How long do you foresee yourself working at this bakery, if hired?

"As you can see in my resume, I have a strong history of remaining loyal to my employers. The last position I left was simply because the bakery closed down. If I am successful in securing this position, I plan to stay here for the long term."

Talk to the hiring manager about your work history, and tenure, in your previous positions. Assure the hiring manager that you plan to stay in this position for the long term.

Tell me about the largest or most complicated wedding cake you have ever created.

"The most complicated wedding cake that I have ever created was a 4 tier, delicately decorated, wedding cake for a very large Italian wedding. I have photo's available if you would to see my portfolio."

If you have a photo portfolio of your work, be sure to bring that with you to the interview. Talk to the hiring manager about the level of projects that you have completed, and highlight the one project that you feel best showcases your work.

"It was a wedding cake with delicate piping details."

How do you stay up to date on the latest trends in cakes?

"I watch a lot of great baking shows, and also subscribe to various magazines such as Martha Stewart and Bake Mag. I subscribe to a variety of blogs, and am often on Pinterest, searching for fresh and creative ideas."

This question should be fun and easy to answer! How do you stay on top of the latest trends in cakes, and bakery goods?

"I'm always on Pinterest. I am subscribed to online baking courses and challenge myself with new recipes. I also joined a group that brings food to church potlucks."

Do you have a professional mentor? Who do you look up to in this industry?

"My mentor, in baking and cake decorating, is my first employer from the bakery I worked at in 2008. The owner of the bakery, Jane Doe, is very passionate about what she does and I learned such a great deal from her. We still meet a few times per year to discuss new trends in baking."

Talk to the hiring manager about anyone who has acted as a mentor to you in this industry. What have they provided to you, to help you in your career? If you do not have a personal mentor - perhaps there is a famous baker that inspires you.

"Cyndie because she has a job here and I hope I do one day too. I also am a fan of Shawna McGreevy and the sugar flower artist Jacqueline Butler, I have all her books."

Tell me about your education, if any, in the culinary arts.

"I attended culinary school at the Institute of Culinary Education in New York. My primary focus was on developing my skills in pÃ¢tisserie. My courses range from advanced pastry techniques to boutique style desserts, world delicacies and precise techniques."

Where did you attend culinary school? What was your focus during your post-secondary experience? Talk to the hiring manager about your experience and focus.

What steps do you take to ensure little ingredients are wasted, or go bad, in your current bakery?

"Last year, in our bakery, we implemented a new program that would help with inventory and also track close to expiring ingredients. This new system has decreased our waste by 22%, which is incredible!"

Tell the hiring manager about your ability to stay organized with your bakery ingredients. What steps do you take, or what processes have you put in place, to ensure that very little waste happens?

"Just track what you sell to get a better idea of how much you need to make next time. Also, use scraps from cake for cake pops. And try to scrape as much batter from the bowl as possible."

Are you able to quickly calculate and convert volume measurements between Metric, Imperial, and US Customary?

"I have been a baker for many years, and this particular skill has been well-honed through those years. Yes, I am able to quickly convert and calculate measurements in Metric, Imperial and US Customary."

Talk to the hiring manager a bit about your math and conversion skills. You can answer this briefly, and to the point.

"Yes, I use metric and imperial frequently."

What would your last meal be on Earth if you had to choose?

"If I could choose my last meal on earth it would be ravioli with lobster, langoustine, salmon and wood sorrel. I love the creamy decadence of this pasta dish. Yet, its deliciously simple."

The hiring manager would like to know something about you that would not be on your resume. This question is also intended to show the interviewer your level of passion when it comes to food.

"Probably a fruit tart and a cup of coffee."

What different frosting methods do you know how to use?

"I know a variety of frosting techniques and would say the the ones I am an expert level in would be Rosette, Petal, Ribbon and Textured frosting."

Tell the hiring manager about your frosting techniques and the level of expertise you have. You can keep your answer brief.

"Rosette, texture, and icing cupcakes. I'm also good at getting a smooth finish."

Do you enjoy decorating cakes and cupcakes?

"I have strong experience in decorating cakes and cupcakes; however; I consider myself stronger in the baking department."

Do you fully enjoy decorating cakes and cupcakes? What do you enjoy about it, and what do you find most challenging? Tell the hiring manager if decorating cupcakes and cakes is something that you enjoy. If you do enjoy decorating: 'I really do enjoy decorating cakes and cupcakes and most people that I have worked with consider it my forte. The detail and attention that needs to go into a properly decorated cake is quite surprising to some. It's a highly technical skill.'

"Yes, it's my favorite part of baking. And I am very good at it too."

Have you ever done any marketing for your former or current bakery?

"For my current bakery, I have started an initiative with our current customers similar to a loyalty based rewards program. We also do e-flyers every Monday to drive business through the week. I have also set us up on Facebook, Twitter and Instagram and we do pay for Facebook ads as well. We have seen an increase of 27% over the last 3 months because of these marketing initiatives."

