1. What are your greatest professional strengths As Chef Patissier?
When answering this question, we recommends being accurate (share your true strengths, not those you think the interviewer wants to hear); relevant (choose your strengths that are most targeted to this particular position As Chef Patissier); and specific (for example, instead of “people skills,” choose “persuasive communication” or “relationship building”). Then, follow up with an example of how you've demonstrated these traits in a professional setting.
2. What motivates you at the work place?
Keep your answer simple, direct and positive. Some good answers may be the ability to achieve, recognition or challenging assignments.
3. What is your typical way of dealing with conflict? Give me an example?
First, find out what the root of the problem is. Second, determine the best steps to remediation with the best possible outcome. Third, take action to put remediation plans in place.
4. How much are you willing to sacrifice to be successful at work As Chef Patissier?
With anything comes sacrifice. The questions is how much of it are you willing to sacrifice with regards to work life balance, stress, etc?
5. How well do you perform under pressure?
This is a fair question, as potential employers want to know if you're going to be able to get the job done even when things get a little bit stressful. You may say that you thrive under pressure or that you're able to get the job done even when things get a little bit stressful, just make sure to provide some real world examples of your ability to work under pressure in a prior job.
6. Do you know anyone that works with our company?
Sometimes companies have policies relating to the hiring of individuals related to current company employees. If you are related to anyone working for the company make sure you're aware of company policies before you enter the interview. If you have a friend or acquaintance working for the company make sure have good relationship with this individual before mentioning them.
7. Do you ever take work home with you?
Here are two great sample answers that might help get you started:
☛ I am an extremely organized person, so I tend to be able to get my work done at work. However, if the need arose I would not be against taking work home. I try not to make it a habit, since I do value my free time. I do realize though that the work we do is important, and sometimes you have to do what needs to be done.
☛ I do not shy away from taking work home with me. I know that meeting deadlines and doing outstanding work sometimes means taking a bit of it home. I do not have a problem doing that when the need arises.
☛ Make sure to give an honest answer. Lying about taking work home may turn out badly for you if it is required and you do not do it.
8. Tell me about a time when you were forced to make an unpopular decision?
Not every decision is popular. In fact, almost every decision is bound to make someone unhappy at some point. The key is to demonstrate how it impacted others positively and why you chose it.
9. What do you think about Teamwork?
I enjoy teamwork and am used to shift work. I think I would adapt well to the role. I am looking for new challenges As Chef Patissier and I know I would learn a lot as cabin crew, not just about people and places, but skills like first aid too, how can I help others with in my limits.
10. Top 11 Interview Questions to Ask when Emotional Intelligence Matters As Chef Patissier:
Emotional intelligence, or EQ, has come into vogue as a good trait to hire for.
EQ is the ability to use emotional information to guide thinking and behavior, to recognize other people's emotions and your own, and to discriminate between different feelings and label them appropriately.
EQ is considered essential to help teams function well. Here are some of the top questions for help you get an idea of how candidates perceive their emotions and those of others.
1. If you started a company today, what would its top values be?
2. Who inspires you? Why?
3. How could you create more balance in your life?
4. What makes you angry?
5. How do you have fun?
6. How good are you at asking for help?
7. How did you deal with a bad day?
8. What's something you're really proud of? Why?
9. Tell me about a time when your mood altered your performance (positively or negatively).
10. Has there ever been a time when you felt you needed to change your behavior at work? How did you do it?
11. Did you create friendships that lasted while working at a previous job?
I've always been motivated by the challenge – in my last role, I was responsible for training our new recruits and having a 100% success rate in passing scores. I know that this job is very fast-paced and I'm more than up for the challenge. In fact, I thrive on it.
12. What are your weaknesses for Chef Patissier position?
Try not to be too critical when answering this question. Instead, pick one of your weaknesses and try to turn it into a positive.
For example, you could be a perfectionist, which means that you sometimes take longer on tasks, but you make sure that they are completed to a high quality. It is important to make a negative into a positive as it doesn't make you appear overly critical and shows you can reflect on your own performance.
13. Explain what are your strengths As Chef Patissier?
Bad Answer: Candidate is unprepared for question or only gives generic answers.
