Interview questions and answers

MGMT-100
Mark Jachecki
Stanley Nguyen
February 7, 2024

1. What is most important to you in a role or work environment?

Being able to communicate tasks and priorities throughout the day. Also creating a good
standard of accountability along with understanding the goals and tasks at play.

2. Describe a time when you and a colleague had an issue during rush hour? And
how did you deal with it?
A time my colleague and I had an issue was when I walked into an unexpected lunch rush
with large loads of equipment and utensils waiting to be cleaned and organised; I was given
the expectation to quickly complete the upfront task before leading to supporting tasks on
the prep line. The constant call to hurry from the back of the house and the front of the
house with tasks led to a sense of unorganised thoughts on priority. In order to deal with the
issue I had to ask which area/equipment needed to be prioritised first before others in order
to efficiently deal with the rush as well as keeping a constant line of communication to
ensure no slips of communication. Also pointing out constant factors of importance that
would help keeping an eye on in order to avoid overload or delay through periodic task
cycles ahead of time.

3. If a customer returns an order due to a problem, how would you deal with the
situation?
Answer: Rethink the cooking process for any potential mistakes or steps at hand that were
not properly handled as well as talking to a superior on what’s the best course of action.
Whether to provide a second dish to the customer or offer them something else in return.

4. What are your strengths and weaknesses?

My greatest strengths are prioritising tasks and being able to multitask most activities.
Weakness is taking in too many tasks at the same time and not being vocal enough about
concerns.

5. What piece of critical feedback do you receive most often?

During the early days of getting started in the kitchen I was not consistently doing a thorough
enough job from beginning to end or not knowing what goes where and what to do.

6. What is the farthest out of your comfort zone you have been while on the job?
Coming to rush hour periods as the only dishwasher with already piling up equipment and
appliances to clean while the cooking line and front of house team are continually bringing in
new equipment to clean.

7. Why did you leave your previous job?

My previous job was in another city which created an extremely long commute to get to and
from work. It was unnecessary time lost as well as ability to do any on call work when
needed.
 8. What duties did you perform at your previous job?
Answer: I I primarily worked and led the back of the house dishwashing area including the
machinery, equipment and chemicals used. While dishwashing I was mainly task to clean
plates, bowls, utensils and kitchen equipment that comes in then organise it back to return
when cleaned. My duties occasionally extended to working the prep line with measuring,
organising food products while registering storage quantities into the kitchen system.

9. Do you prefer working independently or with others?

Depending on the task I am able to work both independently and with others when needed.

10. Why do you want this job?

To build skills and style of cooking from this job that can continue to grow but to also
contribute to this job in return. To extend my experience in this job would mean learning and
seeking more from myself to provide better quality services.