Le Méridien Food and Beverage Service Steward Interview Questions and Answers

Q1. What are your strengths and weaknesses?
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Q2. What is your family background?
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Q3. Share details of your previous job.
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Q4. What are your salary expectations?
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Q5. Tell me about yourself.
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Q1. Difference between champagne and sparkling wine ..???? Why we serve champagne in a champagne saucer not whisky glass...???? Types of service ..???? I went for interview in ITC thats why they asked why ITC ...read more
Ans. 
Champagne is a type of sparkling wine that comes from the Champagne region of France. It is served in a champagne saucer due to its carbonation and aroma. ITC is a conglomerate that has merged with several properties.
• Champagne is made exclusively in the Champagne region of France

• Sparkling wine can be made anywhere in the world

• Champagne is served in a champagne saucer to preserve its carbonation and aroma

• Whisky glasses ...read more
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Group Discussion on the topic what people think about women who should get murdered by people so that people should hang out or get second chance in their life !?

Some basic knowledge of some wine

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. 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. About the Tableau & they have no knowledge about the Tableau or they asked me questions but no reply or no response because they dont know how to asked questions
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Q2. Asked ill logical questions & wast or time & they will not give me properly time or decide
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Q1. Coding Question and resume based questions
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