Radisson Hotels Executive Chef Interview Questions and Answers

I would control food cost by closely monitoring inventory, reducing waste, negotiating with suppliers, and creating cost-effective menu items.

• Monitor inventory levels regularly to avoid overstocking or running out of key ingredients

• Implement portion control measures to reduce waste and ensure consistent serving sizes

• Negotiate with suppliers for better pricing on high-quality ingredients

• Analyze menu items to identify an...read more

Effective team management involves communication, delegation, training, and fostering a positive kitchen culture.

• Establish clear communication: Hold daily briefings to discuss menu changes and special requests.

• Delegate tasks based on strengths: Assign pastry duties to the team member with a knack for desserts.

• Provide ongoing training: Organize workshops on new cooking techniques or food safety practices.

• Foster a positi...read more

Effective cost control in restaurants ensures profitability through budgeting, inventory management, and waste reduction.

• Implement a detailed budget to track all expenses and revenues, adjusting as necessary.

• Conduct regular inventory audits to minimize waste and prevent over-ordering; for example, using a first-in, first-out (FIFO) method.

• Train staff on portion control to reduce food waste; for instance, using standard...read more