REMOTE CHEF RECRUITMENT INTERVIEWS

In what is becoming the age of social distancing, interviews for hospitality staff and indeed chefs will become remote in many instances. Of course when our restaurants and kitchens re-open, chefs cannot work in isolation, but many businesses will still take steps to minimize contact during the process of attracting and recruiting personnel. Here are some sample interview questions for remote chef recruitment for screening international chefs on Skype, Zoom or phone. The interview questions are broken down into specific areas of job competence.

Position:

Candidate:

Contact Number:

Date:

QUESTIONS FROM CV:

If anything is unclear on the CV, take time to clarify it now. For example gaps in the CV and reasons for leaving previous jobs especially when service lengths are short.

What is your main reason for wanting to leave your current position?

What is your notice period?

Please give details of your current salary package?

What interests do you have outside of your work?

How much do you know about our business? (this is important to see if job seekers have researched your company)

FINANCIAL/ ADMINISTRATIVE/ PROFITS

How involved have you been with the financial / administrative side of the business?

What food percentages are you used to working with?

What steps would you personally take to ensure the profitability of the kitchen?

Are you computer literate? What packages do you work on?

STANDARDS

What standards within your kitchen are most important to you?

How do you ensure that these standards are met?

CUSTOMER SERVICE

Who is your average customer at present?

How would you describe excellent customer service?

INTERPERSONAL RELATIONS

How do you deal with a person who you have to work with that you do not get on with?

What words would your current / last boss use to describe you?

What is your management style in the kitchen? Give me an example

WORKING UNDER PRESSURE

What is the most pressurised work situation you have been in? How did you handle it?

How would you go about balancing quality with volume in a kitchen?

RESULTS ORIENTATION

What motivates you in your work?

What are your work goals and objectives over the next 5 years and how to you aim to achieve those?

What further training do you feel you require in your work?

RELOCATION FOR INTERNATIONAL CHEF VACANCIES

Have you visited South Africa previously?

What steps would you take to ensure you settled down quickly?

Are you able to fund your own flights to South Africa?

QUESTIONS:

What questions do you have for me at this time?