Interview Questions I Like To Ask - Chef Kedar Bobde, Executive Chef, Hyatt Regency Mumbai

Here are my few of my favourites..

Freshers or young entrants beginning to rise in brigade

1. Post generic questions I ask for interest of the candidate and usually check his preparedness on different ones ex. If western then about Indian and so on

2. Ideally That tell me about how well he/she has studied the subject and if candidate is willing to learn or has very specific/rigid approach

3. On western front one can definitely expect mother sauces and derivatives – since that’s the base of everything any creativity or playing with food can happen only if you have strong base knowledge

4. Definitely why is that one want’s to join kitchen and if long hours will deter their choice in near future – One has to have passion for whatever they are doing so to give in heart and soul for this is must. As culinary is not about excel and reports but creating unique experiences for patrons

5. Which books or sites candidate refers but usually I like to throw in this in the middle of conversation so as to understand how they keep up with knowledge and trend. 

Seasoned players – Sous chef and above

1. Post generic pleasantries why should I select you – For me to understand for candidate to elaborate on past achievement and to extract little more deeper how same was achieved (Role of team, other department or another factor), ideally to gauge style of working, team spirit, understanding of situation and use to your best.

2. If candidate has ever faced a situation where he was required to give golden handshake to employee – Again this is about temperament, situation handling and style of leadership.

3. Many times we have tough nut in a brigade how do you handle

4. Ways and means of cost management – This gives me his/her experience in doing so to handle outlet with outlook/knowledge towards astute cost management

5. Name the last five restaurants that a person has visited or read about – To comprehend the preservation of knowledge and to grasp of the trend

6. Describe your process for ensuring your ingredients stay fresh and retain their quality before being cooked. – very important to understand and maintain quality of ingredients

7. Three skills that you look for when you are a part of hiring process – This tells me what are the most important criteria for him as a chef

8. Quite often we get a customer who is not happy about food but we as a chef know there is nothing wrong how do you handle this situation – Another most important aspect of Chef’s life to handle tough customer and ensure they go back happy here agility is very important

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