What other back of house or kitchen roles have you held in the past?

Most foodservice professionals have worked their way up through the ranks, advancing their career as opportunities come up, and training opportunities occur. The interviewer would like to see that you have a sense of what it takes to succeed in a variety of roles. Generally, in a kitchen setting, the hierarchy works from the dishwasher, kitchen porter, line cook, sous chef, head chef, and executive chef. There are many other roles also which include fry chef, grill chef, pastry chef, and more. These will depend on the complexity of the kitchen where you are working.

Briefly take the interviewer through the roles that you have held, expressing that you can mentor and guide those junior to you, while also showing a willingness to learn from those senior to you.