Sterling Holiday Resort Executive Chef Interview Questions and Answers

Q1. About my skills
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Q2. Previous experience and knowledge about the JFW
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Q1. How make Like recipes
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Q2. Have you ever work in Kitchen and all
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Q3. Kitchen knowledge and how to manage your kitchen
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Rural Dev and women EDucation

Q1. What's your skills in Supply Chain
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Q2. What's your ambition for next 5 years,
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Q1. Planning menu and team training
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Q1. Total year's of Experience
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Q2. Would be asked about your Knowledge of food
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Q1. Might ask for trade test
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Q2. How would you control food cost
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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
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Q1. How can manage the team
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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
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Q2. Cost control for resturant
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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
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Q3. Guest relations
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Q4. Marcket management
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