Sample interview questions: Have you ever worked on a special event or catered large-scale functions? If so, how did you manage the increased workload?
Sample answer:
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Organized Kitchen Stations:
- Designated specific areas for each stage of preparation, such as a dedicated station for chopping vegetables, one for cooking proteins, and another for plating dishes.
- Implemented a color-coding system for ingredients and equipment to prevent mix-ups and ensure efficient restocking.
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Streamlined Cooking Process:
- Prepared ingredients in advance and stored them properly to minimize last-minute prep work.
- Used standardized recipes and batch-cooking techniques to increase productivity and reduce cooking time.
- Coordinated with the kitchen team to ensure dishes were cooked and plated in the correct order and at the right time.
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Effective Communication and Coordination:
- Maintained open communication with the kitchen manager, lead cook, and serving staff to ensure all orders were received, prepared, and delivered accurately and on time.
- Conducted regular briefings with the kitchen team to discuss the menu, cooking techniques, and any special requests or dietary restrictions… Read full answer