Line Cook Interview Preparation Guide
Download PDF

Line Cook related Frequently Asked Questions in various Cook job interviews by interviewer. The set of questions here ensures that you offer a perfect answer posed to you. So get preparation for your new job hunting

40 Line Cook Questions and Answers:

1 :: Explain When Were You Most Satisfied in Your Job?

The interviewer wants to know what motivates you. If you can relate an example of a job or project when you were excited, the interviewer will get an idea of your preferences. "I was very satisfied in my last job, because I worked directly with the customers and their problems; that is an important part of the job for me."

2 :: Where do you see yourself in few years?

Being a highly motivated individual with a passion for cooking, in the next ten years I see myself working as a head chef in some five star restaurant or having one of my own.

3 :: Tell us what skills do you think a line cook should possess to be successful in his / her work?

(Be careful! The interviewer is trying to gauge if you actually possess all the skills that you are supposed to. Provide detailed information of some of the important skills that you believe a line cook should have.)

The foremost skill a line cook should possess is the ability to prepare food in accordance to food handlers' guidelines. He should also possess knowledge of cooking procedures and safety rules for kitchen equipment. Additionally, he must be able to do repetitive work without getting bored and be flexible with job duties that he may is entrusted with.

4 :: Tell me what has been your biggest accomplishment as a cook?

Recently, I suggested incorporation of a vegan section for health conscious customers. This increased customer base by 45% and also increased the restaurant's revenue by a staggering 58%. I believe this is my biggest accomplishment yet.

5 :: Explain How Would You Handle Complaints about Your Food?

No matter how skilled you are, there will always come a time when a customer will be dissatisfied with something you have prepared. Whether or not you feel that you made an error, the customer is always right. You should answer with "I would listen very carefully to the complaint and resolve the issue by anticipating the needs of the customer. I may ask questions to discover the nature of the complaint and take the proper steps to ensure that the error does not occur a second time." No matter how serious or slight the issue, there is always something to be learned. Your interviewer will want to make sure that you will not take small complaints too seriously or more complex complaints too lightly.

6 :: Do you know in what ways can a chef be creative?

Creativity is crucial for this line of work. You can state that the chef must know the tradition and history of the food s/he works with, as well as numerous ways to combine ingredients. Chefs think and experiment with combinations. They can combine the traditional with the modern, a general taste with a touch of something personal, and create new flavors by trying new ingredient combinations.

7 :: Explain me have you had an experience in marketing campaigns?

Chefs are often involved in marketing and promotion of their restaurants. If you have any such experience or education, do not hesitate to say so. Chefs already know the market and can therefore participate in branding a place and creating marketing presence and promotional strategies.

8 :: Explain Me What Are Your Weaknesses?

This is the most dreaded question of all. Handle it by minimizing your weakness and emphasizing your strengths. Stay away from personal qualities and concentrate on professional traits: "I am always working on improving my communication skills to be a more effective presenter. I recently joined Toastmasters, which I find very helpful."

9 :: Tell me a time when you faced a difficult situation and how you dealt with it?

During the last holiday season while I was in charge of the pastry station, a colleague who was in charge at the entrée station had to go on urgent leave. I covered up for him while maintaining my own station as well. The first day was a bit difficult but then I developed and applied some effective strategies and did all that was possible before hand to ensure timely food service. I was able to run both stations simultaneously without extra help for a week

10 :: Explain apart from cooking, what have been your specific duties in a cook position?

I have been actively involved in overseeing the work of food preparers, sous chefs and line cooks during the 10 years that I have worked as a cook. Furthermore, I have been responsible for ensuring that food hygiene and safety practices are followed appropriately.

11 :: Tell Me Can You Handle Being Short-Staffed During a Rush?

If you work as a line cook for any restaurant, you will inevitably be forced to deal with a rush of customers all at once. This typically occurs during common mealtimes-breakfast, lunch and supper. As if the rush itself was not crazy enough, you may be required to handle it while you are short-staffed. Your potential employer will want to know how you will perform during a stressful situation. "I will do my best to follow the guidelines and prepare each order to perfection. I am working to hone my multitasking skills so that I can handle the needs of the restaurant during a rush, even if I have little to no help." This answer shows your employer that you will not crumble under stress.

12 :: Why Should We Hire You as Line Cook?

Summarize your experiences: "With five years' experience working in the financial industry and my proven record of saving the company money, I could make a big difference in your company. I'm confident I would be a great addition to your team."

13 :: Are communication and self-presentation important for a Line Cook?

Yes, in more than one way. At one end, the chef has to be an effective team leader; chefs enact discipline and professionalism in the kitchen. Good chefs inspire their kitchen staff. At the other end, the chef might need to communicate with customers and should make the best impression possible in appearance and behavior.

14 :: Tell Me Why Did You Leave (Or Why Are You Leaving) Your Job?

If you're unemployed, state your reason for leaving in a positive context: "I managed to survive two rounds of corporate downsizing, but the third round was a 20 percent reduction in the workforce, which included me."

15 :: Explain me your typical day as Line Cook?

Even if you haven't yet worked in a large establishment yourself, you know the chef's routine. Emphasize the nuances of the job to convey an impression of intimate knowledge. For example, ordering food so that there is always enough fresh supply, while choosing it so that the dishes are varied and interesting. It requires knowledge of the qualities of ingredients, as well as familiarity with the market and suppliers. The chef's routine includes the ability to coordinate these administrative tasks with the art of cooking.

16 :: Tell Me If You Were an Animal, Which One Would You Want to Be?

Interviewers use this type of psychological question to see if you can think quickly. If you answer "a bunny," you will make a soft, passive impression. If you answer "a lion," you will be seen as aggressive. What type of personality would it take to get the job done? What impression do you want to make?

17 :: Tell me what are your specialties?

I am highly experienced in cooking Italian, Chinese, French, German, Turkish and Indian cuisines, along with handling our traditional American food as well.

18 :: Why Do You Want to Work Here as Line Cook?

The interviewer is listening for an answer that indicates you've given this some thought and are not sending out resumes just because there is an opening. For example, "I've selected key companies whose mission statements are in line with my values, where I know I could be excited about what the company does, and this company is very high on my list of desirable choices."

19 :: What are your specialties as Line Cook?

Describe your specialties in cooking (pastry, sauce, etc.), and your relevant experience in general. You can also talk about anything else you excel at; perhaps your team management skills are especially outstanding, or your knowledge of local tastes, etc.

20 :: Tell Me Can You Handle Working with a Coworker You Are Not Fond Of?

Regardless of where or in which setting you work, there will sometimes be an individual with whom you clash. Perhaps you do not see eye to eye or you use different techniques to accomplish the same tasks. In any case, you will need to show your employer that you can handle working with that individual in a professional setting. "My personal feelings about a coworker will not affect my ability to produce high quality food for customers. There is always some sort of resolution that can be reached, and I would work toward that." This shows your interviewer that you are willing to go to great lengths to ensure that the quality of the restaurant will not be affected by your dislike for another employee.