1⟩ Tell me A funniest kitchen incident?
Wow, too many to recollect or mention on this site. Although a server once asked me if there was any egg in eggplant. Too funny!
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“Sous Chef related Frequently Asked Questions in various Head Chef job interviews by interviewer. The set of questions here ensures that you offer a perfect answer posed to you. So get preparation for your new job hunting”
76 Head Chef Questions And Answers
2⟩ Do you have a favorite wine?
White wine has to be from the Sancerre region in France and Red from the Paso Robles region in California.
3⟩ 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.
4⟩ Where did you grow up?
Just outside London, UK.
5⟩ Suppose If we asked you to add just one or two specialties to our present menu, what would they be and why?
I would suggest that you add a couple of organic or diet entrees in your menu. This is because customers are becoming increasingly health conscious and by doing so, you will be catering to an entirely new market, which in turn, will increase revenue as well.
6⟩ Explain about your leadership abilities?
My leadership abilities are I am a honest leader, I am pretty patient if you are new. I don't like to be a hands off leader. I do have expectations that the job will be done to the standards of the kitchen. I appreciate the guidance of the chef and the help of my coworkers.
7⟩ 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.
8⟩ Who in the food world do you most admire?
I have respect for Gordon Ramsey, obviously Thomas Keller. All of the great chefs who have helped form this industry. But mainly to the young guns who represent and do what they do all in the name of good cooking.
9⟩ Tell me what do you do for fun?
Golf, snowboard, poker, shooting the sh*t with the boys at the bar, jogging occasionally.
10⟩ Did you eat your veggies?
Only after I ate my meat.
11⟩ 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!
12⟩ Explain what do you do to stay educated about new trends?
Always try to keep update with the help of Internet, beside most of the new techniques will be learnt at work when you work with other chefs.
13⟩ What individual has had the greatest influence on you?
I think everybody has been overloaded with work its the nature of the food industry.
14⟩ 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.
15⟩ 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.
16⟩ 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.
17⟩ 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.
18⟩ Please explain how would your former employer describe you?
Out going, very intense, creative and joyous, easy to talk too. Follows directions.
19⟩ 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.
20⟩ 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.
