1. Explain what strategies do you apply to keep yourself organized?
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.
2. Explain about some of the duties that you performed every day?
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.
3. Can you work under pressure and deadlines as Hospital Cook?
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.
4. Explain about a crisis you encountered at work and how you handled it?
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.
5. Can you share a significant achievement you have made as a line cook previously?
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
6. Tell us how do you ensure the safety of fellow workers?
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.
7. Tell us where do you see yourself in ten years as Hospital Cook?
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.
8. Explain about your formal training as a cook?
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.
9. Can you tell me do you think a cook needs mathematical skills?
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
10. Tell us how would you approach a customer that has complained about your dish?
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.
11. Tell us how Would You Handle Complaints about Your Food?
No matter how skilled you are, there will always come a time when a customer will be dissatisfied with something you have prepared. Whether or not you feel that you made an error, the customer is always right. You should answer with “I would listen very carefully to the complaint and resolve the issue by anticipating the needs of the customer. I may ask questions to discover the nature of the complaint and take the proper steps to ensure that the error does not occur a second time.” No matter how serious or slight the issue, there is always something to be learned. Your interviewer will want to make sure that you will not take small complaints too seriously or more complex complaints too lightly.
12. Suppose you were unhappy with your job, how would you discuss this with your boss?
By telling him that whats going on in the kitchen I don't like it I need a change.
13. If a meal got sent back that you prepared. How would you handle that situation?
✫ I would note the mistake and learn from it. I understand it is necessary to keep a customer happy in order to obtain repeat business.
✫ I also understand that word of mouth is everything in this business and all food must go out perfectly.
14. Tell me what were your long range plans at your most recent employer?
To move up to a bigger position.
15. Can you tell us what are your key skills?
Good at making pizza and preparing different types of vegetables.
16. Tell me how you handle conflicts with other kitchen staff members?
Tests interpersonal skills.
17. Tell me how many hours can you stand on your feet and not get tired?
I can work on my feet easily for eight hours. I will not have any problem working overtime.
18. Explain me a little bit about your kitchen skills?
When ever it comes on to prepping am good at it very fast on my knife skills.
19. Tell me how do you respond to criticism or food being sent back?
Shows receptiveness to feedback.
20. Why should I hire you as Hospital Cook?
Your answer should stress how your skills and experience benefit the company and help meet the company's goals. If you are being hired to address a specific problem, explain how you have handled similar situations in the past.
Other things you might be asked about include:
☛ An explanation of any gaps in your resumé, poor grades, or a change in career direction
☛ How you might handle a specific problem on the job
☛ How you would describe your personality
☛ How you feel about overtime, working on holidays, or other job conditions
☛ How much you expect to be paid (be flexible; either indicate a range you would find acceptable, or invite the employer to make the decision based on your previous jobs, experience, and salary)
☛ What you value at work and in life, what you look for in a job, or what is your ideal job
☛ What you find difficult to do or who you find difficult to work with
21. Please explain can You Handle Being Short-Staffed During a Rush?
If you work as a line cook for any restaurant, you will inevitably be forced to deal with a rush of customers all at once. This typically occurs during common mealtimes-breakfast, lunch and supper. As if the rush itself was not crazy enough, you may be required to handle it while you are short-staffed. Your potential employer will want to know how you will perform during a stressful situation. “I will do my best to follow the guidelines and prepare each order to perfection. I am working to hone my multitasking skills so that I can handle the needs of the restaurant during a rush, even if I have little to no help.” This answer shows your employer that you will not crumble under stress.
22. Can you explain How To Handle Working with a Coworker You Are Not Fond Of?
Regardless of where or in which setting you work, there will sometimes be an individual with whom you clash. Perhaps you do not see eye to eye or you use different techniques to accomplish the same tasks. In any case, you will need to show your employer that you can handle working with that individual in a professional setting. “My personal feelings about a coworker will not affect my ability to produce high quality food for customers. There is always some sort of resolution that can be reached, and I would work toward that.” This shows your interviewer that you are willing to go to great lengths to ensure that the quality of the restaurant will not be affected by your dislike for another employee.
23. Explain about the last time that you undertook a project that demanded a lot of initiative?
When I had to look about a lot of creative dishes for many guest which required a great effort and focuss.
24. Can you tell me a time when you faced a difficult situation and how you dealt with it?
During the last holiday season, while I was in charge of the pastry station, a colleague who was in charge at the entrée station had to go on urgent leave. I covered up for him while maintaining my station as well. The first day was a bit difficult, but then I developed and applied some useful strategies and did all that was possible beforehand to ensure timely food service. I was able to run both stations simultaneously without extra help for a week
25. Tell us how do you feel about getting up very early to prep food?
This question really applies to people who are on a prep cook interview.
