40+ 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.

I can prepare various types of salads, cuts, and soups. I am aware of the dangerous zone and follow proper kitchen cleaning procedures.

• For salads, I can prepare Caesar salad, Greek salad, or fruit salad.

• For cuts, I can do julienne, brunoise, or batonnet cuts.

• For soups, I can prepare tomato soup, chicken noodle soup, or minestrone soup.

• The dangerous zone is the temperature range between 40°F and 140°F where bacteria can grow rapidly.

• To clean the kitchen, I start by removing al...read more

The five basic mother sauces are foundational to French cuisine, each serving as a base for various derivative sauces.

• Béchamel: A white sauce made from milk and a roux, used in dishes like lasagna.

• Velouté: A light stock-based sauce, often served with poultry or fish.

• Espagnole: A rich brown sauce made from brown stock, mirepoix, and tomatoes, used in sauces like demi-glace.

• Tomato: A sauce made from tomatoes, often used in pasta dishes and pizza.

• Hollandaise: An emulsion of egg ...read more

Securing a position at Taj Hotel is competitive due to its prestigious reputation and high standards in hospitality.

• Taj Hotel is renowned for its luxury and service excellence, attracting top talent.

• The selection process includes rigorous interviews and skill assessments to ensure candidates meet high standards.

• Candidates often need to demonstrate experience in fine dining or luxury hospitality settings.

• Networking and referrals can play a significant role in getting noticed b...read more

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

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

The question is unclear and lacks context. Please provide more information.

• Please clarify what is meant by 'Trail base'

• It is unclear what is being asked about the dishes

• More context is needed to provide a proper answer

Cooking methods vary widely, including techniques like boiling, grilling, and baking, each imparting unique flavors and textures.

• Boiling: Cooking food in water or broth at high temperatures (e.g., pasta).

• Grilling: Cooking food over direct heat, often on a grill (e.g., steaks, vegetables).

• Baking: Cooking food using dry heat in an oven (e.g., bread, pastries).

• Frying: Cooking food in hot oil or fat (e.g., fried chicken, doughnuts).

• Steaming: Cooking food using steam from boiling ...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

A company can be taken over through mergers, acquisitions, hostile takeovers, or leveraged buyouts.

• Mergers: Two companies combine to form a new entity, e.g., Disney and Pixar.

• Acquisitions: One company purchases another, e.g., Facebook acquiring Instagram.

• Hostile Takeovers: A company is acquired against its will, e.g., Kraft's takeover of Cadbury.

• Leveraged Buyouts: Using borrowed funds to acquire a company, e.g., KKR's buyout of RJR Nabisco.

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

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

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

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

In a kitchen, teamwork, communication, and attention to detail are crucial for a successful culinary experience.

• Teamwork: Collaborating with other chefs ensures smooth service during busy hours.

• Communication: Clear instructions prevent mistakes, especially in high-pressure situations.

• Attention to Detail: Precision in measurements and presentation affects the quality of dishes.

• Time Management: Prioritizing tasks helps in meeting service deadlines.

• Adaptability: Being flexible t...read more

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

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

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.