A kitchen hand is a great help in a hospitality setting such as restaurants, and cafeterias. In the kitchen hand interview, they need to offer information that convinces the hiring manager about their abilities in a kitchen assistance position.
To excel in the interview, you must impress the hiring manager. You can do this by preparing for the interview process beforehand.
During the interview process, not only focus on your skills in kitchen cleaning and dishwashing but also in assisting cooks in performing their work. Also, mention your knowledge of operating kitchen equipment such as dishwashers, ovens, grills, and hobs.
View the following common kitchen hand interview questions, as well as appropriate answers.
20 Questions and Answers for Kitchen Hand Interview
1. Tell me a little bit about yourself.
I am a detail-oriented kitchen hand who worked as a kitchen hand for 2 years. I am interested in the hospitality industry and would like to go further than working in this position. My aim is to learn as much as I can and move slowly, but surely towards my goal.
2. What specific duties have you performed in the role of a kitchen hand?
There are a lot of duties that I perform in my role as a kitchen hand, including washing dishes, cutting and chopping vegetables and meats, and emptying trash receptacles. In addition to this, I assist chefs and food preparers in cooking and preparing food items. My work also includes ensuring that the kitchen is properly sanitized and maintained.
3. What are some of the skills that you possess which make you an excellent person to work as a kitchen hand?
I am a highly organized individual, which I believe is a great virtue of someone working in a kitchen hand capacity. Also, I am well-versed in performing a wide array of work processes at the same time, which helps in saving time. Furthermore, I am competent in handling, sorting, and distributing food items, and ensuring that food rotation activities are timely performed.
4. What do you like about working in a kitchen hand?
I love working as a kitchen hand primarily because I get to learn from everyone with whom I work.
5. What do you dislike about this work?
I wouldn’t say that I dislike anything about this work particularly. However, it does make things a bit upsetting when I see kitchen personnel not following rules and protocols.
6. How do you handle conflict in the workplace?
For me, conflict is something that needs to be handled immediately. I get down to the root cause of the issue and resolve it before it can affect anyone’s work negatively.
7. What is your greatest strength?
I would mention 2 here. I am excellent at learning new things in minimal time and can also resolve issues before they convert into crisis situations.
8. What is your greatest weakness?
My focus on perfection can sometimes annoy my coworkers. I understand this, and I am working on it to ensure that I stop while I am ahead.
9. Describe your perfect job environment.
My perfect job environment is one in which every protocol and rule is followed.
10. Have you ever worked in a perfect job environment?
I am hoping to work in one as soon as I am brought on board your organization.
11. What is the most important thing when you are helping with food preparation?
Food hygiene and handling are very important to keep in check when you are working in food preparation.
12. Have you ever been in a situation where you had to complain about a coworker?
Unfortunately, yes. One of my coworkers had terrible flu, and he kept wiping his nose and then not washing hands before handling food. I kept asking him politely to let me finish up so he could rest, but he refused. After asking many times, I had no choice but to complain to the kitchen manager, as the germs on the meats and vegetables could be quite harmful to customers.
13. Do you like working in restaurant kitchens, or hotel ones more?
I think that both are different experiences, and I wouldn’t say that I like one more than the other.
14. What is your experience with inventory?
I am highly experienced in handling food and supplies inventory. In my present workplace, I am solely responsible for handing both, and there has not been a single complaint yet.
15. Why do you want to leave your current job?
I feel a bit saturated here, as I have learned everything that you can in a small commercial kitchen. I would like to expand my expertise, which is why I decided to explore other avenues.
16. What is your take on trash management?
One of the most important parts of working as a kitchen hand is to ensure that trash is removed immediately after each process. I take trash management very seriously and ensure that proper procedures and protocols are followed to dispose of trash.
17. If you were given a day to work in any capacity within the kitchen, which one would you choose, and why?
I would love to work as a chef for a day. I am highly interested in cooking and am quite a silent expert in preparing and cooking Italian and French food.
18. If we hire you, when is the soonest that you can join us?
I can join you as soon as my notice period is over at my present workplace, which expires in 25 days.
19. Where do you see yourself in the next 5 years?
I see myself working as a chef for your hotel within the next 5 years.
20. Do you have any questions for me?
I would love to know more about the different cuisines that your hotel offers.
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