☛ How do you train others

☛ how will you ensure the high standards when the head chef is off

☛ what kind of support would you give to the head chef

☛ what value would you bring to the kitchen

☛ how do you manage the kitchen?

☛ have you an knowledge of menu planning

☛ what would you do if the dishwasher breaks down?

☛ what would you do if one of the ovens stopped working

☛ if you have a function for 200 chicken dishes and only 180 was delivered this morning and was signed for by the breakfast chef, what would you do?

☛ what would you do if the KP called in sick

☛ when you become a head chef, what type of kitchen would you want?

☛ why do you want to be a sous chef here, what will this do for your career?