30+ Commis Chef Interview Questions and Answers

Caesar salad is prepared with romaine lettuce, croutons, parmesan cheese, and a dressing made with anchovies, garlic, lemon juice, and olive oil.

• Chop romaine lettuce into bite-sized pieces

• Add croutons and shaved parmesan cheese

• Mix together anchovies, garlic, lemon juice, and olive oil to make the dressing

• Toss the salad with the dressing

• Serve chilled

There are countless types of salads, as they can be made with a variety of ingredients and dressings.

• Salads can be categorized by their base ingredient, such as green salads, pasta salads, or fruit salads.

• They can also be categorized by their dressing, such as vinaigrette, ranch, or Caesar.

• Some popular salads include Caesar salad, Greek salad, Cobb salad, and Waldorf salad.

Anchovy is a small, saltwater fish that is commonly used as a flavoring ingredient in various dishes.

• Anchovies are often used in Mediterranean cuisine, particularly in Italian and Spanish dishes.

• They are commonly used in sauces, dressings, and marinades to add a salty, umami flavor.

• Anchovy paste is a popular ingredient in Caesar salad dressing and Worcestershire sauce.

• They are also used as a pizza topping in some regions.

• Anchovies are a good source of omega-3 fatty acids and ...read more

HACCP stands for Hazard Analysis and Critical Control Points. Common sauces used in kitchens include tomato sauce, bechamel, and hollandaise.

• HACCP is a systematic preventive approach to food safety that identifies, evaluates, and controls hazards throughout the food production process.

• Common sauces used in kitchens include tomato sauce, bechamel, hollandaise, and veloute.

• Each sauce has its own unique ingredients and preparation methods, adding flavor and texture to dishes.

• Pro...read more

There are various types of cuisines that can be made depending on the property.

• Cuisines can be made based on the region, culture, and ingredients used.

• Some popular cuisines include Italian, Chinese, Indian, and Mexican.

• Cuisines can also be categorized as vegetarian, non-vegetarian, or vegan.

• The cooking techniques used can also vary, such as grilling, baking, frying, and steaming.

Food should be preserved at a temperature below 40°F or above 140°F.

• The temperature danger zone for food is between 40°F and 140°F

• Food should be stored in a refrigerator at a temperature below 40°F

• Cooked food should be kept hot at a temperature above 140°F

• Examples of food that should be preserved at specific temperatures include raw meat, dairy products, and cooked rice

Caesar salad is prepared by tossing romaine lettuce, croutons, Parmesan cheese, and Caesar dressing together.

• Chop romaine lettuce into bite-sized pieces

• Add croutons for crunchiness

• Sprinkle Parmesan cheese for flavor

• Toss with Caesar dressing made from anchovies, garlic, Dijon mustard, lemon juice, olive oil, and Parmesan cheese

The temperature at which food spoils depends on the type of food and storage conditions.

• The ideal temperature for storing food is below 40°F (4°C) to prevent bacterial growth.

• Perishable foods like meat, dairy, and eggs should be kept at or below 40°F (4°C) in the refrigerator.

• Foods that are not properly stored or cooked can become contaminated with harmful bacteria, leading to food poisoning.

• Some foods, like canned goods, have a longer shelf life and can be stored at room tem...read more

I believe that dishes made with fresh, high-quality ingredients and cooked with passion always turn out lovely.

• Using seasonal ingredients can enhance the flavors of the dish

• Proper seasoning and balance of flavors are key to creating a delicious dish

• Attention to detail in presentation can make a dish visually appealing as well

• Experimenting with different cooking techniques and flavors can lead to unique and delightful dishes

The dish can be cooked using various techniques such as grilling, roasting, sautéing, or baking depending on the ingredients and desired outcome.

• The cooking technique should be chosen based on the ingredients and desired outcome

• Grilling is great for meats and vegetables that can be cooked quickly over high heat

• Roasting is ideal for larger cuts of meat or vegetables that need to be cooked through

• Sautéing is perfect for smaller pieces of meat or vegetables that need to be cooke...read more

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

HACCP stands for Hazard Analysis and Critical Control Points. It is a food safety management system.

• HACCP is a systematic approach to identifying and controlling potential hazards in food production.

• It involves seven principles: hazard analysis, identifying critical control points, establishing critical limits, monitoring procedures, corrective actions, verification procedures, and record-keeping.

• The goal of HACCP is to prevent foodborne illness by ensuring that food is safe ...read more

Hygiene refers to practices that help maintain cleanliness and prevent the spread of illness and disease.

• Hygiene includes personal hygiene (such as washing hands regularly), food hygiene (proper storage and preparation of food), and environmental hygiene (cleaning and sanitizing surfaces).

• Good hygiene practices are essential in preventing the spread of bacteria, viruses, and other pathogens.

• Maintaining hygiene in a kitchen is crucial to prevent foodborne illnesses.

• Hygiene als...read more

HACCP stands for Hazard Analysis and Critical Control Points. It is a systematic approach to food safety management.

• HACCP is a food safety management system

• It identifies, evaluates, and controls hazards that can cause foodborne illnesses

• It focuses on critical control points (CCPs) where hazards can be prevented, eliminated, or reduced

• HACCP involves seven principles: hazard analysis, CCP identification, establishing critical limits, monitoring, corrective actions, verification...read more

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 temperature is around 80°F, and the final temperature is ...read more

I was hoping for a salary in line with industry standards and my experience.

