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

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

The 3 bucket system is a method of organizing tasks or priorities into three categories based on urgency and importance.

• Bucket 1: Urgent and important tasks that require immediate attention

• Bucket 2: Important but not urgent tasks that can be scheduled for later

• Bucket 3: Tasks that are neither urgent nor important and can be delegated or eliminated

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

I have 10 years of experience working in various high-end restaurants and hotels.

• 10 years of experience in culinary industry

• Worked in high-end restaurants and hotels

• Experience in managing kitchen staff and operations

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