You’ve written your resume. You’re also done with your cover letter – in fact you’ve sent them both off. And this morning’s mail brought you a letter asking you to come for an interview. And now you’re shaking in your shoes.
Hey, this was what you wanted, right? You sent your letter and resume because you wanted an interview with this company! So what’s wrong? You scared?
Don’t worry, let’s discuss the interview.
Look at it this way – your resume and cover letter were good enough for the company, that’s why you’ve been asked to come and see the hiring manager. So relax, and now let’s figure out how to impress him or her.
Rule one; tell the truth. These people are trained to read interviewees and if you lie, they will know.
Rule two; prepare yourself. Of course you know your work and what you’ve done, but you must prepare, otherwise writing the perfect resume and cover letter will have been a sheer waste of time.
Rule three; keep a level head. Think about the question you’ve been asked, then give a response. Don’t take too long, though: we don’t want the whole thing backfiring on you.
Rule four; try to build a rapport with your interviewer. Is he an energetic person? You can give vent to your enthusiasm. Is she calm, somber and stern? Try to be cool and serious. Be careful not to forget all about your own personality, though.
Let’s see if these sample interview questions and answers can help:
What do you feel are the responsibilities of a food preparation worker?
Ensuring high standards of food safety and catering to people with special dietary needs. You have to make sure that all the needed products are available at all times, waste is minimized and food storage is handled properly.
What area of food preparation is your expertise in?
Convalescent cookery is my specialization. I can make well balanced, tasty foods for people that help them to recuperate both from illnesses and from surgery. I’m also very good with making meals for people with special needs, like people with diabetes or hypertension. Another area of proficiency is sanitation in the kitchen and the dining room, and the control of disease causing vectors.
Tell me something of your experience so far as a food preparation worker.
It’s been very positive. I’ve supervised a school kitchen and worked in a bakery, and I’ve had a great time. I enjoyed myself more in the school because there was a huge lunch order to prepare every day, and lots of different needs to cater to. I also enjoyed interacting with the students and the teachers.
What do you not like in the professional field you’ve chosen for yourself?
I don’t like it when people with special dietary needs refuse to eat what I’ve had cooked for them, even though I know it’s cooked well and is tasty. Like when people with hypertension want fried food, for example. Having said that, it’s not a problem because one of my skills is handling difficult people well.