I take short 3-5 minute break after every hour and also deal with customers in between receiving cash for purchases which breaks the monotony. This enables me to carry out the core cashiering tasks specially hard cash handling effectively, in a focused manner.
Tell me how do you respond to criticism or food being sent back?
Why should I hire you as Hospital Cook?
Please explain can You Handle Being Short-Staffed During a Rush?
Explain about the last time that you undertook a project that demanded a lot of initiative?
Tell me have you ever had an off night in the kitchen? Where five to ten orders have been returned? How did you handle it?
Can you work under pressure and deadlines as Hospital Cook?
Explain me a little bit about your kitchen skills?
Tell us how do you ensure the safety of fellow workers?
Explain about some of the duties that you performed every day?
Tell me how many hours can you stand on your feet and not get tired?
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