1. What's your management style?

The best managers are strong but flexible, and that's exactly what you want to show off in your answer. (Think something like, “While every situation and every team member requires a bit of a different strategy, I tend to approach my employee relationships as a coach...”) Then, share a couple of your best managerial moments, like when you grew your team from five to 15 or coached an underperforming employee to become the company's top employee.

2. Tell me a difficult situation you have overcome in the workplace?

Conflict resolution, problem solving, communication and coping under pressure are transferable skills desired by many employers As Chef Head (Fine Dining).
Answering this question right can help you demonstrate all of these traits.
☛ Use real-life examples from your previous roles that you are comfortable explaining
☛ Choose an example that demonstrates the role you played in resolving the situation clearly
☛ Remain professional at all times – you need to demonstrate that you can keep a cool head and know how to communicate with people

3. What have you done to improve your skills over the past year As Chef Head (Fine Dining)?

You'll want to be prepare with some very specific examples of what you've done over the last year and what you're currently doing to improve your professional knowledge and skill set as well as anything else you're doing the shows self improvement.

4. How does your present position differ from past ones?

Describe the difference with regards to responsibilities, culture, team, career opportunity, and the work itself.

5. Tell me about a time you failed?

Everyone has failed, so don't play dumb or claim you've never messed up As Chef Head (Fine Dining). Think of a time when a work-related situation didn't turn out quite as you had hoped. An interviewer is interested in seeing how you took responsibility for your failure, what you learned from it, and how you would prevent similar failures from happening again.

6. How do you adapt to new working environments As Chef Head (Fine Dining)?

It's important that you demonstrate that you can adapt to changing environments quickly. You want to stress that you can manage change. The one thing in life that is constant after all, is change.

7. What is your personal mission statement?

Is it to conquer the world? Is it to become a CEO? Is it to give back to the community? Is it to inspire others? Define your statement by stating a clear vision of how you want to make an impact on the world with your work.

8. 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?

9. Top 11 Interview Questions to Ask when Emotional Intelligence Matters As Chef Head (Fine Dining):

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?

10. Tell me about a problem that you've solved in a unique or unusual way. What was the outcome? Were you happy or satisfied with it?

In this question the interviewer is basically looking for a real life example of how you used creativity to solve a problem.

11. Describe what a "lot of work" looks like to you As Chef Head (Fine Dining)?

Ideally you'd like to state that you can take on a lot of work - this shows your work ethic, but at the same time it's okay to tell them that you value work and life balance.

12. What did you dislike about your old job?

Try to avoid any pin point , like never say “I did not like my manager or I did not like environment or I did not like team” Never use negative terminology. Try to keep focus on every thing was good As Chef Head (Fine Dining) , I just wanted to make change for proper growth.

13. What have you learned from mistakes on the job?

Candidates without specific examples often do not seem credible. However, the example shared should be fairly inconsequential, unintentional, and a learned lesson should be gleaned from it. Moving ahead without group assistance while assigned to a group project meant to be collaborative is a good example.

14. Are you willing to work overtime or odd hours?

Be completely honest. You don't want to lie to get the job if you're not going to work the hours required.

15. What do you consider to be your greatest strength?

There isn't any right answer. Just make sure to make your response positive and true. A few good examples include: Your ability to solve complex problems, Your ability to work well on a team, Your ability to shine under pressure, Your ability to focus in chaotic situations, Your ability to prioritize and organize, Your ability to cut through the fluff to identify the real issues, Your ability to influence other positively. If your strength relates to the position in question that will be more beneficial - but again be honest, don't create a strength for yourself just because you think it will sound good.

16. 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 Head (Fine Dining). 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…”

17. What is the most irritating thing you've experienced about your co-workers?

This question is designed to find out if you get along well on team, with other and whether or not you'll be a fit with the interviewer's organization. It's a trap. Think real hard but fail to come up anything that irritated you about your co-workers. A short positive response is best.

18. How much are you willing to sacrifice to be successful at work As Chef Head (Fine Dining)?

With anything comes sacrifice. The questions is how much of it are you willing to sacrifice with regards to work life balance, stress, etc?

19. Why do you think you'll do well at this job?

Provide several reasons including skills, experience and interest. If you can show how you've been successful in a similar career field or job position that will go along way to helping the interviewer believe you'll also be successful at this new job.

20. Tell me about a time when you had to make a decision without all the information you needed. How did you handle it As Chef Head (Fine Dining)? Why? Were you happy with the outcome?

In many scenarios, you will not have all the information needed. The key is to make the best possible decision based on what you deem to be a sufficient amount of information.

21. Are you currently looking at other job opportunities?

Just answer this question honestly. Sometime an employer wants to know if there are other companies you're considering so that they can determine how serious you are about the industry, they're company and find out if you're in demand. Don't spend a lot of time on this question; just try to stay focused on the job you're interviewing for.

