Sample interview questions: How do you handle working in a kitchen with limited baking or pastry equipment for high-end dessert menus?
Sample answer:
How do you handle working in a kitchen with limited baking or pastry equipment for high-end dessert menus?
In a kitchen with limited baking or pastry equipment for high-end dessert menus, it is important to:
- Be creative and resourceful. Use alternative methods and ingredients to achieve the desired results. For example, if you don’t have a stand mixer, you can use a hand mixer or even a food processor to whip cream or make dough.
- Prioritize tasks. Focus on the most important desserts first and use your time wisely. For example, if you have to make a complex cake that requires multiple steps, start by making the components that can be made ahead of time, such as the cake layers or frosting.
- Use your knowledge of baking and pastry techniques. Even if you don’t have the ideal equipment, you can still use your knowledge of baking and pastry techniques to create delicious desserts. For example, you can use a rolling pin to roll out dough or use a knife to cut shapes into pastry.
- Be willing to improvise. Sometimes, you will need to improvise if you don’t have the exact … Read full answer