This is the most common job interview question - everybody should be expecting it. If they don't seem prepared, or give a fairly stock answer, it's probably a bad sign.
Good answer: The consensus is to go for quality, not quantity here. Candidates should give a short list of strengths, and back each one up with examples that illustrate the strength. Also, they should explain how these strengths will be useful in the job you're applying for, and use this question to say something interesting about themselves.
14. What kind of work interests you the least As Chef Patissier?
What bores you? What fails to challenge you? What fails to excite you?
15. What do you consider to be your greatest achievement so far and why?
Be proud of your achievement, discuss the results, and explain why you feel most proud of this one. Was it the extra work? Was it the leadership you exhibited? Was it the impact it had?
Take a break to rest. Work in smaller increments of time to increase focus with breaks in between. Delegate tasks to those that are willing to help.
17. How do you think your colleagues at your last job would describe you?
While your CV will say a lot about your work history As Chef Patissier, the interviewer will most likely look for greater detail with questions such as this. Be positive about previous experience, highlighting your own strengths.
18. Do you know anyone working with this organization?
It would be great if you did - then you could potentially use them as a referral if they thought highly of you.
19. What can you offer me that another person can't?
This is when you talk about your record of getting things done. Go into specifics from your resume and portfolio; show an employer your value and how you'd be an asset.
You have to say, “I'm the best person for the job As Chef Patissier. I know there are other candidates who could fill this position, but my passion for excellence sets me apart from the pack. I am committed to always producing the best results. For example…”
20. If the company you worked for was doing something unethical or illegal, what would you do?
Report it to the leaders within the company. True leaders understand business ethics are important to the company's longevity
21. Can you tell me a little about yourself?
This question seems simple, so many people fail to prepare for it, but it's crucial. Here's the deal: Don't give your complete employment (or personal) history As Chef Patissier. Instead give a pitch-one that's concise and compelling and that shows exactly why you're the right fit for the job. Start off with the 2-3 specific accomplishments or experiences that you most want the interviewer to know about, then wrap up talking about how that prior experience has positioned you for this specific role.
22. How do you prioritize your work?
Depends on the situation... I like to label certain tasks as either A B or C...A being the one that requires immediate attention, and C which are tasks that aren't urgent but eventually need to get done... I like to focus my work As Chef Patissier on the things that need to get done, and done quickly... While balancing the other work alongside our first priorities.
23. How do you stay organized?
By maintaining proper routine every day. Putting my strongest points with my weakness. High priority always comes first As Chef Patissier.
24. How did you become interested in this field/industry?
Describe how you've come to develop a passion or interest in this industry and use variables like "culture, people, vision, career development, and the work itself" to define your choice
25. What other jobs are you applying for As Chef Patissier?
If you're applying with other similar companies in a similar or the same industry, it's actually okay to state that as it shows you're valued and wanted.
26. What motivates you to work As Chef Patissier?
Describe what makes you passionate about the work. It could be the company's vision, the product, your desire to succeed, the clients, your peers and so on. They key is to first understand what internally motivates you to do your job and then to emphasize that in a positive way
27. How do you feel about taking no for an answer?
It's good to be persistent, but not overbearing. Everyone will face rejection at some point in their life, so at some point you'll have to take no for an answer but then learn why you were turned down.
28. What type of mentors do you seek out and why?
Think of your top 3 mentors and what attributes they exhibit that you want to emulate. Common attributes include passion, desire, will, leadership, ability to influence others, intelligence.
29. How do you handle repetitive tasks?
Some people enjoy it, others don't. Which are you? If you don't like it, can you at least do it well? And if you don't like it, be ready to explain why in a positive way (i.e. your potential is to do much more than simply be repetitive)
30. What is your biggest fear?
Don't try to sugarcoat the answer by listing something ambitious as a fear, unless you truly mean it (for example: I fear being a great leader) - Share your real fears but discuss how you would overcome them.
