61⟩ Best piece of advice you would give a home enthusiast?
Cook what you like and give it a lot of time and love. It makes the difference.
Head Chef
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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
62⟩ Fresh Head Chef Interview Questions
☛ How would you win awards?
☛ what is your 5 year plan for this kitchen?
☛ how do you manage budgets?
☛ how would you deal with a chef who is always late?
☛ what kind of style discipline do you use in your kitchen?
☛ how do you ensure dishes are to the standards on your day off
☛ here is a list of ingredients and prices, how do you work out the food cost and gp?
☛ how is a wage percentage worked out?
☛ what wage % do you work to?
☛ if your gp is below budget, what things can you do to change it?
☛ what things can effect a GP?
☛ whats your knowledge on COSHH
☛ When you design a menu, what are the 4 key things you think about?
☛ What would you do if someone called in sick?
☛ If your rota is looking tight, what would you do?
☛ when you write a rota, what things do you think about?
☛ when forecasting covers for the following week, what kind of factors do you consider?
63⟩ Best cooking tip for a novice just getting into the business?
Show up on time and have a good attitude, the rest we can teach you. Oh and don't expect to get paid well or work sociable hours.
64⟩ Tell me what do you do to insure the quality of the food going out to customers?
Always checking and principal trust in the good quality of the products and trust my team.
65⟩ Tell me your favorite foods to cook with?
I enjoy cooking with pretty much everything. Although braising brings out a special part in me. Fish is very versatile and lends itself to lots of flavors.
66⟩ Tell us something you would like to learn or improve upon?
I want to learn more management related skills like people management and kitchen management ie food costing/scheduling and ordering.
67⟩ Tell me what are your career goals as undefined?
I want to learn more management skills ie food costing /ordering and scheduling and learning new and we exciting going ways to do things.
68⟩ Where do you see yourself in five years? Ten?
Just progressing, developing myself as a cook. Building successful restaurants.
69⟩ What was your biggest disappointment as Head Chef?
A bad service is a disappointment to me. I have been told that I don't take failure well. Being let go from Winsport was disappointing.
70⟩ Tell me why are you the best candidate for us as Head Chef?
I'm the better candidate because i'm able to execute what my company wants the guess to receive and provide knowledge and skill with creative cooking to bring a grand experience to the guess.
71⟩ What do you like to eat when you're at home?
Comfort food something quick and easy. Which in my case normally involves take away, Chinese, Thai or Indian.
72⟩ Tell me what do you most love about your job?
The daily grind of dealing with local ranches, taking wonderful raw food and transforming it into dishes for my diners to experience.
73⟩ Tell me what do you know about our kitchen?
I know that the company prides itself on using the finest ingredients in order to put out the best product. I know that the company believes in having great people and continuing their education so they can continue to grow and help the company grow.
74⟩ What's your 'Last Supper' meal? Your 'Death Row' meal?
It would have to be boudin noir (blood sausage), mashed potatoes, foie gras rossini gravy, lots of bread and butter. An explicit version of bangers and mash.
75⟩ Tell us about your experience in the food industry?
I have a varied experience in the kitchen I started out as a short order cook then went to Sunterra did a lot of big batch prep/catering/cooking classes/team leader/line cook/customer service then to Brava Bistro worked my way up to first cook learning different skills along the way, then to Winsport as a banquet chef and then Winter Club as a Chef de partie.
76⟩ What is going to be the next big thing in the food world?
Staying on track with sustainability is the only way the food world can get better and move forward.
