Top 20 Interview Questions & Answers for Galley Steward – 2025

Preparing for a galley steward job interview? This guide provides a list of essential questions and answers that will help you demonstrate your experience and skills as a steward in a kitchen or onboard a ship. Whether you’re applying for a role in a restaurant, on a cruise ship, or in a private household, these questions cover all pertinent areas of the job.

General Questions

• 1. Tell me about your previous experience as a galley steward.
  I have over 5 years of experience working as a galley steward on various cruise ships and in high-end restaurants. I have gained extensive knowledge in food preparation, hygiene, and customer service in fast-paced and diverse environments.
• 2. What do you consider to be the most important qualities of a galley steward?
  A galley steward should have excellent organizational skills, attention to detail, and the ability to work effectively in a team. Customer service, communication, and the ability to handle pressure are also crucial in this role.
• 3. How do you ensure food safety and hygiene in the galley?
  I strictly follow all food safety guidelines and regulations and maintain a clean and organized galley. I regularly check for expiration dates and ensure proper refrigeration and storage of food items. I also handle, cook, and serve food according to proper hygiene practices.
• 4. How do you handle difficult customers or coworkers in a high-pressure kitchen environment?
  In my experience, communicating calmly and professionally is the key to handling difficult situations. I try to understand the issue and find a solution that satisfies the customer or resolves the conflict with my coworker.
• 5. How have you contributed to improving the efficiency and productivity of a galley?
  In my previous role, I noticed that the ordering and inventory system was not being used effectively. I suggested implementing a new system and trained my coworkers on how to use it, resulting in a reduction of food waste and overall improvement in efficiency.

Technical Skills & Experience

• 6. What do you know about properly handling and storing different types of food?
  I am knowledgeable in safe food handling practices for a variety of foods, including meat, dairy, seafood, and produce. I understand the importance of keeping certain foods separated to prevent cross-contamination.
• 7. Can you share your experience with basic knife skills?
  I have received training in basic knife skills and can accurately and efficiently chop, slice, and dice various ingredients. I understand the importance of safety and proper technique when using knives in a kitchen environment.
• 8. How do you handle a large volume of orders in a short amount of time?
  I have experience working in fast-paced and high-volume kitchens, so I am able to prioritize tasks and work efficiently to keep up with the demand. I also have good time-management skills and remain calm and focused under pressure.
• 9. Can you tell me about a time when you had to troubleshoot and fix a kitchen equipment issue?
  In my previous role, the oven stopped working in the middle of the dinner rush. I quickly assessed the issue, found a loose wire, and used my knowledge of electrical systems to fix it. We were able to resume cooking without any major delays.
• 10. How do you accommodate for dietary restrictions or allergies in meal preparation?
  I take all dietary restrictions and allergies seriously and make sure to communicate any necessary changes to the kitchen staff. I am also skilled in making modifications to dishes to accommodate for specific dietary needs.

Behavioral Questions

• 11. Can you tell me about a time when you had to handle a difficult situation in the galley?
  In my previous role on a cruise ship, there was a gas leak in the galley during peak dinner hours. I immediately followed protocol and calmly evacuated the area, ensuring all staff and guests were safe. I then worked with my team to quickly find a solution and prevent any further issues.
• 12. How do you handle criticism or feedback from your supervisor or coworkers?
  I understand that criticism is necessary for improvement and strive to use it constructively. I listen actively and make changes accordingly, demonstrating my willingness to learn and grow in my role.
• 13. Can you talk about a time when you had to handle a challenging customer request?
  In my previous role in a high-end restaurant, a guest requested a specific dish that was not on the menu. While it was not an item we typically served, I consulted with the chef and we were able to accommodate the request, providing exceptional service and satisfying the customer.
• 14. How do you handle mistakes or errors in the galley?
  I take full responsibility for my mistakes and immediately communicate them to my supervisor. I also take the necessary steps to rectify the situation and ensure it does not happen again in the future.
• 15. Can you share an example of a time when you had to work collaboratively with your team to achieve a goal?
  In my previous role, our kitchen was short-staffed, so I took on additional responsibilities and worked closely with my coworkers to ensure all orders were prepared and served on time. This resulted in us receiving positive feedback from guests and achieving our goal of providing excellent service despite the challenges.

Situational Questions

• 16. How would you handle a situation where there is a last-minute change to a guest's dietary restrictions?
  In this scenario, I would immediately communicate the change to my kitchen staff and work together to find a suitable alternative for the guest. I would also make sure to follow up with the guest and ensure they were satisfied with the meal.
• 17. How would you handle a situation where you notice a coworker not following proper hygiene practices in the galley?
  I would address the issue with the coworker directly, in a respectful and professional manner. I would also remind them of the importance of following proper hygiene practices to maintain a safe and clean working environment.
• 18. How would you handle a situation where a guest is complaining about their meal not being prepared as requested?
  I would apologize to the guest and find out what the issue is. If it is something that can be easily fixed, I would do so. If not, I would communicate the issue to the chef and make sure the guest's next meal is prepared to their satisfaction.
• 19. How would you handle a situation where there is an equipment malfunction in the galley during a busy meal service?
  I would remain calm and follow proper protocol to ensure the safety of my coworkers and guests. I would then work with my team to find a solution or alternative method of cooking until the equipment is fixed.
• 20. How would you handle a situation where a guest is being unreasonable or demanding?
  I would listen to the guest's concerns and try to find a solution to their satisfaction. If the request is not possible, I would politely explain the situation and offer alternatives or compensation if necessary. I would also communicate the issue to my supervisor for further assistance if needed.