I am an inborn manager and usually enter my workstation pre-organized. To ensure organization at work, I always send requisition for supplies needed at least one day in advance, and I always pay particular attention to prep work. Things are least likely to go wrong at a cooking station if the prep targets are achieved well in time.
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 on essential tasks.
This question usually indicates that pressure is a feature of the job. Use examples from your work, school, and personal life to illustrate your ability to handle pressure and deadlines.
When guest order something that takes up to twenty minutes to cook and they need it in five minutes time I had to rush and get my supervisor so he or she could talk to them and they don't even realise its up to the tweny minutes.
I contributed a particular 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 workstation practices at the restaurant which were highly commended by the sous chef
With a range of dangerous equipment and hot pans along with a number of people in the kitchen, it is important that everyone is aware. As a result, I always communicate with workers that I'm behind them or passing, and clearly identify hot surfaces.
Being a highly motivated individual with a passion for cooking, in the next ten years I see myself working as a head chef in some five-star restaurant or having one of my own.
Remember a cook is not a chef so it's ok if you don't have your chef papers.
What is important is to discuss your related work experience.
Definitely! A cook needs mathematical skills to weigh things accurately, make unit conversions and double or divide ingredient quantities to attain the desired amount of any given recipe
When approaching a customer, it is important that they feel listened to. Therefore first, I would carefully acknowledge the customer's concerns, inquiring about the specific issues with the plate. I would then work to resolve the issues, ensuring that the individual was satisfied.