Sample interview questions: How do you handle menu planning and execution for plated or sit-down catering events?
Sample answer:
Menu Planning
- Gather Client Input: Consult with clients to determine their dietary preferences, allergies, and budget.
- Research and Brainstorm: Explore culinary trends, cuisines, and seasonal offerings to create a diverse and appealing menu.
- Balance Flavors and Textures: Ensure that dishes complement each other in flavor, texture, and presentation.
- Consider Dietary Restrictions: Accommodate guests with special dietary needs by offering alternative menu options.
- Estimate Portions and Costs: Calculate appropriate portion sizes and costs to ensure both guest satisfaction and financial viability.
Menu Execution
- Prepare Detailed Chef’s Instructions: Provide clear instructions on ingredients, preparation methods, and presentation for each dish.
- Coordinate with Kitchen Staff: Collaborate with chefs to ensure timely and efficient preparation of the menu.
- Set up Plating Stations: Establish designated platin… Read full answer