Sample interview questions: Can you describe your experience with menu costing and portion control?
Sample answer:
Throughout my tenure as a Sous Chef, menu costing and portion control have been integral aspects of my responsibilities. I have consistently demonstrated proficiency in these areas, ensuring the financial viability and operational efficiency of various culinary establishments.
Menu Costing:
- Developed and implemented a comprehensive menu costing system that accurately calculated food, labor, and overhead costs for each menu item.
- Conducted thorough research and analysis of market prices, supplier contracts, and industry trends to optimize ingredient procurement and minimize expenses.
- Worked closely with the Chef de Cuisine and Purchasing Manager to negotiate favorable pricing and control inventory levels.
- Utilized cost accounting principles to determine profit margins and identify areas for cost optimization.
- Regularly reviewed and adjusted menu prices based on cost data and market conditions to maintain profitability.
Por… Read full answer