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Top 35 Sous Chef Interview Questions

Question 1 of 39
What do you like most about being a Sous Chef?
Professional Answers Preview
"As a sous chef, what I enjoy most is the fact that I am able to be creative on a daily basis. The fast pace of a kitchen is exhilarating and each day goes by so incredibly fast."
What makes you happy to come to work every day? Talk to the interviewer about your favorite part of your job as a sous chef.
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Question 2 of 39
How would your former employer describe you?
Professional Answers Preview
"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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Question 4 of 39
Why are you the best candidate for us?
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Question 5 of 39
What is the most difficult part of being a Sous Chef?
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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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User-Submitted Interview Answers

Question 1 of 39
What do you like most about being a Sous Chef?
User-Submitted Answers
1.
I like the satisfaction of leading a brigade to deliver customer satisfaction.
2.
The ability to see different management styles from different chefs and the ability to learn different cuisine styles from different chefs. All of these things help me to grow and become better rounded.
3.
People Management, creative and assisting the head chef in taking the business forward.
4.
I like being involved in all aspects of the kitchen.
5.
Being with the people amd coooking many things.
6.
I love cooking leading by example.
7.
Like solving the day today problems and knowing that the executive chef trust my skill and judgement and ability to be there for the team and keep him in the loop as to problem areas and teach and implement the ideas that he wants the culinary team to execute in the kitchen.
8.
This is positioned were you play as a liosion between exicative chef and kitchen staff. This position is presets with lots of challenges time to time.
9.
I enjoy leading successful culinary team who are passionate about what they do.
10.
Being part of a living breathing team of professionals who want to achieve the same thing.
11.
I like the idea that I will be in control of the service and the presentation of the food.
12.
I like how they get the job done by being professional.
13.
I love being able to use my creativity with menus, and do what I am passionate about, which is cooking quality and consistent food.
14.
The freedom of creating being a leader.
15.
Being able to share my passion of food with others.
Question 2 of 39
How would your former employer describe you?
User-Submitted Answers
1.
Out going, very intense, creative and joyous, easy to talk too. Follows directions.
2.
Passionate about food and quality of work. A team player.
3.
Passionate, work oriented, team member.
4.
As a very responsible and always positive.
5.
My former employer well say I was a hard worker and I went beyond the call of duty.
6.
Hardworking, kind, flexible, dedicated, and fun.
7.
Reliable, laid back, work well under pressure, pick up on things quickly, able to get along with anyone.
8.
Hard working, loyal, on time and has a passion for learning.
9.
Hard Worker, Compassionate ,Dedicated.
10.
They would describe me as a hard worker good team player. I do have issues relating to some people and that comes off as me being standoffish.
11.
I would be described as a team player hardworking excellent cooking skills.
12.
They are very helpful with me.
13.
Fast organize good team leader.
14.
My former employers would describe me as dedicated, perfectionist, who strive for the best always.
15.
Hard working open minded dependable.
Question 3 of 39
What is your favorite food to eat?
User-Submitted Answers
1.
Asian cuisine and Italian foods, most foods.
2.
Italian, love pasta, because of the variety, there's a hundreds different ingredients you can use in pasta and it still tastes delicious.
3.
I don't have a favorite food. I'm open to all foods.
4.
I would say it would have to be farmers sausage.
5.
I like farmers sausage sometimes a bit too much, Asian & Italian food is up there.
6.
I am a big break fast buff. Loved simple food that fills me up in the morning, Eggs, toast and sausage or bacon.
7.
Food made with love and all the heart I like to eat that.
8.
Any kind of food that is made with passion.
9.
Haha, I love all food. I like almost everything, and food made from farmed fresh ingredients is something I strive to make a part of my daily life.
10.
Beef fillet, root vegetables and mushroom sauce.
11.
My favorite food is almost everything from fish, meat and vegetables.
Question 4 of 39
Why are you the best candidate for us?
User-Submitted Answers
1.
Because I enjoy what I do, it is the career choice I choice in life and want to stay and gain higher standards within so.
2.
I am passionate .I lead by example I influence others o be organized and self sufficient and to work as a team.
3.
I am interested in continuing my education and helping a company grow the bottom line while growing myself.
4.
In a smaller kitchen we cooked from scratch.
