Executive Chef Interview questions:
- Describe the training that you have and how it relates to this position.
- In your experience, how does food cost factor into menu creation?
- What is your involvement with Purchasing and Receiving?
- List some of your favourite food vendors and why you like to with them.
- What foods do you like to pair together and why?
- How does your winter menu differ from your spring menu?
- How do you control the quality of the food that goes out to customers?
- What do you do when customers request ingredient substitutions?
- How do you keep labour costs under control?
- How would you improve our establishment?