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Chef De Programme Interview Questions

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6,158 chef de programme interview questions shared by candidates

I was asked to present my cv starting from the past to today in my own words. Different qualifications relevant for the job where reasked in detail. (fw. Excel skills: what is your favorite excel formular ...) I was asked what my motivation for this position is and my expectations and my plan after my studies Then 3 strong points of my self and 3 weak points in my eyes
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Assistence of the CEO

Interviewed at AnaQuestra

3★
Apr 1, 2021

I was asked to present my cv starting from the past to today in my own words. Different qualifications relevant for the job where reasked in detail. (fw. Excel skills: what is your favorite excel formular ...) I was asked what my motivation for this position is and my expectations and my plan after my studies Then 3 strong points of my self and 3 weak points in my eyes

What dishes showcase your creativity? What is your favorite dish to make? What kind of formal training do you have when it comes to preparing and plating food? How would you describe the difference between broiling and braising? Walk me through each process. ★How do you ensure your station is well stocked, even when it’s busy? ★How do you keep your team informed if you are running low on a specific ingredient and can no longer make a dish? How do you prepare your station for the next shift? How do you respond to increased customer flow? What are the least busy times? What do you do when things are slow? How do you handle it if you are running behind and tickets are flowing in?
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Line Chef

Interviewed at Eggs N Things

4.1★
Apr 16, 2022

What dishes showcase your creativity? What is your favorite dish to make? What kind of formal training do you have when it comes to preparing and plating food? How would you describe the difference between broiling and braising? Walk me through each process. ★How do you ensure your station is well stocked, even when it’s busy? ★How do you keep your team informed if you are running low on a specific ingredient and can no longer make a dish? How do you prepare your station for the next shift? How do you respond to increased customer flow? What are the least busy times? What do you do when things are slow? How do you handle it if you are running behind and tickets are flowing in?

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