State you are a morning person and have no problem getting up early.
This is a trick question aimed at determining how well you handle situations that involve peers. You have to show that you are a tactful person and not a telltale.
If I come across something like this, I must talk to the responsible individual and explain to him that he needs to report the problem.
Yes, sometimes those nights happen. Just have to stay focused on your tasks and make sure you are cooking properly and to the best of your abilities. The rest will take care of itself.
28. Tell us what sorts of things have you done to become better qualified for your career?
Be pountual for work and carry out a good work team.
Mention acceptable reasons for leaving a job such as lay-off, illness, relocation, or retraining, or wanting a new challenge. If you were fired, be honest about the reason and explain why you think you would be a good employee now (e.g., learned from mistakes, dealt with personal problems).
30. Explain me how do you approach dealing with a coworker that you don't get along with?
While differences can happen, it does not affect my ability to produce quality food. I would talk to my coworker to work toward resolving any disagreement or miscommunication. More than likely a resolution could be reached.
Shows creativity.
32. Basic Hospital Cook Job Interview Questions:
☛ How did you fill downtime at your last job?
☛ What situations kept you from fulfilling your job duties or from coming to work on time at your last job?
☛ What do you feel is an acceptable amount of days to be absent in a calendar year?
☛ Think about the last time your manager critiqued your work. How did you respond?
☛ What about your character makes you a good candidate for this job?
☛ How have you responded in the past when you found another employee was stealing?
☛ Priorities often change suddenly throughout the day. If you are asked to quickly do another task, how does that affect your mood? What if it's the third time before noon?
☛ How do you handle situations that could cause you to be tardy or absent?
☛ Tell me about your last performance review. What was mentioned about how you could improve? Any re-occurring themes?
☛ How have you responded in the past when your replacement calls in sick and a substitute will take over an hour to come in?
☛ 24/7 operations are like relay races where you take the baton, run with it and then pass it on smoothly. How do you make seamless transitions on shift changes?
☛ During the last year, when your replacement hasn't shown up and your manager asked you to stay late, what percentage of the time have you stayed late?
☛ Give an example of when you did something without being asked. Can you give me another example?
☛ Tell me about your most frustrating experience as a __________ (job title). Listen and then ask, how did you handle it?
☛ Describe a recent problem you had with one of your manager's decisions. Listen and then ask, how did you handle it?
33. Technical Hospital Cook Job Interview Questions:
☛ If you suddenly had a lot of work to do and other prep cooks weren't helping, how would you handle it?
☛ What would you do if you were asked to prepare a sauce you had never prepared before?
☛ Imagine you have a question about something but the chef isn't around. What do you do?
☛ In what order would you place different ingredients (vegetables, meat, fish etc.) in the refrigerator?
34. Professional Hospital Cook Job Interview Questions:
☛ What situations, during the last year, have kept you from fulfilling your job duties and coming to work on time?
☛ How do you handle situations that could cause tardiness or absenteeism?
☛ Everybody misses work sometimes. What are some legitimate reasons to miss work?
☛ During the last year, when your replacement hasn't shown up and your manager asked you to stay late, what percentage of the time have you stayed late?
☛ What outside situations would affect your dependability on the job?
☛ Why do you think dependability is important for a restaurant cook?
☛ When you do not show up for work, how does it affect your co-workers?
☛ How many unscheduled absences did you have with your previous employer?
☛ How often are you late for work?
☛ Where does your employment fall in your list of priorities?
☛ Do you have your own transportation?
☛ Could I call your previous employer and ask how your attendance was and what would they tell me about your attendance?
35. Fresh Hospital Cook Job Interview Questions:
☛ Tell me about yourself.
☛ Why did you apply for this job?
☛ What do you know about our company?
☛ What would you say are your strengths?
☛ What would you say are your weaknesses?
☛ What do you see yourself doing in five years time?
☛ What do you enjoy most in your current (or most recent) job?
☛ What do you enjoy least in your current (or most recent) job?
☛ What is your greatest career achievement?
☛ Why do you want to leave your current/previous job?
☛ How would your colleagues say about you?
☛ What single thing would you most like to change about your current job?
☛ What has been the biggest career disappointment?
☛ Do you prefer to work alone or with colleagues?
☛ What other job have you applied for recently?
☛ What is your reaction to criticism?
☛ How does this chef job sound to you?
☛ What is your current boss like?
☛ Why should we give the job to you?
☛ In what environment do you work best?
☛ What are your your hobbies?
☛ When was the last time you cried?
☛ Do you have any questions that you would like us to answer?
