1. Can you explain the different cooking methods you are proficient in? 2. How do you ensure food safety and hygiene in the kitchen? 3. What steps do you take to maintain consistency in taste and presentation? 4. How do you handle inventory and avoid food wastage? 5. Describe a time you had to cook for a large number of guests. How did you manage? 6. Can you prepare a menu for a vegetarian/vegan guest? 7. How do you deal with special dietary requirements or allergies? 8. What is the correct internal temperature for cooking chicken? 9. How do you manage prep work during peak service hours? 10. Which cuisines are you most confident in preparing? 1. How do you take and process a guest's order accurately? 2. What are the steps of service in fine dining? 3. Can you explain different types of wine and food pairing? 4. How do you handle a guest complaint about food or service? 5. What are the different styles of service (silver, French, buffet, etc.)? 6. What is the proper etiquette for serving from the right or left? 7. How do you up-sell menu items to guests? 8. What should you do if a guest appears intoxicated? 9. How do you prepare the restaurant for service? 10. What do you know about handling allergens in F&B service?

Question

Accepted Answer

A comprehensive overview of culinary skills, food safety, and service excellence in a restaurant setting.

Proficient in various cooking methods: sautéing, grilling, baking, steaming, and sous-vide.
Ensure food safety by following HACCP guidelines, regular handwashing, and proper food storage.
Maintain consistency by using standardized recipes and conducting regular taste tests.
Manage inventory through regular stock checks and implementing FIFO (First In, First Out) to reduce waste.
Successfully catered a wedding for 200 guests by organizing a detailed timeline and delegating tasks.
Create vegetarian/vegan menus featuring seasonal ingredients, like a roasted vegetable quinoa salad.
Handle dietary requirements by consulting with guests and adjusting recipes to accommodate allergies.
The correct internal temperature for chicken is 165°F (75°C) to ensure it is safe to eat.
During peak hours, prioritize prep work by pre-chopping ingredients and organizing stations efficiently.
Confident in preparing Italian, French, and Asian cuisines, with a focus on authentic flavors.

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