22. What does your professional network look like?

If you have a professional network, discuss it detail (# of contacts, people you know, their positions and what you've learned from them or how you've worked with them). If you don't have one, discuss how you would develop one (career fairs, networking events for that industry, through your existing friends, etc)

23. Describe a time where you've failed and bounced back?

Share a story to describe this. For example: "I accidentally made the mistake of telling a customer I could deliver on a solution set on a certain date and then later found out our business partner couldn't do it on that time. I learned that I shouldn't rush into important decisions and promises like this and that I should always check with my counterparts first before committing to a statement of work."

24. 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 Head (Fine Dining)

25. 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.

26. How would you estimate the weight of the Chrysler building?

This is a process guesstimate where the interviewer wants to know if you know what to ask. First, you would find out the dimensions of the building (height, weight, depth). This will allow you to determine the volume of the building. Does it taper at the top? (Yes.) Then, you need to estimate the composition of the Chrysler building. Is it mostly steel? Concrete? How much would those components weigh per square inch? Remember the extra step: find out whether you're considering the building totally empty or with office furniture, people, etc. If you're including the contents, you might have to add 20 percent or so to the building's weight.

27. What's a time you disagreed with a decision that was made at work?

Everyone disagrees with the boss from time to time, but in asking this interview question As Chef Head (Fine Dining), hiring managers want to know that you can do so in a productive, professional way. “You don't want to tell the story about the time when you disagreed but your boss was being a jerk and you just gave in to keep the peace. And you don't want to tell the one where you realized you were wrong,”. Tell the one where your actions made a positive difference on the outcome of the situation, whether it was a work-related outcome or a more effective and productive working relationship.

28. In what areas do you think you will need guidance?

Think about what you need to learn going into the job. Skill sets, industry knowledge, relationship building, team dynamics. Which areas are ones you're lacking?

29. If you could offer suggestions on how to improve our company, what would you say?

Examine the trends of the company and also where there may be some weaknesses (news articles often document this on public companies or look at their competitors to see how they're positioning it against them.) Then, once you have that knowledge, think creatively on how you could improve upon that weakness for them.

30. What is your perception of taking on risk?

You answer depends on the type of company you're interviewing for. If it's a start up, you need to be much more open to taking on risk. If it's a more established company, calculated risks to increase / improve the business or minimal risks would typically be more in line.

31. What are your personal skills which make you a candidate for the position As Chef Head (Fine Dining)?

The list of crucial character traits includes patience, tact, and poise, with personal and cultural sensitivity. One needs the ability to work long hours, with much walking and some physical tasks. But the most important trait of all is to love people and to have the desire to care for them.

32. How do you handle conflicts with people you supervise?

At first place, you try to avoid conflicts if you can. But once it happens and there's no way to avoid it, you try to understand the point of view of the other person and find the solution good for everyone. But you always keep the authority of your position.

33. Have you ever mentored anyone before? If yes, describe the situation?

Describe a time where you've helped someone else. Mentor ships can be informal so as you've helped someone over a period of time that can certainly count. The key is to highlight how you utilized certain skills/attributes like coaching, teaching, patience, communication skills, and so forth to mentor that person.

34. 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 Head (Fine Dining), let them know which areas you'd be willing to relocate to.

35. How do you take "No" for an answer?

You want to be persistent enough to understand why someone is saying no so that you could potentially convince them otherwise with a sound reason. However, if they are still saying "no" to you, then you need to humbly accept their position and move on.

36. What did you major in and why?

Tell them your major and the motivations behind why you chose it and how it's helped to prep your of this potential job.

37. What are you most proud of?

You should be proud of all your achievements As Chef Head (Fine Dining)! We just don't have time to hear them all as interviewers most likely. Focus on 1 really good achievement that showcases characteristics like the following: Integrity, competitiveness, resourcefulness, intelligence, persistence, and so forth.

38. What are ideas or initiatives you've led and what was the outcome?

Describe your most unique ideas and initiatives that had the best results for the company. Make sure you highlight your creativity, your results, your diligence and your ability to execute.

39. What type of personalities do you work best with and why?

Think of which personalities you work best with (do you like outgoing, collaborative, personable working relationships and so forth?)

40. Who was your favorite manager and why?

Describe the attributes you liked about your favorite manager, typically attributes discussed are: Great at coaching, inspiring, motivating, empowering, trusting, delegating, leading, etc.

41. Do you work better on a team, with just one partner, or alone?

Ideally you can handle all three well, but you may have a personal preference for one or a few. The key is to make sure you understand what the job is looking for and to pair your answer with that (assuming it's true)

42. 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.

