Restaurant Cooker Interview Questions

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This restaurant cooker job interview questions and answers example will help you to prepare your answer for common expected career questions. View our simple interview questions example for restaurant cooker.

» Example

Listed below expected questions that most HR interviewers ask their applicants about, you'll find our recommended answer for each based on 'restaurant cooker' career.

Interview Question #1:

What are the main job duties and responsibilities of "restaurant cooker" employee?

Answer:

Restaurant cooker responsibilities are to substitute for or assist other cooks during emergencies or rush periods; inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices; ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock; portion, arrange, and garnish food, and serve food to waiters or patrons; observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils; season and cook food according to recipes or personal judgment and experience; turn or stir foods to ensure even cooking; ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters; bake, roast, broil, and steam meats, fish, vegetables, and other foods; weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment; wash, peel, cut, and seed fruits and vegetables to prepare them for consumption; carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches; coordinate and supervise work of kitchen staff; prepare relishes and hors d'oeuvres; estimate expected food consumption, requisition or purchase supplies, or procure food from storage; consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs; butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking; plan and price menu items; bake breads, rolls, cakes, and pastries; keep records and accounts.

Interview Question #2:

What are the skills required from restaurant cooker employee in order to success in his work?

Answer:

Adjusting actions in relation to others' actions, Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action, Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times, Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems, Considering the relative costs and benefits of potential actions to choose the most appropriate one.

Interview Question #3:

Describe the abilities you have in order to work with us as restaurant cooker?

Answer:

I have the ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem, keep your hand and arm steady while moving your arm or while holding your arm and hand in one position, arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations), quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects, speak clearly so others can understand you.

Interview Question #4:

What are the knowledge elements you obtained from your education, training and work experience would support your restaurant cooker career?

Answer:

The knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques, raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods, the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar, principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction, relevant equipment, policies, procedures, and strategies to promote effective local, state, or national security operations for the protection of people, data, property, and institutions.

Interview Question #5:

How would you describe (restaurant cooker or your) needed work style?

Answer:

My work style matching exactlty what cashier job requires by: being reliable, responsible, and dependable, and fulfilling obligations, maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations, being careful about detail and thorough in completing work tasks, being pleasant with others on the job and displaying a good-natured, cooperative attitude, accepting criticism and dealing calmly and effectively with high stress situations.

Other restaurant cooker interview questions to expect:

Tell about yourself and why you think you are successful restaurant cooker?

Why do you like to work as restaurant cooker?

What could you do not like to work as restaurant cooker?

What are your future steps after experience you'll gain from your restaurant cooker job?

As restaurant cooker, what training courses or extra education that you think will improve your work performance?

What salary do you expect you'll get from being restaurant cooker employee?

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