☛ 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?