• I researched the average salary for a Commis Chef in this area and with my level of experience

• I am looking for a fair compensation package that reflects my skills and contributions

• I am open to negotiation based on the specific responsibilities and benefits offered

Pesto sauce is made by blending fresh basil leaves, garlic, pine nuts, Parmesan cheese, and olive oil.

• Start by washing and drying fresh basil leaves

• Add garlic, pine nuts, and Parmesan cheese to a food processor

• Pulse the mixture until it becomes a coarse paste

• Slowly add olive oil while blending until the desired consistency is reached

• Season with salt and pepper to taste

• Optional: add lemon juice for a tangy flavor

• Pesto can also be made with other herbs like parsley or cilantro

Handle guest problems by listening, empathizing, finding a solution, and following up.

• Listen actively to the guest's concerns and show empathy.

• Apologize sincerely for any inconvenience caused.

• Find a solution that meets the guest's needs and offer alternatives if necessary.

• Follow up with the guest to ensure their issue has been resolved to their satisfaction.

• Maintain a positive attitude and remain calm and professional throughout the interaction.

The 5 mother sauces are the foundation of classical French cuisine, including Béchamel, Velouté, Espagnole, Hollandaise, and Tomato.

• Béchamel - a white sauce made from milk and a white roux

• Velouté - a light stock-based sauce thickened with a roux

• Espagnole - a brown sauce made from brown stock and brown roux

• Hollandaise - an emulsified sauce made from butter, egg yolks, and lemon juice

• Tomato - a tomato-based sauce often used in Italian cuisine

Food should be stored properly to maintain its quality and prevent contamination.

• Store raw meat separately from other foods to avoid cross-contamination

• Use airtight containers to prevent spoilage and keep food fresh

• Label and date all food items to ensure proper rotation and prevent waste

• Store food at the appropriate temperature to prevent bacterial growth

• Keep the storage area clean and organized to prevent pests and contamination

The three types of hazards are physical hazards, chemical hazards, and biological hazards.

• Physical hazards include slips, trips, and falls, as well as cuts and burns.

• Chemical hazards involve exposure to harmful substances like cleaning agents or pesticides.

• Biological hazards refer to the risk of infection from bacteria, viruses, or parasites.

Marketing is the process of promoting and selling products or services by understanding customer needs and creating value.

• Marketing involves identifying customer needs and wants

• Creating products or services that meet those needs

• Promoting and selling those products or services through various channels

• Building relationships with customers to create value and loyalty

My current package is competitive and includes benefits such as health insurance and paid time off.

• Competitive salary

• Health insurance coverage

• Paid time off benefits

Chef full form is Chief Head of Executive Function

• Chef stands for Chief Head of Executive Function

• Chef is a professional cook who is in charge of a kitchen

• Chef is responsible for planning menus, managing kitchen staff, and overseeing food preparation

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

Cooking temperature is crucial for food safety and taste.

• Different foods require different cooking temperatures.

• Cooking at the right temperature ensures food safety and prevents foodborne illnesses.

• Cooking at the wrong temperature can affect the taste and texture of the food.

• Using a thermometer can help ensure that food is cooked to the correct temperature.

• Examples of cooking temperatures: 165°F for poultry, 145°F for beef, 135°F for fish.

Main ingredients for Vinaigrette include oil, vinegar, mustard, salt, and pepper.

• Oil (such as olive oil or vegetable oil)

• Vinegar (such as red wine vinegar or balsamic vinegar)

• Mustard (Dijon mustard is commonly used)

• Salt

• Pepper

Specific cuisine food making

• Understand the specific cuisine's flavor profiles and ingredients

• Learn traditional cooking techniques and methods

• Master the art of plating and presentation

• Adapt recipes to suit dietary restrictions or preferences

• Stay updated with current food trends and innovations

• Experiment with fusion cuisine to create unique dishes

FIFO stands for First In, First Out, a method used for inventory management where the oldest items are used or sold first.

• FIFO ensures that the oldest inventory items are used first before newer items.

• It helps prevent spoilage and ensures that products are used before they expire.

• FIFO is commonly used in industries such as food service, retail, and manufacturing.

• For example, in a restaurant kitchen, FIFO would involve using the oldest vegetables first before using newer ones.

Caesar salad is a classic salad made with romaine lettuce, croutons, Parmesan cheese, and a dressing typically made with anchovies, garlic, Dijon mustard, lemon juice, olive oil, and egg yolk.

• Classic salad made with romaine lettuce

• Includes croutons and Parmesan cheese

• Dressing made with anchovies, garlic, Dijon mustard, lemon juice, olive oil, and egg yolk

I completed a culinary arts program at a reputable cooking school, where I gained hands-on experience in various cooking techniques and cuisines.

• Graduated from culinary arts program

• Received hands-on experience in cooking techniques

• Learned about different cuisines

• Participated in cooking competitions or events

• Completed internships at restaurants

5 common vegetable cuts used in culinary arts

• Julienne - long, thin strips

• Brunoise - small dice

• Mirepoix - large dice

• Chiffonade - thinly sliced or shredded

• Paysanne - thinly sliced or diced