Sous Chef Interview Question:

Professional Head Chef Interview Questions:

Submitted by: Muhammad

☛ Why did you decide to become a chef? What other back-of-the-house positions have you previously held?
☛ Did you go to culinary school? What credentials did you earn through your culinary studies?
☛ What did you like best about the education experience? What did you like least?
☛ Where and how were you trained?
☛ What is your management style? What management style do you prefer for your supervisor to have?
☛ How many employees report to you? What levels are the employees who are your direct reports?
☛ Are you a team player? Describe your usual role in a team-centered work environment? Do you easily assume a leadership role?
☛ Do you have a sense of humor?
☛ Tell me about a difficult situation and how you handled it?
☛ Describe the relationship between back-of-the-house and front-of-the-house operations.
☛ Tell me about your experience with employee and workforce management. Describe the last time you had to discipline a subordinate.
☛ Are you able to work flexible hours?
☛ Is there a chef you admire the most? Who and why?
☛ What is your favorite cuisine? How many different types of cuisine are you capable of producing?
☛ What is your favorite cuisine to cook?
☛ What is your favorite wine?
☛ Tell me about your wine knowledge.
☛ Tell me about pairing wine and food.
☛ What trends are you noticing regarding wine and food pairings?
☛ What is an example of a springtime menu you would prepare for me?
☛ If you were asked to reduce fat and sodium in a menu, what would you do maintain flavor in the quality of the dish?
☛ What do you do to stay current on new trends? Describe two or three of the most interesting industry trends.
☛ How do you test the quality of your ingredients?
☛ Describe your knowledge of food safety.
☛ How involved are you in the beverage component of your establishment?
☛ How involved are you with menu development and overall design?
☛ When are you happiest at work?
☛ If you were told that your food cost was high, what five things would you look at first?
☛ What is the average annual revenue of the restaurants you have worked in?
☛ How involved are you in the financial aspect of the business?
☛ Tell me about your budgeting, purchasing and inventory control experience.
Submitted by: Muhammad