21⟩ What are your favorite cookbooks?
Currently, I'm liking Fearnly Whittinghams "About Meat", Thomas Kellers' and Fergus Henderson's books. Anything written by Michael Rulhman.
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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
22⟩ Give me a time when you had to set an important goal in the past and tell me about your success reaching it?
My goal was not too recent was completing my chef training at Sait after being out of school so long. I worked really hard to complete my technical training and schooling.
23⟩ Tell me what do you know about flattop, grill, and saute stations?
I know that each kitchen tool can be used in a diverse way to create very tasteful cuisine. Flattop, can be used to simmer sauces and stocks in a controlled temp. Grill can be used to reheat Asian type foods, and saute station can double as a egg and omlette station, hot cereal station as well.
24⟩ Tell us when have you made a suggestion to the executive chef before? How was your suggestion received?
I have made plenty of suggestions some get the no right away It is all about timing and when to approach the chef. Most of ideas were said yes or maybe let's try it out.
25⟩ Tell me when have you resolved a conflict with a kitchen helper?
I am a peace maker so I always know how to handle conflick listen to the problem and begin with a calm voice and a positive response and usually that will stop the problem.
26⟩ What is your favorite food memory?
Not really sure if I had one because my mums cooking was pretty bad, hence the reason I explored cooking to see if there was more to it. I did like her braises, so anything that involves meat cooking for a long time would be one of them.
27⟩ Tell me do you work well under pressure?
I generally do I am pretty good at keeping it under control, I find taking a breather is always good.
28⟩ Suppose If you had just one wish, what would it be?
Wow, that's a loaded question.
29⟩ What do you think is the most challenging ingredient to work with?
Typically, something I haven't worked with before proves to be a challenge, only for a few hours though.
30⟩ How do you get your inspiration?
Reading cookbooks, keeping up with the latest trends and dining out.
31⟩ Tell me how do you handle stressful situations?
I will keep it under control by trying to lighten up the mood if it is not too serious. Proper communication is key and diffusing the situation right away if need be.
32⟩ When did you know you wanted to be a chef?
When I was 15. I was fascinated by hotels from a young age and did a work experience at a hotel and the only department I liked was the kitchen. The rest is history.
33⟩ Tell me what is your favorite food to eat?
Italian, love pasta, because of the variety, there's a hundreds different ingredients you can use in pasta and it still tastes delicious.
34⟩ Tell me how do you evaluate success?
In the kitchen it would be the food output if its looks good and presented well and the staff is happy food output then its a success.
35⟩ Tell me what is your greatest strength? How does it help you as a Head Chef?
My palate. It does not matter if I am creating a dish, making one of dishes on the current menu or tasting something one of the line cooks made. As long as I understand the flavors and can pick up on the when I taste, then I will always be useful.
36⟩ Tell us of a time when you were put in a situation which truly tested your ability to handle things as an executive chef?
We were catering a large order of 112 pizzas and ironically ran out of pizza cheese! It was one of the most mortifying moments of my life. Thankfully, I knew of a local cheese supplier who was kind enough to supply me the cheese, provided that I went to pick it up from her. I rushed to her outlet myself. Thankfully, the cheese hadn't run out for the running orders till then and we were still able to prepare them all on time!
37⟩ Tell me what was your greatest accomplishment as as Head Chef?
When guest ask to see me to tell me how wonderful the food I made for them was. Always puts a smile to my face.
38⟩ What do you like most about being a Sous Chef?
The ability to see different management styles from different chefs and the ability to learn different cuisine styles from different chefs. All of these things help me to grow and become better rounded.
39⟩ Tell me have you had an experience in marketing campaigns?
Chefs are often involved in marketing and promotion of their restaurants. If you have any such experience or education, do not hesitate to say so. Chefs already know the market and can therefore participate in branding a place and creating marketing presence and promotional strategies.
40⟩ Explain what is the most difficult part of being a Sous Chef?
Personal clashes when a crew member doesn't want to use the chain of command to find help and relief in his day to day work, goes over my head only to be sent back to me, wasting time and momentum.
