Preview Questions Executive Chef | Role Specific Skill

Question 1: When selecting ingredients for a seasonal menu, how do you ensure variety and balance in the dishes offered?

Which action should you take?

Choose only one option

Select only the most popular seasonal ingredients, ignoring balance.

Plan the menu with ingredients that provide a variety of textures, flavors, and colors while aligning with seasonal availability.

Focus only on one or two main ingredients to avoid waste.

Choose ingredients based on cost and availability alone, disregarding variety.

Question 2: How do you handle pricing for a menu to ensure it reflects the quality and experience provided while being competitive in the market?

Which action should you take?

Choose only one option

Conduct market research to understand competitor pricing, calculate food cost percentages, and ensure dishes align with customer expectations and the restaurant's value.

Focus only on premium pricing for every dish to reflect luxury.

Set arbitrary prices based on gut feeling without considering costs or competition.

Price dishes based on the availability of ingredients, without considering customer perception.

Question 3: How do you motivate kitchen staff to perform at their best during peak hours and high-pressure situations?

Which action should you take?

Choose only one option

Rely on external incentives to motivate staff without emphasizing internal drive.

Focus only on the most experienced staff and delegate tasks to them without guidance.

Ignore team morale and focus solely on completing the tasks.

Lead by example, communicate clearly, and provide positive reinforcement to the team.

Question 4: How do you deal with unplanned changes in service time or volume of orders?

Which action should you take?

Choose only one option

By remaining flexible and adjusting prep time as necessary

By halting all prep work and re-evaluating the kitchen's workflow

By continuing with the original prep plan and ignoring the changes

By reducing the number of orders accepted to ensure quality and speed

Question 5: How do you adjust your time management strategies when dealing with a sudden change in staffing or equipment availability?

Which action should you take?

Choose only one option

Quickly assess the situation, delegate tasks accordingly, and ensure flexibility without sacrificing quality.

Slow down the entire operation to accommodate the issues, even if it causes significant delays.

Increase the pressure on remaining staff and hope for the best, without adjusting the workflow.

Stick to the original plan, ignoring the changes in staffing or equipment.

Question 6: How should an Executive Chef manage the preparation of dishes that require multiple garnishes and components with varying cooking times?

Which action should you take?

Choose only one option

Plan and prep each component in advance, manage cooking times carefully, and streamline the process

Prepare garnishes last minute and hope for the best

Focus on one garnish at a time and leave others behind

Ignore timing and assume everything will come together