Executive Sous Chef Interview Questions and Answers

Handling blast chiller involves quick cooling of food to prevent bacterial growth and maintain quality.

• Ensure food is properly wrapped or covered before placing in blast chiller

• Monitor temperature to ensure food reaches safe cooling temperature quickly

• Rotate food items to ensure even cooling throughout

• Follow proper guidelines for blast chiller operation and maintenance

• Example: When cooling a large batch of soup, divide it into smaller containers for faster cooling

We use 50 PPM of chlorine in the Galley for sanitation purposes.

• We use 50 PPM of chlorine for disinfecting surfaces and equipment in the Galley.

• The recommended range for chlorine concentration in water used for sanitizing food contact surfaces is 50-100 PPM.

• Regular testing is done to ensure the correct PPM of chlorine is maintained in the Galley.

The blast chiller cooling log should be checked every 2 hours.

• Check the blast chiller cooling log every 2 hours to ensure proper cooling

• Record the temperature readings in the log consistently

• Adjust the settings of the blast chiller if necessary to maintain proper cooling

Effective ways to reduce food cost

• Reduce waste by proper inventory management and portion control

• Source ingredients locally and in season

• Use cheaper cuts of meat and incorporate more vegetarian options

• Negotiate better prices with suppliers

• Train staff on cost-saving techniques and encourage creativity in menu planning

Beef Wellington is a classic British dish consisting of beef tenderloin coated with pâté and duxelles, then wrapped in puff pastry and baked.

• Beef Wellington is made with beef tenderloin as the main ingredient

• It is coated with pâté (often fois gras) and duxelles (a mixture of finely chopped mushrooms, onions, and herbs)

• The beef is then wrapped in puff pastry and baked until the pastry is golden brown and the beef is cooked to the desired doneness

AHCCP stands for Australian Hazard Analysis Critical Control Point. It is a food safety system designed to identify and prevent hazards in the food production process.

• AHCCP is similar to HACCP (Hazard Analysis Critical Control Point) but specific to Australian food safety regulations.

• It involves identifying potential hazards in the food production process and implementing control measures to prevent them.

• Examples of hazards include biological, chemical, and physical contamina...read more

PPM stands for parts per million, a unit of measurement used to express very dilute concentrations of substances.

• PPM is used to measure the concentration of a substance in a solution or mixture.

• It is calculated as the ratio of the mass of the solute to the total mass of the solution, multiplied by one million.

• For example, if a solution contains 100 parts of a substance per million parts of solution, it is said to have a concentration of 100 PPM.

HACCP stands for Hazard Analysis and Critical Control Points, a systematic preventive approach to food safety.

• HACCP is a food safety management system designed to identify and control potential hazards in food production.

• It involves identifying critical control points in the food production process where hazards can be prevented, eliminated, or reduced to safe levels.

• Examples of critical control points include cooking temperatures, storage conditions, and cross-contamination ...read more