Sample interview questions: How do you handle working with limited resources or equipment breakdowns during service?
Sample answer:
- Stay Calm and Assess the Situation:
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Do not panic. Take a deep breath and assess the situation quickly. Identify the cause of the breakdown or shortage and determine the impact it will have on your service.
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Communicate Effectively:
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Communicate the situation immediately to your Chef de Cuisine and other team members. Brief them on the issue and any necessary adjustments to the menu or service.
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Prioritize Tasks:
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Prioritize the most critical tasks that need immediate attention. Focus on preparing dishes that can be made with the available resources and equipment.
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Use Your Creativity:
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Think creatively and find ways to work around the limitations. Consider modifying recipes, using alternative ingredients, or adjusting cooking methods to make the most of what you have.
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Delegate and Collaborate:
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Delegate tasks effectively among your team members. Assign duties based on their skills and experience to maximize efficiency. Collaborate with other departments, such as the dining room, to ensure smooth service despite the challenges.
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