Sample interview questions: Have you ever worked in a high-volume pastry kitchen? How did you handle the pressure?
Sample answer:
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Yes, I have worked in a high-volume pastry kitchen. The pressure was intense, but I handled it by:
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Maintaining composure and focus: I stayed calm under pressure and focused on the task at hand, avoiding getting overwhelmed or flustered.
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Prioritizing and multitasking: I triaged tasks based on importance and urgency, prioritizing the most critical items first. I also worked efficiently and quickly without compromising quality.
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Communicating effectively: I communicated clearly and concisely with my team members to ensure everyone was on the same page and working together smoothly.
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Adapting to changing circumstances: I was flexible and adaptable, adjusting my approach as needed to accommodate unexpected challenges or changes in the production schedule.
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Taking breaks: I took short breaks throughout the day to refresh and recharge, which helped me maintain my focus and productivity.
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