Sample interview questions: How do you handle menu planning and execution for corporate catering events?
Sample answer:
1. Event Assessment and Consultation:
- Meet with clients to understand event goals, dietary restrictions, time frame, and budget.
- Conduct site visits to assess venue capabilities, including kitchen space, equipment, and staffing.
- Collaborate with event planners on seating arrangements, décor, and entertainment.
2. Menu Development:
- Consider client preferences, dietary needs, and seasonal availability.
- Offer a range of options to suit different tastes and budgets.
- Balance appetizers, entrees, sides, and desserts for a cohesive and satisfying dining experience.
- Present menu options in a clear and visually appealing manner.
3. Ingredient Sourcing and Production:
- Establish relationships with reputable suppliers for fresh, high-quality ingredients.
- Plan production timelines to ensure timely delivery of all items.
- Train kitchen staff on recipe execution and presentation standards.
4. Execution and Service:
- Supervise the food production team to ensure flawless execution.
- Monitor food safety and adherence to s… Read full answer