Chef Interview Questions and Answers
Last updated on 24th Oct 2020, Blog, Interview Question
Searching for an excellent career as Chef ? we are here to help you with your chef interview.The questions listed by wisdom jobs experts are the most commonly asked, as they will give the easy ways to win in job interview as a chef to showcase your background, experience, abilities, strengths, and weaknesses. There are many Chef jobs available in top organizations for different positions in the market, in popular cities like Delhi, Mumbai Kolkata, Hyderabad, Madhya Pradesh, Chennai, Rajasthan, Bangalore etc .Answer confidently without any difficulty by visiting our page.
1.Tell Me What Do You Know About Our Kitchen?
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.
2.What’s Your ‘last Supper’ Meal? Your ‘death Row’ Meal?
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.
3.Tell Us About Your Experience In The Food Industry?
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.
4.Tell Me Why Are You The Best Candidate For Us As Head Chef?
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.
5.What Do You Like To Eat When You’re At Home?
Comfort food something quick and easy. Which in my case normally involves take away, Chinese, Thai or Indian.
6.What Was Your Biggest Disappointment As Head Chef?
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.
7.Where Do You See Yourself In Five Years? Ten?
Just progressing, developing myself as a cook. Building successful restaurants.
8.Tell Me What Are Your Career Goals As Undefined?
I want to learn more management skills ie food costing /ordering and scheduling and learning new and we exciting going ways to do things.
9.What Is Going To Be The Next Big Thing In The Food World?
Staying on track with sustainability is the only way the food world can get better and move forward.
10.Tell Me What Do You Do To Insure The Quality Of The Food Going Out To Customers?
Always checking and principal trust in the good quality of the products and trust my team.
11.Tell Me Your Favorite Foods To Cook With?
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.
12.Tell Us Something You Would Like To Learn Or Improve Upon?
I want to learn more management related skills like people management and kitchen management ie food costing/scheduling and ordering.
13.Best Cooking Tip For A Novice Just Getting Into The Business?
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.
14.Explain What Are Some Of Your Greatest Accomplishments?
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.
15.Best Piece Of Advice You Would Give A Home Enthusiast?
Cook what you like and give it a lot of time and love. It makes the difference.
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16.Tell Us About Your Education. How Has It Prepared You For A Head Chef Position?
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.
17.What Are Your Favorite Kitchen Equipment Or Gadget?
I have many – the silpat, chinoise, and immersion blender. My current favorite is the pasta roller attachment to a kitchen aid.
18.Tell Me How Do You Ensure Success When Working With A Chef And/or A Kitchen Manager?
By working side by side accepting his advice and wisdom to achieve success and learn from your mistakes.
19.Tell Me Are You An Efficient Worker?
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.
20.How Do You Get Your Inspiration?
Reading cookbooks, keeping up with the latest trends and dining out.
21.Explain The Administrative Versus The Creative Aspect Of A Chef’s Work?
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.
22.Tell Me What Do You Know About Flattop, Grill, And Sauté Stations?
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 omelette station, hot cereal station as well.
23.Tell Us When Have You Made A Suggestion To The Executive Chef Before? How Was Your Suggestion Received?
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.
24.Tell Me When Have You Resolved A Conflict With A Kitchen Helper?
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.
25.What Is Your Favorite Food Memory?
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.
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?
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.
27.Tell Me Do You Work Well Under Pressure?
I generally do I am pretty good at keeping it under control, I find taking a breather is always good.
28.Tell Me How Do You Handle Stressful Situations?
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.
29.Explain What Is The Most Difficult Part Of Being A Sous Chef?
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.
30.Tell Me Have You Had An Experience In Marketing Campaigns?
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.
31.Explain When Have You Had To Give A Poor Performance Review To A Kitchen Helper Before?
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.
32.Explain Your Typical Day As A Chef?
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.
33.Tell Me What Was Your Greatest Accomplishment As As Head Chef?
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.
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?
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!
35.Tell Me Why Do You Feel That You Are Well-qualified To Work As An Executive Chef At Our Restaurant?
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.
36.What Do You Like Most About Being A Sous Chef?
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.
37.Tell Me Are Communication And Self-presentation Important For A Chef?
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.
38.Tell Me What Are Your Specialties As A Chef?
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.
39.Explain As A Chef, What Is Your Specialty?
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!
40.Explain In What Ways Can A Chef Be Creative?
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.
41.Tell me when have you led employees before? Why was it necessary for you to lead in that situation and how do you believe your leadership skills were?
I have had times where I was covering a shift and had to assume the leadership role. I believe from my perspective it was a smooth service. I don’t like to be that cook who trumpets that he is the boss, I like to work together with the team. Am I proud that I made leader yes I am do I need to flaunt it no.
42.Tell me what is your greatest weakness and what are you doing to improve it?
My greatest weakness is getting people to relate to me. Some people it is like we have been working together for a long time. Others it is a little harder to relate with. I want to take some classes on interpersonal communication in the workplace along with some management courses.
43.Please explain how would your former employer describe you?
Out going, very intense, creative and joyous, easy to talk too. Follows directions.
44.What do you think is the most challenging ingredient to work with?
Typically, something I haven’t worked with before proves to be a challenge, only for a few hours though.
45.When did you know you wanted to be a chef?
When I was 15. I was fascinated by hotels from a young age and did a work experience at a hotel and the only department I liked was the kitchen. The rest is history.
46.Tell me how do you evaluate success?
In the kitchen it would be the food output if its looks good and presented well and the staff is happy food output then its a success.
47.Tell me what is your greatest strength? How does it help you as a Head Chef?
My palate. It does not matter if I am creating a dish, making one of dishes on the current menu or tasting something one of the line cooks made. As long as I understand the flavors and can pick up on the when I taste, then I will always be useful.
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