Sous Chef Interview Preparation Guide

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I know that the company prides itself on using the finest ingredients in order to put out the best product. I know that the company believes in having great people and continuing their education so they can continue to grow and help the company grow.

It would have to be boudin noir (blood sausage), mashed potatoes, foie gras rossini gravy, lots of bread and butter. An explicit version of bangers and mash.

I have a varied experience in the kitchen I started out as a short order cook then went to Sunterra did a lot of big batch prep/catering/cooking classes/team leader/line cook/customer service then to Brava Bistro worked my way up to first cook learning different skills along the way, then to Winsport as a banquet chef and then Winter Club as a Chef de partie.

The daily grind of dealing with local ranches, taking wonderful raw food and transforming it into dishes for my diners to experience.

I'm the better candidate because i'm able to execute what my company wants the guess to receive and provide knowledge and skill with creative cooking to bring a grand experience to the guess.

Comfort food something quick and easy. Which in my case normally involves take away, Chinese, Thai or Indian.

A bad service is a disappointment to me. I have been told that I don't take failure well. Being let go from Winsport was disappointing.

Just progressing, developing myself as a cook. Building successful restaurants.

I want to learn more management skills ie food costing /ordering and scheduling and learning new and we exciting going ways to do things.

Staying on track with sustainability is the only way the food world can get better and move forward.

Always checking and principal trust in the good quality of the products and trust my team.

I enjoy cooking with pretty much everything. Although braising brings out a special part in me. Fish is very versatile and lends itself to lots of flavors.

I want to learn more management related skills like people management and kitchen management ie food costing/scheduling and ordering.

Show up on time and have a good attitude, the rest we can teach you. Oh and don't expect to get paid well or work sociable hours.

Making 9 boxes of mash potatoes in 3 hours lol Completing my red seal training assisting with being a top ten restaurant for many years.

Cook what you like and give it a lot of time and love. It makes the difference.

My education has brought me to the point of attaining a sous chef position. I do want to take more classes to learn more management related skills either the food and beverage related management or just general workplace communication/business management courses.

I see myself as a chef in a small kitchen putting out great food that people relate too.

I have many - the silpat, chinoise, and immersion blender. My current favorite is the pasta roller attachment to a kitchen aid.

Not that I've found. Oh, does Marmite count as a food?

Having financial control of the kitchen. Friendly personality with a 'can do' attitude. Responsible for stock control, purchasing and menu planning. Ability to quickly identify and resolve problems. Able to work overtime at short notice if required. Ensuring that all HACCAP, CoSHH reports are maintained and monitored.

By working side by side accepting his advice and wisdom to achieve success and learn from your mistakes.

I plan my day/prep chart of what I need first then move onto less urgent items. If I know I need to do something that takes a long time then I get started on that first. Multitasking is important.

☛ How would you win awards?
☛ what is your 5 year plan for this kitchen?
☛ how do you manage budgets?
☛ how would you deal with a chef who is always late?
☛ what kind of style discipline do you use in your kitchen?
☛ how do you ensure dishes are to the standards on your day off
☛ here is a list of ingredients and prices, how do you work out the food cost and gp?
☛ how is a wage percentage worked out?
☛ what wage % do you work to?
☛ if your gp is below budget, what things can you do to change it?
☛ what things can effect a GP?
☛ whats your knowledge on COSHH
☛ When you design a menu, what are the 4 key things you think about?
☛ What would you do if someone called in sick?
☛ If your rota is looking tight, what would you do?
☛ when you write a rota, what things do you think about?
☛ when forecasting covers for the following week, what kind of factors do you consider?

☛ Describe the training that you have and how it relates to this position.
☛ In your experience, how does food cost factor into menu creation?
☛ What is your involvement with Purchasing and Receiving?
☛ List some of your favorite food vendors and why you like to with them.
☛ What foods do you like to pair together and why?
☛ How does your winter menu differ from your spring menu?
☛ How do you control the quality of the food that goes out to customers?
☛ How do you take ownership over customers' experience of your restaurant?
☛ What do you do when customers request ingredient substitutions?
☛ How do you handle special diets (such as gluten free diets)?
☛ Recall a time you handled a situation with a disappointed customer.
☛ How do you keep labor costs under control?
☛ Describe your approach to hiring staff. What do you look for?
☛ Recall a time that you fired someone. Why did you do it?
☛ How involved are you in managing your cooks?
☛ Describe your experience with multicultural and multilingual teams.
☛ Recall a time you resolved a conflict with a difficult employee.
☛ Recall someone who you have trained or mentored. Where did they start? Where are they now?
☛ How would you improve our establishment?