
Chefs are often involved in marketing and promotion of their restaurants. If you have any such experience or education, do not hesitate to say so. Chefs already know the market and can therefore participate in branding a place and creating marketing presence and promotional strategies.

Question 31. Explain When Have You Had To Give A Poor Performance Review To A Kitchen Helper Before?
Answer :
I have never had to on like a sit down level, it was more like after work an impromptu chat about what went wrong and how they thought they could fix the problem.

Question 32. Explain Your Typical Day As A Chef?
Answer :
Even if you haven't yet worked in a large establishment yourself, you know the chef's routine. Emphasize the nuances of the job to convey an impression of intimate knowledge. For example, ordering food so that there is always enough fresh supply, while choosing it so that the dishes are varied and interesting. It requires knowledge of the qualities of ingredients, as well as familiarity with the market and suppliers. The chef's routine includes the ability to coordinate these administrative tasks with the art of cooking.

Question 33. Tell Me What Was Your Greatest Accomplishment As As Head Chef?
Answer :
When guest ask to see me to tell me how wonderful the food I made for them was. Always puts a smile to my face.

Science Interview Questions

Question 34. Tell Us Of A Time When You Were Put In A Situation Which Truly Tested Your Ability To Handle Things As An Executive Chef?
Answer :
We were catering a large order of 112 pizzas and ironically ran out of pizza cheese! It was one of the most mortifying moments of my life. Thankfully, I knew of a local cheese supplier who was kind enough to supply me the cheese, provided that I went to pick it up from her. I rushed to her outlet myself. Thankfully, the cheese hadn't run out for the running orders till then and we were still able to prepare them all on time!

Question 35. Tell Me Why Do You Feel That You Are Well-qualified To Work As An Executive Chef At Our Restaurant?
Answer :
The one main reason that I feel qualified to work for your restaurant is the fact that I have climbed up the kitchen staff hierarchy ladder step-by-step over the last 10 years. I feel that I am now prepared to take up this role as I understand and appreciate the struggle of each stage and can work effectively in providing support.

Question 36. What Do You Like Most About Being A Sous Chef?
Answer :
The ability to see different management styles from different chefs and the ability to learn different cuisine styles from different chefs. All of these things help me to grow and become better rounded.

Hotel Management Interview Questions

Question 37. Tell Me Are Communication And Self-presentation Important For A Chef?
Answer :
Yes, in more than one way. At one end, the chef has to be an effective team leader; chefs enact discipline and professionalism in the kitchen. Good chefs inspire their kitchen staff. At the other end, the chef might need to communicate with customers and should make the best impression possible in appearance and behavior.

Question 38. Tell Me What Are Your Specialties As A Chef?
Answer :
Describe your specialties in cooking (pastry, sauce, etc.), and your relevant experience in general. You can also talk about anything else you excel at; perhaps your team management skills are especially outstanding, or your knowledge of local tastes, etc.

Question 39. Explain As A Chef, What Is Your Specialty?
Answer :
I am experienced in cooking many different types of cuisines, including French, Persian, Italian, Indian and Turkish. This makes me a cut above others as not many people can do justice to so many different types of cuisines - 2 or 3 are usually the limit!

Question 40. Explain In What Ways Can A Chef Be Creative?
Answer :
Creativity is crucial for this line of work. You can state that the chef must know the tradition and history of the food s/he works with, as well as numerous ways to combine ingredients. Chefs think and experiment with combinations. They can combine the traditional with the modern, a general taste with a touch of something personal, and create new flavors by trying new ingredient combinations.

Restaurant Manager Interview Questions

What are the top 10 chef interview questions?

General Icebreaker Chef Interview Questions.

When did you decide to become a chef?.

What is your signature dish? ... .

What is your favorite or least favorite dish to prepare? ... .

How do you describe your overall cooking philosophy?.

Name the three kitchen tools you can't do without?.

Why are you considering a new position?.

What are the 3 skills of a competent chef?

Six skills of the perfect chef.

Adaptability. The perfect chef is flexible and adapts to the needs and requests of clients. ... .

Determination. The perfect chef takes care of all the details service after service. ... .

Creativity. ... .

Research. ... .

Accuracy and responsibility. ... .

Forecast and planning..

Why should I hire you answer for chef?

If you hire me as your chef, I will be committed to the hours you need me to work, I will demonstrate exceptional time keeping, I will be a strong leader, and I will work with everyone in the restaurant to help build and maintain a solid reputation for your business.”

What are the 7 skills that a chef must have?

If you want to work as a chef, you'll need the following technical skills:.

Kitchen skills. A chef needs to run a smooth-operating kitchen. ... .

Food preparation skills. ... .

Business skills. ... .

Knowledge of nutrition. ... .

Attention to detail. ... .

Creativity. ... .

A high level of discipline. ... .

Strong leadership and management skills..

What are chef weaknesses?

Potential Downsides to Becoming a Chef.

It's a Physically Demanding Job. ... .

Your Social Life Will Suffer. ... .

Working in a Kitchen is Stressful. ... .

If You Want to Succeed as a Chef, a Culinary School Education is Very Helpful. ... .

The Pay Isn't Great, At Least Starting Out. ... .

Your Experience Will Change Depending on Where You Work..

Why do you want to chef?

Chefs can use their professional talents in their daily lives for everything from daily cooking to special occasion banquets. You can impress your friends and loved ones, eat more healthily and even simply feel confident that you will always be able to make a delicious meal out of the most humble of ingredients.