"Pastry chefs balance artistic talent with technical baking knowledge to consistently produce delicious, elegant desserts and baked goods. Interviewers will want to hear about your experience in culinary school, baking techniques, pastry design style, and ability to work in a team. You may also consider persuing certification from the American Culinary Federation to further appeal to employers."
What are two methods of tempering chocolate and what are the critical control temperatures for the process? |
Do you have the ability to make consistent products[desserts] on a daily basis? |
Do you have any experience working at a restaurant? |
Can you tell if our product is frozen? |
How long have you been baking? |
Do you have a US working permit? |
Describe a difficult situation you've had at a previous place of employment and explain how you handled it. |
Do you want to work here? |
What are your strengths? |
Why would I like to work for them? |
