Sous Chef Mock Interview
Master 39 Sous Chef interview questions covering kitchen leadership, menu execution, and team management.
Question 35 of 39
What steps do you follow to ensure that food is not wasted?
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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.
Food costs must always be kept top of mind in your role as a chef. Talk to the hiring manager about the steps that you take in your kitchen to ensure that food is not wasted.
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.
"Food waste is a very big way to put food costs through the roof. I am very careful when it comes to enforcing the FIFO rule: First In, First Out. I believe that an effective food rotation system is essential for any kitchen budget. It also prevents food-borne illness."
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