When answering this question, focus on specific strategies and practices you have implemented or would implement to manage food costs and minimize waste. Mention techniques such as inventory management, portion control, and using seasonal ingredients. Provide examples from your past experience where you successfully reduced costs or waste. For instance, you might talk about how you implemented a new inventory system that reduced spoilage or how you trained staff on portion control to ensure consistency and reduce waste. Highlighting your ability to balance cost control with maintaining high-quality food standards will demonstrate your suitability for the role of a Sous Chef.
Example: "In my previous role, I introduced a weekly inventory check system that helped us keep track of stock levels and reduce over-ordering. I also worked closely with local suppliers to source seasonal ingredients, which not only reduced costs but also ensured we were using the freshest produce. Additionally, I trained the kitchen staff on portion control and proper storage techniques, which significantly minimized waste. As a result, we saw a 15% reduction in food costs over six months while maintaining the quality of our dishes."
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