The Kitchen Department or the Food Production Department is the nerve center of a hotel. The Kitchen Department is responsible for the production of the entire food meant for the guests. The food which is cooked in the Kitchen Department by highly experienced and qualified chefs has to be extremely accurate in terms of authenticity and aesthetically proper. A Kitchen Department includes hierarchical positions like the Executive Chef who is the head of a large kitchen, Sous Chef, Chef De Cuisine, Chef De Partie and Demi Chef De Partie.
An Interview is a two way process by which an employer gauges whether the candidate has the desired abilities and competencies to perform a particular job. It is a two way communication process which showcases a candidates confidence level, aptitude and attitude.
1. Why should we hire you over other candidates?
I personally believe that I have a positive attitude towards my work which is the basic foundation of a good kitchen worker. I always find an initiative to do some meaningful work which will eventually benefit me as well as my company. I am very passionate about my work. I am a perfectionist and I want my work to be 100% accurate without any shortcomings’. I always adhere to company’s strict policies and procedures.
2. What was the most recent obstacle which you faced in your job and how did you manage to rectify that?
My recent obstacle was that I had to prepare food for a 250 cover buffet for one month before 6:00 PM daily but everyday due to some shortcomings I was not able to arrange the entire buffet before the designated time. The problem was the delay in the dispersal of essential food items by the store/purchasing department. I immediately contacted the store manager who without wasting any time interacted with his colleagues and solved the problem which resulted in the smooth dispersal of the food items from the store dept to the kitchen.
3 What are the primary responsibilities of a good Kitchen Worker?
An efficient kitchen workers primary role is to prepare and assist senior chefs in preparing food, adhering to strict procedures of service, preparing the daily mise en place of the day, preparing the daily and monthly food inventory report, maintaining the kitchen equipment and machinery, cleanliness of the kitchen with proper coordination with the stewarding department.he or she should be thorough and precise in his kitchen work.
4. How do you see yourself from 5 yrs from now?
I would like to hold a respectable role and position in your company with greater liberty to exercise my positive and creative thoughts into implementation.
These are some of the most important and frequently asked interview questions that an employer can ask and a candidate should be prepared to answer them.
