Chef Mock Interview

To help you prepare for your Chef interview, here are 36 interview questions and answer examples.

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Question 1 of 36

Why should we hire you as our next Chef?

If you can't think of ways that you are unique, ask a few friends or family members what they feel sets you apart from other people. Their observations may help you understand how you are perceived.

Perhaps you already know what sets you apart! This could include any industry accolades, special achievements, additional industry related training, a second language, or how involved you are in the community. Don't be afraid to brag about yourself a bit. In an interview, you are your strongest advocate.

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36 Chef Interview Questions & Answers

  • 1. Why should we hire you as our next Chef?

  • 2. Tell me your favorite part of being a leader.

  • 3. If you had $50,000 to build your own business, what would you do?

  • 4. Tell me about the most challenging aspect of your current position as a Chef.

  • 5. What are your salary expectations?

  • 6. Describe to me your method of convincing others to see things your way.

  • 7. Are you applying for any other jobs?

  • 8. How do you motivate your team, even on the most stressful days?

  • 9. When would you be available to start?

  • 10. Describe to me your ideal employer.

  • 11. What was your least favorite job? Why?

  • 12. What was your greatest cost-cutting measurement you accomplished at your previous employer?

  • 13. What was the biggest change you have had to deal with in your career?

  • 14. Would you consider yourself a creative person?

  • 15. How do you define success?

  • 16. Do you feel performance should be rewarded over experience?

  • 17. Tell me about a time when communication became an issue during a team project.

  • 18. Do you ever use your sense of humor to diffuse a situation at work?

  • 19. How do you develop strong relationships with your vendors?

  • 20. What is your favorite dish to make?

  • 21. Walk me through your experience as a Chef.

  • 22. What do you know about our restaurant, and this position?

  • 23. If you could make changes to our menu, what would you do first?

  • 24. Being a Chef requires strong leadership skills. How many employees have you led in the past?

  • 25. The culinary industry is fast changing. How do you keep up with new food trends?

  • 26. If food cost were not an issue, what item would you add to our menu?

  • 27. In the past, how involved have you been when it comes to managing food costs?

  • 28. Who, or what, inspired you to become a Chef?

  • 29. Tell me one valuable kitchen related skill that you are currently working on.

  • 30. How do you like to be recognized for your accomplishments?

  • 31. When you suffer a setback in the kitchen, how does that emotionally affect you and your work?

  • 32. Describe for me a time when you made the wrong career decision. How did you correct your misstep?

  • 33. Being a Chef requires strong commitment to the restaurant's hours. Would you be willing to work over 40 hours a week?

  • 34. How do you handle communicating bad news to a team member, or your manager?

  • 35. How would you describe your personality?

  • 36. How many days were you absent from work last year?