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Travel Food Services Ltd
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I applied via Referral and was interviewed in Apr 2022. There were 2 interview rounds.
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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 appeared for an interview 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 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 ...
I applied via Company Website and was interviewed in Sep 2021. There were 3 interview rounds.
I applied via Campus Placement and was interviewed before Aug 2022. There were 3 interview rounds.
Gd was about India in 2050
I am interested in pastry and dessert making. I want to work in Fabelle because of their reputation for high-quality chocolates and desserts.
I have a passion for creating delicious pastries and desserts.
I am particularly interested in working with chocolate and exploring different flavor combinations.
Fabelle is known for their exquisite chocolates and desserts, and I want to be a part of their team to learn and contrib
Tempering chocolate involves heating and cooling it to specific temperatures to achieve a glossy finish and snap.
Tempering involves melting chocolate to a specific temperature, then cooling it to a specific temperature, and then reheating it to a final temperature.
The specific temperatures vary depending on the type of chocolate being tempered.
For dark chocolate, the melting temperature is around 115-120°F, the cooling...
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
based on 1 review
Rating in categories
Guest Service Associate
72
salaries
| ₹1.1 L/yr - ₹2.6 L/yr |
Team Lead
39
salaries
| ₹1.6 L/yr - ₹4.5 L/yr |
Assistant Manager
37
salaries
| ₹3.7 L/yr - ₹10.7 L/yr |
Senior Executive
19
salaries
| ₹3 L/yr - ₹11.2 L/yr |
IT Executive
19
salaries
| ₹2.5 L/yr - ₹4.5 L/yr |
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