Do you understand how to market on social media platforms, locally, and within your current database? Talk to the hiring manager about the types of initiatives you have taken on within marketing.

"I just advertise what's on sale."

Sometimes our bakery gets crowded. Will you get stressed out if a line starts forming?

"The bakery I currently work for is a very busy location and we have lines out the door every weekend. I am very used to managing high volumes of customers."

Give the hiring manager an example of a time when you were able to flawlessly manage a large crowd or line in your bakery.

"Yes, I have worked for a bakery that had to get donuts out for customers from a case because we couldn't do self-serve during covid. And the lines would get really long so I would acknowledge every customer and tell them I will assist them shortly. And ask my colleagues for help."

Have you ever had a rude customer? How did you deal with them?

"I realize that not everyone can be pleased, however; I always do my best to keep my composure and treat everyone the same. If a customer is rude, I will ask them how I can make them happy. That will usually calm them down a bit. In some situations, I have suggested to very rude customers that they find another bakery who perhaps could meet their needs better. I am accommodating but also will not tolerate anyone abusing my staff."

In customer service, you will sometimes come across customers who are rude, complain, or cannot be pleased. Talk to the hiring manger about your customer service philosophy, and how you go about handling rude customers.

"Yes, our donut fryer broke and a customer complained that our donuts taste different. And I had to explain that we baked them instead of frying and this is only temporary until we get a new fryer."

Tell me about a time you went above and beyond for a customer. What did they request?

"I had a customer come to me with 1 days' notice that she needed a wedding cake. Her original baker did not provide her with the cake that she wanted and she was very panicked about it. We worked overtime and went far beyond the call of duty to ensure that her cake was perfect, and ready for her big day."

How do you go over and above, to help out a customer or to meet a unique request? Give a specific example to the hiring manager.

"I had a wedding cake request with only 24-hour notice but I fit her cake into my schedule and made it everything she had asked for."

What other skills, besides baking, would you bring to our bakery?

"Asides from baking, I bring many skills such as social media marketing, scheduling, inventory management and customer dispute resolution. Are there any specific skills that you are looking to bring on in this role?"

If you are successful in gaining this position, what other types of skills will you bring to the job? Talk about anything you can do re: marketing, customer service, management, etc.

Do you wish to own your own bakery one day?

"I have always had a dream to own my own bakery, however; that would be many years down the road for me. If given this opportunity with your bakery, I plan to stay long term. If you are not wishing to own your own bakery one day: "

The hiring manager is looking for an idea re: your longevity in this position, should you be the successful candidate. If you are wishing to own your own bakery one day: "I have always had a dream to own my own bakery, however; that would be many years down the road for me. If given this opportunity with your bakery, I plan to stay long term. If you are not wishing to own your own bakery one day: "I do not have plans to open my own bakery one day. I am quite content with having a strong employer and remaining in a position as an employee."

What are your favorite things to bake?

"My favorites will change from time to time, because I have always been passionate about change and trying new things. Currently, my favorite things to bake are ornately decorated sugar cookies. They are a timeless treat."

Tell the hiring manager what you most enjoy baking, and why.

"French macarons in a variety of different flavors, sculptured fondant cakes, European cakes, and cupcakes. But I really like trying new things and challenging myself."

Have you ever had an odd baking request? What did you do?

"I have had a few odd baking requests. The one I recall the most was a customer who wanted a 3-tier birthday cake, in just 4 hours' time. I explained to the customer that these types of cakes take a bit of time and simply could not be baked, cooled, and decorated in such a short time. The customer agreed after some convincing and chose a different design."

Assure the hiring manger that you are flexible and able to meet the needs of the customers, no matter how odd the request may be.

When did you first start baking?

"I have been baking since I was just 6 years old! My professional start came when I joined the Institute of Culinary Education in New York to complete my education in patisserie. It's been a passion of mine since I was young."

Talk to the hiring manager about how you initially started baking. This will tell the hiring manager something about you that they may not know from reading your resume.

"I have always helped my mom bake European cakes for every occasion. Some days I would mix the frostings other times I would make the batter. The French macaron was the first pastry I mastered in the espresso flavor and now I can do mint, lavender, rose, etc."

Are you always on time for work?

"As a baker, I am aware that early mornings are required. I am always very punctual and take pride in being on time for work. You can most certainly rely on me."

Do you make a habit of being on time, or even early, for work? Tell the hiring manager about your reliability.

Have you ever called off work at your last position? What was your reason?

"In my last position, I took just 2 days off in one year. Both absences were excused as I had a long weekend planned. I do not take many holidays and do not get sick very often. You can be assured that I will show up for work on time, and when expected."

Assure the hiring manager that you are reliable and that you come to work when expected.

