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Shudh Restaurant Cook 2 Interview Questions and Answers
Shudh Restaurant Cook 2 Interview Experiences
1 interview found
Selected
I appeared for an interview in Feb 2023.
(2 Questions)
- Q1. Did you know what is Ora maki???
- Ans.
Ora maki is a type of sushi roll where the rice is on the outside and the seaweed is on the inside.
Ora maki is a variation of sushi where the rice is on the outside of the roll.
The seaweed is on the inside of the roll in ora maki.
Common fillings for ora maki include avocado, cucumber, and crab meat.
- Q2. What is the difference between sashimi piece and nigiri piece???
- Ans.
Sashimi is thinly sliced raw fish served without rice, while nigiri is a slice of raw fish served on top of a small ball of seasoned rice.
Sashimi is just the fish, while nigiri includes rice underneath the fish.
Sashimi is typically served with soy sauce and wasabi on the side, while nigiri is often served with a small amount of wasabi between the fish and rice.
Nigiri is a type of sushi, while sashimi is not considered ...
They make do some rolls and nigiri to see my skills.
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I appeared for an interview before Nov 2016.
Interview Questionnaire
2 Questions
- Q1. What is double ka tulda
- Ans.
Double ka tulda is a popular Indian bread made with all-purpose flour and yeast.
Double ka tulda is a type of bread commonly found in Indian cuisine.
It is made using all-purpose flour, yeast, sugar, and milk.
The dough is allowed to rise before being baked in an oven.
It is often served with tea or as a snack.
Double ka tulda is known for its soft and fluffy texture.
- Q2. Why Oberoi
- Ans.
Oberoi is renowned for its exceptional culinary standards, luxurious ambiance, and commitment to guest satisfaction.
Oberoi has a long-standing reputation for excellence in the culinary industry.
The restaurant offers a wide range of international and local cuisines, catering to diverse tastes.
The luxurious ambiance of Oberoi creates a memorable dining experience for guests.
The staff at Oberoi is highly trained and dedic...
Interview Preparation Tips
Experience: Gone through the resum in detail and asked questions about it
Round: Group Discussion
Experience: Discussion about Modi done
Duration: 30 minutes
Round: Problem Statement
Experience: I answered the example smoothly and nicely
Round: Technical Interview
Experience: All the questions related to kitchen was asked means all technical
Round: HR Interview
Experience: All about the company was asked and why you need this job
Skills: Chef
I applied via Company Website and was interviewed before Jan 2021. There was 1 interview round.
Interview Questionnaire
1 Question
- Q1. Which time can u work and tel about your work experience
- Ans.
I can work flexible hours and have 5 years of experience as a chef.
I am available to work both day and night shifts.
I have experience working in high-pressure environments, such as busy restaurants.
I am skilled in various cooking techniques and can handle multiple orders simultaneously.
I have received positive feedback from customers and colleagues for my culinary skills.
I am familiar with food safety regulations and h...
Interview Preparation Tips
Kamlesh Kamal
(3 Questions)
- Q1. About your myself.
- Q2. Aapane kya khubi hai.
- Q3. Aap apni team ko kaise handle karte ho.
- Ans.
Main apni team ko motivate karta hoon, unki strengths ko samajhta hoon aur collaborative environment create karta hoon.
Regular team meetings to discuss progress and challenges.
Encouraging open communication to foster trust and collaboration.
Recognizing individual contributions to boost morale, like celebrating small wins.
Providing constructive feedback to help team members grow, such as mentoring junior staff.
Setting c...
I applied via Referral and was interviewed in Dec 2021. There were 3 interview rounds.
Interview Questionnaire
3 Questions
- Q1. Introduce Yourself and your previous work experience.
- Ans.
I am a passionate culinary professional with diverse experience in various kitchen environments, eager to contribute my skills.
Completed a culinary arts program at a reputable institution.
Worked as a Commis 1 at a fine dining restaurant, assisting in meal preparation and plating.
Gained experience in a fast-paced environment at a busy hotel, managing multiple orders efficiently.
Participated in a catering event, collabor...
- Q2. Mother sauces and base of Continental Food.
- Ans.
Mother sauces are the base sauces of Continental cuisine, used to create a variety of other sauces.
