Have you ever had to discipline a coworker? What was the situation? What was the outcome?.How much experience do you have with multicultural or multilingual teams?.How would you rate yourself as an instructor? What cooking techniques have you taught other line cooks?.What would you do if you caught a coworker violating food safety standards?.What are your career goals? How does getting this job support your goals?.What actions have you taken bring food and labor costs in line?.What advice would you give to someone new at being a Sous Chef?.A hybrid method is how to interview a chef that will result in a successful and well-rounded hire. Skills tests may include preparing a market tasting, pre-prepping and executing a menu or a “secret basket” test where candidates prepare a meal out of some surprise ingredients. Some evaluation methods include a working interview, which involves having candidates follow restaurant staff as they do their job. Beyond these verbal interview questions to ask a chef, typically for this role employers will want to see proof of hard skills. Use the answers to these situational questions to get a sense of your candidate’s ambition, experience, communication skills and commitment to good work. This person should have a strong personality and be able to win the trust and respect of their colleagues. The Sous Chef will be expected to step in if the Executive Chef is unavailable. If new cooks have to be trained on a specific cooking technique, it is the Sous Chef who will do this - not the Executive Chef. Sous Chefs assist the Executive Chef in all things, including bookkeeping and administrative work. For example, being a Sous Chef in a fine dining restaurant is will be a different experience from being a Sous Chef for a private setting such as a party or a family dinner. Feel free to alter them based on the actual working environment. Below, you’ll find interview questions that you can use to hire the best sous chef for your team. They may have a formal apprenticeship under their belts, or professional chef accreditation. They have typically been a line cook first and are expected to be the best cook in the kitchen. Then, after four to five years of working experience, one can apply to the Certified Chef de Cuisine program.The Sous Chef is the Executive Chef’s second-in-command. A year after completing the exam, it is possible to enroll in the Chef Program to take an exam with the Canadian Culinary Foundation. In Canada, one way to advance to the sous-chef position is by getting a specialized college diploma, acquiring the knowledge necessary to qualify to take the Red Seal for the Journeyman Cook exam. Many sous-chefs get to their position via promotion, after training and experience in the culinary profession. They must also ensure safety precautions and sanitary provisions are taken to ensure a safe and clean working environment. Sous-chefs need to be responsive and have the ability to improvise when a problem arises while the restaurant is busy. They are responsible for inventory, product and supply rotation, and menu tasting. Under the oversight of the sous-chef, downtime should be used for prepping, cleaning and other kitchen duties. Incentive programs are commonly used among sous-chefs to encourage their staff to abide by rules and regulations, and motivate them to work efficiently at all times. Sous-chefs are in charge of disciplining any kitchen staff who may have acted against restaurant policy. They must thoroughly understand how to use and troubleshoot all appliances and cooking instruments in the event of a malfunctioning cooking device. Sous-chefs are in charge of making sure all kitchen equipment is in working order. Sous-chefs must plan and direct how the food is presented on the plate, keep their kitchen staff in order, train new chefs, create the work schedule, and make sure all the food that goes to customers is of the best quality to maintain high standards. The sous-chef has many responsibilities, because the executive chef has a more overarching role. In large kitchens, sous-chefs generally manage members of the kitchen on behalf of the head chef, who is usually preoccupied with other tasks. A sous-chef is a chef who is second in command of a kitchen – the person ranking directly before the head chef.
0 Comments
Leave a Reply. |