If you’re gearing up for a Prep Cook interview, it’s important to familiarize yourself with the types of questions you might be asked. This coverage of 10 common interview questions will help you understand what employers are looking for and how to respond effectively.
| Job Description | A Prep Cook is responsible for assisting in the preparation of various dishes in the kitchen. They wash, peel, and cut vegetables and fruits; weigh and measure ingredients; wrap, date, and refrigerate food; stir and strain soups and sauces; and do basic cooking tasks such as reducing sauces and parboiling food. |
| Skills | Ability to follow instructions, Knife skills, Time management, Teamwork, Attention to detail, Knowledge of food safety and sanitation |
| Industry | Food Service, Hospitality |
| Experience Level | Entry level |
| Education Requirements | High school diploma or equivalent. Some positions may require completion of a culinary program. |
| Work Environment | Prep Cooks work in the kitchens of restaurants, hotels, and other places where food is served. They stand for long periods and work under pressure in a fast-paced environment. The work can be physically demanding, with heavy lifting and hot temperatures. |
| Salary Range | $20,000 to $30,000 per year |
| Career Path | Prep Cooks can advance to Line Cook, Sous Chef, and eventually Head Chef with experience and additional training. |
| Popular Companies | Olive Garden, Red Lobster, Cheesecake Factory, Applebee’s, Chili’s |
Prep Cook Interview Questions
Can you describe a situation where you had to prepare a large amount of food in a short amount of time? How did you handle it?
How to Answer:
The interviewer wants to understand your ability to work under pressure and manage your time effectively. When answering this question, highlight a specific instance where you had to prepare a large amount of food in a short time period. Explain the situation, your actions, and the outcome. Be sure to mention any strategies you used to maintain food quality and safety.
Example:
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.
What strategies do you use to ensure all ingredients are fresh and of high quality?
How to Answer:
Discuss your process for inspecting and assessing the freshness and quality of ingredients. You may also mention any specific methods or techniques you use, such as sniffing, touching, and visual examination. Show your understanding of the importance of freshness and quality in food preparation and how it affects the end product.
Example:
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.
How do you handle constructive criticism from superiors or colleagues in the kitchen?
How to Answer:
The best way to answer this question is by demonstrating your ability to take criticism in stride, learn from it, and apply it to improve your performance. Show that you are open to feedback and capable of using it as a learning opportunity. It’s also good to provide an example demonstrating this.
Example:
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.
Can you describe how you maintain kitchen equipment, utensils and workspaces to ensure cleanliness and functional operation?
How to Answer:
In your answer, highlight your knowledge of proper cleaning procedures and maintenance of kitchen equipment. Discuss your attention to detail and how you abide by food safety and hygiene standards. Also, talk about your understanding of routine maintenance checks to ensure the equipment functions correctly.
Example:
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.
How do you prioritize tasks when given a list of food items to prepare?
How to Answer:
The interviewer wants to know how well you can manage your time and tasks. Explain how you prioritize tasks based on factors such as urgency, preparation time, and order of use in recipes. You can also mention if you use any tools or techniques to help you stay organized and efficient.
Example:
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.
Can you give an example when you had to adjust a recipe due to an unexpected shortage or substitution of a key ingredient? How did you manage it?
How to Answer:
The interviewer wants to understand how adaptable and resourceful you are in the kitchen. When answering this question, focus on a situation where you had to think on your feet due to an unexpected ingredient shortage or need for a substitution. Describe the situation, what you did to solve the problem, and the outcome. It would be beneficial if the outcome had a positive impact, such as pleasing the customers or saving costs.
Example:
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.
Tell us about a time when you had to work under pressure. How did you handle it?
How to Answer:
The interviewer wants to know if you can handle a high-stress work environment. You should aim to provide a specific example where you faced a stressful situation, how you managed it, and the outcome. Discuss your problem-solving and time management skills.
Example:
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.
Describe a time when you had to handle a food allergy concern. How did you ensure the safety of the guest?
How to Answer:
The interviewer wants to know how you handle special dietary requirements and your attention to detail in ensuring food safety. Describe a specific situation where you had to deal with a guest with a food allergy. Explain the steps you took to ensure no cross-contamination, how you communicated with the rest of the kitchen staff and the guest, and the outcome.
Example:
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.
How to Answer:
The interviewer is interested in your adaptability and problem-solving skills. Start by describing the situation, then detail what changes were needed, how you adapted, and the result. Show that you can remain calm and efficient under unexpected changes. Explain any proactive steps you took to ensure a smooth transition.
Example:
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.
Can you discuss a time when you had to quickly learn a new cooking technique or recipe? How did you approach it?
How to Answer:
When answering this question, you should show your ability to adapt and learn quickly. Discuss the situation, what you did to learn the new technique or recipe, and the outcome. Mention any resources you used to learn quickly, such as cookbooks, online tutorials, or advice from colleagues. It’s also important to show that you understand the importance of learning new things in a kitchen environment, where menus and techniques can change frequently.
Example:
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.