Fourth Interview Questions

1. What is your position in the kitchen?
2. What do you think is the most important skill you should work on becoming a pastry chef?
3. What skills do you often use in your job?
4. Do you have any particular skills you are proud of? What are they?
5. What are the common mistakes you find when plating a dessert?
6. Have you had a kitchen disaster story? Tell me about it.
7. Would you agree that being a culinary chef is more spontaneous than being a pastry chef? Why?
8. What factors do you account into when finishing a dessert?
9. Do you agree that communication skills are important as a pastry chef? Could you explain to me what exactly “communication” is in the kitchen?
10. How about in customers?
11. Do you follow trends in plating? What are the trends and how would you know them?
12. Any book recommendations that will help me answer my EQ?
13. What is your favorite dessert to make?
14. How was your experience in school?
15. What have you learned from your mentors?
16. How was the interning like?
17. How is your job stressful?
18. How do you know that making desserts or working in hotels is your passion?
19. Do you have the freedom to be creative in your job?
20. What is more important in making desserts, chemistry or creativity?