CHEF INTERVIEW TIPS - Job interview questions for chefs currently looking for a new chef job-HtE Recruitment - Hospitality and Catering Recruitment Agency
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section 1 - chef interview tips
section 2 - during the interview
section 3 - type of chef interviews
section 4 - formal interview questions (general)
section 5 - formal interview questions (head chef)
section 6 - formal interview questions (sous chef)
Section 7 - Food knowledge questions
|Looking the part is so important. |
Do you have nice chef whites?
Are they clean?
Turning to a interview looking smart in new clean chef whites, good kives, makes you look profestional
|Need new Chef whites? - having clean chef whites and chef trousers is so important, are your's looking a bit old now? (click here)|
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Tsuki knives / Victorinox Knives /Wusthof-Knives
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Section 4 -
Type of person
Questions about the job
Questions about current place of work
Team leading type of questions:
Ask the chef questions about how he/she will teach others. A good Head Chef can teach other chefs and develop them.
Sous chef questions:
these are example questions, that might be asked to a sous chef:
Ask the Sous chef about running the pass when the head chef is off. Do you think the sous chef can control the pass?. It is very important to have a sous chef who can run the pass.
Sample food knowledge questions
(these are only sample questions, of the type of questions that have been asked in the past, these are just to give you an idea of questions. The questions will also depend on the type of kitchen as well)
bouquet garni ________________________________________
mise en plas ________________________________________
mire e poi ________________________________________
Recipe test: This section is a basic recipe test to gain a better understanding of your knowledge of ingredients and how best to prepare them. Please note quantities of ingredients ARE NOT necessary.
Q1. Your given 4 lobsters and asked to humanely kill them, cook them and finally make bisque out of the shells; please give a brief description of how you would complete this process, noting any equipment needed, timings and ingredients used.
Q6. The head chef has asked you to make him crème anglaise. Please specify the method and ingredients to prepare this.
Q7. Explain how you would cook a risotto base for a vegetarian dish.
Q8. What colour chopping board would you use for smoked salmon?
Q9. What temperature does a chicken breast need to be legally cooked to?
Q10. How long would you cook pork belly for?
Q11. Name 5 different cuts of beef.
Q12. Explain briefly what a “roux” is and give an example of its use.
Q13. What temperature should fresh food items be correctly stored at?
Q14. If a fire breaks out in the kitchen, what is the first thing you should do?
TIP:Always spend some time looking into the place. it is expected you know something about the place. If you are unsure where to research, your recruitment consultant will help you, just ask.==============================
What questions to ask?
Always plan a few questions to ask, most people will ask this questions. It is always best to have 2 - 3 questions in mind. This can include training, promotion opportunities, how often menus change, types of customers etc. Always leave salary as the final question you ask, not the 1st question.
After the interviewCall your H t
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northern recruitment team:
Northern UK: 0161 300 7862
HtE Recruitment, 3000 Aviator Way, Manchester Airport Business Park, Manchester, M22 5TG.
Southern Recruitment team:
Southern UK: 0203 542 6103
HTE Recruitment, 3rd Floor, 207 Regent Street, London, W1B 3HH