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Cafeteria chefs are specialist chefs who work in cafeterias in hospitals, educational institutions, and large corporations. One of the main points of difference between cafeteria chefs and most other chefs is that they prepare large quantities of a limited number of dishes. In addition, they also supervise lower level kitchen employees and give them specific tasks to perform.
Completing a culinary training program from a vocational accredited school is necessary for this role. Completing an appropriate program will help you get a better understanding of nutrition for various age groups and for different settings. Most importantly, you will also learn about safe food preparation and food handling technique. Cafeteria chefs must have the solid understanding of nutrition, and food preparation and food handling. They must also have outstanding organizational skills and leadership skills.
At your interview for a cafeteria chef job, the interviewer will want to know if you have had any work experience in this role. Time spent as an apprentice would also count as work experience. They will also ask you why you chose to be a cafeteria chef and if you know exactly what the job entails. Other questions will be aimed to assess your food and nutrition knowledge. At Mock Questions, you will find a list of commonly asked questions and their answers. Go through them as part of your interview preparation to boost your success at the interview.