MockQuestions.com Logo MockQuestions MockQuestions.com Logo MockQuestions MockQuestions.com Logo MockQuestions
Home
Career Interview Questions
Interview Topics
Upgrade
Login
Close
Top 20 Kitchen Helper Interview Questions
Question 1 of 24
How do you make sure food is used before expiration?
"In order to avoid food waste and ensure that nothing expires prior to its use, I will correctly label all containers. I also utilize the first in, first out method when rotating the food in the fridge/freezer. I take this aspect of my role very seriously as food waste can greatly affect a restaurant's profitability."
An important part of your role as a kitchen helper is to ensure that food is not wasted or used when it should not be. Tell the hiring manager what measures you take to ensure that this does not happen.
More professional answers available after the upgrade
Upgrade
List of Kitchen Helper Interview Questions
  1. How do you make sure food is used before expiration?
  2. Were you taught any kitchen safety lessons at your last job?
  3. How important is cleanliness to you?
  4. Have you ever made improvements to the kitchen flow before? What were they and how did this benefit the kitchen?
  5. How often are you on time for work?
  6. What do you know about our restaurant?
  7. What do you like the most about working in a kitchen?
  8. Do you hope to be a chef one day?
  9. Where did you get most of your kitchen working experience at?
  10. This may seem like a rude question, but is your personal hygiene important to you, on a consistent basis? How so?
  11. How do you handle stressful situations?
  12. What high pressure, stressful situations have you been working in the kitchen in? How did you handle this?
  13. Have you ever called off work before? If so, what was your reason?
  14. What Chef or Kitchen Leader taught you the most?
  15. What's your ideal company to work for?
  16. What kitchen experiences do you have?
  17. Tell me about food safety, your training in it, and why it is very important.
  18. In what areas of the kitchen, could you learn more or something new at?
  19. Why is this job important for you to get?
  20. Tell me about a time when someone has criticized your work. How did it make you feel?
  21. Do you communicate well with others?
  22. Do you enjoy working with other people?
  23. What task in the kitchen, do you have the most difficulty doing?
  24. What do you dislike the most about working in a kitchen?
Authors:
Contributing Author
Rachelle Enns
Recruiter
 
Contributing Author
Diana D'Souza
HR Professional
Creativeinkdrops.com/
Kitchen Helper Information
August 18th, 2017

Kitchen helpers work directly under the head cook or kitchen supervisor. Kitchen helpers perform a variety of tasks in the kitchen, from assisting with food preparation and cooking to food handling and storage. In some kitchens, they may also clean all dishes, silverware and cooking utensils and make sure the food service stations, tables and dining hall floor are all clean and well-maintained. Their exact duties may differ depending on their employer.

This is an entry level job. A high school diploma and some on the job experience are necessary for anyone looking to work as a kitchen helper. Completing an internship will help you learn the basics of food preparation and service, safe food handling and kitchen cleanliness protocols. Always ask for a letter of recommendation from the person you've interned under. This will come in very useful when you go for your kitchen helper interview.

At the interview for a kitchen helper role, your interviewer will be very interested in knowing about the various kitchen tasks that you have had experience handling. They may ask you questions to assess your knowledge of food prep and food safety. The interviewer will also want to gauge your interest and knowledge in different cooking techniques. The best way to emphasize your interest in this role is by answering all questions confidently. You can do this by going through kitchen helper mock interview questions and rehearsing your answers to some of the more commonly asked questions.
Kitchen Helper User Submitted Interview Answers
Question 1 of 24
How do you make sure food is used before expiration?
"In order to avoid food waste and ensure that nothing expires prior to its use, I will correctly label all containers. I also utilize the first in, first out method when rotating the food in the fridge/freezer. I take this aspect of my role very seriously as food waste can greatly affect a restaurant's profitability."
An important part of your role as a kitchen helper is to ensure that food is not wasted or used when it should not be. Tell the hiring manager what measures you take to ensure that this does not happen.
More professional answers available after the upgrade
Upgrade
User Submitted Interview Answers
1.
Always check inventory's expiry dates as much as possible to make sure to use products before expiration dates and always apply the FIFO rule..
