Executive Chef Interview Questions 

The regular operations of kitchens in restaurants and hotels are overseen by an Executive Chef. Designing the menu, recruiting, training, and supervising kitchen personnel, and ensuring a high-quality, cost-effective product are some of their responsibilities.

Here’s a list of questions to test the skills of your prospective candidates efficiently:

  • What drew you to a career as a chef in the first place? Why did you decide to pursue a career in the culinary arts?
  • Describe your education and any training you’ve had.
  • What changes would you make to our establishment? What would you add to the menu if you could?
  • How do you take responsibility for your customers’ experience?
  • Describe your Purchasing and Receiving roles to me.
  • What role does food cost play in menu planning?
  • What are some of the best food vendors you’ve had the pleasure of working with?
  • What are your specialities in terms of cuisine?
  • How do you change your menu according to the seasons?
  • What steps do you take to ensure that the food you serve to customers is of high quality?
  • Do you accept requests for ingredient substitutions from customers?
  • Consider a moment when y You addressed a situation where a client was dissatisfied. What did you do and how did it turn out?
  • How do you keep your labour costs in check? How do you keep track of this?
  • Describe how you go about recruiting people. What characteristics do you seek in your kitchen staff?
  • How do you go about terminating employees?
  • What level of involvement do you have in the management of your cooks? What level of autonomy do you owe them?
  • Explain how you’ve worked with multicultural and multilingual teams. What precautions do you take to ensure that everybody is at ease?
  • Consider a time when you had to deal with a troublesome employee. What were the problems and what were the results?
  • What are your views on new employee training and mentoring?
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