Filter interviews by
I appeared for an interview before May 2016.
I applied via Walk-in and was interviewed in Mar 2022. There were 2 interview rounds.
I applied via Walk-in and was interviewed before Sep 2021. There were 2 interview rounds.
posted on 21 Oct 2024
posted on 9 Nov 2021
I applied via Referral and was interviewed in May 2021. There was 1 interview round.
I applied via Recruitment Consulltant and was interviewed in Sep 2023. There was 1 interview round.
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.
I applied via Walk-in and was interviewed before Nov 2023. There was 1 interview round.
I applied via Referral and was interviewed in Mar 2024. There was 1 interview round.
I applied via Walk-in and was interviewed in Jul 2024. There was 1 interview round.
based on 1 interview
Interview experience
based on 4 reviews
Rating in categories
Guest Service Associate
41
salaries
| ₹1.2 L/yr - ₹3.8 L/yr |
Chef DE Partie
15
salaries
| ₹2.4 L/yr - ₹5.5 L/yr |
Assistant Manager
13
salaries
| ₹4.4 L/yr - ₹5.6 L/yr |
Chef
13
salaries
| ₹1 L/yr - ₹3.2 L/yr |
Assistant Manager Housekeeping
13
salaries
| ₹3.5 L/yr - ₹8.5 L/yr |
Crowne Plaza
FabHotels
Grand Hyatt
Yum!