Pastry Chef Mock Interview
Master 30 Pastry Chef interview questions covering technique, creativity, and kitchen management.
Question 28 of 30
How would you react if a customer sent back one of your dishes?
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Rachelle Enns is an interview coach and job search expert. She works with candidates to perform their best in employment, medical, and post-secondary admission interviews.
Customer service is just as important for this role as baking knowledge. You may encounter angry customers or customers who change their minds often. The only thing you can do is learn from each experience and respond graciously, even when there's nothing wrong with your creation. It can also be reassuring to let the interviewer know that you anticipate these kinds of problems or last minute changes. Even though you can't be prepared for every situation, in this instance, you could have pre-baked cupcakes that simply need to be frosted, just in case.
Rachelle Enns is an interview coach and job search expert. She works with candidates to perform their best in employment, medical, and post-secondary admission interviews.
"When I worked for an event company, we provided cupcakes and cake balls for a holiday party. When we were setting up, the client decided she wanted different colored icing on the cupcakes. I had to call my team and have them prepare dozens more at the last minute! I reassured the client we would take care of it and have it all ready just in time."
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Anonymous Answer
When I worked in restaurant service, they will have customers that are allergic to an ingredient, so the team will need to prepare another dessert that we can give, which doesn't contain allergen to the customer.
Rachelle's Feedback
Remaining mindful of allergens is very important, for sure! Your approach shows that you are willing to make customizations when necessary. Do you have a story-based example of a time when a dish or dessert that you made was sent back because the guest did not like it? If so, how did you react to the criticism?
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Prepare for questions about lamination, flavor profiles, and high-pressure service scenarios.
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