questions to aske when interviewing an executive chef

i need 10 questions to ask a chef in an interview tomorrow?

Hello,

One of the prime questions that I've asked is for the Exec. Chef to explain his or her management style in detail. I've met those who havew no style of management, sort of run things by the seat-of-their-pants. Then there are those on the other end of the spectrum, who dictate and intimidate fellow co-workers. I always look to get close to the middle, someone who gets along with people, who will be open to suggestions, who empowers their staff, but who adheres to details, deadlines, and demonstrates good self control. Hope this helps. Good luck. John

yes it was useful to a certain extent.

Chef Nathan said: Why is the existing chef leaving?
Explain the hierarchy in the food and beverage department.
What are the traits you(the employer) are looking for to fill this position?
What is the biggest challenege for an incoming chef?
Can I talk with existing employees in the kitchen?
What is the food and beverage revenue?
When was is the last time the menu ws revised?
Who does the purchasing?
When are you looking to have this position filled?
How many candidates?
Whats the next step in the process?

Sorry did so much interviewing I speed read the question incorrectly......my apologies

what questions can I ask a chef about how they use math in their job?

Here are 27 great questions from Dennis Borders, Franchise Owner Gecko Hospitality
Chef Interviewing Questions:

1. How many employees report to you? How many of those are managers?

2. Who do you report to?

3. What is the volume/revenue your establishment is doing in a year?

4. What is your favorite food to eat?

5. What is your favorite cuisine to cook? Why? (Look for use of ingredients)

6. Give me an example of a Springtime menu you would prepare for me? (Look for use of in-season ingredients)

7. Why did you choose to become a Chef?

8. What do you do to stay educated about new trends?

9. What do you do to insure the quality of the food going out to customers?

10. Give me an example of someone you have trained or mentored. Where did they start and where are they now?

11. How do you take ownership in your position there at ________ (company)? (look for guest interaction, financials, organization, cleanliness, quality)

12. How do you insure/test the quality of your ingredients?

13. Tell me about an accomplishment that you are most proud of in your career.

14. Describe to me a problem you had with an employee and how you handled it.

15. Tell me about your management style.

16. Tell me 3 things that you consider to be your strengths.

17. Tell me something you would like to learn or improve upon.

18. How involved are you in the beverage aspect?

19. Tell me about your wine knowledge.

20. How involved are you in the financial aspect of your business? Budgets/forecasting?

21. How involved are you in executing labor cost? If your labor is running high, what measures do you take to control it?

22. How involved are you with the menu development and overall design? Who do you feel should be involved in the decision?

23. How involved do you get with Purchasing and Receiving?

24. How involved are you in the risk management side of the business?

25. What are your thoughts on progressive discipline? H

How long takes to interview a chef?

Typically,you should take between thirty minutes and an hour.

@ dennis: There are only 25, you said 27. No biggie Just saying

Duds in Spokane, Washington said: @ dennis: There are only 25, you said 27. No biggie Just saying

If you're going to be pedantic, count again, some Q's have more than one element to them. I make it 31 questions.