Usually, if the answer to a brainteaser seems too easy, chances are the answer's wrong. And in this case, the answer is not zero degrees. The hour hand, remember, moves as well. That is, in addition to the minute hand. And so, at 3:15, the hour hand and the minute hand are not on top of each other. In fact, the hour hand has moved a quarter of the way between the 3 and 4. This means it's moved a quarter of 30 degrees (360 degrees divided by 12 equals 30). So the answer, to be exact, is seven and a half degrees (30 divided by four).
32. What does "collaboration with teammates" mean to you?
Drinking at the water cooler together is not the best example. Think of how you can collaborate with teammates to generate new ideas, to create initiatives to impact the business' success for the better (specifically in the department that you're applying for). For example, if you're applying to marketing, collaboration could mean discussing new ways of social media advertising to reach an audience of over a million people to strengthen the brand awareness of the company.
33. What are the qualities of a good leader As Chef Patissier? A bad leader?
A good leader provides constructive criticism, motivates and inspires, coaches the mentee to be successful with their set of skills, and encourages them to push themselves. A bad leader only cares about his/her own interests and does not look out for the success of his/her staff.
34. Why are you interested in this type of job As Chef Patissier?
You're looking for someone who enjoys working with the elderly, or a caring, sociable, and nurturing person.
35. What are your lifelong dreams?
If your dreams don't relate to the job closely, make sure you highlight aspects of the job that will help develop the skills that will help you with your dreams. Ideally, you want your dreams to relate strongly to the career path you're interviewing for though.
36. Why are manhole covers round?
This is a classic brainteaser, which was reportedly first asked by a Microsoft interviewer. Here's how to ""solve"" this brainteaser (remember to speak and reason out loud while solving this brainteaser): Why are manhole covers round? Could there be a structural reason? Why aren't manhole covers square? It would make it harder to fit with a cover. You'd have to rotate it exactly the right way.
The pipes below are also round, so fitting them might be easier, as might be making them. So many manhole covers are round because they don't need to be rotated. There are no corners to deal with. Also, a round manhole cover won't fall into a hole because it was rotated the wrong way, so it's safer. Looking at this, it seems corners are a problem. You can't cut yourself on a round manhole cover. And because it's round, it can be more easily transported. One person can roll it.
37. How do you deal with pressure or stressful situations?
Choose an answer that shows that you can meet a stressful situation head-on in a productive, positive manner and let nothing stop you from accomplishing your goals. A great approach is to talk through your go-to stress-reduction tactics (making the world's greatest to-do list, stopping to take 10 deep breaths), and then share an example of a stressful situation you navigated with ease.
38. What are your presentation skills like As Chef Patissier?
Make sure you share a story that demonstrates your presentation skills in front of many people. If you are really brave, offer to give a snippet of that presentation to the interviewer. This will definitely be different from what most people do.
39. What do you know about our competition?
Make sure you do your research on their competitors. You can find this by going to yahoo finance and click on their competitors (if they are public). From there research the news on them and go to their websites to understand their positioning on solutions and vision. You can also research local regional companies that are their competition (if it's a smaller private company on a regional scale) by simply typing in similar product offerings in the Google search followed by the city. Make sure you know their competitor's vision, products, culture, and how they are differentiated against their competition (and if they're not, how they could be)
40. How important is a positive attitude to you?
Incredibly important. I believe a positive attitude is the foundation of being successful - it's contagious in the workplace, with our customers, and ultimately it's the difference maker.
41. How well do you know this industry?
Two things businesses need to pay attention to in their industries are what their competition is doing and the customers. You may not always agree with your competitors but it is important to be aware of what changes they are making. Very well. I have been in the industry for over 6 years.
42. How articulate are you in expressing your ideas?
One of the best ways to answer this question is clearly articulate three points that demonstrate how articulate you are (and in a sense show that in a live setting) - for example: "I would say I'm articulate because one, I typically gather my thoughts before speaking, two, I organize my thoughts well, and three I'm concise when making a point.
43. How open are you to relocation?
If you're not, then say you're not. Don't lie about it just to get the job. There's no point if you won't move for the job anyway and lying is unethical. If you are open to relocation As Chef Patissier, let them know which areas you'd be willing to relocate to.
44. How do you feel about taking on repetitive tasks As Chef Patissier?
This answer depends on whether or not the job has a lot of repetitive tasks with no variation. If it does, then you would need to be okay with the idea of doing the same task over and over again. If you feel you can offer more than repetitive work, then describe how you would be able to do so.