There are five mother sauces: Béchamel, Velouté, Espagnole, Hollandaise, and Tomato.
These sauces are used as a base to create other sauces, such as Mornay (Béchamel + cheese), Allemande (Velouté + egg yolks and cream), and Demi-glace (Espagnole + beef stock).
The mother sauces are an important foundation of classic French ...
- Q3. Prepare a Menu for you Trail consisting of 1 Soup, 2 appetizers (Veg & Non veg), 1 Salad, 1 Non veg Main course 1 veg main course, 2 types of Pasta (Veg & Non veg) 1 Dessert.
- Ans.
My trail menu includes a variety of dishes with both vegetarian and non-vegetarian options.
Soup: Cream of Mushroom
Appetizers: Veg - Bruschetta, Non-veg - Chicken Satay
Salad: Caesar Salad
Non-veg Main Course: Grilled Fish with Lemon Butter Sauce
Veg Main Course: Paneer Tikka Masala
Pasta: Veg - Penne Arrabiata, Non-veg - Spaghetti Bolognese
Dessert: Tiramisu
Interview Preparation Tips
I applied via Newspaper Ad and was interviewed in Jun 2022. There were 2 interview rounds.
(6 Questions)
- Q1. Where u work? Work experience Position How much salary i want
- Q2. Myself Where i work Work experience Position Work related question Technical questions Hobbies In future what my Position Trail How much i get salary in previous job
- Q3. How i accepted salary from company
- Q4. Information about our company
- Q5. Your applying for what position
- Q6. Myself related question
Interview Preparation Tips
Samarth Khandekar
Selected
I applied via Campus Placement and was interviewed before Aug 2022. There were 3 interview rounds.
Gd was about India in 2050
(1 Question)
- Q1. The pi was very long and detail oriented
Commis 1 Interview Questions & Answers
Taj Hotels Resorts and Palaces
Anonymous
posted on 8 Jan 2022
Interview Questionnaire
1 Question
- Q1. What do you know about continental?
- Ans.
Continental is a term used to describe cuisine from the European continent.
Continental cuisine refers to the food traditions of Europe.
It includes dishes from countries like France, Italy, Spain, Germany, etc.
The cuisine is known for its diverse flavors, ingredients, and cooking techniques.
Examples of continental dishes include pasta, paella, sauerkraut, croissants, etc.
Commie 1 Interview Questions & Answers
Taj Hotels Resorts and Palaces
Nitish Kumar Yadav
posted on 16 Feb 2024
(1 Question)
- Q1. How to make veg aspic
- Ans.
Veg aspic is a savory gelatin dish made with vegetables and broth.
Start by preparing a clear vegetable broth.
Add gelatin to the broth and let it set partially.
Mix in finely chopped vegetables like carrots, peas, and bell peppers.
Pour the mixture into molds and refrigerate until fully set.
Serve chilled with a garnish of fresh herbs.
Commie 2 Interview Questions & Answers
Taj Hotels Resorts and Palaces
Anonymous
posted on 5 Feb 2024
Selected
I applied via Company Website and was interviewed in Jan 2024. There was 1 interview round.
(5 Questions)
- Q1. Tell me about yourself
- Ans. I am Daya Kishan Bachkheti I am from Bazpur Haldwani uttrakhand and my father is self employe,my mother is a home maker, and we are 2 shivling, my hobby is to playing cricket. That's all about me thank you
- Q2. Why should we hire you?
- Ans. I should be hired for this role because of my relevant skills, experience, and passion for the industry. I've researched the company and can add value to its growth.
- Q3. What is your greatest strength?
- Ans.
My greatest strength is my problem-solving skills. I pride myself on being able to quickly and efficiently analyze and solve complex problems by considering different perspectives. This skill allows me to remain effective even in a stressful situation.
- Q4. What is your greatest weakness?
- Ans.
My greatest weakness is that I'm too critical of myself and often feel like I'm not giving my best, or like I disappoint the people I work with.
- Q5. Tell me about your work experience?
- Ans. I Always preparing meals of high standard and quality ingredients for breakfast, lunch and dinner for guests. Preparing food for banquet responsible for starter and main course Speed of delivery Knowledge of Indian cuisine
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