Why do you want to transfer to the hotel?
Executive Pastry Chef Interview Questions
139 executive pastry chef interview questions shared by candidates
about the job
Why would I like to work for them?
How would you contribute to our company?
basically pastry and Chocolate related work
Worked there non stop for a 6 hour trail in the kitchen, did and made a lot of recipes and small cakes that went directly for parties.
Where did I work last
Do you have the ability to make consistent products[desserts] on a daily basis?
what made you pursue this industry
- opening team - creating all menu in the hotel - training staff for their development - conduct and control HACCP - paper work for staff - ensuring exceptional service to the guest - organize work plant including scheduling - manage food costing - creating new menu and costing as the company standard - plating requirement for all F&B hotel facilities - creating menu for any special events - creating team building along the pastry staff - dealing with supplier regarding the quality requirements
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