Ginger Hotels Commie 2 Interview Questions and Answers

Q1. How to handle a guest problems
Ans. 
Handle guest problems by listening, empathizing, finding a solution, and following up.
• Listen actively to the guest's concerns and show empathy.

• Apologize sincerely for any inconvenience caused.

• Find a solution that meets the guest's needs and offer alternatives if necessary.

• Follow up with the guest to ensure their issue has been resolved to their satisfaction.

• Maintain a positive attitude and remain calm and professional
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Q2. What where you doing in your previous property
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Q1. Food costing,recipe, yield management
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Q1. Food Trial of six course menu
Ans. 
A food trial of a six-course menu is a test where the chef prepares and presents a variety of dishes to evaluate their culinary skills and creativity.
• The food trial typically consists of a series of courses, including appetizers, soups, salads, main courses, desserts, and possibly a palate cleanser.

• The chef's ability to create well-balanced flavors, use quality ingredients, and present dishes attractively is assessed d...read more
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Basic psychological analysis

Q1. About the industry
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Q1. Just salary discussion and family background
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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
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Q2. How the staff behaviour is there in hotel?
Ans. Its was queit good with relation with the staff.
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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. Coding Question and resume based questions
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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.
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Q1. Self introduction
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Q2. Front office question
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Q3. Hobbie of yourself
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Q4. General knowledge
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Q5. Question and answer
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