Chef And Head Cook Interview Questions

This chef and head cook 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 chef and head cook.

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

Interview Question #1:

What are the main job duties and responsibilities of "chef and head cook" employee?


Chef and head cook responsibilities are to arrange for equipment purchases or repairs; check the quality of raw or cooked food products to ensure that standards are met; check the quantity and quality of received products; collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers; determine how food should be presented and create decorative food displays; determine production schedules and staff requirements necessary to ensure timely delivery of services; inspect supplies, equipment, or work areas to ensure conformance to established standards; instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food; monitor sanitation practices to ensure that employees follow standards and regulations; order or requisition food or other supplies needed to ensure efficient operation; prepare and cook foods of all types, either on a regular basis or for special guests or functions; supervise or coordinate activities of cooks or workers engaged in food preparation; demonstrate new cooking techniques or equipment to staff; estimate amounts and costs of required supplies, such as food and ingredients; meet with sales representatives to negotiate prices or order supplies; analyze recipes to assign prices to menu items, based on food, labor, and overhead costs; meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets; coordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains; recruit and hire staff, such as cooks and other kitchen workers; plan, direct, or supervise the food preparation or cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel; record production or operational data on specified forms.

Interview Question #2:

What are the skills required from chef and head cook employee in order to success in his work?


Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action, Adjusting actions in relation to others' actions, Talking to others to convey information effectively, Motivating, developing, and directing people as they work, identifying the best people for the job, Being aware of others' reactions and understanding why they react as they do.

Interview Question #3:

Describe the abilities you have in order to work with us as chef and head cook?


I have the ability to listen to and understand information and ideas presented through spoken words and sentences, communicate information and ideas in speaking so others will understand, tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem, apply general rules to specific problems to produce answers that make sense, 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).

Interview Question #4:

What are the knowledge elements you obtained from your education, training and work experience would support your chef and head cook career?


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, principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction, principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects, arithmetic, algebra, geometry, calculus, statistics, and their applications.

Interview Question #5:

How would you describe (chef and head cook or your) needed work style?


My work style matching exactlty what cashier job requires by: being reliable, responsible, and dependable, and fulfilling obligations, being careful about detail and thorough in completing work tasks, being open to change (positive or negative) and to considerable variety in the workplace, accepting criticism and dealing calmly and effectively with high stress situations, being honest and ethical.

Other chef and head cook interview questions to expect:

Tell about yourself and why you think you are successful chef and head cook?

Why do you like to work as chef and head cook?

What could you do not like to work as chef and head cook?

What are your future steps after experience you'll gain from your chef and head cook job?

As chef and head cook, what training courses or extra education that you think will improve your work performance?

What salary do you expect you'll get from being chef and head cook employee?

See also

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