But for French prosecutor Eric Maillaud, the argument 11 months before the shooting remains a valid line of inquiry. He told me: We cannot find another member of the family who would have wanted rid of Saad apart from Zaid. Zaid Al Hilli, broth...
At this level, you should expect questions that are going to show much more of your management style, creativeness and business sense acumen. List of Questions This is a rather large list of questions you may want to work with but in no way is inclusive of all the potential question you may possibly be asked. On the other hand, I can't imagine anyone asking you all of these questions or the interview would go on forever. The idea here is to know what you might be asked so that you will be prepared for all of them. Why do you want to be an executive chef? What are your qualifications for this position qualifies you to be one? Describe your management style. Give examples. Describe your leadership style. Give examples. How did you choose the culinary school you attended? What set of skills or characteristics do you have that you think set you apart from the other executive chef applicants? When not working or after work, where do you like to go out to eat? What do you cook for yourself/your family at home?
Place it like any other building, and you're almost ready to mass-produce. Factories require maintenance and power just like harvesters. 50 credits/hour and 50 power/hour will keep it chugging out crates for you. Is This Answer Correct? 5 Yes 0 No Post Your Answer 4:: I keep seeing recipes requiring milk, where do I get it? Ah yes, with the new publish we've finally "Got Milk". Milk can be obtained from living creatures, with not a lot of information currently available about what is available to be milked. First off, in order to keep from "spooking" the animal you must either have "Mask Scent" (requiring Exploration II in scout) or be camouflaged (requiring Ranger skills or having a ranger apply a camouflage pack to your character). While the concealment is in effect, bring up the radial menu on the creature, wait a second, and the "Harvest Milk" option will pop up if the creature is milkable. Select this, stay close to the animal for 20-30 seconds, and you will obtain a stack of either Wild Milk (the most common) or Domesticated.
How do you find a balance between expressing your menu creativity and hitting food cost goals? Without proper controls, food costs can easily get out of hand in a busy kitchen. A number of factors, such as uncontrolled waste, can affect an executive chef's ability to maintain a profitable cost percentage. In general, food service operations aim for a food cost of between 25 and 40 percent. A skilled executive chef knows how to balance creativity and a menu mix to hit a monthly cost goal. What to look for in an answer: Knowledge of food cost percentage complexity Understanding of putting cost control over creativity Food cost addressed in many ways daily Example: "Cost controls are a daily battle. While I entered the industry for creativity, I often have to put cost concerns above my artistry, unfortunately. This is a sacrifice I have made for the good of the restaurant, though. " Restaurant kitchens exist in a highly competitive labor market. How do you attract and retain skilled culinarians?
What food vendors do you work with and how well do you get along with them? How do you measure the quality of vendor relationships? How do you go about developing a menu? What do you consider when creating a new menu? How much different does your winter menu look from your fall menu? How do you handle requests for substitutions? What about lactose or gluten free menu requests? If your labor costs are running high, what measures do you take to control it? Same question but for food costs? Are you a hands on chef where you work the line or more of a managerial executive chef and stay in the background? Describe a difficult situation you may of have had with an individual cook and how did you handle it? What do you consider to be your top three strengths as an executive chef? Where do you think you can improve on? How much do you get involved with the front of the house? What's your knowledge of wine and do you pair your meals up with the wines available on the wine list? Based on your knowledge of this establishment, what changes would you suggest to make it better?
How fluctuating food and labor costs can impact the business, and how they can be manipulated to improve profits, should be very familiar to an experienced executive chef candidate. At some point in the applicant's career, he or she would have been tasked with finding ways to reduce labor and food costs. What to look for in an answer: Understanding the manipulation of costs to increase profit Food or labor cost reduction experience Ability to read profit and loss to identify problems Example: "Reducing labor is the easiest but not always the most practical way to cut costs. However, there are many small ways to improve food costs, such as shopping for vendors with cheaper prices and using cost-efficient kitchen tools and preparation methods. " How would you characterize your relationship with vendors and food reps? An executive chef needs to maintain a good rapport with valuable vendors. Having a relationship with salesmen from a variety of merchants allows chefs to comparison shop for products and secure the best deals for things like meat, fish, produce and dry goods.
The one main reason that I feel qualified to work for your restaurant is the fact that I have climbed up the kitchen staff hierarchy ladder step-by-step over the last 10 years. I feel that I am now prepared to take up this role as I understand and appreciate the struggle of each stage and can work effectively in providing support. As an executive chef, what is the first thing that you will do in a kitchen that has often been a reason for criticism? In a kitchen that receives criticism often, there is usually a problem with the base structure. My first thought would be to investigate the problem. When I know where the problem lies, I will create a structure or system to make sure that all kitchen operations are handled within that scope. As an executive chef, what do you believe your prime duties will be? From recipe and menu development and staff scheduling and overseeing, to ensuring that the kitchen is run smoothly and is clean and sanitized, I anticipate handling it all. Tell us of a time when you were put in a situation which truly tested your ability to handle things as an executive chef.
How do you handle customer criticism from the people you serve? Give specific examples. End of Interview And they are always going to finish the interview with one of the following questions so be prepared for it – What questions do you have for us? Is there anything else you think we should know about you that we have not covered yet? What question haven't we asked that you wish we had? And what's the answer? And be prepared to have a couple of good questions for them so they understand you have done your homework and prepared for the interview. Read, Read and Read Some More One of the best suggestions I have for anyone thinking of going to culinary school or just getting into the restaurant industry is to read everything you can get your hands on. Learn from professional chefs who have worked in the industry and those who have taught in culinary schools. There are many great books available to get you started in your culinary education and I suggest you read as much as possible before making that big decision to make sure this is the right move for you.
Executive Chef Interview Questions Much of what you're looking for in your new Executive Chef won't be on his or her resume. These interview questions are written to help you evaluate important attributes, such as leadership skills, resourcefulness, and business savvy. A seasoned chef should be able to build, train and supervise a team of cooks, establish relationships with food vendors, and design a menu that factors in the cost and availability of ingredients. Chefs are responsible for hiring their own team and purchasing ingredients, so they should keep a close eye on the budget and make adjustments if necessary. Above all, a restaurant is a hospitality environment, and the chef you hire should be highly involved in creating a positive experience for your customers. Questions such as "how would you handle special diets? " or "how would you deal with a disappointed customer? " will tell you a lot about a candidate's willingness to provide a high level of customer service. Depending on the type of establishment you have, there may be other things you're looking for, such as expertise in a specific cuisine or experience with a specific type of customer.