Preview Questions Executive Chef | Role Specific Skill

Question 1: How do you manage time and resources when catering for a large wedding, ensuring quality and service speed are maintained?

Which action should you take?

Choose only one option

Rely solely on the catering staff and ignore any necessary adjustments during the event.

Prioritize speed over quality and overlook some details to complete the job faster.

Focus on the event timeline but ignore the resource allocation to save time.

Plan in detail, adjust the timeline as needed, and delegate tasks to ensure every detail is managed with the right resources.

Question 2: In what way should an Executive Chef provide feedback to the team to improve performance and quality of service?

Which action should you take?

Choose only one option

Focus only on the negatives without highlighting areas of strength

Wait until after the shift to provide feedback

Offer timely, specific, and constructive feedback with actionable steps for improvement

Give generic feedback that lacks specificity

Question 3: How do you handle multitasking during service when preparing multiple courses simultaneously for a large number of guests?

Which action should you take?

Choose only one option

Use a detailed system of preparation and time slots to ensure that every course is ready on time, without compromising quality.

Work on each course individually without coordinating cooking times.

Speed through each course without considering the overall timing and guest experience.

Ignore cooking times and handle dishes as they come, regardless of course order.

Question 4: What is the most important factor when developing a training program for new kitchen staff?

Which action should you take?

Choose only one option

Providing general instructions and expecting staff to learn quickly on their own

Focusing only on theory without practical application

Ignoring feedback and assuming the staff will learn through observation

Tailoring the training to specific roles, ensuring clarity, and providing hands-on practice with guidance

Question 5: When handling multiple orders at once during peak hours, how do you keep track of time and avoid mistakes?

Which action should you take?

Choose only one option

Wait until all orders are placed before starting, neglecting to organize by priority.

Use a clear, visual system to track orders, prioritize based on cooking time, and ensure consistency with the team.

Focus solely on one order at a time, even if it results in delays.

Ignore order timings and focus on plating each dish perfectly.

Question 6: How do you handle dietary restrictions in your menu design?

Which action should you take?

Choose only one option

By creating a separate menu for dietary restrictions

By offering a few standard options for dietary needs, with clear labels

By training kitchen staff to prepare customized dishes

By modifying standard dishes for each guest based on their restrictions