Top 10 Prep Cook Interview Questions and Answers [Updated 2024]

Sample Answer
During a holiday season at my previous job, we had to prepare a buffet for 200 guests with just a couple of hours’ notice due to a last-minute booking. I started by prioritizing the tasks and dividing the responsibilities among the team members. I focused on tasks that required more time, like marinating meat and chopping vegetables. I also made sure to check each dish for quality and safety before it was served. Despite the pressure, we managed to prepare all the food on time and received positive feedback from the guests.

Sample Answer
I believe the quality of the dish starts with the quality of the ingredients. So, I always make a point to carefully inspect all items when they arrive from our suppliers. I visually inspect for any signs of bruising or damage, feel for firmness, and smell to ensure freshness. If anything seems off, I report it immediately to the kitchen supervisor. Additionally, I try to use ingredients as soon as possible to ensure their freshness and flavor are at their peak.

Sample Answer
I believe that constructive criticism is a crucial part of personal and professional growth. So, whenever I receive feedback, I listen attentively, thank the person for their input, and then reflect on it. If it’s something I agree with, I make efforts to improve. For instance, a chef once pointed out that I wasn’t chopping vegetables efficiently. Instead of taking it personally, I asked him to show me the proper technique. I practiced and was able to significantly increase my speed while maintaining safety.

Sample Answer
I believe keeping a clean and organized workspace is crucial for efficiency and food safety. I always clean as I go during the preparation process, ensuring that utensils and surfaces are sanitized immediately after use. For kitchen equipment, I follow the manufacturer’s instructions for cleaning and maintenance. This not only helps keep the kitchen hygienic but also prolongs the life of the equipment. I also carry out routine checks to ensure everything is in working order, reporting any faults or issues immediately.

Sample Answer
When given a list of food items to prepare, I start by looking at what dishes they are for and the preparation time each ingredient requires. I prioritize items that need longer preparation or cooking time. For example, if I need to slow roast vegetables, I’ll get them started before moving onto tasks that can be done quickly. Also, if certain items need to be used earlier in the cooking process, I’ll make sure those are ready first. To keep track of all tasks, I make a checklist and cross off each item as I complete it. This helps me stay organized and ensures that I don’t forget any items.

Sample Answer
Once during a busy dinner service, I realized we were about to run out of fresh basil, a key ingredient in our signature pasta dish. I didn’t have time to get more, so I had to think quickly. I decided to use dried basil instead. I had to adjust the quantity since dried herbs are more concentrated than fresh. I also added it earlier in the cooking process to allow it to rehydrate and release its flavors. The dish turned out to be a success and many customers complimented the unique flavor that night.

Sample Answer
During a particularly busy dinner service at my previous job, we had a large group of customers arrive unannounced. We were already at peak capacity, and this added a lot of pressure. I remained calm, prioritized tasks, and communicated effectively with my team. We managed to serve every customer to their satisfaction, and although it was a stressful situation, we were able to handle it well.

Sample Answer
In my previous role, we had a guest who was allergic to gluten. Once I was informed, I immediately alerted the chef and the rest of the kitchen staff. We made sure to clean all surfaces, utensils, and hands before preparing the meal. We used separate cutting boards and knives, and we checked all ingredients for gluten. I personally supervised the preparation of the dish to make sure no cross-contamination occurred. The guest appreciated our attention to detail and left a positive review about our service.

Sample Answer
In my previous job, our head chef fell ill unexpectedly and couldn’t come in. He was the only one who knew how to prepare a specialty dish that was popular with our customers. Recognizing the issue, I took the initiative to search for a similar recipe online, studied it and practiced it before the dinner shift. I also communicated with the team about the situation and the new recipe. The dish turned out to be a success and we received positive feedback from the customers. This experience taught me the importance of adaptability and proactive problem-solving in the kitchen.

Sample Answer
Last year, our head chef decided to introduce a new cuisine to our menu – Korean. I had never cooked Korean food before, so it was a challenge for me. I started by researching the cuisine, watching online tutorials and even attending a Korean cooking class. I also practiced the recipes at home until I felt confident. This experience taught me that I can quickly adapt and learn new things when needed. The new dishes were a hit and our customers loved them.