Senior Chef DE Partie Interview Questions and Answers

The interviewee was asked about mother sauces, Indian gravies, and chicken biryani.

• There are five mother sauces: Béchamel, Velouté, Espagnole, Hollandaise, and Tomato.

• Indian gravies include Korma, Tikka Masala, and Vindaloo.

• Chicken biryani is made by marinating chicken in spices and yogurt, cooking it with rice and spices, and layering it with fried onions and saffron-infused milk.

Yes, I have experience cooking bulk food for large events and catering services.

• I have worked in catering services where I had to cook for large groups of people

• I am familiar with portion control and ensuring consistency in taste and quality

• I am comfortable using industrial-sized equipment and have experience in managing time efficiently

• I can provide examples of events where I have successfully cooked bulk food, such as weddings and corporate events

My speciality is in French and Italian cuisines.

• Proficient in preparing classic French dishes such as Coq au Vin and Beef Bourguignon

• Skilled in making fresh pasta and sauces for Italian dishes like Carbonara and Bolognese

• Knowledgeable in using traditional techniques and ingredients for both cuisines