39Sous Chef Interview Questions & Answers
1.What was your greatest accomplishment as a sous chef?
2.What was your biggest disappointment as a sous chef?
3.How do you evaluate success?
4.Have you ever been overloaded with work?
5.What individual has had the greatest influence on you?
6.Give me a time when you had to set an important goal in the past and tell me about your success reaching it.
7.Why are you the best candidate for us?
8.What do you know about our kitchen?
9.What are your career goals as a Sous Chef?
10.What is your greatest strength? How does it help you as a Sous Chef?
11.What is your greatest weakness? What are you doing to improve it?
12.Tell me about your experience in the food industry.
13.How would your former employer describe you?
14.What do you know about flattop, grill, and saute stations?
15.How do you ensure success when working with a Chef and/or a Kitchen Manager?
16.Tell me about your education. How has it prepared you for a Sous Chef position?
17.How do you handle stressful situations?
18.What is your greatest career accomplishment?
19.Are you an efficient worker?
20.What do you like most about being a Sous Chef?
21.What is the most difficult part of being a Sous Chef?
22.What is your favorite food to eat?
23.What do you do to stay educated about new food trends?
24.Where do you see yourself in 5 years?
25.What do you do to ensure the quality of the food going out is always up to par?
26.Tell me something you would like to learn or improve upon.
27.What are your qualifications as a sous chef?
28.When have you led employees before? Why was it necessary for you to lead in that situation and how do you believe your leadership skills were?
29.When have you resolved a conflict with a kitchen helper?
30.When have you made a suggestion to the executive chef before? How was your suggestion received?
31.Are you experienced in giving feedback to junior staff such as kitchen helpers?
32.What steps do you take to ensure safety in the kitchen?
33.How closely do you adhere to food safety guidelines and regulation?
34.Have you ever been part of a food and safety health audit?
35.What steps do you follow to ensure that food is not wasted?
36.Have you ever been part of planning a food budget and menu?
37.Can you offer flexibility in your schedule for overtime, weekends and some holidays?
38.Tell me about your record of attendance and punctuality in your past positions.
39.What is your favorite cuisine to cook?
