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Top 35 Sous Chef Interview Questions

Question 1 of 39
What do you like most about being a Sous Chef?
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Question 2 of 39
How would your former employer describe you?
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"My former employer would describe me as patient, knowledgable, reliable and a fast worker. I have some former written reviews if you would like to see them."
Instead of speculating, this is a great time to talk about what others have said about you during your employee reviews.

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Question 3 of 39
What is your favorite food to eat?
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"My favorite types of food to eat include the classic dishes, but with a twist. For example, a traditional American burger, but with fois gras and duck confit."
What is your favorite type of cuisine, and why? This answer will tell the hiring manager a lot about your particular taste and flare for food.

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Question 4 of 39
Why are you the best candidate for us?
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"I feel that I am the best candidate for you because I have a great amount of leadership experience as well as strong training in a variety of cuisines. I have aspirations to be the best executive chef in the city and would love to do that with your restaurant group."
This is a great opportunity to brag about yourself and the unique skills that you would bring to this position, should you be the successful candidate. Talk to the hiring manager about your skills and unique talents that set you apart from other candidates.

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Question 5 of 39
What is the most difficult part of being a Sous Chef?
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"I feel that the most difficult part of being a sous chef is also the part that makes me most excited to come to work every day. The pressure of deadlines and thinking on my feet is the most difficult but it's nothing that I cannot handle."
Talk to the interviewer about what you feel is the biggest struggle in your career as a sous chef. It's great to speak openly and honestly but be careful to not use an example that may cause a red flag for the hiring manager or cause you to appear incompetent for the job.

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

January 29th, 2017

A sous chef is the second-in-command in any professional kitchen. Sous chef is a French term that is translated to "under the chef". As a sous chef, you are able to work in a large variety of industries and organizations. A sous chef can find work in a local restaurant, a cruise ship, a private kitchen, with a catering company, at a resort, and more.

A sous chef is responsible for helping the head chef with menu creation and execution. This includes food cost analysis and ingredient planning. The ability to budget is a strong skill to possess as a sous chef. Determining opportunities for higher profit margins by reducing waste while maintaining high quality product is a delicate balance that requires great skill.

A sous chef should have very strong organizational skills and be able to work in a fast-paced, high pressure environment. Professional kitchens are loud, distracting, and working in one is a physically demanding job. A sous chef must be physically capable of being on their feet the majority of their day.

Additional responsibilities include being a leader and ensuring all staff have their food safety certificates. A sous chef must ensure that food safety standards are met at all times. Enforcing all health and safety regulations is vital to the success of a kitchen. Constant attention to detail is required as the sous chef should do a quality control check on every dish before it leaves the kitchen.

The schedule of a sous chef can be demanding and overtime hours may be required. As most restaurants are open on evenings, weekends, and holidays - a sous chef must be flexible in their availability.

A sous chef should attend a recognized culinary school although there are some people who have worked there way into a sous chef role through mentor-ship and on the job training. A proper education in the culinary arts can take 2-4 years depending on the students' focus and specialty. The average sous chef works in a kitchen environment for 8+ years before receiving this particular title and distinction.

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