1. Can you tell us about your culinary background and experience?

Answer: I have been working in hotels for 2 years. I started by learning basic cooking skills in
culinary school, where I learned about different ingredients and cooking techniques.
2. How do you prioritize food safety and sanitation in the kitchen?
Answer:I always follow proper hygiene practices,maintain a clean work area and regulary
check food temperature
3. How do you stay updated with current food trends?
Answer: I regularly read culinary magazines, follow food blogs, attend industry events, and
participate in workshops to stay informed about the latest food trends and techniques.
4. How do you ensure food safety and sanitation in the kitchen?
Answer: I follow strict hygiene practices, regularly sanitize work surfaces, and ensure proper
storage and handling of ingredients to prevent contamination

 Personal Hygiene: I make sure to wash my hands thoroughly with soap and warm
water before handling any food. Additionally, I keep my hair tied back and wear a
clean uniform, including an apron, to prevent any cross-contamination.
 Sanitization of Surfaces: I regularly sanitize all surfaces in the kitchen, including
countertops, cutting boards, utensils, and equipment, using disinfectants approved
for kitchen use and following proper cleaning protocols.
 Separation of Raw and Cooked Foods: I strictly adhere to the principle of separating
raw foods, especially meats, from cooked foods and ready-to-eat items to prevent
cross-contamination and reduce the risk of foodborne illnesses.
 Proper Food Storage: I ensure that all perishable foods are stored at the correct
temperatures to maintain freshness and prevent bacterial growth, labeling and
dating all items in the refrigerator and pantry to track their freshness and rotation.
 Cooking to Safe Temperatures: I always use a food thermometer to ensure that
meats and other potentially hazardous foods are cooked to the recommended
internal temperatures, which kills harmful bacteria and pathogens.
 Regular Equipment Maintenance: I perform regular maintenance on kitchen
equipment to ensure they are clean and functioning properly, including cleaning and
sanitizing appliances such as ovens, stovetops, and refrigerators.
 Monitoring Expiry Dates: I am vigilant about checking the expiry dates of all food
products and ingredients in the kitchen, discarding any items that have passed their
expiration date to avoid the risk of food poisoning.
5. What are your expertise in the kitchen?
I have a strong background in French cuisine, particularly classical techniques such as sauce
making and pastry
6. What kind of cooking techniques do you know?
A. Sauteing: Cooking food quickly in a small amount of oil or fat over high heat, often used
for vegetables and meat.
B. Frying: Cooking food in hot oil or fat until crispy and golden brown, including techniques
like shallow frying, deep frying, and stir-frying
C. Grilling: Cooking food directly over an open flame or heat source, adding a smoky flavor
and attractive grill marks, commonly used for meats and vegetables.
D. Roasting: Cooking food in an oven using dry heat, resulting in a caramelized exterior
and tender interior, frequently used for meats, vegetables, and poultry.
E. Baking: Cooking food in an oven using dry heat, typically used for bread, pastries, and
desserts.
F. Boiling: Cooking food in boiling water or broth, used for pasta, rice, and vegetables.
 G. Blanching: Partially cooking food in boiling water, then quickly transferring it to ice
water to stop the cooking process, used for vegetables to retain color and texture.
H. Poaching: Cooking food gently in simmering liquid, such as water, broth, or wine, used
for delicate items like fish and eggs.
I. Broiling: Cooking food under direct heat in the oven, resulting in a crispy exterior and
juicy interior, often used for meats and fish.
J. Steaming: Cooking food by exposing it to steam, preserving nutrients and flavor, often
used for vegetables, fish, and dumplings.
K. Simmering: Cooking food gently in liquid at a low temperature, used for soups, stews,
and sauces to develop rich flavors.
7. What are the basic mother sauces?
 Bechamel sauce
 Veloute sauce
 Espagnole sauce
 Hollandaise sauce
 Tomato sauce
8. What is green cutting board use for?
The green cutting board use for chopping salad,fruit and fress vegetables
9. What is blue cutting board use for?
the blue cutting board use for cutting raw fish only
10. What is yellow cutting board use for?
the yellow cutting board use for cooked meats only
11. What is red cutting board use for?
the red cutting board use for raw meats only
12. How many kind of breakfast cereals do you know?
 corn flakes
 muesli
 oats
 porridges
 bran flakes

13. What do you know about F I F O ?

first in first out
14. Tell me about 4 basic type of knives in kitchen?
Answer:
 French knives : used for a wide range of cutting tasks
 Paring knives : used for complicated tasks that require precision and control
 Boning knives : for removing bones from meat, poultry, and fish.
 Carving knives : for slicing cooked meats, such as roasts, poultry, and hams.

