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Lakshya's Hotel Commis Chef Interview Questions and Answers
Lakshya's Hotel Commis Chef Interview Experiences
1 interview found
Selected
I applied via Walk-in and was interviewed in Jun 2024. There was 1 interview round.
(2 Questions)
- Q1. Which department, experience, knowledge of other department and will work if needed , will work for longer time or not . Salary expected.
- Q2. Trial of cooking and salary , and time of duty.
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Interview questions from similar companies
I applied via Company Website and was interviewed before Aug 2021. There was 1 interview round.
(1 Question)
- Q1. Food production culinary
Interview Preparation Tips
Commis Chef Interview Questions & Answers
Taj Hotels Resorts and Palaces
Anonymous
posted on 3 Dec 2020
I applied via Referral and was interviewed in Nov 2020. There was 1 interview round.
Interview Questionnaire
3 Questions
- Q1. About Yourself
- Q2. About Your Previous job
- Q3. Your work experiences
Interview Preparation Tips
Be confident
Commis Chef Interview Questions & Answers
Taj Hotels Resorts and Palaces
Anonymous
posted on 8 Apr 2021
I applied via Walk-in and was interviewed in Oct 2020. There was 1 interview round.
Interview Questionnaire
4 Questions
- Q1. Job application food production opportunity
- Q2. Why it's so complicate get The selected in Taj hotel
- Q3. Most of time no vacancy in Taj Mahal Hotel
- Q4. Why I'm not get taj empowering
Interview Preparation Tips
No experience no job
First give jobs then ask for experience ...
(2 Questions)
- Q1. Tell us about yourself?
- 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
(1 Question)
- 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...
Interview Preparation Tips
Commis Chef Interview Questions & Answers
Taj Hotels Resorts and Palaces
Anonymous
posted on 23 Jun 2024
Selected
I applied via AmbitionBox and was interviewed in May 2024. There was 1 interview round.
(2 Questions)
- Q1. What is chef full form
- Ans.
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
- Q2. What is the FIFO
- Ans.
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 ...
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Skills evaluated in this interview
I applied via Referral and was interviewed in Dec 2021. There were 3 interview rounds.
Interview Questionnaire
3 Questions
- Q1. Introduce Yourself and your previous work experience.
- Q2. Mother sauces and base of Continental Food.
- Ans.
Mother sauces are the base sauces of Continental cuisine, used to create a variety of other sauces.
There are five mother sauces: Béchamel, Velouté, Espagnole, Hollandaise, and Tomato.
These sauces are used as a base to create other sauces, such as Mornay (Béchamel + cheese), Allemande (Velouté + egg yolks and cream), and Demi-glace (Espagnole + beef stock).
The mother sauces are an important foundation of classic French ...
- Q3. Prepare a Menu for you Trail consisting of 1 Soup, 2 appetizers (Veg & Non veg), 1 Salad, 1 Non veg Main course 1 veg main course, 2 types of Pasta (Veg & Non veg) 1 Dessert.
- Ans.
My trail menu includes a variety of dishes with both vegetarian and non-vegetarian options.
Soup: Cream of Mushroom
Appetizers: Veg - Bruschetta, Non-veg - Chicken Satay
Salad: Caesar Salad
Non-veg Main Course: Grilled Fish with Lemon Butter Sauce
Veg Main Course: Paneer Tikka Masala
Pasta: Veg - Penne Arrabiata, Non-veg - Spaghetti Bolognese
Dessert: Tiramisu
Interview Preparation Tips
Kamlesh Kamal
(3 Questions)
- Q1. About your myself.
- Q2. Aapane kya khubi hai.
- Q3. Aap apni team ko kaise handle karte ho.
I applied via Newspaper Ad and was interviewed in Jun 2022. There were 2 interview rounds.
(6 Questions)
- Q1. Where u work? Work experience Position How much salary i want
- Q2. Myself Where i work Work experience Position Work related question Technical questions Hobbies In future what my Position Trail How much i get salary in previous job
- Q3. How i accepted salary from company
- Q4. Information about our company
- Q5. Your applying for what position
- Q6. Myself related question
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Commie 2 Interview Questions & Answers
Taj Hotels Resorts and Palaces
Anonymous
posted on 5 Feb 2024
Selected
I applied via Company Website and was interviewed in Jan 2024. There was 1 interview round.
(5 Questions)
- 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
- 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.
- 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.
- 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.
- 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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