Question 1 of 36
How do you develop strong relationships with your vendors?
I tasted every piece of ingredient to make sure it was a nice enough taste and it didn't taste unpleasant.
What do you do to stay current on new trends? Describe two or three of the most interesting industry trends.
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?
I dont really manage the financial aspect of the restaurants. That has always been left to the head chef.
I do all the ordering and the food cost control.
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?
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.
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.
23 years cooking italian mexican caribbean front of house as well as back.
15 years of high volume catering and fine dinning.
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?
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.
Pan seared salmon filet with a lump crabmeat crème sauce.
Question 6 of 36
What do you know about our restaurant, and this position?
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?
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?
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?
I dont understand the question. Could you explain the question please?
Question 10 of 36
What is your favorite dish to make?
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?