Line Cook Interview Preparation Guide

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Food is my passion and I enjoy experimenting with different flavors. My exposure to different parts of the world as a child developed in me an understanding of various cuisines and I like to invent fusion dishes which is why I opted for a culinary career.

Definitely! A cook needs mathematical skills to weigh things accurately, make unit conversions and double or divide ingredient quantities to attain desired amount of any given recipe

I begin with inspecting food preparation areas to ensure that they are cleaned and sanitized. I then oversee all food preparation activities and perform some myself as well. I gather ingredients, cook and bake dishes according to set recipes and ensure that customers' orders are delivered on time.

(This is another question aimed at determining how well you know your work. Be specific as to what you believe is the right set of activities to ensure smooth services.)

Smooth service is the basis of any type of food service organization. To ensure this, I make sure that there is sufficient stock and levels of food supplies available to line stations at all times.

(This question is aimed at finding out how much you know about your work and what experience you have had previously. Be precise but make sure that you provide information of important tasks.)

Station set up, food preparation, stocking, cleaning and some amount of cooking are some of the duties that I performed on a daily basis.

It is to your advantage if the employer tells you the range first. Prepare by knowing the going rate in your area, and your bottom line or walk-away point. One possible answer would be: "I am sure when the time comes, we can agree on a reasonable amount. In what range do you typically pay someone with my background?"

Discuss the importance of having an artistic culinary vision aptly combined with the necessity to instruct and oversee kitchen staff so that everyone performs at his best, while making sure supplies are always ready and fresh. The chef's vision, then, does not end with the dish, but encompasses the entire logistical process of getting the food on the customer's table.

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.

What makes you unique? This will take an assessment of your experiences, skills and traits. Summarize concisely: "I have a unique combination of strong technical skills, and the ability to build strong customer relationships. This allows me to use my knowledge and break down information to be more user-friendly."

I contributed a special sauce recipe to serve with the restaurant's most famous Crisp Fried Fish and it was included in the menu. I also initiated and implemented high quality safe and hygienic work station practices at the restaurant which were highly commended by the sous chef

Portioning is important firstly because you have to maintain quality. You have to make sure that customers get their money's worth. It works as a marketing tool in this case. Secondly, portioning food properly means that you are working within the food budget provided to you.

It's time to pull out your old performance appraisals and boss's quotes. This is a great way to brag about yourself through someone else's words: "My boss has told me that I am the best designer he has ever had. He knows he can rely on me, and he likes my sense of humor."

Up till now, an incident of this sort hasn't happened and I intend to keep it this way.

When you prepare food for the general public, it is important that you keep things safe for not only your customers, but also for yourself and your coworkers. If you have a food safety certificate, this is a great time to present it. At the same time, you can mention some of the safety tips that mean the most to you. Even if you do not have a certificate, you should be sure to list some of the things you would do. "I would ensure that all of the ingredients I use are fresh, I would wear gloves and wash my hands often, and I would always let other employees know if I am walking behind them with a hot dish or pan."

I believe that Indian food is now becoming quite popular. This is mainly because it is considered healthy because of its vegan nature. As more and more people are becoming inclined to eat healthy, this particular cuisine is becoming a hot favorite of people around the world.

Sometimes it's best to talk about short-term and intermediate goals rather than locking yourself into the distant future. For example, "My immediate goal is to get a job in a growth-oriented company. My long-term goal will depend on where the company goes. I hope to eventually grow into a position of responsibility."

I believe in overseeing the work of others and checking myself constantly as well. When you have checks and balances such as the ones that I have placed, a thing like this is almost impossible to happen.

☛ 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?

☛ Tell me about yourself.
☛ Why did you apply for this job?
☛ What do you know about our company?
☛ What would you say are your strengths?
☛ What would you say are your weaknesses?
☛ What do you see yourself doing in five years time?
☛ What do you enjoy most in your current (or most recent) job?
☛ What do you enjoy least in your current (or most recent) job?
☛ What is your greatest career achievement?
☛ Why do you want to leave your current/previous job?
☛ How would your colleagues say about you?
☛ What single thing would you most like to change about your current job?
☛ What has been the biggest career disappointment?
☛ Do you prefer to work alone or with colleagues?
☛ What other job have you applied for recently?
☛ What is your reaction to criticism?
☛ How does this chef job sound to you?
☛ What is your current boss like?
☛ Why should we give the job to you?
☛ In what environment do you work best?
☛ What are your your hobbies?
☛ When was the last time you cried?
☛ Do you have any questions that you would like us to answer?

(This is a trick question aimed at determining how well you handle situations that involve peers. You have to show that you are a tactful person and not a telltale.)

If I come across something like this, it is my duty to talk to the responsible individual and explain to him that he needs to report the problem.

Regardless of where or in which setting you work, there will sometimes be an individual with whom you clash. Perhaps you do not see eye to eye or you use different techniques to accomplish the same tasks. In any case, you will need to show your employer that you can handle working with that individual in a professional setting. "My personal feelings about a coworker will not affect my ability to produce high quality food for customers. There is always some sort of resolution that can be reached, and I would work toward that." This shows your interviewer that you are willing to go to great lengths to ensure that the quality of the restaurant will not be affected by your dislike for another employee.

Describe your specialties in cooking (pastry, sauce, etc.), and your relevant experience in general. You can also talk about anything else you excel at; perhaps your team management skills are especially outstanding, or your knowledge of local tastes, etc.

The interviewer is listening for an answer that indicates you've given this some thought and are not sending out resumes just because there is an opening. For example, "I've selected key companies whose mission statements are in line with my values, where I know I could be excited about what the company does, and this company is very high on my list of desirable choices."

I am highly experienced in cooking Italian, Chinese, French, German, Turkish and Indian cuisines, along with handling our traditional American food as well.

Interviewers use this type of psychological question to see if you can think quickly. If you answer "a bunny," you will make a soft, passive impression. If you answer "a lion," you will be seen as aggressive. What type of personality would it take to get the job done? What impression do you want to make?