how long have you been a chef? what is your main dishes or culinary choice? Do you understand how to present food for client interest and tastes? Are you comfortable with creating dishes off the cuff? How comfortable are you with presenting your creations and then defending the ingredients or substituting ingredients per clients request.
What does hospitality means to you?
If I would be able to work on heights and orkward times.
how did u hear about us
Where do you see yourself in 10 years
How would you ensure that fabricated products would be consistent.
There were literally 3 questions, nothing job or industry related. I easily asked twice as many questions about the company and position than they had prepared for me.
what can you offer to the company
managers and Chef asked "how many hours are you willing to give us"?? replied that I can do up to 70 hours a week pretty much without a change in high output production. After that number I may slow down a bit....they replied by simultaneous laughing...i ask; "what is funny in my reply"?? they say 70 hours a week would be an "easy" week...typical week is 80 hours and above...
Where do I see myself in 5 years.
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