5.
Because I have the skils and passion on my work.
6.
I'm the better candidate because i'm able to execute what my company wants the guess to receive and provide knowledge and skill with creative cooking to bring a grand experience to the guess.
7.
Because of mu abilities to handle the pressure, my skill level, I learn quickly from my mistake eye foe details.
8.
I'm the best candidate because I have a passion for being a sous chef. My position is if you will do this job for free and my answer is yes I will and do a great job.
9.
Because I believe have the passion and dedication. Not only that, this is something I've always wanted to do.
10.
I don't think and I m the best but still trying to prove.
11.
I am a great team player. I am willing to always to be learning from anyone I always give 110% right till the end. I have good leadership skills.
12.
My dedication and work ethic. I like to lead by example And always be learning from the people around you.
13.
Besides my experience with european clients, I am very easy and reachable to my superiors and my team.
14.
I m committed to always give my best, with all the enthusiasm I could give for the team, and obviously my experience.
15.
I have been working in Europe with lots of nationalities, I have positive attitude, I never give up.
Question 5 of 39
What is the most difficult part of being a Sous Chef?
User-Submitted Answers
1.
Budget restrictions and time management.
2.
Cost out recipes and ingredients.
3.
Being involved in all aspects of the kitchen.
4.
Personal clashes when a crew member doesn't want to use the chain of command to find help and relief in his day to day work, goes over my head only to be sent back to me, wasting time and momentum.
5.
Sometimes you are caught in the middle of executive chef and lower staff.
6.
Multitasking. And dealing with guests expectations.
7.
Working without adequate staff, equipment, and or supplies.
8.
I don't think there can be any difficult time for me been a Sous chef.
9.
The hours, and sometimes the responsiblities can be overwhelming.
10.
Long hours without extra pay.
11.
Having to tell someone that they are doing something wrong. You don't know how they will react.
12.
Dealing with a difficult situation and managing all the different variables.
13.
I think when you are not focus on you are work.
14.
Getting caught in between management and staff.
15.
Risk of understaffed, its always been their in this industry that crew would call up sick last minute. Makes life harded.
Question 6 of 39
What individual has had the greatest influence on you?
User-Submitted Answers
1.
Employees who are passionate.
2.
I was inspired by my previous sous chef.
3.
My grandmother I watched her cater for large events.
4.
The greatest influence is my trainer in the collage.
5.
My Mother, I want to make her proud of me, I want to see me as a success.
6.
My father, he has instilled a hard work ethic and discpline in me that nothing is free, and with hard worth, comes great rewards.
7.
My current boss because of her ability to lead.
8.
A server, she thought it was great that there was a female cook in the kitchen and that I was going to reach as high as possible.
9.
My old chef Kevin Turner professionally. My Dad and Grandma with teaching me character and work ethic.
10.
Professionally it would be my old chef Kevin. He was the first chef who taught me some solid techniques. Personally it would be my Grandma and father with work ethic and character.
11.
My chef at Brava Bistro, he taught me about techniques in the kitchen that he learned in San Francisco, My Dad and Grandma for work ethic and character.
12.
The person that has had the greatest influence on me is my mom because she tries her hardest to put food on the table and buy me the supplies I need for school.
13.
My grandfather has had the greatest influence on me and my passion for cooking and serving others.
14.
In earlier years in Kitchen, my Sous Chef Mr.Houdini.
15.
My family especially my mom, she always says that in gods time just pray and everything will follow.
Question 7 of 39
Have you ever been overloaded with work?
User-Submitted Answers
1.
Tell me something you would like to learn or improve upon?
2.
Yes and I am able to execute.
3.
I think everybody has been overloaded with work its the nature of the food industry.
4.
Yes, many time in my career I get overload but I tackle this situation very calm and with cool mind.
5.
Yes, and I always was able to deal with it in a composed manner.
6.
No matter what the work load, as a conscientous worker, I strive to ensure I finish what I start. If I need assistance, I'll ask for help.
7.
Yes, but I try to recruit help and prioritize.
8.
At some point we can get overloaded with work. I would manage my workload by sharing it with the chef de parties instead of taking it on myself.
9.
Everybody has at one point, I always try to balance my work load to enhance productivity.
10.