2.
By checking the appearance and the label.
3.
FIFO Rule, And proper and regular indenting based on consumption of food item.
4.
Why do you like this job?
5.
Well ofcourse you have to check the expiration date and always use the ones that are near to expire first.
Question 2 of 24
Were you taught any kitchen safety lessons at your last job?
"I have a lot of training in kitchen safety, both formal and informal. In my most recent role I received one on one training with the chef and was tested on safety at the end of my day long training. It never hurts to be trained in safety and I am happy to take any additional training that you require."
Let the hiring manager know how well versed you are in kitchen safety. Being honest and transparent when it comes to your level of training will be important information if you are hired.
More professional answers available after the upgrade
Upgrade
User Submitted Interview Answers
1.
Yes, what has to be done when there's any incident and how to use the exit door.
2.
I haven't been employed before but I am knowledgeable of the kitchen safety lessons for they were taught during my second year in college as a Hotel and Restaurant Management student.
3.
Yes. Did an online course got food safety.
4.
Yes. I was taught that always wash your hands before you start and that always use gloves.
5.
No don't have any experience, but I love to be a helpful help.
Question 3 of 24
How important is cleanliness to you?
"Cleanliness in a restaurant kitchen is the most important. One wrong move and you can make someone very sick. I am well aware, and well trained, in the matter of cleanliness, health and safety."
This can be a brief and concise answer. Be sure to let the hiring manager know that you are concerned with the topic of cleanliness.
More professional answers available after the upgrade
Upgrade
User Submitted Interview Answers
1.
A lot because providing healthy food is my profession main theme.
2.
Very!! It cuts down on various diseases that come in contact with cross contamination.
3.
Having a clean kitchen and dishes is extremely important to me.
4.
Because it prevent food contamination and food poisoning.
5.
As important as you preparing the food.
Question 4 of 24
Have you ever made improvements to the kitchen flow before? What were they and how did this benefit the kitchen?
"In my previous position I created a new color coded labelling system that worked really well and reduced food waste by 8% in the first month. I had the idea and, with the help of the chef, we were able to make it work very well."
Having the confidence to suggest or implement change in the workplace is a great quality to have. Show the hiring manager that you are capable of bringing this attitude with you, should you be hired.
More professional answers available after the upgrade
Upgrade
User Submitted Interview Answers
1.
No. Becouse very small salary and the benefit no good.
2.
I have just always stepped in where I'm needed.
3.
Putting everything in order it save time to finding.
4.
As I have never had professional experience, during my Food Technology lessons when it came to making my desired meal, I made improvemnts by replacing objects that didn't work for me such as using a subsitute for a meal, this benefited the kitchen as I
5.
So far, none since I only had my ojt as my experience for kitchen work.
Question 5 of 24
How often are you on time for work?
User Submitted Interview Answers
1.
Everytime.. In my work I always fucos.
2.
I am often to work on time because this is one a good employer when you follow certain time.
3.
I am always punctual because I have to clean the kitchen and clean, peel and wash vegetable for cook to carry out their duties.
4.
I like to come to work before on time 15 mins earlier, so I can get change and be ready for work.
5.
I am always punctual and follow a strick schedule.
Question 6 of 24
What do you know about our restaurant?
User Submitted Interview Answers
1.
One of the best in food production.
2.
I know in your restuarant, becouse I apply.
3.
Its very neat and fast service.
4.
I will definitely find more information before going in for interview about the restaurant that I am applying for.
5.
Very famous in the area. Big restaurent . Many branches.
Question 7 of 24
What do you like the most about working in a kitchen?
User Submitted Interview Answers
1.
I work anything inside the ketchen and to fallow the roll but I encrease my salary.
2.
How everything is organized.
3.
It is challenging, in terms of workplace and workmates because it is stressful job specially in peak times and it is practical you can use it both at home and at work.
4.
New things learning everyday which that makes me happy in the kitchen.
5.
I'm more comfortable working in kitchen than working the cash.
Question 8 of 24
Do you hope to be a chef one day?
User Submitted Interview Answers
1.
Its depend of my ability on my job done.
2.
Yes, very much. It is my dream to become a chef someday..
