Olive Bar & Kitchen Demi Chef DE Partie Interview Questions and Answers

Q1. About your previous job
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Q2. About your self
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Q1. My introduction.
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My name is Irshad Ahmed.i live in Gujarat.but my home is delhi.my father is retayaad.my education is IHM in Faridabad study university pusa.
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Q2. Kitchen relatted.
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Kitchen neet and clear.& Proper check mizza plla& ala cart.growming mantain.
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Q3. Next level planning
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Next level Chef de partie.look this work is pepper.food & plating set.food cost looking.
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Q4. Planning buffee
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Q5. Salary discussion
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Q1. What are your salary expectations?
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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. Why should we hire you?
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Q5. Why are you looking for a change?
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Q6. Where do you see yourself in 5 years?
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Q7. What are your strengths and weaknesses?
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Q8. Tell me about yourself.
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Q1. It was a food trial and selected after the Executive chef test my food and after few days I got my offer letter.
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Q1. Tell me about something, qualification, work experiences,reference (if any)
Ans. Besic self introduces then tell the about your experiences and responsibilities of the last company and etc.....related the subject
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Q1. Name of the dish and related the which places or location
Ans. Tell the name of the dish and story of behind the name and location
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They asked about my skills. Like recipes of sauces and temperature

Q1. Self introduction , checking my communicational skills
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Q2. Asking about my current job profile
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Q3. Asking the recipes of current menu I’m working on
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Q4. Cooking and storage temperature
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Cooking and storage temperature are crucial for food safety and quality.
• Cooking temperature should be high enough to kill harmful bacteria and pathogens.

• Storage temperature should be low enough to prevent bacterial growth.

• Cooked food should be stored at or below 40°F (4°C) to prevent spoilage.

• Examples of safe cooking temperatures: 165°F (74°C) for poultry, 145°F (63°C) for beef, and 145°F (63°C) for fish.

• Examples of sa...read more
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Q1. About your job what you doing every day on job
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Q1. About job ..and about usph food safety and every thing
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Q1. What is florentain
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Florentine is a culinary term that refers to a dish or preparation style that is inspired by or associated with the city of Florence, Italy.
• Florentine dishes often feature ingredients and flavors that are popular in Tuscan cuisine, such as olive oil, tomatoes, garlic, and herbs like rosemary and sage.

• One famous example of a Florentine dish is Bistecca alla Fiorentina, a thick-cut T-bone steak seasoned with salt, pepper...read more
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Q2. What is eggBenedict
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Egg Benedict is a classic breakfast dish consisting of a toasted English muffin topped with Canadian bacon, poached eggs, and hollandaise sauce.
• Egg Benedict is a popular brunch item.

• It is traditionally made with a toasted English muffin as the base.

• Canadian bacon or ham is placed on top of the muffin.

• Poached eggs are then added on top of the bacon.

• The dish is finished with a rich and creamy hollandaise sauce.

• Variations...read more
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Q3. How you handle a angry guest
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Q4. How interactive with your executive chef
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Q5. Why you join in this company
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