Everyone has at some point. It all comes down to time management.
11.
No I have not I always try to manage my time in a way where stuff doesn't pile up on me.
12.
I find that when there is an excess of work, then you have to pull your team together to get it done.
13.
Yes, but proper delegating of duties help relieve the work flow.
14.
On Few occasion, when we got unexpected guest walked in,
15.
Yes it does happen at work but this can't be complained it makes the day shorter.
Question 8 of 39
How do you evaluate success?
User-Submitted Answers
1.
Achieving positive feedback not jut from your colleagues but customers as well.
2.
Being respected by the team and be happy.
3.
In the kitchen it would be the food output if its looks good and presented well and the staff is happy food output then its a success.
4.
Success is when you get what you want.
5.
Because of my hard working my pesan the ways I m working and my good team leading skill.
6.
Doing what is a direct return in your effort, large effort, large return, and finding the value of preparing foods that surpass the guess expectation and remains true to the type of food.
7.
I evaluate success by how close I arrive at the goal that is set before me, and or exceeding the needs of guess interaction and delivering great food.
8.
Through other employees developments.
9.
Repeat customers, acclaim from patronage and an ever increasing knowledge of the bottom line.
10.
Satisfaction brings me a success.
11.
By a combination of a) the quality of what your efforts produce an b) the sense of moral or pleasure I feel when I'm putting my time and effort into my "work" or "project"
12.
Setting goals and meeting them.
13.
I look for passion and management of tasks required for each position and a willingness to learn and improve upon them.
14.
I evaluate success by a person's passion about what they do and their ability to improve upon their situation.
15.
Success is doing a great job acceptable in your employers eyes.
Question 9 of 39
When have you resolved a conflict with a kitchen helper?
User-Submitted Answers
1.
I am a peace maker so I always know how to handle conflick listen to the problem and begin with a calm voice and a positive response and usually that will stop the problem.
2.
The last time I resolved a conflict a kitchen helper would be at winter club. We had a chat after service. It was a busy night and some stations were not prepped for that amount of service.
3.
My honesty, my work ethic I like to lead by example and hopefully the team picks up on that.
4.
Issues in kitchen always exist, its either bout money or power. Those are two which has to be handled carefully. Or its hurts ego. I always put work in front of these. So I did explained, the hard works pays off.
5.
I try not to have conflicts with nobody.
6.
Taking with them finding what went wrong.
7.
When they are annoying and not focusing the primary job but fighting that its not my job to do its him!
8.
If a kitchen helper is falling behind on his prep or on the line I will alawys be there to help him or her.
9.
When I was working at the Sporty Bar we had an emplyee who was having difficulty.
10.
With assign their job & vision of their professional carrier.
11.
When the job is done and customer is happy and hes learned something new.
Question 10 of 39
What is your greatest strength? How does it help you as a Sous Chef?
User-Submitted Answers
1.
Leadership it helps me to lead my staff by example.
2.
My palate. It does not matter if I am creating a dish, making one of dishes on the current menu or tasting something one of the line cooks made. As long as I understand the flavors and can pick up on the when I taste, then I will always be useful.
3.
Loyalty, Attention to Detail OCD
4.
I played and coach a soccer team I was always told I am quick on my feet.
5.
I am a dedicated and hardworking, it can help me in producing the foods.
6.
Talking, I love people and I love working in a team setting and enjoying the finished product of making the guess feeling like they have had a experience, not just a meal.
7.
Positive attitude, hard working quick learner, helps a lotstay calm under pressure. This all qualities.
8.
Being able to assess a kitchen situation and jump in where needed.
9.
That I am a quick learner, active, responsible and I always bring a positive attitude to any of my co- workers.
10.
Recognizing the strength and weekness in each department.
11.
My willingness to do what is need to get the job done.
12.
Well knowledge of the kitchen. I've been in the kitchen for my whole life. And That's what helps me.
13.
To keep eye on each and every activity in kitchen and I love to do this.
14.
My greatest strength is my willingness to get in their and get dirty. work with the rest of the team.
15.
My honesty, my work ethic I like to lead by example and hopefully the team picks up on that.
Question 11 of 39
What do you do to stay educated about new food trends?
User-Submitted Answers
1.
Adopts new methods and techniques.
