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Interview Tips & Stories
1mo
foodjobhunter
·
student at
University of Allahabad, Allahabad
Need Advice on Upcoming Interview for Quality Control Executive Role in a Restaurant Chain (Just Finishing My Food Tech Masters)
Hey everyone, I could really use some advice! I’m in the final stages of my master’s in food technology here in India, wrapping up in December. Yesterday, I got a call from a restaurant chain—they shortlisted me for a Quality Control Executive interview! The role offers 25k INR/month, but no accommodation or food is included. I’m excited but also have a few questions: 1-Interview Tips: This would be my first major role, so I want to be well-prepared. Any tips on how to approach an interview for Quality Control? What questions should I expect, and what skills should I highlight? 2-Negotiating for Benefits: Since accommodation and food aren’t provided, would it be reasonable to request these? If yes, how can I tactfully frame this request? Relocating could be challenging on this salary, so I’d like to negotiate carefully. Thanks a lot for any advice on acing the interview or handling negotiations!
gemsbond
1mo (edited)
works at
Brush up on food safety basics, like HACCP principles and quality control standards. Show your passion for food and quality, and be ready to answer questions about food safety, quality control procedures, and how you'd handle tricky situations.
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fashionabledodo
1mo
works at
Once you get the offer, you could casually mention that you're relocating and it would be great if they could help out with accommodation or a slightly higher salary to cover the move. Just show how your skills and experience will benefit the company, and be open to other perks like flexible hours or extra leave. Remember, be confident and friendly during the negotiation
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misskick
1mo
Could you elaborate on the specific responsibilities of a Quality Control Executive in this restaurant chain?
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an assistant manager
2w
Relax, you’ve got this! For the interview, focus on the basics. They’ll probably ask about food safety standards like HACCP, temperature monitoring, and GHP. Maybe even some situational questions like how you’d handle hygiene violations in the kitchen.
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