5+ Best Cook Interview Questions & Answers
If you are looking for cook interview questions, look no further. We’ve compiled the absolute best interview questions and answers to help you prepare for your upcoming interview in the hospitality field.
Restaurant cooks are becoming in higher demand as higher-end culinary food has become more widely popularized across The United States. People are seeking more unique food offerings, meaning more restaurants have been created and more jobs for cooks.
5 Cook Interview Questions & Answers
1. How do you deal with hygiene in the workplace?
Hygiene in the workplace is very important. For the most part, a clean workspace is also a workspace where delicious food can be created. They go hand in hand. All countertops should be wiped down and sanitized as frequently as possible. Gloves, usually latex, can be worn when handling meat or fish. Aprons should be worn at all times too.
2. How do you cure meat?
The act of curing meat happens when you take salt and surround the meat with it. Then store the meat in a meat curing environment. This used to be underground, historically. But now we can do this in refrigerators that are temperature controlled so that the highest quality curing happens.
3. What is one of the most difficult yet seemingly simple meals to make for all classically trained cooks?
The most difficult thing to make is a french omelet. When this is told to the general public they don’t believe it. But a French omelet is 100% technique. This means that either the omelet simply tastes like eggs or tastes fluffy, buttery and soft. It is the mark of true talent.
4. How would you handle a meal request for someone with a peanut allergy?
When dealing with a peanut allergy we have to be sure that not only does our meal not contain any nuts or peanuts but also any frying that we have done needs to be considered as well. If peanut oil is used in the deep-frying process, that needs to be taken away from the meal.
5. How do you go above and beyond as a cook?
Going above and beyond as a cook means continuously trying to hone in on my craft. Practicing during my off time and trying to learn new techniques or cook using different methods or under alternative conditions. This will expose me to new learning which I can bring back to the restaurant.
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