3.
I will like to be a chef... But first I want to learn more from people who really know gastronomy secrets.
4.
Yes . I hope . I will be chef in the hotel.
5.
I hope to be one of the best kitchen hands around.
Question 9 of 24
Where did you get most of your kitchen working experience at?
User Submitted Interview Answers
1.
The 9th circle of the pits of Tartatus.
2.
I got most of my kitchen working experience from my Food Technology lessons and working at home.
3.
At my previous work at resto bar.
4.
Working with my mom in her resturant and my own catering business.
5.
My own kitchen cooking for family.
Question 10 of 24
This may seem like a rude question, but is your personal hygiene important to you, on a consistent basis? How so?
User Submitted Interview Answers
1.
Yes, hygien is very important so that I allways fallow personal hygien.
2.
My personal hygiene is highly important to me, this is because I love being clean and like to feel good about myself and having good personal hygiene will contribute to that.
3.
Ofcourse. Very much important. Especially in serving foods/preparing personal hygiene is very important too to make sure it is free from possible food contaminations.
4.
The personal hygiene is very important too, all the time when I start something I need to wash my hands and catch my hair back.
5.
I also make sure everything I wear is clean and that where I live is clean as well.
Question 11 of 24
How do you handle stressful situations?
User Submitted Interview Answers
1.
Try to work out the situation as fast as possible and keep moving things still have to be finished.
2.
Staycalm and leave that place try to consentrate other important work.
3.
If a situation seems overwhelming, I mentally break it into smaller steps, and just focus on reaching each one on the way to accomplishing the larger task. In fact that's what I did with my Food technology project. I had a issue with how I was going to make a fondant as I didn't have all the ingredients, but I broke it down into 'what needs to happen first', and concentrated on one step at a time. I was able to see more solutions to the larger problem, and in fact, I got the fondant done in time.
4.
Be calm and reasure my self I can make it.
5.
I will deal calmly with such a situation because I know that stress and anger is not the solution to the problem.
Question 12 of 24
What high pressure, stressful situations have you been working in the kitchen in? How did you handle this?
User Submitted Interview Answers
1.
To fallow the the proper way.
2.
I havent experience something like that yet.
3.
Catering for 200 people and under staff. I have to work none stop with out any break.
4.
A high pressure situation would be when I was trying to ensure the food that I was cooking would cook within the time frame I was given. I handled this by mentally breaking it down into smaller steps, and thinking what ingredient would really be necessary and if it was time consuming. I then came into a conclusion by focus on the bigger picture which was the main meal.
5.
There Haven't been any stressful situation so far.
Question 13 of 24
Have you ever called off work before? If so, what was your reason?
User Submitted Interview Answers
1.
Yes I was very sick with the stomach flu.
2.
I have never been employed before, but if I was working and I called off work it would be for a good reason such as, serious family circumstances.
3.
Not yet because I always make sure to do what I should do in every work that I had.
4.
Yes I have, due to my illness.
5.
During my internship I never called off work. If its really important, the called off because of family death.
Question 14 of 24
What Chef or Kitchen Leader taught you the most?
User Submitted Interview Answers
1.
Cleaniness & cutting and chopping taste.
2.
To be fast in whatever you do but also to make sure of the quality in what you were doing.
3.
My Food Technology teacher Mrs Gakungu and my Grandmother.
4.
The boss from a previous job.
5.
Cleanliness, hygiene and kitchen preparation.
Question 15 of 24
What's your ideal company to work for?
User Submitted Interview Answers
1.
One that could allow me to work around my daughters school hours.
2.
My ideal company for I like to work is one seriossly, who respect the personal and their rights.
3.
A company in where I can use my skills well and to learn more from them.
4.
I’d like to work for a company that plans for its future. With the economy as it is, the best companies are going to be those that are constantly evolving to the new marketplace. I would also like to work for a company that recognizes achievements and provides ample growth opportunities within its corporate structure.
5.
Any company which will give me the opportunity to enhance my career.
Question 16 of 24
What kitchen experiences do you have?
User Submitted Interview Answers
1.
Sanitize the area, and all equipment.
2.
In indian curry and done some worked in tandoor section.
