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Radisson Hotels Executive Chef Interview Questions and Answers
Radisson Hotels Executive Chef Interview Experiences
2 interviews found
I applied via Company Website and was interviewed before Sep 2021. There were 3 interview rounds.
(2 Questions)
- Q1. Contract period and visa
- Q2. Working hours and shift schedule
About kitchen from A-Z
Interview Preparation Tips
I applied via Referral and was interviewed before Jun 2021. There was 1 interview round.
(1 Question)
- Q1. 2 round interview Gm and Corporate.
Interview Preparation Tips
Executive Chef Jobs at Radisson Hotels
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Selected
Hi Good Evening I am Chef Sarkar
(2 Questions)
- Q1. Hao many date and time in Interview
- Q2. My interview portion fas to fas HR and GM
Interview Preparation Tips
Interview Questionnaire
3 Questions
- Q1. Technical rounds..
- Q2. Food trial in which cuisine
- Ans.
I would suggest a food trial in Italian cuisine.
Italian cuisine is versatile and offers a wide range of dishes to experiment with.
It is a popular cuisine that is loved by many.
Italian cuisine has a strong emphasis on fresh ingredients and simple yet flavorful dishes.
Some popular Italian dishes to consider for the food trial are pasta dishes, pizza, risotto, and tiramisu.
Italian cuisine also offers a variety of vegetari
- Q3. Your strengths and weekness
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I applied via Referral and was interviewed in Mar 2020. There were 3 interview rounds.
Interview Questionnaire
1 Question
- Q1. Buffet profitability, menu designing, HACCP
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I applied via Walk-in and was interviewed before Sep 2021. There were 2 interview rounds.
(4 Questions)
- Q1. Why your like my company
- Q2. How many staff you will handle
- Q3. What is chef and what roles the food production dipartment.
- Ans.
A chef is a professional cook who manages the kitchen and oversees food production. The food production department is responsible for preparing and serving food.
A chef is responsible for creating menus, managing kitchen staff, and ensuring food quality and safety.
The food production department includes chefs, cooks, and other kitchen staff who work together to prepare and serve food.
Roles in the food production departm...
- Q4. Food costing control
Interview Preparation Tips
I applied via Referral and was interviewed in Dec 2019. There was 1 interview round.
Interview Questionnaire
5 Questions
- Q1. How much Experience do you have?
- Q2. Why are you Want to change Your Present Job
- Q3. Can You Hanlde My property?
- Ans.
Yes, I have experience managing properties and ensuring their upkeep.
I have managed the kitchen and food inventory at multiple restaurants.
I have overseen the maintenance and cleanliness of the kitchen and dining areas.
I have experience managing a team of kitchen staff and ensuring their productivity.
I am familiar with health and safety regulations and ensure compliance.
I am confident in my ability to handle your prope
- Q4. When Would you like to join us?
- Q5. How is ur Experience here to there?
Interview Preparation Tips
Time to join Interview.
Interview Questionnaire
31 Questions
- Q1. Staff handling paropar duty Food Cost Control guest relationships food preparation staff paropar briefing kitchen haijinc Trening guest handling
- Q2. My staff training think the who"s my food cost is less work planing food haijinc Trening kitchen cleaning proper tyeps of plan
- Q3. Break feast duty shift of dutys 4 types plain European plan American plan America modify plan continental plan
- Q4. Food tamrechor propar guest sarvece
- Q5. Guest handling food serve no complaints
- Q6. Staff cafeteria proparli Handel
- Q7. Less staffing less costing work
- Q8. Breakfast lunch dinner missa plla proper check the guest comment
- Q9. Morning nutting attend
- Q10. Signival food festival
- Q11. Samar food festival
- Q12. Sea food festival
- Q13. Panjabi food festival
- Q14. South Indian food festival
- Q15. Banquet event handel
- Q16. Check the Raw materials & propar received
- Ans.
Raw materials and proper received are checked regularly to ensure quality and freshness.
Regularly check raw materials and supplies upon delivery
Ensure proper storage and labeling of ingredients
Maintain inventory and order supplies as needed
Train staff on proper handling and storage of ingredients
Implement quality control measures to ensure freshness and safety
- Q17. Proper market sarve Carporet office
- Q18. Wendar mitting monthly
- Q19. Ids software nwlege
- Q20. Bussnis groth
- Q21. Report to the general manager
- Q22. Guest issue solving
- Q23. My good aperchnity
- Q24. Houspetility Nwlege
- Q25. Food properly guest sarvece
- Q26. And bussnis target achieve
- Q27. Offer to increase sale
- Ans.
To increase sales, I would focus on menu innovation, marketing strategies, and staff training.
Introduce new and unique dishes to attract customers
Offer promotions and discounts to encourage repeat business
Train staff to upsell and provide excellent customer service
Utilize social media and online platforms to promote the restaurant
Collaborate with local businesses and events to increase visibility
- Q28. Sunday barbeque
- Q29. Live contar
- Q30. Guest birthday celebration
- Q31. Guest live magic in chile
- Ans.
Guest live magic is a popular entertainment option in Chile.
Guest live magic shows are often performed in restaurants and hotels.
Magicians in Chile often incorporate traditional Chilean elements into their performances.
Guests can expect to see illusions, card tricks, and other classic magic acts.
Some popular magicians in Chile include Mago Mauricio, Mago Rodrigo, and Mago Alfonso.
Guest live magic shows are a great way ...
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Executive Chef Interview Questions & Answers
Sterling Holiday Resort
Anonymous
posted on 22 Nov 2023
Selected
I applied via Walk-in and was interviewed before Nov 2022. There were 3 interview rounds.
(1 Question)
- Q1. Interview with GM and VP operations
(1 Question)
- Q1. Official formalities
Bikash Deb
Butter chicken, dal makhani
(2 Questions)
- Q1. What is the name of cdp
- Ans.
The name of cdp is Commis de Cuisine.
Commis de Cuisine is a junior chef position in a professional kitchen.
They assist higher-ranking chefs in preparing ingredients and dishes.
Examples of tasks include chopping vegetables, preparing sauces, and plating dishes.
- Q2. Chef de partie right answer
Best quality of diah
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Radisson Hotels Interviews By Designations
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Radisson Hotels Executive Chef Reviews and Ratings
based on 12 reviews
Rating in categories
|
Guest Service Associate
216
salaries
|  ₹1 L/yr - ₹3.5 L/yr |
|
Duty Manager
89
salaries
| ₹2.7 L/yr - ₹7 L/yr |
|
Housekeeping Supervisor
85
salaries
| ₹1.7 L/yr - ₹4 L/yr |
|
Commis Chef
72
salaries
| ₹0.9 L/yr - ₹5 L/yr |
|
Front Office Associate
71
salaries
| ₹1 L/yr - ₹3.6 L/yr |
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