Prep Cook Interview: 9 Questions and Answers

Updated on: April 24, 2023

Interview questions are now aimed at discovering your skills and passion.

The more an employer knows about the type of person that he is hiring, the better the chances of the interviewee gaining the job.

The following set of interview questions and answers will help you prepare for the prep cook interview:

9 Common Interview Questions and Answers for Prep Cook Position 

1. As a prep cook, what have been your responsibilities in the past?

While working as a prep cook, I have been performing duties such as preparing food items for cooking by chopping, cubing, and marinating meats and vegetables. In addition to this, I have experience in preparing soups and salads and even preparing main entrees and portioning food items on dishes.

2. Why do you think you will be a great addition to our culinary team?

I am an organized individual who has great insight into handling food preparation and storing activities. Being part of an organization as large as yours, I believe that you need someone who can create menus and recipes, cook exotic dishes and handle a little bit of the administrative side of the kitchen as well.

3. What is your exposure to world cuisines?

The restaurant where I am presently working offers a huge variety of food types including Chinese, Thai, Lebanese, French, Italian, and Indian cuisines. I am well-versed in providing assistance in cooking all of these.

4. If you were given a choice to pick up one, where does your expertise lie?

While I am proficient in all the cuisines I mentioned earlier, I do have a special interest in preparing French food, because I was initially trained as a prep cook in a French restaurant.

5. If you are given a kitchen to handle for an entire day, would you be able to manage it?

Prepping food items is not the only expertise that I possess. I am also a great manager. I believe that I would be able to handle both the cooking and the administrative end of a busy kitchen because I have seen the whole rigmarole, and have even filled in for the chef a few times.

6. What would you change in the kitchen where you work right now? And why?

I would change the way excess food is handled, as I believe that there is a lot of wastage that can be prevented.

7. What other functions apart from food preparing duties have you performed in a prep cook role?

Apart from food preparation, I have handled equipment maintenance work, managed food storage and inventory, overseen waste disposal and cleanliness, and sanitation of all kitchen areas.

8. Why is it absolutely important to run a smooth kitchen?

The repercussions of an awry kitchen are always on the customer and eventually the restaurant. If orders are not delivered on time or inaccurate orders are delivered, it is the fault of the kitchen and waiting staff. Once the fault of the wait staff is ruled out, it is important to see what went wrong in the kitchen. A smooth kitchen translates into happy customers.

9. Where do you see yourself in 5 years?

After working as a prep cook and gaining experience, I see myself working as a gourmet cook at your restaurant.