2.
I stay on top of trends by reading magazines and cookbooks. Social media is a good resource.
3.
Always try to keep update with the help of Internet, beside most of the new techniques will be learnt at work when you work with other chefs.
4.
Internet, books, talking with other chefs.
5.
Cooking shows and magazines now social network is very strong with it.
6.
I research . Make use of social media like Instagram and pinternest.
7.
Read cook magazines, and go to food. Com.
8.
I keep myself updated about new food trends through finediningfood lovers.
Question 12 of 39
What do you know about flattop, grill, and saute stations?
User-Submitted Answers
1.
You will need to execute in a timely response.
2.
I know that each kitchen tool can be used in a diverse way to create very tasteful cuisine. Flattop, can be used to simmer sauces and stocks in a controlled temp. Grill can be used to reheat Asian type foods, and saute station can double as a egg and omlette station, hot cereal station as well.
3.
They are items in a kitchen that making cooking skills much easier.
4.
This all equipment are the most used stationary equipments use in any kitchen.
5.
I know what each station is.
6.
Most of my later career has been using those three pieces of equipment. It is all about timing keeping your station clean.
7.
I have worked most of my latter career with those pieces of equipment. It is all about timing and keeping them clean.
8.
Grilling is technique to cook meats and vegetables on wire mesh or flat plate with coal, wood or gas, Saute is a cooking food on pans and finishing off in oven.
9.
A flat top is a type of cooking range whose surface is sort of a cross between a griddle and a grill. Unlike a grill, a flat top doesn't have a grate, but simply a flat cooking surface. And unlike a griddle, you can use pots and pans on a flat top, in addition to cooking the food directly on the surface. The most experienced cooks work the sauté station, since this is where the most complicated dishes are prepared. An experienced sauté cook is also necessary because they usually cook several dishes at one time during the dinner rush. Typically a sauté station is equipped with a multiple burner gas range, sauté pans and tongs.
10.
At the Saute stations we using saute pans to cook, grill stations we are grilling, flattops are good for sauteing and grilling to.
11.
The flattop is a plain iron plate for shearing or sealing the meat or toasting a bread or sometime making sunny side up . A griddle hase two type with tiny hole in it and just plain griddle lines for grillmarks. Saute station is a range section for pans . Where we can saute . Or cook anything.
12.
These are kitchen equipment that is essential in a hot kitchen.
13.
I ussed more flattop for breakfast items and charded dishes, I use grill to give that filet mignon a nice marks while cooking, sauted station for veggies, and some fish items.
14.
This is types of cooking methods saute & grill . Stations all the mis-en place for grill & saute.
15.
Flattop is a kitchen equipment that has flat surface, grill using for grilling meat could be charcoal or electric, sauté station where we nned to toss the food item.
Question 13 of 39
What is your greatest weakness? What are you doing to improve it?
User-Submitted Answers
1.
I don't weakness as such related to mu profession.
2.
Being nervous, i'm working on telling myself I can do this.
3.
Vocabulary still trying to improve.
4.
My greatest weakness is getting people to relate to me. Some people it is like we have been working together for a long time. Others it is a little harder to relate with. I want to take some classes on interpersonal communication in the workplace along with some management courses.
5.
My greatest weakness can be my relatabilty skills. Some people I don't relate with on a personal level others I click with right away. I want to take some interpersonal skills communication courses and some business management courses.
6.
I feel that my greatest weakness is that I am very critical of my own work. I have always prided myself on producing excellent and error-free work. While this is beneficial to my job performance, it is possible to go to extremes. I have also found that I can easily waste time checking and rechecking. Now I am aware of what to look for in being such a stickler, so I am always making a conscious effort to trust myself and my quality focus more and not be so incredibly critical of my work. I know that there is a limit to proofreading.
7.
It is not easy for me to say No! I am practicing.
8.
I trust people so much . Now I am trying to create a criteria for myself to trust people but under professionally terms.
9.
I would say my greatest weakness is my communication skills . I am currently working on it by doing an online course.
10.
Not much knowledge about multi cuisine watching different cooking channel to learn and practice at home.
11.
Being my hardest critic. Keep it simple.
12.
Greatest weakness is my will to push other people during pressurized conditions and I am overcoming it by improvising different techniques to handle pressure with ease.
