Have you heard of the Ivy before? Which restaurant did you gain your experience? How large was your brigade? Why did you leave? What do you is your favourite dish to cook? Tell me about a difficult situation that you experience in the kitchen and the outcome? What kind of systems did you work on for inventory? If you had one tool to use in the kitchen, what would it be? Who is your favourite celebrity Chef?
Can you describe a time when you had to take control of the kitchen during a particularly busy service or when the head chef was unavailable?
Tell us about yourself? Are you willing to travel?
Tell me a time where you went above and beyond to serve a guest
They asked about any union experience in my past.
Have I ever worked in a hotel?
What is your leadership style.
Am i able to describe the ingredients in a roux
How many years of relevant experience did I have as a Sous Chef
Basic generic interview questions. Nothing out of the ordinary.
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