Kitchen Internship & Interview Questions with Answers
Interview Questions and Sample Answers
Q: Can you tell us about yourself?
A: I am Ayush Sharma, a third-year Hotel Management student at BCIHMCT with over two years of event
management experience. I am passionate about culinary arts, especially the cold kitchen section.
Q: Why do you want to work in the kitchen department?
A: I want to work in the kitchen because I enjoy creating dishes and learning culinary techniques. It allows me
to use creativity and precision to serve guests.
Q: What is a Garde Manger?
A: A Garde Manger is the chef responsible for cold dishes such as salads, appetizers, pâtés, and decorative
platters.
Q: Name the five French Mother Sauces.
A: Béchamel, Velouté, Espagnole, Tomato, and Hollandaise.
Q: What is blanching and why is it done?
A: Blanching is briefly boiling food and then cooling it quickly in ice water to preserve color, texture, and
nutrients.
Q: How do you prevent cross-contamination in the kitchen?
A: By using separate cutting boards for raw and cooked food, washing hands frequently, and storing food
properly.
Q: What is the danger zone temperature for bacterial growth in food?
A: Between 5°C (41°F) and 60°C (140°F).
Q: How do you handle a situation where you made a mistake in a dish?
A: I would inform my supervisor immediately, correct the mistake if possible, and learn from it to avoid
repetition.
Q: What is mise en place?
A: It means 'everything in its place' and refers to preparing and organizing ingredients before cooking.
Q: How do you sharpen a chef's knife?
A: Using a whetstone or honing steel, maintaining a consistent angle of about 20 degrees.
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