Food is my passion and I enjoy experimenting with different flavors. My exposure to different parts of the world as a child developed in me an understanding of various cuisines and I like to invent fusion dishes which is why I opted for a culinary career.
Definitely! A cook needs mathematical skills to weigh things accurately, make unit conversions and double or divide ingredient quantities to attain desired amount of any given recipe
I begin with inspecting food preparation areas to ensure that they are cleaned and sanitized. I then oversee all food preparation activities and perform some myself as well. I gather ingredients, cook and bake dishes according to set recipes and ensure that customers' orders are delivered on time.
(This is another question aimed at determining how well you know your work. Be specific as to what you believe is the right set of activities to ensure smooth services.)
Smooth service is the basis of any type of food service organization. To ensure this, I make sure that there is sufficient stock and levels of food supplies available to line stations at all times.
(This question is aimed at finding out how much you know about your work and what experience you have had previously. Be precise but make sure that you provide information of important tasks.)
Station set up, food preparation, stocking, cleaning and some amount of cooking are some of the duties that I performed on a daily basis.
It is to your advantage if the employer tells you the range first. Prepare by knowing the going rate in your area, and your bottom line or walk-away point. One possible answer would be: "I am sure when the time comes, we can agree on a reasonable amount. In what range do you typically pay someone with my background?"
Discuss the importance of having an artistic culinary vision aptly combined with the necessity to instruct and oversee kitchen staff so that everyone performs at his best, while making sure supplies are always ready and fresh. The chef's vision, then, does not end with the dish, but encompasses the entire logistical process of getting the food on the customer's table.
I am an inborn manager and usually enter my work station pre organized. To ensure organization at work, I always send requisition for supplies needed at least one day in advance and I always pay special attention to prep work. Things are least likely to go wrong at a cooking station if the prep targets are achieved well in time.
What makes you unique? This will take an assessment of your experiences, skills and traits. Summarize concisely: "I have a unique combination of strong technical skills, and the ability to build strong customer relationships. This allows me to use my knowledge and break down information to be more user-friendly."
I contributed a special sauce recipe to serve with the restaurant's most famous Crisp Fried Fish and it was included in the menu. I also initiated and implemented high quality safe and hygienic work station practices at the restaurant which were highly commended by the sous chef