Courtyard by Marriott Sales Interview Questions and Answers

Q1. Food production culinary
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Q1. What types of dessert you can make
Ans. 
I can make a variety of desserts including cakes, pastries, tarts, puddings, and ice creams.
• Cakes - such as chocolate cake, carrot cake, and red velvet cake

• Pastries - such as croissants, eclairs, and fruit tarts

• Puddings - such as bread pudding, rice pudding, and chocolate pudding

• Ice creams - such as vanilla, chocolate, and strawberry
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Food making in front of the chef

Q1. What is your qualification
Ans. 
I have a diploma in Culinary Arts and completed a professional training program in a renowned restaurant.
• Diploma in Culinary Arts

• Professional training program in a renowned restaurant
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Q2. Who are there in your family
Ans. 
I have a small family consisting of my parents and my younger sister.
• Parents

• Younger sister
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Q1. What is your name
Ans. 
My name is John Smith.
• My name is John

• Last name is Smith

• Common name combination
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Q2. What is your family background
Ans. 
My family background is diverse and multicultural, with a strong emphasis on traditional cooking and culinary skills.
• My family comes from various cultural backgrounds, including Italian, Indian, and Chinese.

• Cooking and sharing meals together has always been a big part of our family gatherings.

• I have learned traditional recipes and cooking techniques from different family members.

• My family values the importance of good ...read more
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Q1. Tell us about yourself?
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Q2. Interest area? Why do you want to work in Fabelle?
Ans. 
I am interested in pastry and dessert making. I want to work in Fabelle because of their reputation for high-quality chocolates and desserts.
• I have a passion for creating delicious pastries and desserts.

• I am particularly interested in working with chocolate and exploring different flavor combinations.

• Fabelle is known for their exquisite chocolates and desserts, and I want to be a part of their team to learn and contrib
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Q1. Chocolate tempering temperatures?
Ans. 
Tempering chocolate involves heating and cooling it to specific temperatures to achieve a glossy finish and snap.
• Tempering involves melting chocolate to a specific temperature, then cooling it to a specific temperature, and then reheating it to a final temperature.

• The specific temperatures vary depending on the type of chocolate being tempered.

• For dark chocolate, the melting temperature is around 115-120°F, the cooling...read more
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