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TAJSATS AIR CATERING Senior Chef DE Partie Interview Questions and Answers
TAJSATS AIR CATERING Senior Chef DE Partie Interview Experiences
1 interview found
Selected
I applied via Campus Placement and was interviewed before May 2022. There were 5 interview rounds.
Punjab culture and it's importance
20 question are there in aptitude test
(1 Question)
- Q1. *introduction *different type Mother sauce *Type of gravy in India cousine *Who to make chicken biryani
- Ans.
The interviewee was asked about mother sauces, Indian gravies, and chicken biryani.
There are five mother sauces: Béchamel, Velouté, Espagnole, Hollandaise, and Tomato.
Indian gravies include Korma, Tikka Masala, and Vindaloo.
Chicken biryani is made by marinating chicken in spices and yogurt, cooking it with rice and spices, and layering it with fried onions and saffron-infused milk.
(1 Question)
- Q1. *introduction *Family background details *Weather of Delhi *Which cuisine you like the most *10 India non vegetarian dishes
- Ans.
I come from a family of food enthusiasts and enjoy cooking Indian cuisine. I particularly enjoy non-vegetarian dishes.
My family has always been passionate about food and cooking, which inspired me to pursue a career in the culinary arts.
I am from Delhi, where the weather can be quite extreme with hot summers and cold winters.
My favorite cuisine is Indian, and I enjoy experimenting with different spices and flavors.
Some...
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(1 Question)
- Q1. Food costing,recipe, yield management
(1 Question)
- Q1. Food Trial of six course menu
- Ans.
A food trial of a six-course menu is a test where the chef prepares and presents a variety of dishes to evaluate their culinary skills and creativity.
The food trial typically consists of a series of courses, including appetizers, soups, salads, main courses, desserts, and possibly a palate cleanser.
The chef's ability to create well-balanced flavors, use quality ingredients, and present dishes attractively is assessed d...
Interview Preparation Tips
Hr staff doesn't know the diffrence between AM and PM
my food trial was at morning 7 o'clock
Was messaged to report at 7PM
At 9AM was called and asked to provide the reason for my delay.
When told all about the miscommunication
Then was asked to prepare the six course menu in one hour as owner of hotel was arriving at 1100 hrs .
Food trial was canceled. And also selection was not done . This attitude if they ard having for new joiners then God knows how they treat existing people. Sorry for writing truth but we are Chefs and Human Resources Proffessionals .
Selected
I applied via Referral and was interviewed in Nov 2023. There was 1 interview round.
(2 Questions)
- Q1. Tell me about urself
- Q2. Why do you want to work here
Selected
I applied via Referral and was interviewed in Nov 2022. There were 3 interview rounds.
(2 Questions)
- Q1. About my skills
- Q2. Previous experience and knowledge about the JFW
(3 Questions)
- Q1. How make Like recipes
- Q2. Have you ever work in Kitchen and all
- Q3. Kitchen knowledge and how to manage your kitchen
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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
Selected
I applied via campus placement at Amrapali Institute of Hotel Management, Haldwani and was interviewed before Feb 2022. There were 2 interview rounds.
(2 Questions)
- Q1. Personal Introduction
- Q2. Basic questions about Indian gray
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I applied via Company Website and was interviewed in Sep 2021. There were 3 interview rounds.
Interview Questionnaire
3 Questions
- Q1. I am looking for job in mumbai and Dehli
- Q2. I want join lemon tree hotel opportunity that's Awesome rules of hotels
- Q3. I worked Red Fox by lemon tree hotel jaipur that's why I want join
Interview Preparation Tips
I applied via Company Website and was interviewed in Dec 2021. There were 3 interview rounds.
(2 Questions)
- Q1. Tell me about yourself.
- Q2. Experience in all Banquet
- Ans.
I have extensive experience in banquets of all sizes and types.
Managed banquets for up to 500 guests
Created menus for themed banquets such as weddings, corporate events, and holiday parties
Coordinated with event planners and vendors to ensure seamless execution
Trained and supervised banquet staff to maintain high standards of service
Implemented cost-saving measures without compromising quality
Interview Preparation Tips
I applied via Referral and was interviewed before Apr 2020. There was 1 interview round.
Interview Questionnaire
3 Questions
- Q1. Family background ?
- Q2. Hobbies?
- Q3. Shared how my family plays pivotal role and what are their role in my life
Interview Preparation Tips
I applied via Referral and was interviewed before Dec 2019. There were 4 interview rounds.
Interview Questionnaire
1 Question
- Q1. How we can growth
- Ans.
We can grow by constantly learning and improving our skills, seeking new opportunities, and networking with others in the industry.
Continuously educate ourselves on new techniques and ingredients
Take on new challenges and responsibilities
Attend industry events and connect with other professionals
Seek feedback and constructive criticism to improve our performance
Stay up-to-date with industry trends and developments
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TAJSATS AIR CATERING Senior Chef DE Partie Interview Process
based on 1 interview
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TAJSATS AIR CATERING Senior Chef DE Partie Reviews and Ratings
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Rating in categories
|
Flight Supervisor
46
salaries
|  ₹1.4 L/yr - ₹3.5 L/yr |
|
Chef DE Partie
26
salaries
| ₹2.2 L/yr - ₹6 L/yr |
|
Commis Chef
22
salaries
| ₹0.9 L/yr - ₹3 L/yr |
|
Sous Chef
16
salaries
| ₹5.2 L/yr - ₹9.5 L/yr |
|
Supervisor
11
salaries
| ₹1 L/yr - ₹3.6 L/yr |
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