Sous Chef Interview Question:

Operational and Situational Head Chef Interview Questions:

Submitted by: Muhammad

☛ Describe the training that you have and how it relates to this position.
☛ In your experience, how does food cost factor into menu creation?
☛ What is your involvement with Purchasing and Receiving?
☛ List some of your favorite food vendors and why you like to with them.
☛ What foods do you like to pair together and why?
☛ How does your winter menu differ from your spring menu?
☛ How do you control the quality of the food that goes out to customers?
☛ How do you take ownership over customers' experience of your restaurant?
☛ What do you do when customers request ingredient substitutions?
☛ How do you handle special diets (such as gluten free diets)?
☛ Recall a time you handled a situation with a disappointed customer.
☛ How do you keep labor costs under control?
☛ Describe your approach to hiring staff. What do you look for?
☛ Recall a time that you fired someone. Why did you do it?
☛ How involved are you in managing your cooks?
☛ Describe your experience with multicultural and multilingual teams.
☛ Recall a time you resolved a conflict with a difficult employee.
☛ Recall someone who you have trained or mentored. Where did they start? Where are they now?
☛ How would you improve our establishment?
Submitted by: Muhammad