Questions

For line cooks

  

- Where do you live presently and how long does it take you to get here and how long have you live there

- Could you tell me how many station and what station where you working at your old jod

- Did you know all they others station or just yours

- Food handler certificate

- When you have plan to meet some one do you get there first or they do

- In the last year how many time you couldn’t come on your schedule shift

- Are you able to lift 50 LB

- What do you do if a co-worker yield at you

- If all the prep is done and your mise enplace is ready to go and its slow for 2 hours what will you do

- if someone ask you to make something and you have never made it before what would you do

- do you have your own knives and equipment’s to work in the kitchen

- how sharp are your knives 

- how do you sharp your knives

- After prepping some ingredients you end up with some what appear to be wastage what would you do with them

- When your prepping do you clean your dish and station as you go or just at they end

-  What will be a good quality of a team player ( reliable, confident in communication, does more than ask, adapted quickly and easily, commitment genuine )

- What time of the year is rhubarb ready, what time is tomato…..

- Can you name me 2 French classic, Spanish, Italian  

- What is fifo

- Whats your pastry experience

- Whats the difference between dressing and vinaigrette

- Can you name me 5 different type of lettuce  

- What is blanching

- In which other and how will you proceed to do does 3 task cutting garnish, blanching veg and making a soup?

- What is the difference between an herb and a spice and can you give me a example ( Herbs come from the leafy and green part of the plant.

Spices are parts of the plant other than the leafy bit such as the root, stem, bulb, bark or seeds.)

- If the pilot of the deep fryer or they oven goes out can you light them back and how.









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