First, I recount the physical cash. If the difference persists, I check the records. The error is almost always somewhere on the cashier’s table. The key to cash balancing is not panicking and checking vigilantly for the discrepancy.
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?
Tell us how do you feel about getting up very early to prep food?
Can you share a significant achievement you have made as a line cook previously?
Tell us how Would You Handle Complaints about Your Food?
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