Radisson Hotels Jr. Sous Chef Interview Questions and Answers

Hi Good Evening I am Chef Sarkar

Q1. Hao many date and time in Interview
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Q2. My interview portion fas to fas HR and GM
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Q1. What is your qualification
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Q2. Who are there in your family
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Q1. What is your name
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Q2. What is your family background
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Q1. What types of dessert you can make
Ans. 
I can make a variety of desserts including cakes, pastries, tarts, puddings, and ice creams.
• Cakes - such as chocolate cake, carrot cake, and red velvet cake

• Pastries - such as croissants, eclairs, and fruit tarts

• Puddings - such as bread pudding, rice pudding, and chocolate pudding

• Ice creams - such as vanilla, chocolate, and strawberry
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Food making in front of the chef

Q1. What is mean by HACCP
Ans. 
HACCP stands for Hazard Analysis and Critical Control Points.
• HACCP is a systematic approach to food safety management.

• It identifies, evaluates, and controls hazards that can cause foodborne illnesses.

• HACCP focuses on preventing rather than detecting hazards.

• It involves seven principles: conducting hazard analysis, determining critical control points, establishing critical limits, monitoring procedures, corrective actio...read more
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Q2. How to make fish stock
Ans. 
Fish stock is a flavorful liquid made by simmering fish bones, vegetables, and aromatics.
• Start by sautéing aromatic vegetables like onions, carrots, and celery in a large pot.

• Add fish bones, such as the heads, tails, and trimmings, to the pot.

• Cover the ingredients with cold water and bring to a simmer.

• Skim off any impurities that rise to the surface.

• Add herbs and spices like bay leaves, thyme, and peppercorns for addit...read more
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Q3. How to clarify of beef stock
Ans. 
Clarifying beef stock involves removing impurities and achieving a clear, clean liquid.
• Start by simmering the beef stock to allow impurities to rise to the surface.

• Skim off any foam or scum that forms on the surface using a ladle or skimmer.

• To further clarify the stock, strain it through a fine mesh sieve or cheesecloth.

• For an even clearer result, use a technique called 'rafting' where egg whites and other ingredients ...read more
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Q1. What is the best dish u make
Ans. Ab lababdar my fevered dish
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Q2. How was the previous jobexperience
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Q1. Name and address where are u from
Ans. 
I am from New York City, USA.
• I am originally from New York City.

• I currently reside in the USA.

• I can provide my full address if needed.
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Q2. Basic knowledge about food
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Q3. Name Education Job experience
Ans. 
I am a culinary school graduate with 5 years of experience working in various restaurants and hotels.
• Graduated from culinary school with a degree in culinary arts

• Worked as a line cook at XYZ restaurant for 2 years

• Promoted to Sous Chef at ABC hotel for 3 years
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Food test trade .executive chef interview.trade taste

Q1. Tell me about yourself ?
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Q2. Are you willing to relocate?
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