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Interview Questions

The document contains 10 interview questions and responses about cooking experience, mistakes made in recipes, working under pressure, communicating improvements to recipes, work method, dealing with personal differences, being overqualified, managing perfectionism, and contributions to a workplace.

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61 views

Interview Questions

The document contains 10 interview questions and responses about cooking experience, mistakes made in recipes, working under pressure, communicating improvements to recipes, work method, dealing with personal differences, being overqualified, managing perfectionism, and contributions to a workplace.

Uploaded by

api-600561639
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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10 Interview Questions

1. Tell me about a time you made a mistake on a recipe, and you managed to fix
it?

The first one that comes to my mind is a baking mistake where I got too
comfortable with a recipe, I had made multiple times, to the point where I decided
to not look at the recipe and go how I remembered it. This resulted in me forgetting
the flour and realizing as I was pouring the batter in the pan. I had to scrape the
batter from the pan back into the mixing bowl, add the flour, mix it in, wash and
grease again the pan fast as the oven was already hot and I had people waiting for
dessert. After that I understood that even the best chefs always check the recipe,
specially in baked goods.

2. Tell me why you chose this field

The food industry has always been attractive to me. Since I was a kid I have been
involved in the kitchen, I learned everything we did at my house up until I went to
college when I perfected my knowledge and learned technical skills, methods and
made use of the home bases I had to make them industry level. Now I’m excited to
put them to use and learn more in the job, as culinary is a practical field where you
learn the most from experience.

3. Tell me about a time you had to perform under pressure and what actions did
you take to uphold the quality of your work?

I’ve had to perform under pressure multiple times, one of the most important ones
was a few years ago for the Christmas season. Initially I had planned for a certain
amount of time to have everything ready, I started making the salads, the mise en
place for desserts and setting up the equipment for the fried things and everything
that was missing when my dad informed me that my time was shorter than expected
and I had 2 hours less than expected to finish everything, clean the kitchen, and get
ready. Instead of panicking I took decisions. Instead of banana bread we were
making cookies which take shorter, we made the fried balls smaller, so they cooked
faster, instead of cooking everything separate we added it all and cooked it together,
and finally the most important part, I delegated. I separated tasks to my mom and
dad to what I knew they were the best and the fastest at, I let go of doing everything
myself to increase efficiency.

4. What made you apply to this restaurant?

When I started looking at announcements and postings, I realized that I wanted a


change, something that challenged me enough to learn and to be interested on what
I was going to learn each day. I realized that I wanted to work at an Asian restaurant
because I have always wanted to learn more about it and yet I have never worked at
it. This restaurant offers a cuisine the fascinates me, and the execution, the recipes
in place and the methods used to develop every recipe, are some of the bests I have
seen in the industry. I want to be part of them and learn from it.

5. How would you approach a recipe of your place of work that you believe could
be done more efficiently or better?

I believe communication is part of what makes us humans, communication with


ourselves or with others. If I believe a recipe can be done more efficiently or can be
improved, I will communicate my idea to my executive chef. If they agree I will be
glad I contributed to the restaurant and if they, don’t I could ask what the reason
behind the procedure, method or recipe is installed right now. This would allow me
to see other points of view and understand why my idea may not be the best suited.

6. What is your method of work and what are some key steps you always do to
achieve a successful dish?

My method of work in everything I do is organized, everything has a place, a time,


and a step. I will always evaluate the recipe beforehand, make sure I understand it,
make sure I have all the equipment, acquire the ingredients, do the mise en place
and start systematically developing the recipe putting away dirty utensils to be
washed together

7. Tell me about a time you had to put aside personal differences to work with
someone and what did you learn from it?

I don’t tent to have personal problems with coworkers but one of the few times it
has happened was when I made friends with one of them to then realize we had
different opinions on fundamental parts of our personalities. However, we still had
to keep working together as we had group project to finish. So I was professional
and treated them as any other person, I would listen to their ideas or work hand in
hand because in those moments our personal lives don’t matter only the work
produced together.

8. Tell me about a time you were overqualified for a task or a job?

This happened a while ago where I was assisting my boss on a workday were not
many people were in so I was acting as their assistant commanding people and
arranging meeting and information. However, as we were lacking personnel, I had
to take over some of the tasks people in a lower lever did as they were missing. I
worked in retail, so I helped costumers and work the cashier although I had been
already promoted from that job a few months ago. I still did it with the energy and
respect the job deserves. When you commit to a company or a workplace you must
be willing to help when things get though, help where you are needed, I was needed
there for a while and as part of the company I was going to help.

9. What is a quality that can also be a flaw and how do you manage it?

I’m a perfectionist, I like to make my work the best it can be. Whatever my job is, I
want to provide the best service, the best dish, the best produce, as everything I do
reflects who I am. For the most part it allows me to provide top tier work and be
outstanding at everything I do. But it can also backfire on me, it can make me loose
sight of the end goal to focus on details, be too hard on my work or be too critical
off my work sometimes clouding my judgement. However, I always go back on
track, and I always achieve what I want.

10. What would you bring to the table if we hired you?

I’m here to learn, I love learning and is part of who I am, I always want to improve
and be the best at what I do. If I am hired, I can bring a loyal worker who will do
their best and go out of their way to help everyone succeed. I bring leadership when
needed, I can guide people, command, organize and act when it need to be done.
But most importantly I bring a team player and a hard worker, who will never leave
you hanging. I am reliable and ready to learn.

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