45. Why are you leaving the present company?
According to me we can not grow in the field without taking more responsibilities and risks and also we can't enhance our team leading capabilities, managerial skills without expose to wide range of people.
46. Describe a time when you had to help a coworker out that did not directly benefit you?
There should be many times where you've assisted others As Chef Patissier. If you haven't, think of how you would in the future. You can discuss charitable causes, how you mentored someone, and so on.
47. What is it about this position As Chef Patissier that attracts you the most?
Use your knowledge of the job description to demonstrate how you are a suitable match for the role.
48. Did you get on well with your last manager?
A dreaded question for many! When answering this question never give a negative answer. “I did not get on with my manager” or “The management did not run the business well” will show you in a negative light and reduce your chance of a job offer. Answer the question positively, emphasizing that you have been looking for a career progression. Start by telling the interviewer what you gained from your last job As Chef Patissier
49. When was the last time something upset you at work? What did you do?
Almost everyone has an emotional moment related to work at some point - you're not alone. The key is to learn why you reacted that way and to focus not on the problem but HOW to resolve it. Another key component is to be aware of your emotional response so that you can learn to control it in the future in a calm way.
50. What are three positive things your last boss would say about you?
It's time to pull out your old performance appraisals and boss's quotes. This is a great way to brag about yourself through someone else's words:
“My boss has told me that I am the best designer he has ever had. He knows he can rely on me, and he likes my sense of humor.”
51. How would you define success?
Success is defined differently for everybody. Just make sure the parameters are defined by you with regards to work life balance, financial gain, career growth, achievements, creating meaningful work / products and so forth. If you can clearly articulate what it means to you that is a strong answer.
52. How would you motivate your team members to produce the best possible results?
Trying to create competitive atmosphere, trying to motivate the team as a whole, organizing team building activities, building good relationships amongst people.
53. Give me an example of an emergency situation that you faced. How did you handle it?
There was a time when one of my employers faced the quitting of a manager in another country. I was asked to go fill in for him while they found a replacement and stay to train that person. I would be at least 30 days. I quickly accepted because I knew that my department couldn't function without me.
54. Do you have any question regarding this job As Chef Patissier?
Never ask Salary, perks, leave, place of posting, etc. regarded questions. Try to ask more about the company to show how early you can make a contribution to your organization like. “Sir, with your kind permission I would like to know more about induction and developmental programs?” OR Sir, I would like to have my feedback, so that I can analyze and improve my strengths and rectify my shortcomings.
55. Does your boss know you're here today?
Usually, you probably haven't told your boss for obvious reasons. So it's ok to say that they do not. You don't want to upset the balance at your current job after all and nothing is guaranteed in an interview. The interviewer should understand this stance.
56. Explain me about a time when you reached a goal within a tight deadline?
I work well under pressure to meet deadlines without jeopardizing the quality of my work. I have always worked in a fast pace environment where we are constantly under pressure to achieve best results within a time frame.
57. What's your salary history?
When you are interviewing for a new job, it is common practice for the company to ask you about your salary history. I typically want to know what the candidate's base salary is, if they receive any bonus, the average bonus amount, and any additional compensation or perks, such as 500k matching, stock grants or stock options, paid time off and how much they are required to pay towards their medical premiums.
58. What do you know about this department?
One good way to find out about the department is to try to "informally" interview the existing employees over coffee (outside of the office) if possible. It's hard if you don't have any connections there, but if you do a great way to learn about it. Other than that, it's often hard to learn about the department so you can turn the table back on them by asking questions to learn about it.
Show that you were communicative with that person and that you were able to collaborate effectively in sharing ideas and work tasks. They want to see that you can be a team player.
60. What are your salary expectations As Chef Patissier?
This question is like a loaded gun, tricky and dangerous if you're not sure what you are doing. It's not uncommon for people to end up talking salary before really selling their skills, but knowledge is power as this is a negotiation after all. Again, this is an area where doing your research will be helpful as you will have an understanding of average salary.
