The key would be that it meets all of the SOP and other regulations and as well as visually inspection and other necessarily inspection to make sure it will be for the beneficial of consumer and minimal loss of profit.
Tell me a time when you faced a difficult situation and how you dealt with it?
Explain apart from cooking, what have been your specific duties in a cook position?
Tell Me Can You Handle Being Short-Staffed During a Rush?
Why Should We Hire You as Line Cook?
Are communication and self-presentation important for a Line Cook?
Tell Me Why Did You Leave (Or Why Are You Leaving) Your Job?
Explain me your typical day as Line Cook?
Tell Me If You Were an Animal, Which One Would You Want to Be?
Tell me what are your specialties?
Why Do You Want to Work Here as Line Cook?
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