Alcazar Banquet and Resort Executive Chef Interview Questions and Answers

Yes, I have extensive experience in controlling food costs through menu planning, portion control, inventory management, and supplier negotiation.

• Utilize menu engineering to maximize profitability

• Implement portion control measures to reduce waste

• Regularly monitor inventory levels and adjust ordering accordingly

• Negotiate with suppliers for better pricing and quality

• Analyze food cost reports to identify areas for improve

Maintaining hygiene standards as an Executive Chef is crucial for food safety and customer satisfaction.

• Regularly train and educate kitchen staff on proper hygiene practices

• Implement strict cleaning schedules for kitchen equipment and work areas

• Enforce handwashing protocols for all staff before handling food

• Regularly monitor food storage temperatures to prevent bacterial growth

• Regularly inspect and maintain personal hy