Top 10 Questions for Cook Apprentice Interview

1. What are the essential knife skills required for a cook?

• Dicing: Cutting food into small, even cubes.
• Mincing: Cutting food into very fine pieces.
• Julienning: Cutting food into thin, matchstick-like strips.
• Brunoise: Cutting food into small, square pieces.
• Chiffonade: Cutting leafy greens into thin ribbons.

2. Describe the proper steps for searing a steak in a pan.

Seasoning and heating

• Generously season both sides of the steak with salt and pepper.
• Heat a heavy-bottomed skillet over medium-high heat.

Searing

• Add the steak to the skillet and cook for 3-4 minutes per side, or until a golden-brown crust forms.
• Flip the steak gently using tongs.

Resting

• Transfer the steak to a plate and let it rest for 10-15 minutes before slicing and serving.
• This allows the juices to redistribute, resulting in a more tender and flavorful steak.

3. How do you determine the doneness of a roasted chicken?

• Check the internal temperature using an instant-read thermometer:
• 165°F (74°C) for poultry
• Pierce the thickest part of the thigh with a skewer:
• The juices should run clear, not pink.
• Check the movement of the thigh:
• It should move easily when wiggled.

4. What is a mirepoix and how is it used in cooking?

A mirepoix is a mixture of diced onions, carrots, and celery. It is a classic flavor base used in soups, stews, sauces, and roasts.

• The ratio of onions to carrots to celery is typically 2:1:1.
• Softening the mirepoix over low heat brings out its sweetness and complexity.

5. Explain the process of braising.

• Sear the meat in a skillet to brown it.
• Transfer the meat to a Dutch oven or slow cooker.
• Add liquid (such as broth, wine, or beer) to cover the meat by about halfway.
• Add vegetables and seasonings.
• Braising takes several hours, until the meat is tender and fall-off-the-bone.

6. What are the differences between a sauté pan, a skillet, and a stockpot?

• Sauté Pan:
• Sloped sides for easy flipping of food.
• Used for browning, searing, and sautéing.
• Skillet:
• Straight sides and a flat bottom.
• Used for frying, grilling, and baking.
• Stockpot:
• Large, high-sided pot.
• Used for making stocks, soups, and stews.

7. How do you handle a customer complaint about a dish?

• Listen attentively to the customer’s concerns.
• Apologize for any inconvenience.
• Offer to replace the dish or provide a refund.
• Thank the customer for their feedback and ask if there is anything else you can assist them with.

8. What is your favorite cuisine and why?

Answer this question based on your own experience and preferences.

9. Tell me about a time you failed in the kitchen and what you learned from the experience.

• Describe a specific incident where you made a mistake or had a setback.
• Explain what went wrong and what you could have done differently.
• Emphasize what you learned from the experience and how it has improved your cooking skills.

10. What are your career goals and how does this apprenticeship align with them?

• State your long-term career aspirations in the culinary field.
• Explain how the apprenticeship program provides a valuable foundation for achieving your goals.
• Demonstrate your commitment to learning and professional development.

As a Cook Apprentice, you will play a vital role in supporting the kitchen staff and learning the culinary arts. Your key responsibilities will include:

1. Kitchen Assistance

Assisting with various kitchen tasks, such as:

• Preparing ingredients (washing, cutting, peeling)
• Helping with cooking duties (mixing, stirring, grilling)
• Cleaning and sanitizing work surfaces and equipment

2. Recipe Execution

Following recipes and instructions to prepare dishes:

• Understanding cooking techniques and using appropriate equipment
• Ensuring dishes meet quality and presentation standards

3. Meal Plating and Presentation

Arranging and presenting dishes in an appealing and appetizing manner:

• Learning plate design and garnish techniques
• Ensuring food is visually appealing and meets plating guidelines

4. Kitchen Sanitation and Safety

Maintaining a clean, sanitary, and safe work environment:

• Adhering to food handling and safety regulations
• Cleaning and sanitizing work areas, equipment, and utensils

To ace your interview for a Cook Apprentice position, consider these tips:

1. Research the Company and Position

Learn about the restaurant, its menu, and the specific responsibilities of the Cook Apprentice role. This shows the interviewer that you’re interested and have taken the time to prepare.

2. Highlight Your Skills and Experience

Emphasize your culinary skills, even if they are limited. Mention any cooking classes, internships, or volunteer experience that demonstrates your passion for cooking.

3. Prepare for Common Interview Questions

Practice answering questions such as:

• “Tell me about your experience in the kitchen.”
• “What are your strengths and weaknesses as a cook?”
• “How do you handle working in a fast-paced environment?”
• “What are your career goals?”

4. Show Your Enthusiasm and Passion

Convey your eagerness to learn and grow in the culinary field. Share your passion for cooking and your desire to contribute to the team.

5. Ask Thoughtful Questions

Prepare questions to ask the interviewer. This demonstrates your interest in the position and the company, and it gives you an opportunity to gather more information.