Executive Sous Chef Interview Questions | Glassdoor

Executive Sous Chef Interview Questions

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Executive sous chef interview questions shared by candidates

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1- How many pounds of roux do you need to make 10 gallons of sauce? 2- How many 400 pans of rice would you need to make to feed 500 people

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Asked about my knowledge of menu creation, food cost and labor costs. Also asked how I would handle certain situations regarding employee relations and theoretical scenarios involving disciplinary actions

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We talked about my prior experience and how I handle conflict

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How long have you been cooking

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Why I wanted to work as a Executive Sous Chef

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What are my faults?

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