Question 14 of 39
Tell me about your experience in the food industry.
User-Submitted Answers
1.
I have 9 yrs of working experience in food industry. Work since I was doing my hotel may studies . Work on international cruse line for 4 yrs.
2.
I have worked in the food industry for 10 years.
3.
My experience is varied. I started out at a casino as a short order cook, then went to Sunterra where it was a mix of catering/cooking classes and big batch preparation and being a team leader.
4.
I have a varied experience in the kitchen I started out as a short order cook then went to Sunterra did a lot of big batch prep/catering/cooking classes/team leader/line cook/customer service then to Brava Bistro worked my way up to first cook learning different skills along the way, then to Winsport as a banquet chef and then Winter Club as a Chef de partie.
5.
Until fulfill sanctification of guest and giving the best to my guest what I gain in whole 14 years exp.
6.
Its been 8 years after my culinary diploma. Working as a sous chef and looking for more opportunity.
7.
I've worked as an intern for the syrene hotel - which specializes in European cuisine . I have heloed the head chef prepare a menu for a conference.
8.
I had met a lot of succesful people, had made a career out of a job, I learned team work, I feel very possitive and confident in that profetion.
9.
I was started as commie, then cook, demi chef and finaly junior sous chef.
10.
It has been a great experience so far. Learning has been continuous and excelling each day with new things in the kitchen.
Question 15 of 39
What do you know about our kitchen?
User-Submitted Answers
1.
You cover fresh own local food that comes in and that all your food is cooked from fresh. Something that I enjoy and love doing within my pass job as a sous chef.
2.
I know my sttaff size is 12 we do a lot of catering sandwiches and wraps.
3.
I know that the company prides itself on using the finest ingredients in order to put out the best product. I know that the company believes in having great people and continuing their education so they can continue to grow and help the company grow.
4.
Good kitchen and good food.
5.
That you are world famous in cooking and travel destination, and total package in providing great customer service and dinning.
6.
It's a scratch kit hen were everythis is made here . Follows international standar.
7.
I know it takes a large volume of food to operate correctly.
8.
Its most future happening place for me.
9.
I know that you are part of the Concorde Group. You are a destination restaurant.
10.
Part of the Concorde Group Are a destination restaurant.
11.
Well you guys are working so hard and you have a strong team of chefs . U guys are super orgnaised.
12.
I am aware that hygiene is of utmost importance and working in teams is important.
13.
I say is where the most production is being prepared, and distribute among the rest outlets.
14.
Well established kitchen with world wide chefs.
15.
It is very well maintained and produces top quality food.
Question 16 of 39
What do you do to ensure the quality of the food going out is always up to par?
User-Submitted Answers
1.
By the right temperature, presentation and taste.
2.
I train my staff about the standars of organisation . Eye for detail.
3.
I look at every dish that goes out and make sure it looks right.
4.
Checking, checking and checking.
5.
I taste and then taste some more visually inspect it and proper timing is ess.
6.
Always checking and principal trust in the good quality of the products and trust my team.
7.
Always tasting and is it me who always the last in the line.
8.
Taste before dispatch the food to service.
9.
I check and recheck - I ensure that we make use of ....
10.
To make sure is cooked properly acording to menu, garnished, and in a timely manner.
11.
How many year you have experience in sous chef.
12.
Control critical point, first in first out, time and temperature controle.
13.
By constantly checking and analyzing the taste.
Question 17 of 39
What was your greatest accomplishment as a sous chef?
User-Submitted Answers
1.
Never had any to date.
2.
To accomplish that milestone because cooking is my life.
3.
My greatest accomplishment is my work itself . It has helped me to become totally aware of my purpose in life.
4.
When guest ask to see me to tell me how wonderful the food I made for them was. Always puts a smile to my face.
5.
Taking over from head chef and running kitchen without incident.
6.
Get a good comments from the guest as well as employee also happy.
7.
Being creative cooking demo feed back.
8.
This swilling be my first job as sous chef.
9.
I'm not a sous chef as of right now, but I will tell you this. I am ready to become one.
10.
Appreciation by customer.
11.
Doing large banquets and working as a team to make sure it goes smoothly.
12.
Good work for the all team, and the satisfaction of the guests.
