On this page
Questions to practise
Tell me about the kitchens you've worked in.
The chef wants to know your experience, the type of food you cooked and how busy those kitchens were.
Name the type of kitchen, your station and how many covers you did. Example: 'I worked on the grill in a small bistro. We did about eighty covers a night.' Keep it short and true.
What do you do when ten orders come in at once?
Rushes happen every night. The chef needs someone who stays calm and keeps quality high.
Give one or two real habits. Talk about full prep before service, the order you cook in, and calling out to the team. Example: 'I read all the tickets, start the longest dishes first, and call back so everyone knows.'
Tell me about your hardest service, and what you did.
This shows how you act under real pressure, not just what you say you would do.
Tell one true story. Say what made it hard, what you did yourself, and how the night ended. Example: 'We lost a cook halfway through. I took over two stations and asked the server to slow down new tables.'
How do you keep food safe in the kitchen?
Food safety protects guests and the restaurant. The chef needs clear daily habits, not general words.
Name at least two habits. For example: washing hands, checking fridge temperatures, labelling and dating food, and keeping raw and ready food apart. Example: 'I label and date everything, and I keep raw meat on the bottom shelf.'
Tell me how you store raw chicken, and why.
This is a quick test of your real food safety knowledge.
Explain where and how, then why. Example: 'I keep it covered, labelled, in the fridge on the lowest shelf, away from ready food. That way, juices can't drip onto other food.' Speak clearly and calmly.
How do you deal with allergies when a guest has one?
Allergen mistakes can be serious. The chef wants to see you take care every time.
Describe clear steps: read the ticket, clean the board and tools, use separate utensils, check ingredients, and tell the team. Say you ask the chef if you are not sure.
Tell me about a dish that went wrong.
Mistakes happen. The chef wants to see that you are honest, fix things fast and learn.
Use three parts: what happened, what you did right away, what you changed. Example: 'A steak went out overcooked. I made a new one fast. Now I check every plate before it leaves.' Don't blame others.
What would you check next time?
The chef wants to hear that you learn from mistakes and improve your work.
Name one clear, practical check. Example: 'I would use a thermometer for every steak, not just my eye.' Short and concrete is best.
How do you work with the rest of the team during service?
A kitchen works as one team. Good communication keeps food fast and safe.
Talk about calling out, saying 'behind' and 'hot', helping a busy station, and listening to the head chef. Give one example of when you helped someone or someone helped you.
Tell me about a dish you enjoy cooking.
This shows your interest in food and helps the chef get to know you.
Choose one dish. Say why you like it and one detail of how you make it well. Example: 'I enjoy making fresh pasta. I like getting the dough just right.' Show real interest, but keep it short.
Let me think of a busy night I remember.
Clara
AI coach
Leo
AI coach
Lines to try
Let me think of a busy night I remember.
I prep everything before service starts.
When it gets busy, I call out what I need.
First I check the temperature, then I label and date it.
It went wrong, and here is what I changed after.
If I'm not sure about an allergen, I ask before I cook.
Common questions
What if I don't know a kitchen word in English?
That is okay. Describe it with simple words, like 'the cold area where we make salads'. You can also say, 'I'm not sure of the English word, but I mean…'. Chefs care more about your clear habits and examples than perfect vocabulary.
Is it bad to talk about a mistake?
No. Head chefs know mistakes happen in every kitchen. What matters is that you are honest, you fixed it fast, and you changed something after. Don't blame other people. Say what you did yourself.
How long should my answers be?
Aim for about four to six short sentences. Give one real example with a clear habit or action. Kitchens are busy places, so direct, practical answers fit well. If the chef wants more, they will ask.