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I was interviewed in Jun 2024.
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I applied via Referral and was interviewed in Mar 2024. There were 2 interview rounds.
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
Food making in front of the chef
I applied via Company Website and was interviewed in Sep 2021. There were 3 interview rounds.
I have a diploma in Culinary Arts and completed a professional training program in a renowned restaurant.
Diploma in Culinary Arts
Professional training program in a renowned restaurant
I have a small family consisting of my parents and my younger sister.
Parents
Younger sister
My name is John Smith.
My name is John
Last name is Smith
Common name combination
My family background is diverse and multicultural, with a strong emphasis on traditional cooking and culinary skills.
My family comes from various cultural backgrounds, including Italian, Indian, and Chinese.
Cooking and sharing meals together has always been a big part of our family gatherings.
I have learned traditional recipes and cooking techniques from different family members.
My family values the importance of good ...
posted on 21 May 2017
I was interviewed in Apr 2017.
I am a passionate and experienced chef with a diverse culinary background.
I have worked in various high-end restaurants, honing my skills in French cuisine.
I am skilled in creating innovative and visually appealing dishes.
I have a strong understanding of different cooking techniques and ingredients.
I am adept at managing kitchen operations and leading a team of culinary professionals.
I prioritize quality and consistenc
Yes, I have completed an internship during my college life.
I completed a 6-month internship at a renowned restaurant in my city.
During the internship, I worked closely with experienced chefs and learned various culinary techniques.
I gained hands-on experience in food preparation, plating, and presentation.
I also assisted in menu planning and learned about kitchen management.
The internship provided me with valuable insi
I manage myself to do HM by following my passion and honing my culinary skills.
I have a strong passion for cooking and creating delicious dishes.
I constantly strive to improve my culinary skills through practice and learning from experienced chefs.
I stay updated with the latest trends and techniques in the culinary world.
I believe that being a chef is an art form and brings joy to people's lives through food.
I understa...
Yes, I am fluent in multiple foreign languages and have extensive knowledge of various international dishes.
I am fluent in French, Italian, and Spanish.
I have experience cooking traditional dishes from countries such as Japan, Thailand, and Mexico.
I am familiar with the ingredients and cooking techniques used in different cuisines around the world.
I was interviewed before Nov 2016.
Double ka tulda is a popular Indian bread made with all-purpose flour and yeast.
Double ka tulda is a type of bread commonly found in Indian cuisine.
It is made using all-purpose flour, yeast, sugar, and milk.
The dough is allowed to rise before being baked in an oven.
It is often served with tea or as a snack.
Double ka tulda is known for its soft and fluffy texture.
Oberoi is renowned for its exceptional culinary standards, luxurious ambiance, and commitment to guest satisfaction.
Oberoi has a long-standing reputation for excellence in the culinary industry.
The restaurant offers a wide range of international and local cuisines, catering to diverse tastes.
The luxurious ambiance of Oberoi creates a memorable dining experience for guests.
The staff at Oberoi is highly trained and dedic...
I applied via Naukri.com and was interviewed before Mar 2020. There were 6 interview rounds.
I will taste the product before serving to guests, as my personal preferences won't affect my passion for cooking.
I believe in providing the best culinary experience to my guests, regardless of my personal preferences.
I will ensure that the dish meets the required standards of taste and quality before serving it.
My dedication to cooking surpasses any dietary restrictions or personal beliefs.
I will rely on my culinary e...
I applied via Company Website and was interviewed before Jan 2021. There was 1 interview round.
I can work flexible hours and have 5 years of experience as a chef.
I am available to work both day and night shifts.
I have experience working in high-pressure environments, such as busy restaurants.
I am skilled in various cooking techniques and can handle multiple orders simultaneously.
I have received positive feedback from customers and colleagues for my culinary skills.
I am familiar with food safety regulations and h
I applied via Referral and was interviewed in Dec 2021. There were 3 interview rounds.
Mother sauces are the base sauces of Continental cuisine, used to create a variety of other sauces.
There are five mother sauces: Béchamel, Velouté, Espagnole, Hollandaise, and Tomato.
These sauces are used as a base to create other sauces, such as Mornay (Béchamel + cheese), Allemande (Velouté + egg yolks and cream), and Demi-glace (Espagnole + beef stock).
The mother sauces are an important foundation of classic French ...
My trail menu includes a variety of dishes with both vegetarian and non-vegetarian options.
Soup: Cream of Mushroom
Appetizers: Veg - Bruschetta, Non-veg - Chicken Satay
Salad: Caesar Salad
Non-veg Main Course: Grilled Fish with Lemon Butter Sauce
Veg Main Course: Paneer Tikka Masala
Pasta: Veg - Penne Arrabiata, Non-veg - Spaghetti Bolognese
Dessert: Tiramisu
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Interview experience
based on 1 review
Rating in categories
Guest Service Associate
40
salaries
| ₹0 L/yr - ₹0 L/yr |
Finance Manager
37
salaries
| ₹0 L/yr - ₹0 L/yr |
Restaurant Manager
31
salaries
| ₹0 L/yr - ₹0 L/yr |
Assistant Manager
30
salaries
| ₹0 L/yr - ₹0 L/yr |
Assistant Manager Finance
16
salaries
| ₹0 L/yr - ₹0 L/yr |
ITC
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Oberoi Group of Hotels