Interview Questions & Tips For Chefs

2009-06-29T18:04:00.000-07:00

Interview Questions

1. Tell me about yourself.

2. Why did you become a restaurant/hospitality manager, chef, etc.?

3. What do you know about our restaurant/property/company?

4. Have you been to any of our restaurants/proerties? What did you think? What did you observe while you were there? Did you get a chance to interact with any of our managers or staff? What would you improve or change?

5. What do you think sets us apart from our competitors?

6. Why do you want to work for our hotel/club/restaurant/property?

7. Who else are you interviewing with? How do we compare to them?

8. Have you been offered any positions yet?

9. What do you think is a chef’s/manager’s role? What qualities should they possess?

10. How would you describe your management style? Your personality?

11. What motivates you? How do you motivate others?

12. What was the best company you ever worked for? The worst? The best boss you ever had? Your least favorite? Why?

13. What are some of your greatest accomplishments?

14. Tell me about yor cost control abilities? What have you done to help or improve your finacial results?

15. How would your supervisor/fellow managers/employees describe you?

16. Have you ever been involved in confrontation with a guest/employee/supervisor at work? How did you resolve it?

17. How would you handle the following situation?….

18. What are your career goals? Where do you see yourself in 3/5/10 years?

19. What are you looking for in a job?

20. What makes you an effective manager/chef?

21. What are your strengths? Weakness? What are you doing to improve your weakness?

22. What are some of you greatest acheivements or successes? What are some of your worst failures?

23. Why did you leave your last job? Why do you want to leave your current position?

24. What do you like least about being a manager/chef?

25. Give me an example when you…..

26. What upsets you/tries your patience?

27. How long do you think you will stay with our company?

28. What makes you the best candidate for this position? What do you think you bring to the table?

29. What questions do you have for me?

30. "What dish that you cooked at home was a success and what dish was a failure?"
"How have you recently resolved a problem?"

31. Who are you inspired by, mentored by etc. (If the answer is nothing or no one the interview is concluded).

32. What is your passion outside of work?

33. Do you like to read cookbooks?

34. Does it make you happy to make other people happy?
Does it satisfy something within you?

35.

Interview Tips

Interview Tip: Have a meal where you would like to work before applying. It is very impressive to read a cover letter that begins, "After dining with you on Saturday...." As well as giving a good impression during your initial interview. Find the Hotel or restaurant early, there is no excuse for being late for an interview and parking is sometimes a problem.

nterview Tip: Once a "face-to-face" is granted it is very important that an applicant be prompt, (this means a little early in fact), well groomed, tidily dressed and dead set earnest on wanting the job. It is no great joy to go through the interviewing process but it is a necessary one. A person seeking a position would be wise to have their resume with them in an unmarked folder or envelope just to help in case there is more than one chef interviewing the candidate.

Inteview Tip: I believe the most essential ingredients in a person's success are creativity, people skills, and a good sense of business. It is important that your resume reflects all three items.

Inteview Tip: Don't forget to turn off your cell phone.

nterview Tip: Make it obvious to me that you've made some effort with this interview; that you didn't just bounce in off the street. Show me something special - whether it's putting your resume in an attractive envelope or dressing up for the interview.

FoodChef.Net

2009-06-28T10:53:00.001-07:00

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Interview Questions & Tips For Chefs

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