Absolute Barbecues Executive Chef Interview Questions and Answers

Q1. What is the purpose of getting into this role and this company
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Q2. What are the short term and long term goals, what's your plan for achieving those, and What have you done so far as accomplishing it
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Q3. What are the hits and misses of your carreer and proffessioal life so far
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Q4. How did you planned yourself to achieve the tasks here by getting into this role
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Q5. Give us an instance of your toughest task so far and the way you handled it
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Give the role related assignment and check the accuracy, rate of knowledge and abilities. Compare with above questions asked in interview if these scores are matching as per his words >80%, move, shortlist it and move to the next process

Some times the aptitude test proves the IQ of an applicant. Also it may not be the final decider of some ones skill because a excellent performer cannot be a good scorer in aptitude test

Q1. HR can set the expectations in terms of salary, stability and other organizational aspects and move it to the last saying
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Q2. Talk about the funniest incident of your college life or friends (To check the behavior)
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Q3. What made you to be on that place and what do you think of doing being in current circumstances
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Q4. What's your passion in life and how are you dealing it everyday
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Q5. Why this organization and how will you take this opportunity
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Q6. Tell us about your family & Personal life and what is the best gifts that you have received from them
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Case study on Covid sales dip or rise and trend

Joins, SQL related queries asked

Q1. What you have learn in last two months of your intership?
Ans. I have learn so many recipe and first time work at five star hotel.how work in hotel wht have to when there is a busy day in hotel ,In chef area chef has to work ,headchef see there sees there ability of the staff how they can work
Answered by luxurianteucalyptus
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Q2. How the staff behaviour is there in hotel?
Ans. Its was queit good with relation with the staff.
Answered by luxurianteucalyptus
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Q3. Work hard ,work smart and be kind with everybody. Dont go on a wrong Path.Be a best guy in a life.
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Q4. What was the experience in Bakery pastry department?
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Q5. Chef loves your work or not?
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Q1. Cuts of vegetables
Ans. 
Different cuts of vegetables can enhance the presentation and texture of dishes.
• Julienne: Thin matchstick-shaped cuts, used for stir-fries and salads.

• Brunoise: Finely diced cuts, often used for soups and sauces.

• Chiffonade: Thin strips or ribbons, commonly used for garnishing.

• Mince: Very finely chopped pieces, suitable for adding flavor to dishes.

• Dice: Uniform cubes, ideal for stews and casseroles.
Answered by AI
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Q1. About me what you learn last organization
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Q2. About work experience and salary expectations
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Q3. When you will join after selection
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Q1. Introduce yourself & previous experience .
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Q2. Understanding about the company
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