Hilton Chinese Chef Interview Questions and Answers

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

I have a small family consisting of my parents and my younger sister.

• Parents

• Younger sister

My name is John Smith.

• My name is John

• Last name is Smith

• Common name combination

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

Chef full form is Chief Head of Executive Function

• Chef stands for Chief Head of Executive Function

• Chef is a professional cook who is in charge of a kitchen

• Chef is responsible for planning menus, managing kitchen staff, and overseeing food preparation

FIFO stands for First In, First Out, a method used for inventory management where the oldest items are used or sold first.

• FIFO ensures that the oldest inventory items are used first before newer items.

• It helps prevent spoilage and ensures that products are used before they expire.

• FIFO is commonly used in industries such as food service, retail, and manufacturing.

• For example, in a restaurant kitchen, FIFO would involve ...read more

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

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