Executive Chef

10+ Executive Chef Interview Questions and Answers

Updated 7 Jul 2025
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Q. Do you have knowledge of the machines that we are using in the kitchen?

Ans.

I possess extensive knowledge of kitchen machinery, ensuring efficient and safe operation for optimal culinary results.

  • Familiar with commercial ovens, including convection and combi ovens, for precise cooking.

  • Experienced in using sous-vide machines for temperature-controlled cooking.

  • Proficient with food processors and blenders for efficient ingredient preparation.

  • Knowledgeable about dishwashers and sanitation equipment to maintain hygiene standards.

  • Skilled in operating grills...read more

3d ago

Q. How would you control food costs?

Ans.

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

Executive Chef Interview Questions and Answers for Freshers

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6d ago

Q. What is chef and what roles the food production dipartment.

Ans.

A chef is a professional cook who manages the kitchen and oversees food production. The food production department is responsible for preparing and serving food.

  • A chef is responsible for creating menus, managing kitchen staff, and ensuring food quality and safety.

  • The food production department includes chefs, cooks, and other kitchen staff who work together to prepare and serve food.

  • Roles in the food production department include food preparation, cooking, plating, and cleani...read more

5d ago

Q. What is HACCP and what does it stand for?

Ans.

HACCP stands for Hazard Analysis Critical Control Point, a systematic approach to food safety management.

  • HACCP identifies potential hazards in food production, such as biological, chemical, and physical risks.

  • It establishes critical control points (CCPs) where risks can be prevented or minimized, like cooking temperatures.

  • Regular monitoring of CCPs ensures compliance with safety standards, such as checking internal temperatures of meats.

  • HACCP is essential for food businesses,...read more

Are these interview questions helpful?

Q. Do you know how to control food costs?

Ans.

Yes, I have extensive experience in controlling food costs through menu planning, portion control, inventory management, and supplier negotiation.

  • Utilize menu engineering to maximize profitability

  • Implement portion control measures to reduce waste

  • Regularly monitor inventory levels and adjust ordering accordingly

  • Negotiate with suppliers for better pricing and quality

  • Analyze food cost reports to identify areas for improvement

Q. How can you maintain hygiene standards?

Ans.

Maintaining hygiene standards as an Executive Chef is crucial for food safety and customer satisfaction.

  • Regularly train and educate kitchen staff on proper hygiene practices

  • Implement strict cleaning schedules for kitchen equipment and work areas

  • Enforce handwashing protocols for all staff before handling food

  • Regularly monitor food storage temperatures to prevent bacterial growth

  • Regularly inspect and maintain personal hygiene standards for all staff members

Executive Chef Jobs

Marriott logo
Executive Chef 12-24 years
Marriott
4.1
Pune
Sodexo Food Solutions India Pvt. Ltd.ces logo
Executive Chef 6-11 years
Sodexo Food Solutions India Pvt. Ltd.ces
4.1
Sonipat
Radisson Hotel Group logo
Executive Chef 15-20 years
Radisson Hotel Group
4.0
₹ 9 L/yr - ₹ 30 L/yr
(AmbitionBox estimate)
Kolkata
4d ago

Q. How do you check that raw materials are properly received?

Ans.

Raw materials and proper received are checked regularly to ensure quality and freshness.

  • Regularly check raw materials and supplies upon delivery

  • Ensure proper storage and labeling of ingredients

  • Maintain inventory and order supplies as needed

  • Train staff on proper handling and storage of ingredients

  • Implement quality control measures to ensure freshness and safety

Q. Can you handle the responsibilities of this property?

Ans.

Yes, I have experience managing properties and ensuring their upkeep.

  • I have managed the kitchen and food inventory at multiple restaurants.

  • I have overseen the maintenance and cleanliness of the kitchen and dining areas.

  • I have experience managing a team of kitchen staff and ensuring their productivity.

  • I am familiar with health and safety regulations and ensure compliance.

  • I am confident in my ability to handle your property and maintain its standards.

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1d ago

Q. How long will it take to get a response?

Ans.