43. What general trends do you see in our industry?

Examine what's happened in the industry in the last 5 - 10 years and how it's evolved and then look at what both the company and analysts are saying about the future of that industry in which that company competes in. Read trade magazines / online sources in that industry as well to make sure you stay up to date on trends.

44. How do you ensure all of your work gets accomplished in a productive manner?

The key is to prioritize what's important in your work and to stay organized to accomplish the tasks. A strong work ethic also helps.

45. What do you think is your greatest weakness?

Don't say anything that could eliminate you from consideration for the job. For instance, "I'm slow in adapting to change" is not a wise answer, since change is par for the course in most work environments. Avoid calling attention to any weakness that's one of the critical qualities the hiring manager is looking for. And don't try the old "I'm a workaholic," or "I'm a perfectionist.

46. 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.

47. What's a time you exercised leadership?

Depending on what's more important for the the role, you'll want to choose an example that showcases your project management skills (spearheading a project from end to end, juggling multiple moving parts) or one that shows your ability to confidently and effectively rally a team. And remember: “The best stories include enough detail to be believable and memorable,”. Show how you were a leader in this situation and how it represents your overall leadership experience and potential.

48. If I were to give you this salary you requested but let you write your job description for the next year, what would it say?

It should say the same thing - after all - if you think this salary is fair then it should suit the responsibilities!

49. 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.

50. Give an example of a time you successfully worked As Chef Head (Fine Dining) on a team?

On the whole I prefer to stick to doing what I'm told rather than setting myself up to fail by doing things off my own bat. But there was this one time when I suggested to my boss at the pizza parlor that she try offering an ‘all you can eat' deal to students to boost trade on Mondays. She thought it was an interesting idea but nothing ever came of it.

51. Describe a typical work week for this position As Chef Head (Fine Dining)?

Interviewers expect a candidate for employment to discuss what they do while they are working in detail. Before you answer, consider the position As Chef Head (Fine Dining) you are applying for and how your current or past positions relate to it. The more you can connect your past experience with the job opening, the more successful you will be at answering the questions.

52. How much do you expect to get paid As Chef Head (Fine Dining)?

For this be prepared and research salary to find out what similar positions are paying in your area before you go to the interview. Try to find this information out before giving your salary expectations. You can and should provide a range instead of an exact number. But again, don't say any numbers you're not comfortable with because if the employer offers you a salary at the lowest end of your range, you don't have much to negotiate with when it comes to getting a higher salary.

53. 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.

54. What does "thinking outside the box" mean to you?

It means not doing things exactly the same way as everyone else. You've got to challenge the status quo and bring something new to the business.

55. How do you keep each member of the team involved and motivated?

Many managers mistakenly think that money is the prime motivator for their employees. However, according to surveys by several different companies, money is consistently ranked five or lower by most employees. So if money is not the best way to motivate your team, what is?

Employees' three most important issues according to employees are:
☛ Respect
☛ A sense of accomplishment
☛ Recognition

56. What's the most rewarding work you've ever done and why?

Companies love it when you discuss how you've made an impact on your teammates, clients, or partners in the business or in school. It should be rewarding because of the hard work and creative process that you've put into it.

57. What is your biggest achievement?

Quality work to be is about doing work to the require or set standard, which is very important when it comes to warehouse operations.

58. If I talked to your three biggest fans, who would they be and why?

If you can reference three professionals with executive titles (CXO, VP, Director, Manager), that carries a lot of weight. Make sure you highlight how you've helped them achieve their biggest objectives and how that's made them your fan.

59. How would you go about establishing your credibility quickly As Chef Head (Fine Dining) with the team?

Fully understand my responsibilities, work hard and exceed expectations, learn as much as possible, help others as much as possible, understand what my teammates' goals and needs are, be on time, and gain a mentor.

60. What features of your previous jobs have you disliked?

It's easy to talk about what you liked about your job in an interview, but you need to be careful when responding to questions about the downsides of your last position. When you're asked at a job interview about what you didn't like about your previous job, try not to be too negative. You don't want the interviewer to think that you'll speak negatively about this job or the company should you eventually decide to move on after they have hired you.

61. What was the most important task you ever had?

There are two common answers to this question that do little to impress recruiters:
☛ ‘I got a 2.1'
☛ ‘I passed my driving test'
No matter how proud you are of these achievements, they don't say anything exciting about you. When you're going for a graduate job, having a degree is hardly going to make you stand out from the crowd and neither is having a driving licence, which is a requirement of many jobs.

62. Are you planning to continue your studies and training As Chef Head (Fine Dining)?

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.

63. Rate yourself on a scale of 10?

If you truly believe you're a 10, you better be able to explain why with examples / stories. If you believe you're a great contributor and have room to grow, say 8 or 9. If you're below that, explain what you would do to improve yourself to get the ranking you believe you can be.