3.
I've cooked following recipes used all the equipment served to hundreds of children a day.
4.
I work like a hep kitchen in a after school, and it was a really nice experience for me.
5.
I just had my internship where I got my kitchen experience. Nothing else.
Question 17 of 24
Tell me about food safety, your training in it, and why it is very important.
User Submitted Interview Answers
1.
Hazard, Analysis, Critical, Control Point. It is important because prioritize and controls potential hazard and food production.
2.
Hazard analysis and critical control point.
3.
Cover all food and check the temperature and wadhing hands wearing gloves.
4.
Wash your Hands wash your hands wear your gloves any time you are handling food!! It's important that we take those steps so we as the food handlers don't get people sick by cross contaminate.
5.
Food Safety is very important because it is to ensure that the food that we'll serve to our customers are to the best of its quality and to make sure that it is free from any harmful substances, poisoning that may harm an individual. I've received training on this from my cookery class in CCMTC.
Question 18 of 24
In what areas of the kitchen, could you learn more or something new at?
User Submitted Interview Answers
1.
To be stand beside of chief.
2.
Any possible areas that I may be assigned to. Since I'm just new with this career I'm just starting to learn things in every possible area in the kitchen and I'm very much interested to learn every possible things available.
3.
Receiving area, storage area and cooking area as I have never had experience of these areas except cooking and I would love to learn what it is like and develop more skills.
4.
I could learn more in every aspect of the kitchen. I am a eager sponge ready to learn everything there is to know about working in a kitchen.
5.
I would like to work with the chef.
Question 19 of 24
Why is this job important for you to get?
User Submitted Interview Answers
1.
I want to be a chef someday and to learn more techniques.
2.
I need something with better pay and my hours for my daughter.
3.
Because I believe this is a stepping stone for me to get to my dream of being a chef someday.
4.
So I can extablish my self more in the kitchen.
5.
This job is important to me because I have a passion for food, and this position will develop my skills further and I will make a real impact within your company.
Question 20 of 24
Tell me about a time when someone has criticized your work. How did it make you feel?
User Submitted Interview Answers
1.
We need to be patient and understand.
2.
When cheif appreciate my work to be best helper.
3.
I am more motivated, dedicated to my work.
4.
Its chance to learn and improve myself.
5.
It was a new boss and she criticized everything I did at first. Me and her had a conversation and things are better now.
Question 21 of 24
Do you communicate well with others?
User Submitted Interview Answers
1.
I communicate very well, by smiling, eye contact and asking questions.
2.
Yes, I can relate very well to others in social or work situations.
3.
Yes. I believe good communication is critical in a kitchen.
4.
Actually am not so good, but people like me anyway.
5.
Yes!specially interms of details how we can make are work fast and easy without sacrificing the quality of food.
Question 22 of 24
Do you enjoy working with other people?
User Submitted Interview Answers
1.
Yes ofcourse, If not why would I be working in the kitchen.
2.
I love working with other people because I always learn from others, whether it is by teaching me something that I don't have that needs working on or working as a team to reach an objective.
3.
Yes, making new friends is the key to work happily.
4.
Yes, working with others is the best part because you can increase your skills.
5.
Absolutely. I love working with hardworking and passionate people who love what they're doing.
Question 23 of 24
What task in the kitchen, do you have the most difficulty doing?
User Submitted Interview Answers
1.
Knife skills is what makes it difficult for me but I am doing my best to improve my skills in this area.
2.
A difficult dish that I hsve never done before.
3.
I have most difficultly trying to get the right portion of everything.
4.
Asking other people to my job.
5.
Organizing peoples into team work.
Question 24 of 24
What do you dislike the most about working in a kitchen?
User Submitted Interview Answers
1.
I'm not sure yet since I haven't had work in the real kitchen before.
2.
I dislike using chopping boards as I find that they are quite slippery.
3.
No particular issues as such.
4.
Without doing prep work and uncleaned kitchen.
5.
When, they are desturbing of me when, I have work.
Video

Top 10 Kitchen Helper interview questions, voted by our users! Created on March 7th, 2016

Kitchen Helper Pros
Similar Career Interviews