Chef Interview Questions

Sample answer outline: I keep an eye on current trends but always filter them through what suits the venue and its guests; a gastropub and a fine-dining kitchen do not need the same menu. Seasonality is my starting point — I build dishes around what is at its best and best-priced that time of year. I also look hard at what we already have in stock so a new menu reduces waste rather than adding to it.

Sample answer outline: I control gross profit by watching the wastage rate and holding a firm portion standard, so every plate goes out at the same size and cost. I use trim and off-cuts creatively rather than binning them. I keep a close, honest relationship with suppliers, comparing prices and adjusting the menu when a key ingredient jumps in cost, so we protect margin without dropping quality.

Sample answer outline: I treat allergens as a food-safety line, not a formality — I know the 14 major allergens and keep the allergen matrix accurate and up to date. I prevent cross-contamination with separate boards, utensils and prep areas, and clear labelling. I make sure the front-of-house team can answer confidently and never guess; when in doubt we check the spec together before it reaches the guest.

Sample answer outline: I use a show, do, check method: I demonstrate the task first, then have them do it while I watch, then check the result and give clear feedback. I break a station down into small steps so they build confidence before speed. I stay patient in service but firm on standards, because a well-trained commis makes the whole section run smoother.

Sample answer outline: I plan the menu around what is in season and at its best value, and stay in close contact with suppliers on availability. When a seasonal ingredient comes in I test it as a special first, watch the guest response, and bring the well-received dishes onto the main menu. Working with the seasons keeps the food fresher, the cost lower and the menu feeling alive.

Sample answer outline: I stay calm and deal with it on the spot without letting it stall the pass; I re-fire the dish as a priority and adjust the section so the rest of the tickets do not back up. I quickly work out what caused it — timing, temperature or communication — and correct it there and then. Afterwards, in the quieter moment, I talk it through with the team so the same mistake does not repeat.