Leads the kitchen staff, plans menus, and ensures the quality and presentation of food served.
To assess the candidate's expertise in creating and organizing menus that align with the restaurant's concept and customer preferences.
To assess the candidate's ability to maintain high standards in food preparation and presentation.
To assess the candidate's ability to efficiently manage resources and control costs in the kitchen.
To assess the candidate's ability to lead, mentor, and improve the skills of the kitchen staff.
To assess the candidate's problem-solving skills, leadership, and ability to perform under pressure in a kitchen environment.
To assess the candidate's commitment to staying current in the culinary field and their ability to innovate and adapt their menu accordingly.
To assess the candidate's knowledge and practices regarding kitchen safety and hygiene, which are critical for running a successful kitchen.
To assess the candidate's ability to accept and act on feedback to improve service and team dynamics.
To assess your teamwork and communication skills, and your ability to work effectively with other departments.
To understand the candidate's passion for their role and their leadership style.