"I have never called off work so far."

If I were to give you a recipe to follow but you felt your own method was better, how would you handle that?

"If I were given a recipe to follow, but felt that my method was better, I would still follow the recipe that I was given. It is important to be flexible. If I felt comfortable enough, I would probably make the recipe using my own method and ask my boss for feedback on the end result. Perhaps they would like my way in the end, as well!"

Often times, as the expert, we will feel that our way is better. Talk to the hiring manager about your ability to overcome that thinking, and follow instructions that you've been given, despite your desire to do your own thing.

"I would probably stick to the recipe I'm given but would give the boss a suggestion."

Which baking skills do you consider yourself an expert in?

"I am strong in multiple areas of baking, however; my primary focus this past year has been on developing my skills in pÃ¢tisserie. I am also an expert in frosting techniques."

Tell the hiring manager about your strongest skill when it comes to baking.

"I'm really good at frosting and baking cakes and cupcakes. But I'm also really good at making consistently high-quality French bread and hoagies."

How important is it for you to get this job at our bakery?

"I would really love to secure this job. It would make my life so much simpler as this bakery is just down the street from my home. I am passionate about the type of products and quality that comes out of your facility and that would make me very proud to work for you."

Do you want this job? Tell the hiring manager about your desire to be the successful candidate. Talk a bit about why you want to work for them, specifically, and how securing this role will benefit your life.

How do you think we stand out from our competitors?

"I believe you stand out from your competitors in a multitude of ways. Looking at your reputation in the community - I see that you are very well known for being accommodating and for using high quality ingredients. In comparison to your competitors, I see that you stand out because you engage with your customers on social media, and you are very active in giving back to the community through donations of food."

Your answer will help the hiring manager to see that you understand their business, you have researched the competitive landscape in the area, and that you have taken interest in what they do.

What do you know about our bakery?

"I took a lot of time getting to know your company through it's online presence. I am aware that you are a long-time family run business which is admirable. I understand, also, that you have very strong customer reviews online. What I enjoy most is that you give back so much to the community."

Display to the hiring manager that you researched the company prior to your interview. This shows the interviewer that you truly are interested in securing this role, and that you find it important enough that you would take the time to conduct research.

What makes you the best candidate for this job?

"I feel that I am the best candidate for the job because aside from my very strong advanced pastry techniques, I am also able to manage the social media marketing side of your business. I would come with very fresh ideas on how to increase your customer base."

Talk to the hiring manager about what you feel makes you the best option for them. Bring up your strong baking skills, but also be sure to include skills that will make you a stand-out candidate.

"I don't who the other candidates are but I am the best candidate for this position. I can tell you guys have an enthusiastic customer-centered atmosphere. Being courteous and enthusiastic comes naturally to me with customers once I warm up to my new job. And I have experience as a baker from baking classes and the two bakeries I worked at. I also am really good at remembering customer names and preferences."

What do you find most challenging about being a baker?

"In my career, my biggest challenge has been working on my precision techniques with delicacies. I would like to take an additional course in these techniques to really master them."

Do you struggle in a particular area of baking? What do you find the biggest challenge in your career? Talk to the hiring manager about your biggest challenge in baking.

"When in the beginning you are a little bit slower and trying to figure out how to do things the right way. But once I build confidence and get the hang of it I start working like a machine."

How do you keep organized while baking? How do you keep a schedule for what needs to be done?

"After being a baker for 7 years, I can attribute most of my success, in remaining on schedule, to early mornings. I never take on more than I think that I can handle, and I document everything very clearly so that everyone in the bakery understands the flow of work, and what is coming up next. Clear communication has been key for me to remain organized and on schedule."

Talk to the hiring manager about your organizational skills and how you remain on schedule.

"I practice clean as you go techniques. Cleaning my area after every task so it doesn't pile up at the end of the day. I also prioritize things from most and least important. My customer is always first meaning I have to get any special orders and custom cakes done before they come in. It also means I need to get products out on the shelves. My second priority is getting any Cleaning done and put any frozen items in the refrigerator that need to be thaw down to be baked for the next day."

Baking can be stressful. When have you worked in a stressful environment with deadlines to meet?

"I am accustomed to stressful timelines and am able to handle it quite well. I have worked in this type of environment since becoming a baker 7 years ago. I remember to breathe deep, keep focused, and stay organized."

As a baker, you will face endless deadlines. Discuss with the hiring manager how you are able to cope with that type of stress.

"The cake decorator didn't show up to work and she had a wedding cake to do. I had an hour and a half to do my job and get the wedding cake done before the customer came to pick it up. I ended up having to multi-task like when the cake was in the freezer crumb coating I would package baked goods. I have been working in a bakery for a few years and know how to prioritize things."

Tell me about a baking disaster you have had. How did you redo the recipe and make a good product?

