Cooking Question:
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What strategies do you apply in order to keep yourself organized?

Answer:

I am an inborn manager and usually enter my work station pre organized. To ensure organization at work, I always send requisition for supplies needed at least one day in advance and I always pay special attention to prep work. Things are least likely to go wrong at a cooking station if the prep targets are achieved well in time.

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Describe your experience with prep-work, cleaning, and working on the line?How do you ensure a smooth service period?