Chef and Cook Interview Questions and Answers
Question 1: What have you done to improve your skills in the last year?
[SITUATION] I am always seeking to hone my own skills and I continually look for new and exciting ways of cooking. [TASK] In my last role I was asked to help put together a new menu. [ACTION] I have always wanted to serve Thai food and so as well as honing recipes at home through using a number of cookbooks if also booked on a Thai cooking master class aimed at professionals. I took my learning from home cooking as well as the master class and developed my own That dish [RESULT] This dish was put on the menu and quickly became a favourite of regular customers that is still served today.
Question 2: How have you brought costs down in your previous roles?
[SITUATION] I am a people person so I enjoy building up relationships with suppliers which in turn allows me to achieve cost reductions. [TASK] I feel this is important because a key role of the job is to drive down out where possible but also have good professional relationships with reliable suppliers. [ACTION] In my last role I was able to build a relationship with a supplier because I was able to provide them with forecasted demand over the year. [RESULT]This led them to drop the price based on the custom I was able to promise them over the course of the year.
Question 3: What would you do if you caught a coworker no confirming to food hygiene standards?
[SITUATION] Food hygiene is a critical part of the role and one that I take very seriously. [TASK] In my last role I became aware that a cook was not taking care in labelling food expiry dates. [ACTION] I immediately corrected the individual on what they should be doing and also alerted the senior chef to ensure that they took corrective action with the individual. It is not always easy to report a colleague however I fully understand the importance of food hygiene and would have no problem doing this again. [RESULT] The individual concerned was retrained on the back of my intervention which ensured that the whole kitchen was complying with food hygiene standards.
Answering Chef and Cook Interview Questions and Answers – Standouty’s STAR Methodology
All of our Chef and Cook Interview Questions and Answers are based on the STAR method. This is recognised across the industry as the BEST method for answering interview questions. If used well the panel will be unaware of its use but consider your answer to be well constructed, methodical and just plain AMAZING.
The STAR Technique involves constructing your answer in the following way:
Set the context of your answer. Tell the panel, where, when and why this situation came to be. For example, “Whilst working in my current role, we were holding an event in which 100 plus people were due to attend any minute. That’s when I was notified the caterers weren’t able to make it.”
What did you have to do. For example, “I had to organise alternative caterers and without the guests knowing. The failure of the event would have been a disaster for the company.”
What did you actually do. For example, “I spoke to the venue owner and we identified other caterers who may be able to help at short notice. I contacted all of them and identified one who could cater the event albeit one hour later than planned.”
How did the situation play out. For example, “Catering was provided in line with guest expectations. The evening, after this initial hiccup, went seamlessly. I was congratulated by the senior managers for sorting out what could have been a catastrophe.”
Constructing your answers in this way will ensure you fully address the question / scenario given and the criteria the panel are measuring you against.
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