Line Cook Question:

☛ What kind of formal training have you have?
☛ How would you describe the difference between broiling and braising?
☛ What dishes best showcase your creativity?
☛ What would you do if you were cooking and realized that you didn't have all the ingredients you needed to make a dish?
☛ What would you do if you were shopping and couldn't find the right brand of an ingredient for your recipe?
☛ How do you make sure that shift changes go smoothly?
☛ How do you respond to increases or decreases in customer flow?
☛ Describe the busiest times at your previous restaurant. How did you go the extra mile to help out?
☛ What are the least busy times? What do you do with your extra time?
☛ What would you do if you were on your way to work and your car broke down?
☛ How would you handle negative feedback from a customer about the food?
☛ Describe a time you went out of your way to please a customer.
☛ Describe a time you helped a co-worker finish a job on time.
☛ Describe a time you disagreed with your manager. How did you handle it?