13.
I motivate, teaching and enjoy while working and take personal responsibility.
14.
Being able to propper keep left overs, keep food and labor cost to a minimum.
15.
How many year you have experience in sous chef.
Question 18 of 39
What was your biggest disappointment as a sous chef?
User-Submitted Answers
1.
Hen I fel went wrong with out knowin me.
2.
Never had a disappointing moment as a sous chef from to date.
3.
I train my staff about the standars of organisation . Eye for detail.
4.
A bad service is a disappointment to me. I have been told that I don't take failure well. Being let go from Winsport was disappointing.
5.
When I went on vacation, and my main cook quit on me.
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.
User-Submitted Answers
1.
I plainthe path to my career and I am trying to do as much as and I did to achieve my goal and to perform good.
2.
The time when I had to cover three weeks straight do to Head Chef being off do to severe illness. Doing so I achieved well with getting through the days having the correct stocks coming in and out during those times.
3.
Catering to hosands I planned weeks ahead.
4.
To achieve targeted food cost.
5.
My goal was not too recent was completing my chef training at Sait after being out of school so long. I worked really hard to complete my technical training and schooling.
6.
Moving to another country, start all over and work and fight every day to achieve personal and professional recognition.
7.
While I achieved my goal I 've realised that I had to work on my time management skills. By writing down the steps I needed to take and the time I needed to take those steps helped me ultimately achieve my goal.
8.
Back in 2012 july, had the worst food cost 53%,I had my review same month, I told my manager where the food cost was going to, and if he would let me handl it, I shu ould fix it right away, the end of september I hit a beautiful 28%, after that never went back that high.
9.
My goal was to become a part of the management within three years which I have achieved succefully.
Question 20 of 39
Where do you see yourself in 5 years?
User-Submitted Answers
1.
The main chef for the company.
2.
I see myself as a chef in a small kitchen putting out great food that people relate too.
3.
As a head chef or executive chef.
4.
Hopefully with the same company as a head chef.
5.
I usually work on short term goals in order to achieve my long term goals.
6.
I would like to see me as a succsesful employee of you company and be able to say myself, I did and acomplish my goals with.
7.
I see myself as an executive chef leading a kitchen brigade producing top notch food.
Question 21 of 39
What are your career goals as a Sous Chef?
User-Submitted Answers
1.
To finesh good work and as much as a to keep standerds and grome my seldf as a fine dine chef.
2.
To achieve high standards.
3.
To gain more experience then take on head chef role.
4.
To work my way as an executive chef.
5.
My career goal is to become ever better as a Sous Chef and in hopes of becoming the main chef.
6.
Everyone can give examples of me.
7.
I want to learn more management skills ie food costing /ordering and scheduling and learning new and we exciting going ways to do things.
8.
To be successful and in two years maybe able to reach the next step.
9.
Create a good and proffitable team crew, train and inculcate strong work habbits.
10.
How many year you have experience in sous chef.
11.
To help spreading my knowledge on food and benefiting the company.
Question 22 of 39
What steps do you follow to ensure that food is not wasted?
User-Submitted Answers
1.
To have a good forecasting and to have a check on the indent quantity and methods of preparation.
Question 23 of 39
Have you ever been part of planning a food budget and menu?
Question 24 of 39
Can you offer flexibility in your schedule for overtime, weekends and some holidays?
Question 25 of 39
Tell me about your record of attendance and punctuality in your past positions.
Question 26 of 39
Have you ever been part of a food and safety health audit?
Question 27 of 39
How closely do you adhere to food safety guidelines and regulation?
Question 28 of 39
What steps do you take to ensure safety in the kitchen?
User-Submitted Answers
1.
To have routine checks and following HACCP standards.
Question 29 of 39
Are you experienced in giving feedback to junior staff such as kitchen helpers?
User-Submitted Answers
1.
I have had to discuss problems of time management, sanathaton, and cleanliness.
2.
I have never had to on like a sit down level, it was more like after work an impromptu chat about what went wrong and how they thought they could fix the problem.
3.
2013 December, for not having line ready when open for business.
4.
According to his hygiene on the work place, and poor time control.
Question 30 of 39
When have you made a suggestion to the executive chef before? How was your suggestion received?
