Pastry cook Interview Questions


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Pastry Cook was asked...April 4, 2019

Past experiences

6 Answers


Hard worker

Food cost

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Kimpton Hotels & Restaurants

What are your salary expectations.

6 Answers

I answered honestly. Their final offer was about $1/hr less than I requested.

My salary expectations are $13 an hour and up

$13 per hour

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Four Seasons
Pastry Cook was asked...September 21, 2014

Would you serve a guest a burnt croissant?

4 Answers

I'll never because I won't eat the burnt Croissants



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JW Marriott

What do you do

2 Answers

As mentioned in the designation I'll show my passion on work

A lot

Disneyland Resort

Why would you like to work for Disney?

2 Answers

I want to be with a company I can learn and grow with.

I want to be with a company I can learn and grow with.

Pastry Cook was asked...October 25, 2017

What are the ingredients in the preparation of a eggless buttercream?

2 Answers

1 cup unsaltef BUTTER.,2cup Icing Sugar,.3 tbsp Cream ...1 tsp. Vanilla ...2 tbsp boiling water. 1/4 tsp. salt..... Less

1 cup unsalted Butter 2 cup Icing Sugar. 1tablespoon( 45 ml)cream 1 tsp Vanilla ,2 tbsp boiling. water... Less

Rosen Hotels and Resorts
Pastry Cook was asked...February 29, 2020

What skills or experience do you have with baking or pastries?

2 Answers

I enjoyed baking at home, and experimenting with new recipes.

I’m graduated in pastry, I’m i make birthday, and regular cakes

Disney Parks

How do you make chocolate mousse?

1 Answers

Melt dark chocolate, do a sabayon ... mix both together.... make a whipped cream and fold to a chocolate mixture. No gelatin necessary if were dark chocolate. Less

Pastry Cook was asked...October 25, 2017

What’s the range of temperatures for risk of food decomposition?

1 Answers

Bacteria grow most rapidly in the range of temperature between 40 and 140 Fdoubling in number in as little as 20 min....The range teemperature is called often the Danger Zone... the Danger Zone... Less


How would you resolve an issue between you and your co workers?

1 Answers

I will have a third person present (manager or chef) and i will apologize on my be half...shake hand and continue working like nothjng happens... Sous chef Saul Herrera. Less

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