MockQuestions

Kitchen Helper Mock Interview

To help you prepare for your Kitchen Helper interview, here are 24 interview questions and answer examples.

Kitchen Helper was written by and updated on March 7th, 2016. Learn more here.

Question 1 of 24

Where did you get most of your kitchen working experience at?

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List of 24 Kitchen Helper Interview Questions & Answers

  1. 1.

    Where did you get most of your kitchen working experience at?

  2. 2.

    What Chef or Kitchen Leader taught you the most?

  3. 3.

    Tell me about food safety, your training in it, and why it is very important.

  4. 4.

    What task in the kitchen, do you have the most difficulty doing?

  5. 5.

    How often are you on time for work?

  6. 6.

    Have you ever made improvements to the kitchen flow before? What were they and how did this benefit the kitchen?

  7. 7.

    What's your ideal company to work for?

  8. 8.

    Do you enjoy working with other people?

  9. 9.

    How do you handle stressful situations?

  10. 10.

    What do you like the most about working in a kitchen?

  11. 11.

    What kitchen experiences do you have?

  12. 12.

    Have you ever called off work before? If so, what was your reason?

  13. 13.

    In what areas of the kitchen, could you learn more or something new at?

  14. 14.

    Do you hope to be a chef one day?

  15. 15.

    How important is cleanliness to you?

  16. 16.

    This may seem like a rude question, but is your personal hygiene important to you, on a consistent basis? How so?

  17. 17.

    What do you dislike the most about working in a kitchen?

  18. 18.

    What do you know about our restaurant?

  19. 19.

    Were you taught any kitchen safety lessons at your last job?

  20. 20.

    Do you communicate well with others?

  21. 21.

    Tell me about a time when someone has criticized your work. How did it make you feel?

  22. 22.

    Why is this job important for you to get?

  23. 23.

    How do you make sure food is used before expiration?

  24. 24.

    What high pressure, stressful situations have you been working in the kitchen in? How did you handle this?