"One disaster that comes to mind would be when I was asked to make a grain free/gluten free cake as a special order. I make the cake with almond meal, thinking it would work but it was much too dry. Instead, I turned the batter in small cookies and re-made the cake batter using coconut flour. I gave the cookies to the customer as an add-on for free, which they were really happy about."

Everyone has a disaster in the kitchen, and that's totally okay. Discuss with the hiring manager how you were able to recover from a disaster while baking.

"The first time I made the French macaron the shells cracked so I did a little research and realized I didn't let them sit on the counter long enough before baking. I made a new batch, let them stay out longer and they rose perfectly in the oven."

How well do you follow recipes?

"I am absolutely able to follow recipes, and especially love to follow the recipes that are the classics. When it comes to more modern baking, I like to be creative and deviate from the recipe."

Do you follow recipes to a tee, or do you like to wing it a bit? Tell the hiring manager about your preference when it comes to recipes.

"When I try a new recipe I measure out my ingredients precisely and once I get the hang of it I start to tweak things based on what I think would make it taste better. Like the European honey cake the first few times I followed the recipe exactly and then I realized I should add a little more honey to bring out the flavor."

Baker Interview Questions

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1. How long do you foresee yourself working at this bakery, if hired?
2. Tell me about the largest or most complicated wedding cake you have ever created.
3. How do you stay up to date on the latest trends in cakes?
4. Do you have a professional mentor? Who do you look up to in this industry?
5. Tell me about your education, if any, in the culinary arts.
6. What steps do you take to ensure little ingredients are wasted, or go bad, in your current bakery?
7. Are you able to quickly calculate and convert volume measurements between Metric, Imperial, and US Customary?
8. What would your last meal be on Earth if you had to choose?
9. What different frosting methods do you know how to use?
10. Do you enjoy decorating cakes and cupcakes?
11. Have you ever done any marketing for your former or current bakery?
12. Sometimes our bakery gets crowded. Will you get stressed out if a line starts forming?
13. Have you ever had a rude customer? How did you deal with them?
14. Tell me about a time you went above and beyond for a customer. What did they request?
15. What other skills, besides baking, would you bring to our bakery?
16. Do you wish to own your own bakery one day?
17. What are your favorite things to bake?
18. Have you ever had an odd baking request? What did you do?
19. When did you first start baking?
20. Are you always on time for work?
21. Have you ever called off work at your last position? What was your reason?
22. If I were to give you a recipe to follow but you felt your own method was better, how would you handle that?
23. Which baking skills do you consider yourself an expert in?
24. How important is it for you to get this job at our bakery?
25. How do you think we stand out from our competitors?
26. What do you know about our bakery?
27. What makes you the best candidate for this job?
28. What do you find most challenging about being a baker?
29. How do you keep organized while baking? How do you keep a schedule for what needs to be done?
30. Baking can be stressful. When have you worked in a stressful environment with deadlines to meet?
31. Tell me about a baking disaster you have had. How did you redo the recipe and make a good product?
32. How well do you follow recipes?

Baker Interview Questions

1. How long do you foresee yourself working at this bakery, if hired?

2. Tell me about the largest or most complicated wedding cake you have ever created.

3. How do you stay up to date on the latest trends in cakes?

4. Do you have a professional mentor? Who do you look up to in this industry?

5. Tell me about your education, if any, in the culinary arts.

6. What steps do you take to ensure little ingredients are wasted, or go bad, in your current bakery?

7. Are you able to quickly calculate and convert volume measurements between Metric, Imperial, and US Customary?

8. What would your last meal be on Earth if you had to choose?

9. What different frosting methods do you know how to use?

10. Do you enjoy decorating cakes and cupcakes?

11. Have you ever done any marketing for your former or current bakery?

12. Sometimes our bakery gets crowded. Will you get stressed out if a line starts forming?

13. Have you ever had a rude customer? How did you deal with them?

14. Tell me about a time you went above and beyond for a customer. What did they request?

15. What other skills, besides baking, would you bring to our bakery?

16. Do you wish to own your own bakery one day?

17. What are your favorite things to bake?

18. Have you ever had an odd baking request? What did you do?

19. When did you first start baking?

20. Are you always on time for work?

21. Have you ever called off work at your last position? What was your reason?

22. If I were to give you a recipe to follow but you felt your own method was better, how would you handle that?

23. Which baking skills do you consider yourself an expert in?

24. How important is it for you to get this job at our bakery?

25. How do you think we stand out from our competitors?

26. What do you know about our bakery?

27. What makes you the best candidate for this job?

28. What do you find most challenging about being a baker?

29. How do you keep organized while baking? How do you keep a schedule for what needs to be done?

30. Baking can be stressful. When have you worked in a stressful environment with deadlines to meet?

31. Tell me about a baking disaster you have had. How did you redo the recipe and make a good product?

32. How well do you follow recipes?