Response time varies depending on the hiring process and number of applicants.

  • Response time can range from a few days to a few weeks.

  • The hiring process may involve multiple interviews and a skills test.

  • The number of applicants can also affect response time.

  • It's important to follow up with the employer after the interview.

  • Be patient and continue to apply to other positions in the meantime.

1d ago

Q. food trial in which cuisine

Ans.

I would suggest a food trial in Italian cuisine.

  • Italian cuisine is versatile and offers a wide range of dishes to experiment with.

  • It is a popular cuisine that is loved by many.

  • Italian cuisine has a strong emphasis on fresh ingredients and simple yet flavorful dishes.

  • Some popular Italian dishes to consider for the food trial are pasta dishes, pizza, risotto, and tiramisu.

  • Italian cuisine also offers a variety of vegetarian and gluten-free options.

6d ago

Q. Tell me the names of 5 mother sauces.

Ans.

The 5 mother sauces are the foundation of classical French cuisine.

  • Béchamel: a white sauce made from a roux and milk, often used in dishes like macaroni and cheese.

  • Velouté: a sauce made from a roux and a light stock, commonly used with poultry or fish.

  • Espagnole: a brown sauce made from a roux and a rich stock, used in dishes like beef stew.

  • Hollandaise: an emulsion of egg yolks, butter, and lemon juice, often served with eggs Benedict.

  • Tomato: a sauce made from tomatoes, onions...read more

1d ago

Q. What is the name of the Chef de Partie?

Ans.

The name of cdp is Commis de Cuisine.

  • Commis de Cuisine is a junior chef position in a professional kitchen.

  • They assist higher-ranking chefs in preparing ingredients and dishes.

  • Examples of tasks include chopping vegetables, preparing sauces, and plating dishes.

6d ago

Q. How do you create recipes?

Ans.

Creating 'like' recipes involves adapting existing dishes to suit personal tastes or dietary needs while maintaining core flavors.

  • Identify the core flavors of the original recipe.

  • Substitute ingredients based on dietary restrictions (e.g., gluten-free flour for regular flour).

  • Adjust cooking methods (e.g., grilling instead of frying for a healthier option).

  • Incorporate seasonal ingredients to enhance freshness and flavor.

  • Experiment with spices and herbs to create a unique twist.

Q. DANGER ZONE TEMPERATURE? FOOD COSTING?

Ans.

The danger zone temperature for food is between 40°F and 140°F. Food costing involves calculating the cost of ingredients used in a dish to determine its profitability.

  • Danger zone temperature refers to the range of temperatures (40°F to 140°F) at which bacteria can grow rapidly in food, increasing the risk of foodborne illness.

  • Proper food handling practices, such as refrigerating perishable items promptly and cooking food to the correct internal temperature, help prevent food...read more

2d ago

Q. What are some offers that could increase sales?

Ans.

To increase sales, I would focus on menu innovation, marketing strategies, and staff training.

  • Introduce new and unique dishes to attract customers

  • Offer promotions and discounts to encourage repeat business

  • Train staff to upsell and provide excellent customer service

  • Utilize social media and online platforms to promote the restaurant

  • Collaborate with local businesses and events to increase visibility

Asked in Chef Pillai

4d ago

Q. How do you handle guest complaints?

Ans.

I address guest complaints promptly, listen attentively, offer solutions, and follow up to ensure satisfaction.

  • Listen attentively to the guest's complaint

  • Apologize sincerely for any inconvenience caused

  • Offer a solution or compensation to resolve the issue

  • Follow up with the guest to ensure their satisfaction

Asked in Hotel 24K

2d ago

Q. Cost control for resturant

Ans.

Effective cost control in restaurants ensures profitability through budgeting, inventory management, and waste reduction.

  • Implement a detailed budget to track all expenses and revenues, adjusting as necessary.

  • Conduct regular inventory audits to minimize waste and prevent over-ordering; for example, using a first-in, first-out (FIFO) method.

  • Train staff on portion control to reduce food waste; for instance, using standardized recipes.

  • Negotiate with suppliers for better pricing o...read more

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