Hilton Commis Chef 1 Interview Questions and Answers

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. About your myself.
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Q2. Aapane kya khubi hai.
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Q3. Aap apni team ko kaise handle karte ho.
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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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Q1. Food production culinary
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Q1. Tell me about yourself
Ans. I am Daya Kishan Bachkheti I am from Bazpur Haldwani uttrakhand and my father is self employe,my mother is a home maker, and we are 2 shivling, my hobby is to playing cricket. That's all about me thank you
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Q2. Why should we hire you?
Ans. I should be hired for this role because of my relevant skills, experience, and passion for the industry. I've researched the company and can add value to its growth.
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Q3. What is your greatest strength?
Ans. 
My greatest strength is my problem-solving skills. I pride myself on being able to quickly and efficiently analyze and solve complex problems by considering different perspectives. This skill allows me to remain effective even in a stressful situation.
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Q4. What is your greatest weakness?
Ans. 
My greatest weakness is that I'm too critical of myself and often feel like I'm not giving my best, or like I disappoint the people I work with.
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Q5. Tell me about your work experience?
Ans. I Always preparing meals of high standard and quality ingredients for breakfast, lunch and dinner for guests. Preparing food for banquet responsible for starter and main course Speed of delivery Knowledge of Indian cuisine
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