Top 20 Interview Questions & Answers for Assistant Cook Roles – 2021

Are you considering a job as an assistant cook? Whether you have years of experience or are just starting out in the culinary world, it’s important to prepare for your interview. This guide provides a list of essential questions and answers that will help you showcase your passion for cooking, your ability to work in a team, and your knowledge of food safety and preparation techniques.

General Questions

• 1. Tell me about your previous experience as an assistant cook.
  A: I have been working as an assistant cook for the past three years at XYZ restaurant, where I have gained experience in food preparation, cooking techniques, and menu planning. Prior to that, I completed a culinary arts program and worked as a line cook in a high-end restaurant for two years.
• 2. What inspired you to become a cook?
  A: I have always been passionate about cooking and experimenting with different flavors and ingredients. I find joy in creating delicious dishes that bring people together and leave them satisfied.
• 3. How do you handle high-stress situations in the kitchen?
  A: I believe in staying calm and focused under pressure. I prioritize tasks and communicate effectively with my team to ensure a smooth and efficient service. I also make sure to maintain a clean and organized workspace to avoid confusion and errors.
• 4. Are you comfortable with working long shifts and weekends?
  A: Yes, I understand that the restaurant industry requires flexibility and I am more than willing to work long hours and weekends as needed.
• 5. How do you handle difficult or demanding customers?
  A: I believe in providing excellent customer service and handling complaints with patience and empathy. I always strive to find a solution that satisfies the customer while following company policies.

Behavioral Questions

• 6. Tell me about a time when you had to handle a difficult situation while preparing a dish.
  A: In my previous job, a customer had a severe allergy to a particular ingredient that was already mixed in with a dish. I communicated the situation to the chef and we were able to quickly substitute the dish with a similar but allergen-free option without any delay in service.
• 7. Can you give an example of a time when you had to work in a team to complete a task?
  A: During a busy service, the head chef unexpectedly had to leave due to a family emergency. I and my team worked together to continue providing high-quality dishes and ensure that all the orders were completed on time without any delay or compromise in taste.
• 8. How do you ensure that you maintain a clean and safe cooking environment?
  A: I follow strict food safety protocols and maintain a clean workspace at all times. I regularly clean and sanitize my work area and equipment, and always wear gloves and hairnets while handling food.
• 9. Describe a time when you had to adapt to a new menu or cooking style.
  A: In my previous job, we introduced a new seasonal menu and I had to quickly learn new cooking techniques and ingredients. I dedicated extra time to studying the menu and consulted with my colleagues for tips, which helped me successfully execute the new dishes.
• 10. How do you handle constructive criticism from your colleagues or superiors?
  A: I believe that feedback is crucial for growth and improvement. I welcome constructive criticism and use it as an opportunity to learn from my mistakes and become a better cook.

Situational Questions

• 11. What would you do if a customer complained about their dish not being cooked to their liking?
  A: I would apologize to the customer and offer to have their dish remade to their desired level of doneness. I would also inform the chef about the complaint and make sure to pay extra attention to the dish in the future.
• 12. If a colleague called out sick, what steps would you take to ensure smooth service?
  A: I would immediately communicate the situation to my superiors and offer to take on any additional tasks or responsibilities. I would also be willing to come in early or stay late to help with any extra work that needs to be done.
• 13. How would you handle an instance of cross-contamination in the kitchen?
  A: I would immediately stop what I am working on and clean and sanitize the affected area. I would also notify the appropriate staff members and place the contaminated food in a separate area to avoid any further issues.
• 14. If you noticed that a chef made a mistake in an order, what would you do?
  A: I would respectfully bring it to their attention and offer to assist in correcting the mistake. I would also make sure to communicate any changes to the customer to ensure their satisfaction.
• 15. How do you handle a situation where a dish runs out during a busy service?
  A: I would immediately inform the head chef and offer to prepare a similar dish with the available ingredients. I would also communicate the situation to the server so they can inform the customer and offer them alternatives.

Technical Questions

• 16. What is the difference between roasting and grilling?
  A: Roasting involves cooking food in an oven or over an open flame with dry heat, while grilling uses direct heat from below the food to cook it.
• 17. How do you properly use a meat thermometer?
  A: First, insert the thermometer into the thickest part of the meat without touching the bone. Wait for the temperature reading to stabilize before removing the thermometer. The safe internal temperature for various types of meat can be found by referring to a food safety chart.
• 18. What is the difference between sautéing and frying?
  A: Sautéing involves cooking food at a high heat in a small amount of oil, while frying involves cooking food in a large amount of oil at a lower heat.
• 19. How do you properly store fruits and vegetables in the refrigerator?
  A: Fruits and vegetables should be stored separately in the refrigerator. Leafy greens and soft fruits should be stored in the crisper drawer, while harder fruits and vegetables can be stored in the main compartment. All fruits and vegetables should be stored in airtight containers to retain freshness.
• 20. How do you identify if a food is fully cooked?
  A: There are a few ways to check if food is fully cooked. For meats, a meat thermometer can be used to check the internal temperature. Another method is to insert a knife or fork into the thickest part of the food and check if the juices run clear and the meat is tender.