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Top 35 Chef Interview Questions

How do you develop strong relationships with your vendors?
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Question 2 of 36
In the past, how involved have you been when it comes to managing food costs?
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"I have been very hands on with managing food costs, for the past 7 years of my career. In my current role, I created a new inventory cycle and ordering method in order to reduce waste. In my first year with my current company, I reduced food waste by 16% in the first 6 months."
The interviewer would like to better understand your level of exposure to managing food costs. Talk about any experience that you have with managing food costs, preventing food waste, and improving inventory cycles. This is also a good time to mention any food inventory software or applications that you have used in previous positions.
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Question 3 of 36
If food cost were not an issue, what item would you add to our menu?
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"I find that culinary trends are becoming simpler; however, people want unique flavor combinations. If cost were not issue I would love to do premium kobe beef, black pepper, and truffle burgers. I think it's a fun twist on a classic plate, and it feels decadent without the need to be fine dining."
This question is giving the interviewer an idea on your level of creativity and excitement when it comes to menu creation. There is no right or wrong answer here but you do need to show enthusiasm in your answer. If you can make the interviewer's mouth water with your delicious ideas, even better!
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Question 4 of 36
Walk me through your experience as a Chef.
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Many interviewers will start off with this question, which could throw you off a bit. You've done all of this research on the company but have you prepared to talk about yourself? The interviewer is looking for relevant information that shows you are qualified for this position in their restaurant. Respond by mentioning your education, how many years of experience you have as a Chef, and be sure give some details about your most current position. Conclude your response with a statement about what you are looking for in a position at this time.
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Question 5 of 36
If you could make changes to our menu, what would you do first?
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Question 6 of 36
What do you know about our restaurant, and this position?
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Question 7 of 36
The culinary industry is fast changing. How do you keep up with new food trends?
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Question 8 of 36
Who, or what, inspired you to become a Chef?
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Question 9 of 36
Being a Chef requires strong leadership skills. How many employees have you led in the past?
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Question 10 of 36
What is your favorite dish to make?
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Question 11 of 36
Are you applying for any other jobs?
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Question 12 of 36
How do you motivate your team, even on the most stressful days?
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Question 13 of 36
When would you be available to start?
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Question 14 of 36
Why should we hire you as our next Chef?
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Question 15 of 36
What was your least favorite job? Why?
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Question 16 of 36
What was your greatest cost-cutting measurement you accomplished at your previous employer?
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Question 17 of 36
What was the biggest change you have had to deal with in your career?
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Question 18 of 36
Would you consider yourself a creative person?
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Question 19 of 36
How do you define success?
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Question 20 of 36
Do you feel performance should be rewarded over experience?
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Question 21 of 36
Tell me about a time when communication became an issue during a team project.
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Question 22 of 36
Describe to me your method of convincing others to see things your way.
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Question 23 of 36
What are your salary expectations?
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Question 24 of 36
Tell me about the most challenging aspect of your current position as a Chef.
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Question 25 of 36
Tell me one valuable kitchen related skill that you are currently working on.
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Question 26 of 36
How do you like to be recognized for your accomplishments?
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Question 27 of 36
When you suffer a setback in the kitchen, how does that emotionally affect you and your work?
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Question 28 of 36
Describe for me a time when you made the wrong career decision. How did you correct your misstep?
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Question 29 of 36
Being a Chef requires strong commitment to the restaurant's hours. Would you be willing to work over 40 hours a week?
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Question 30 of 36
How do you handle communicating bad news to a team member, or your manager?
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Question 31 of 36
How would you describe your personality?
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Question 32 of 36
How many days were you absent from work last year?
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Question 33 of 36
Describe to me your ideal employer.
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Question 34 of 36
Tell me your favorite part of being a leader.
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Question 35 of 36
If you had $50,000 to build your own business, what would you do?
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Question 36 of 36
Do you ever use your sense of humor to diffuse a situation at work?
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User-Submitted Interview Answers

