Questionnaire For Executive Chef

Executive Chef Interview questions:


  1. Describe the training that you have and how it relates to this position.
  2. In your experience, how does food cost factor into menu creation?
  3. What is your involvement with Purchasing and Receiving?
  4. List some of your favourite food vendors and why you like to with them.
  5. What foods do you like to pair together and why?
  6. How does your winter menu differ from your spring menu?
  7. How do you control the quality of the food that goes out to customers?
  8. What do you do when customers request ingredient substitutions?
  9. How do you keep labour costs under control?
  10. How would you improve our establishment?
Share in