Chef Interview Questions and Answers

Updated on April 17, 2019

Chefs are great contributors to the food service and hospitality industries.

It goes without saying that they need to be fully scrutinized when they appear for an interview.

 

And if you are a chef hoping to obtain a job, you need to be exceptionally well prepared for the interview.

What will you be asked?

Everything from your knowledge of the work, to your experience in it.

 

 

Any accomplishments that you have to show must be mentioned during the course of the interview as well.

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Here are some sample questions and answers that you may be asked at the interview for a chef position:

 

Chef Interview Questions and Answers

What cuisines are you proficient in cooking?
Apart from traditional American food items, I am well-versed in preparing and cooking Spanish, Japanese, Chinese, French, and Indian food.

What is your forte – fine dining or fast food?
I have experience with both fine dining and fast food, as I have worked in both these capacities. And I am equally good at both.

What do you enjoy more?
I enjoy cooking food for fine dining restaurants. This is because the challenge of creating complex dishes makes it worth my while. And the learning is better too.

Tell us a little about the duties that you have performed in a chef role.
As a chef, I have overseen the work of kitchen staff members. Apart from providing them with leadership, I have been handling many duties, such as preparing food items according to specified orders. Specifically, my work included making food items such as soups, salads, and main entrees. In addition, my work involved ensuring food rotation, preventative maintenance, and staff training.

What is the one skill that you possess which you are incredibly proud of?
My ability to improvise recipes is something that I am extremely proud of. This skill makes it possible for me to create new menu items, which in turn, develops a more significant customer base.

What have you got planned for the near future?
I intend to hold a series of training workshops for aspiring chefs so that they can learn the ropes.

Tell us of a time when you did something that you were commended for.
Last year, I managed to implement a food rotation system, which reduced food wastage by 70%. The restaurant manager was very proud of me, and I was commended for my innovative mind and great effort.




Published in Category: Chef

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