Question 1 of 36
How do you develop strong relationships with your vendors?
User-Submitted Answers
1.
I tasted every piece of ingredient to make sure it was a nice enough taste and it didn't taste unpleasant.
2.
What do you do to stay current on new trends? Describe two or three of the most interesting industry trends.
3.
What are your strengths and weaknesses?
Question 2 of 36
In the past, how involved have you been when it comes to managing food costs?
User-Submitted Answers
1.
I dont really manage the financial aspect of the restaurants. That has always been left to the head chef.
2.
I do all the ordering and the food cost control.
3.
Very, Its very important not to be over budget, making smart purchasing, accurate inventories, using fresh and localingredients.
Question 3 of 36
If food cost were not an issue, what item would you add to our menu?
User-Submitted Answers
1.
I would add steak to the menu because I think its very tender and moist.
Question 4 of 36
Walk me through your experience as a Chef.
User-Submitted Answers
1.
I did work experience in a small restaurant and I really enjoyed working in a kitchen with a wide range of different abilities and I formed some great friendships over that work experience week.
2.
23 years cooking italian mexican caribbean front of house as well as back.
3.
15 years of high volume catering and fine dinning.
4.
I have run my own restaurant, and also I have worked in many restaurants and hotels.
Question 5 of 36
If you could make changes to our menu, what would you do first?
User-Submitted Answers
1.
I am not quite sure about creating new dishes at the moment, but if I got some experience cooking a wide range of dishes in the kitchen, then I could possibly move on and try and create a new dish.
2.
Pan seared salmon filet with a lump crabmeat crème sauce.
Question 6 of 36
What do you know about our restaurant, and this position?
User-Submitted Answers
1.
I know this restaurant serves some of the best foods there is to offer and I know that this restaurant widely talked about throughout the country.
Question 7 of 36
The culinary industry is fast changing. How do you keep up with new food trends?
User-Submitted Answers
1.
I watch various food programs to keep up with the trends, mostly Saturday kitchen. A wide variety of different dishes are cooked every week and I am always interested in what their is.
Question 8 of 36
Who, or what, inspired you to become a Chef?
User-Submitted Answers
1.
I took inspiration when I was in school, studying Home Economics. I really enjoyed cooking simple things at the start, like fruit salad and simple pastry and savoury recipes. I also take inspiration from the likes of Nigella Lawson, Jamie Oliver and Gordon Ramsay.
Question 9 of 36
Being a Chef requires strong leadership skills. How many employees have you led in the past?
User-Submitted Answers
1.
I dont understand the question. Could you explain the question please?
Question 10 of 36
What is your favorite dish to make?
User-Submitted Answers
1.
Chicken curry and rice make my taste buds go wild with spicy flavours. Steak burger and fries are to die for because the meat is tender and the chips are moist and crispy. Squid is very crispy and tough.
Question 11 of 36
Are you applying for any other jobs?
Question 12 of 36
How do you motivate your team, even on the most stressful days?
Question 13 of 36
When would you be available to start?
Question 14 of 36
Why should we hire you as our next Chef?
Question 15 of 36
What was your least favorite job? Why?
Question 16 of 36
What was your greatest cost-cutting measurement you accomplished at your previous employer?
Question 17 of 36
What was the biggest change you have had to deal with in your career?
Question 18 of 36
Would you consider yourself a creative person?
Question 19 of 36
How do you define success?
Question 20 of 36
Do you feel performance should be rewarded over experience?
Question 21 of 36
Tell me about a time when communication became an issue during a team project.
Question 22 of 36
Describe to me your method of convincing others to see things your way.
Question 23 of 36
What are your salary expectations?
Question 24 of 36
Tell me about the most challenging aspect of your current position as a Chef.
Question 25 of 36
Tell me one valuable kitchen related skill that you are currently working on.
Question 26 of 36
How do you like to be recognized for your accomplishments?
Question 27 of 36
When you suffer a setback in the kitchen, how does that emotionally affect you and your work?
Question 28 of 36
Describe for me a time when you made the wrong career decision. How did you correct your misstep?
Question 29 of 36
Being a Chef requires strong commitment to the restaurant's hours. Would you be willing to work over 40 hours a week?
Question 30 of 36
How do you handle communicating bad news to a team member, or your manager?
Question 31 of 36
How would you describe your personality?
Question 32 of 36
How many days were you absent from work last year?
Question 33 of 36
Describe to me your ideal employer.
Question 34 of 36
Tell me your favorite part of being a leader.
Question 35 of 36
If you had $50,000 to build your own business, what would you do?
Question 36 of 36
Do you ever use your sense of humor to diffuse a situation at work?

About Chef

August 28th, 2017

A chef is a culinary expert. In professional settings such as restaurant and cafe kitchens, they are in charge of the kitchen and kitchen staff oversee the food preparation. Chefs are responsible for every aspect of the kitchen, from planning menus, developing recipes and creating visually appealing presentations to checking the freshness of supplies and supervising other kitchen staff.
Formal training to become a chef is available through culinary arts schools, technical schools, 4-year degree colleges and community colleges. Chefs must have strong leadership, communication, aesthetic, and business skills. They must also be highly creative and have a keen sense of taste and smell to create recipes and menus that their patrons enjoy. Knowledge of sanitary practices in the kitchen, food preservation and safety protocol related to using sharp and hot equipment in the kitchen is crucial.
Why do you want to be a chef? Do you have what it takes to be an outstanding chef? Are you familiar with a wide range of cuisines or do you specialize in any one specific cuisine? These are some of the questions that are typically asked at interviews held to hire chefs. To see more such questions, go to Mock Questions.

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