User-Submitted Answers
1.
I have made plenty of suggestions some get the no right away It is all about timing and when to approach the chef. Most of ideas were said yes or maybe let's try it out.
2.
I created a menu for a conference which was used.
3.
Back in 2011 I asked Chef to add a few mexican dishes to banquet menu, he accepted to do it, it was a success for our banquet menu?
4.
When we planned for the hajj flights, yes received.
5.
To make a SIT plan to improve efficiency and consistency of the food.
Question 31 of 39
What is your greatest career accomplishment?
User-Submitted Answers
1.
Making 9 boxes of mash potatoes in 3 hours lol Completing my red seal training assisting with being a top ten restaurant for many years.
2.
My greatest accomplishments thus far is being aboe to retain clients.
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?
User-Submitted Answers
1.
I have had times where I was covering a shift and had to assume the leadership role. I believe from my perspective it was a smooth service. I don't like to be that cook who trumpets that he is the boss, I like to work together with the team. Am I proud that I made leader yes I am do I need to flaunt it no.
2.
Managing a team . Good communication, organization, confidence, respect.
3.
I have been a line manager for 4 years within the bank.
4.
Back in 2013, I was granted the chance for executive chef, I led and train my crew to be more involved in banquets events, it was a seccess after 3 months, after that they were able to take charge and cover each days off.
5.
In a cruise line with over 150 cooks and by showing them how things to be done testing and evaluating the food.
Question 33 of 39
What are your qualifications as a sous chef?
User-Submitted Answers
1.
Red Seal Chef Worked at one of the best casual fine dining restaurants in the city Years of varied experience Team player gives 110%
2.
Having financial control of the kitchen. Friendly personality with a 'can do' attitude. Responsible for stock control, purchasing and menu planning. Ability to quickly identify and resolve problems. Able to work overtime at short notice if required. Ensuring that all HACCAP, CoSHH reports are maintained and monitored.
3.
The last 10 years, I had work more on management, training, learn how to plan and develop menu, prices, ordering, inventory, scheduling.
4.
Food craft course in cookery, advance diploma from culinary arts, ms office.
Question 34 of 39
Tell me something you would like to learn or improve upon.
User-Submitted Answers
1.
I want to learn more management related skills like people management and kitchen management ie food costing/scheduling and ordering.
2.
How to improve my knowlwge to be an executive chef fir a big casino.
3.
Want to learn cooking of new trendy dishes.
4.
Everyday is a learning. New cuisine interests me and I go to the basics to have a strong knowledge about a particular cuisine.
Question 35 of 39
How do you ensure success when working with a Chef and/or a Kitchen Manager?
User-Submitted Answers
1.
By working side by side accepting his advice and wisdom to achieve success and learn from your mistakes.
2.
I believe that when we all have to right mindset to achieve a certain goal then we will be successful in anything we set our goals on.
3.
Acomplish all my tasks as efficiently possible. Go above and beyond be possitive, step up when my chef is abbcent.
4.
To have a positive liaison with each other by listening and bringing out valuable points.
Question 36 of 39
Tell me about your education. How has it prepared you for a Sous Chef position?
User-Submitted Answers
1.
My education has brought me to the point of attaining a sous chef position. I do want to take more classes to learn more management related skills either the food and beverage related management or just general workplace communication/business management courses.
2.
I gain my skills trough working in different establishments and from a different chefs.
3.
Food craft course in cookery, advance diploma in culinary art sand ms office.
4.
My education has been from the best institute that prepares me to become a sous chef and handle situation with standards.
Question 37 of 39
How do you handle stressful situations?
User-Submitted Answers
1.
I will keep it under control by trying to lighten up the mood if it is not too serious. Proper communication is key and diffusing the situation right away if need be.
2.
I use my beliefs and faith to get me through.
3.
Dialog about it, and find why is turn into a stess, find a solution.
4.
By analyzing the situation and face it with confidence and zeal.
Question 38 of 39
Are you an efficient worker?
User-Submitted Answers
1.
I plan my day/prep chart of what I need first then move onto less urgent items. If I know I need to do something that takes a long time then I get started on that first. Multitasking is important.
2.
Yes, I work my tasks in a timely manner.
Question 39 of 39
What is your favorite cuisine to cook?

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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