Top 20 Interview Questions & Answers for Kitchen Incharge Roles – 2025

Preparing for a kitchen incharge job interview? This guide provides a list of essential questions and answers that will help you showcase your culinary expertise, leadership skills, and experience managing a kitchen team. Whether you’re applying for a role in a restaurant, hotel, or catering company, these questions cover all key areas of the job.

General Questions

• 1. Why did you choose to pursue a career as a kitchen incharge?
  As a food lover and a natural leader, I found my passion for cooking while working in various restaurant positions. I enjoy creating delicious and visually appealing dishes, and take pride in managing and mentoring a team to do the same. Becoming a kitchen incharge allows me to combine my skills and passions in a challenging and rewarding role.
• 2. What are the key responsibilities of a kitchen incharge?
  The main responsibilities of a kitchen incharge include menu planning and creation, food preparation and cooking, inventory management, team management, and ensuring high levels of food safety and quality.
• 3. How do you stay updated with current food and industry trends?
  I constantly read industry blogs, attend culinary events, and experiment with new ingredients and dishes in my free time. I also collaborate with my team to share and explore new ideas and techniques.
• 4. How do you handle difficult customers or staff members?
  My approach is to remain calm, listen attentively, and address the issue in a professional manner. With difficult customers, I try to understand their concerns and offer a solution that still aligns with our restaurant's policies. With difficult staff members, I offer constructive feedback and work together to find a resolution.
• 5. How do you prioritize tasks and manage time effectively?
  I start each day by creating a to-do list and assessing the most urgent and important tasks. I use tools like time management apps and a calendar to stay organized and on track. I also delegate tasks to my team and set realistic deadlines to ensure efficient use of time.

Behavioral Questions

• 6. Can you tell me about a time when you had to handle a customer complaint? How did you resolve it?
  In my previous role, a customer found a hair in their food and was extremely upset. I remained calm and apologized for the inconvenience. I offered them a replacement dish and a discount on their meal. I also reassured them that our kitchen follows strict hygiene protocols and this was an isolated incident. The customer left happy and even left a positive review for our restaurant.
• 7. Share an example of a time when you had to deal with a difficult team member.
  I once had a team member who consistently showed up late and had a bad attitude. I spoke with them privately and addressed my concerns. I listened to their side of the situation and offered solutions to improve their punctuality and attitude. I also provided positive feedback when they made improvements, which ultimately resulted in a better working relationship.
• 8. Can you describe a time when you had to make a difficult decision regarding menu changes?
  In my current role, we received multiple complaints about a dish that was frequently ordered. After analyzing the feedback and conducting my own taste test, I decided to remove the dish from the menu and replace it with a new option. While this was a difficult decision, it ultimately led to a decrease in complaints and improved customer satisfaction.

Situational Questions

• 9. What would you do if a team member was consistently not following food safety procedures?
  I would address the issue with that team member privately and retrain them on the importance of food safety. I would also reinforce the consequences of not following procedures, such as disciplinary action or termination. After addressing the issue, I would monitor their performance closely.
• 10. How would you handle a situation where there is a shortage of a certain ingredient for a popular dish?
  I would first check with our suppliers to see if they have the ingredient in stock. If not, I would communicate with my team to find an alternative ingredient that can still provide a similar taste and appearance. I would also inform customers in advance of the change and offer them a complimentary option or discount.
• 11. Imagine there is a sudden increase in reservations at the restaurant. How would you handle the extra workload?
  I would first communicate with my team and delegate tasks to ensure all stations are covered. I would prioritize tasks and streamline processes to ensure efficient service. I would also communicate with the front-of-house team to manage customer expectations and provide realistic wait times.

Technical Skills & Experience

• 12. What is your experience with menu creation and development?
  I have over five years of experience creating and updating menus for various types of restaurants. I am constantly researching current food trends and creating unique, delicious dishes that align with our restaurant's theme and target market.
• 13. How do you ensure food safety and quality standards are met?
  I conduct regular training sessions for my team on food safety procedures. I also ensure proper temperature controls are in place, conduct daily quality checks, and maintain a clean and organized kitchen environment. I am also ServSafe certified.
• 14. How have you maintained inventory levels and controlled food costs in your previous roles?
  I regularly track and analyze inventory levels and costs to identify areas for improvement. I also work closely with suppliers to negotiate better prices and order only what is needed. I also train my team on portion control and minimizing food waste to ensure efficient use of inventory.
• 15. Do you have experience with dietary restrictions and allergies? How have you accommodated these requests in the past?
  Yes, I have extensive experience working with dietary restrictions and allergies. I always double-check orders and communicate with customers to ensure their needs are met. I also have a designated area in the kitchen and specific protocols to prepare and avoid cross-contamination.

Cultural Fit Questions

• 16. Why do you think teamwork is important in a kitchen environment?
  Teamwork is essential for a smooth and efficient kitchen operation. Working together allows us to share ideas, delegate tasks, and support each other during busy periods. It also helps to maintain a positive and collaborative work environment.
• 17. How do you handle stress and pressure in a fast-paced kitchen environment?
  I thrive in fast-paced environments and have developed effective time management and organizational skills to handle stress and pressure. I also use positive self-talk and reminders to stay calm and focused during busy times.
• 18. What are your values when it comes to customer service?
  My main values when it comes to customer service are consistency, attentiveness, and empathy. I believe in providing a consistent and high-quality experience to every customer. I also believe in understanding and addressing their needs and concerns with attentiveness and empathy.
• 19. How do you stay motivated and continue learning in the culinary industry?
  I am constantly seeking new challenges and opportunities to learn and improve my skills and knowledge. I also attend conferences and workshops to stay updated with industry trends and techniques. I also enjoy mentoring and learning from my team.
• 20. Can you give an example of a time when you went above and beyond to ensure customer satisfaction?
  During a busy night, one of our customers mentioned they were celebrating their anniversary. I coordinated with the front-of-house team to have a special dessert and complimentary drinks sent to their table as a surprise. The customer was delighted, and it resulted in a positive review and word-of-mouth referrals for our restaurant.