Executive Chef Interview Questions and Answers for Freshers

I would control food cost by closely monitoring inventory, reducing waste, negotiating with suppliers, and creating cost-effective menu items.

• Monitor inventory levels regularly to avoid overstocking or running out of key ingredients

• Implement portion control measures to reduce waste and ensure consistent serving sizes

• Negotiate with suppliers for better pricing on high-quality ingredients

• Analyze menu items to identify and eliminate low-profit dishes

• Train staff on proper food ha...read more