Welcoming questions
- Can you tell us about your kitchen experience and what kind of food you most enjoy cooking?
- What was the busiest kitchen you have worked in, and what was your role during service?
Role-specific / technical competencies
- Which stations have you run, and which one do you consider your strongest?
- Walk us through how you set up your mise en place before a dinner service.
- How do you make sure a dish comes out identical every time, even at ticket forty of the night?
- What food safety practices do you follow for holding temperatures, date labeling, and rotation?
- How do you handle raw proteins and allergens on a shared station to avoid cross-contamination?
Behavioural & culture fit
- Tell us about a shift where everything went wrong. How did you and the team recover?
- Describe a time you disagreed with a chef about how something should be done. What did you do?
- How do you stay reliable across late nights, weekends, and holiday services?
Problem-solving / case
- You are mid-service and your station runs out of a key prepped ingredient. What do you do, step by step?
- A server returns a dish saying the guest found it undercooked, but you believe it was cooked to spec. How do you handle it?
- You notice a teammate skipping temperature checks during a rush. What do you do in the moment and after service?
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