When answering this question, focus on your specific experiences and achievements in menu planning and development. Highlight any successful menus you have created, how you incorporated seasonal ingredients, and how you balanced creativity with cost-effectiveness. Mention any collaboration with other staff members, such as sous chefs or nutritionists, and how you gathered feedback to refine your menus. For example:
"In my previous role at XYZ Restaurant, I led the development of a new seasonal menu that increased customer satisfaction by 20%. I worked closely with local farmers to source fresh ingredients and collaborated with my sous chefs to ensure each dish was both innovative and cost-effective. We also held regular tasting sessions with the front-of-house staff to gather feedback and make necessary adjustments before the official launch."
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