One approach is asking the interviewer about the salary range, but to avoid the question entirely, you can respond that money isn't a key factor and you're goal is to advance in your career. However, if you have a minimum figure in mind and you believe you're able to get it, you may find it worth trying.
61. What were the responsibilities of your last position As Chef Patissier?
If you want to show your ambition, you can discuss how you haven't reached all of your goals yet and in that sense aren't satisfied. However, if you want to discuss satisfaction from your job discuss an experience in which you achieved something.
62. How do you plan to go by an example for your subordinates?
Sticking to the rules by yourself, working hard and not mind participating on basic tasks is a good answer.
63. Do you like to start personal relationships with other employees?
Well, the right answer is yes and no. Good personal relations can improve the overall performance of a team. But on the other hand, you should not let your emotions to affect your decisions in work.
64. How do you decide what to delegate and to whom?
Identify the strengths of your team members and their availability based on the priorities they have on their plate. From there, invest the tasks upon each member based on where you think you'll get the best return.
65. How would your friends describe you?
My friends would probably say that I'm extremely persistent – I've never been afraid to keep going back until I get what I want. When I worked as a program developer, recruiting keynote speakers for a major tech conference, I got one rejection after another – this was just the nature of the job. But I really wanted the big players – so I wouldn't take no for an answer. I kept going back to them every time there was a new company on board, or some new value proposition. Eventually, many of them actually said "yes" – the program turned out to be so great that we doubled our attendees from the year before. A lot of people might have given up after the first rejection, but it's just not in my nature. If I know something is possible, I have to keep trying until I get it.
66. What would you like to have accomplished by the end of your career?
Think of 3 major achievements that you'd like to accomplish in your job when all is said and done - and think BIG. You want to show you expect to be a major contributor at the company. It could be creating a revolutionary new product, it could be implementing a new effective way of marketing, etc.
67. Are you planning to continue your studies and training As Chef Patissier?
If asked about plans for continued education, companies typically look for applicants to tie independent goals with the aims of the employer. Interviewers consistently want to see motivation to learn and improve. Continuing education shows such desires, especially when potentials display interests in academia potentially benefiting the company.
Answering in terms of “I plan on continuing my studies in the technology field,” when offered a question from a technology firm makes sense. Tailor answers about continued studies specific to desired job fields. Show interest in the industry and a desire to work long-term in said industry. Keep answers short and to the point, avoiding diatribes causing candidates to appear insincere.
68. What would your first 30, 60, or 90 days look like in this role As Chef Patissier?
Start by explaining what you'd need to do to get ramped up. What information would you need? What parts of the company would you need to familiarize yourself with? What other employees would you want to sit down with? Next, choose a couple of areas where you think you can make meaningful contributions right away. (e.g., “I think a great starter project would be diving into your email marketing campaigns and setting up a tracking system for them.”) Sure, if you get the job, you (or your new employer) might decide there's a better starting place, but having an answer prepared will show the interviewer where you can add immediate impact-and that you're excited to get started.
69. How much time do you need to join the organization As Chef Patissier?
You should be able to join it right away, barring plans you've already made (family travel, vacation, other obligations). The key is to simply be open in communication of what's already committed on your schedule. Most companies are accommodating. If they are not, weight the importance of joining that company vs. your plans.
70. Do you have any questions for me?
Good interview questions to ask interviewers at the end of the job interview include questions on the company growth or expansion, questions on personal development and training and questions on company values, staff retention and company achievements.
71. What was the biggest professional risk you have taken and what was the outcome?
First discuss how you weighed the pros and cons of the risk and the results you'd believe you could achieve. Then discuss the action plan you put into place for it and outline that step by step. Then discuss the outcome and if it wasn't optimal talk about what you would do differently in hindsight.
72. What type of work environment do you prefer?
Ideally one that's similar to the environment of the company you're applying to. Be specific.
73. Do you think a leader should be feared or liked?
Liked. You want to work harder for people that inspire and motivate you. Fear only lasts for so long.
74. Where do you see yourself professionally five years from now As Chef Patissier?
Demonstrate both loyalty and ambition in the answer to this question. After sharing your personal ambition, it may be a good time to ask the interviewer if your ambitions match those of the company.
