Tell me about your experience managing a high volume kitchen environment.
- Follow-up: How did you ensure food quality and safety in your previous role?
How do you approach team development and motivate your cooks to perform at their best?
- Follow-up: Can you share an example of a time when you successfully trained and developed a team member?
In a fast-paced kitchen environment, how do you manage inventory and reduce waste to meet financial objectives?
- Follow-up: Can you share a strategy that you have implemented to control food costs effectively?
How do you ensure consistent culinary execution across multiple concepts in a kitchen?
- Follow-up: Can you provide an example of a situation where you successfully maintained culinary standards?
What interests you about working in new restaurant models, including delivery-only environments?
- Follow-up: How do you adapt your cooking style and strategies to meet the unique demands of these models?
