Taj GVK Hotels and Resorts Interview Questions and Answers

Q1. Introduce yourself & previous experience .
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Q2. Understanding about the company
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Q1. Inflation, supply and demand
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Case study on Covid sales dip or rise and trend

Joins, SQL related queries asked

Q1. Cuts of vegetables
Ans. 
Different cuts of vegetables can enhance the presentation and texture of dishes.
• Julienne: Thin matchstick-shaped cuts, used for stir-fries and salads.

• Brunoise: Finely diced cuts, often used for soups and sauces.

• Chiffonade: Thin strips or ribbons, commonly used for garnishing.

• Mince: Very finely chopped pieces, suitable for adding flavor to dishes.

• Dice: Uniform cubes, ideal for stews and casseroles.
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Q1. Self introduction
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Q2. Front office question
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Q3. Hobbie of yourself
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Q4. General knowledge
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Q5. Question and answer
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Q1. What you have learn in last two months of your intership?
Ans. I have learn so many recipe and first time work at five star hotel.how work in hotel wht have to when there is a busy day in hotel ,In chef area chef has to work ,headchef see there sees there ability of the staff how they can work
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Q2. How the staff behaviour is there in hotel?
Ans. Its was queit good with relation with the staff.
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Q3. Work hard ,work smart and be kind with everybody. Dont go on a wrong Path.Be a best guy in a life.
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Q4. What was the experience in Bakery pastry department?
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Q5. Chef loves your work or not?
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Q1. Coding Question and resume based questions
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Q1. About me what you learn last organization
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Q2. About work experience and salary expectations
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Q3. When you will join after selection
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