Sous Chef Interview Question:

Questions to ask when interviewing a Head Chef:

Submitted by: Muhammad

☛ How many employees report to you? How many of those are managers?
☛ Who do you report to?
☛ What is the volume/revenue your establishment is doing in a year?
☛ What is your favorite food to eat?
☛ What is your favorite cuisine to cook? Why? (Look for use of ingredients)
☛ Give me an example of a Springtime menu you would prepare for me? (Look for use of in-season ingredients)
☛ Why did you choose to become a Chef?
☛ What do you do to stay educated about new trends?
☛ What do you do to insure the quality of the food going out to customers?
☛ Give me an example of someone you have trained or mentored. Where did they start and where are they now?
☛ How do you take ownership in your position there at ________ (company)? (look for guest interaction, financials, organization, cleanliness, quality)
☛ How do you insure/test the quality of your ingredients?
☛ Tell me about an accomplishment that you are most proud of in your career.
☛ Describe to me a problem you had with an employee and how you handled it.
☛ Tell me about your management style.
☛ Tell me 3 things that you consider to be your strengths.
☛ Tell me something you would like to learn or improve upon.
☛ How involved are you in the beverage aspect?
☛ Tell me about your wine knowledge.
☛ How involved are you in the financial aspect of your business? Budgets/forecasting?
☛ How involved are you in executing labor cost? If your labor is running high, what measures do you take to control it?
☛ How involved are you with the menu development and overall design? Who do you feel should be involved in the decision?
☛ How involved do you get with Purchasing and Receiving?
☛ How involved are you in the risk management side of the business?
☛ What are your thoughts on progressive discipline?
Submitted by: Muhammad