15. What techniques do you use to manage inventory and control food costs? Inventory
management is key to controlling food costs.
Answer: I implement systems to track inventory levels, monitor ingredient usage, and
minimize waste, involving accurate portioning, efficient ordering practices, and creative
menu planning to make the most of available ingredients.
16. How do you handle constructive criticism and feedback from customers or supervisors?
Answer: I welcome constructive criticism as an opportunity for growth and improvement. I
listen attentively to feedback, and use it as a valuable learning experience
17. How do you prioritize tasks and manage your time effectively during service?
 Answer: I start by assessing the order tickets and identifying which dishes need to be
prepared first based on cooking times and customer preferences. Delegating responsibilities
to the kitchen team and maintaining open communication throughout service helps us stay
organized and on track.
18. Can you tell me how to make vegetable salad?
Answer: First, wash and chop lettuce, tomatoes, cucumbers, and carrots into small pieces.
Put them in a big bowl along with extras like bell peppers or onions. For a tasty dressing, mix
olive oil, vinegar, salt, and pepper in a small bowl. Pour it over your veggies and toss
everything together.
19. How to make steaks?
Answer:
1. Choose a high-quality steak
2. flavor it both sides of the steak with salt and pepper.
3. Heat a frying pan until very hot.
4. pour some oil into the pan and leave for a moment
5. Place the steak on the hot surface and cook for 3-4 minutes on each side for medium-
rare, or adjust based on desired request
6. Let the steak rest for a few minutes before slicing to retain juices.
7. Serve the steak whole or carved into slices with the resting juices poured over
20. How do you prioritize food orders during peak hours in the galley?
Answer: During peak hours, I prioritize food orders based on their preparation time and
guest preferences. I communicate with the chef to coordinate order fulfillment and ensure
timely delivery to guests.
21. How do you ensure that food presentation meets the standards set by the chef?
Answer: I pay close attention to detail when plating dishes, ensuring that presentation aligns
with the chef's specifications. I also seek feedback from the chef to continuously improve my
presentation skills.
22. Can you describe a time when you had to handle multiple responsibilities simultaneously
in the galley?
Answer: During a busy dinner service, I was responsible for preparing multiple dishes while
also assisting with cleaning and dishwashing tasks. I managed my time effectively and
prioritized tasks to ensure smooth operations.
23. Can you describe a time when you had to work under minimal supervision in the galley?
Answer: During a staff shortage, I took initiative and worked independently to fulfill my
responsibilities in the galley. I remained focused and organized, ensuring that tasks were
completed efficiently without compromising quality.
24. Can you tell me how to make pasta?
Answer: First, boil water in a big pot and add some salt. Then, put the pasta into the boiling
water and cook it for about 8-10 minutes until it's soft. While the pasta cooks, we can make
the sauce. Heat some olive oil in a pan and add minced garlic. Cook it until it smells good.
After that, pour in tomato sauce and let it cook for a while. When the pasta is done, drain it
and put it in the pan with the sauce. Mix everything together well.
25. How do you handle stressful situations in the kitchen?
Answer: I stay calm and focused, prioritize tasks, and communicate effectively with my team
to ensure we work together efficiently during busy times.
26. What steps do you take to prevent cross-contamination in the kitchen?
Answer: I use separate cutting boards for raw meat and vegetables, store food properly to
avoid contact between raw and cooked items, and sanitize utensils between uses.
27. How do you ensure compliance with sanitation standards in food handling?
 A: I ensure compliance with sanitation standards by washing hands frequently, using gloves
when handling food, cleaning and sanitizing surfaces regularly, and following proper food
handling procedures by regulatory authorities.
28. How to make Basic Tomato Sauce?
To make basic tomato sauce, heat oil in a pan. Add chopped onions and garlic, cook until
soft. Pour in crushed tomatoes, add a bit of sugar, salt, and pepper. Let it simmer for 20-30
minutes until thick. Taste and adjust seasoning.
29. Please explain how to make an omelette?
To make an omelette, blend eggs with salt and pepper. Heat butter in a non-stick frying pan
over medium heat. Pour in eggs and let them set slightly. Add fillings like cheese or
vegetables. Fold the omelette in half and cook until golden brown. Slide onto a plate and
serve hot.
30.