Executive Chef
10+ Executive Chef Interview Questions and Answers
Asked in Alcazar Banquet and Resort

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

Asked in Kings International

Q. How would you control food costs?
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
Asked in Venus Foodworks

Q. What is chef and what roles the food production dipartment.
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
Asked in Vitizen Hotels

Q. What is HACCP and what does it stand for?
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
Asked in Alcazar Banquet and Resort

Q. Do you know how to control food costs?
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
Asked in Alcazar Banquet and Resort

Q. How can you maintain hygiene standards?
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



Asked in Ramee Panchshil

Q. How do you check that raw materials are properly received?
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
Asked in Hotel Delite Palladium

Q. Can you handle the responsibilities of this property?
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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Asked in Shalimar Group

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

Asked in Lemon Tree Hotels

Q. food trial in which cuisine
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.
Asked in Vitizen Hotels

Q. Tell me the names of 5 mother sauces.
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

Asked in Sapphire Foods India

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

Asked in Jubilant Foods Works

Q. How do you create recipes?
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.
Asked in Little Bit Sober Kolkata

Q. DANGER ZONE TEMPERATURE? FOOD COSTING?
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
Asked in Ramee Panchshil

Q. What are some offers that could increase sales?
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

Q. How do you handle guest complaints?
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

Q. Cost control for resturant
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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