17 Junior Sous Chef Interview Questions and Answers

In a kitchen, the sous chef is second in command to the executive chef. The sous chef is responsible for the day-to-day operations of the kitchen, including supervising staff, ordering supplies, and ensuring that food is prepared to the highest standards.

If you’re a sous chef or looking to become one, you’ll need to be able to answer common questions in a job interview. This guide will give you some insight into what to expect, including sample answers to help you prepare for your next job interview.

Are you comfortable working in a fast-paced kitchen environment?

Employers ask this question to make sure you can handle the pace of a busy kitchen. They want someone who is able to multitask and work quickly while still maintaining quality in their dishes. In your answer, explain that you are comfortable working in a fast-paced environment and give an example of how you’ve done so in the past.

Example: “I am very comfortable working in a fast-paced environment. I have worked in several kitchens where we were extremely busy, and I was always able to keep up with the pace. One time, my previous employer had a large party come in at the same time as another large party. We had to split our staff into two stations to accommodate both parties. I helped out on the other station by prepping ingredients for the cooks and helping them plate meals when they needed me.”

What are your greatest strengths as a junior sous chef?

Employers ask this question to learn more about your personality and how you would fit in with their team. When answering, think of a few strengths that relate to the job description or the restaurant’s mission statement. You can also mention any skills you have that are not listed on the job posting but could be useful for the role.

Example: “I am very organized and detail-oriented, which helps me keep track of all my tasks as a junior sous chef. I also love working with food and experimenting with new recipes. This has helped me develop many unique dishes at my previous jobs.”

How would you handle a situation where a supplier was late with an order and the kitchen was running low on supplies?

This question can help the interviewer assess your problem-solving skills and ability to work under pressure. Use examples from past experiences where you had to manage a similar situation, or highlight how you would handle this specific scenario if it has never happened before.

Example: “In my last position as sous chef, I was responsible for ordering all of the ingredients needed for that day’s menu. One supplier was late with an order, which meant we were running low on supplies. I immediately contacted the other chefs to see what they could do without some of the ingredients. We decided to use different ingredients in place of others, and I communicated these changes to the wait staff so they knew what to expect when serving customers.”

What is your experience with menu planning and food preparation?

The interviewer may ask you this question to learn more about your experience with menu planning and food preparation. Use examples from past experiences to explain how you developed a plan for the day’s meals, organized ingredients and prepared meals according to the restaurant’s standards.

Example: “In my last position as a junior sous chef, I was responsible for creating the daily menus for our restaurant. I started by researching seasonal produce and meats that were available at local farmers’ markets. Then, I met with the executive chef to discuss what types of dishes we could create using these ingredients. After deciding on the dishes, I created a list of recipes and wrote them down so they were easy to follow. Finally, I scheduled prep cooks to help me prepare the ingredients needed for each dish.”

Provide an example of a time when you had to delegate tasks to other kitchen staff members and ensure that they completed their assignments.

The hiring manager may ask this question to learn more about your leadership skills and how you can effectively manage a team of kitchen staff. In your answer, try to explain that you enjoy working with others and helping them complete their tasks so they can help the entire team succeed.

Example: “In my last role as sous chef, I had two other chefs who worked under me. One was responsible for preparing all of our appetizers while the other prepared all of our main courses. During service, I would check in with both chefs to ensure that everything was going smoothly. If one of them needed assistance or if we were running low on supplies, I would step in and help out until they could resume their duties.”

If the sous chef asked you to perform a task that you were unfamiliar with, how would you respond?

The interviewer may ask this question to assess your willingness to learn new tasks and adapt to different situations. Your answer should show that you are willing to take on challenges, seek out resources and develop skills to complete the task successfully.

Example: “If my sous chef asked me to perform a task I was unfamiliar with, I would first ask them for more information about the task so I could understand what it entailed. Then, I would look up any relevant information or instructions online to familiarize myself with the process. Finally, I would practice performing the task until I felt confident in my ability to do it.”

What would you do if a customer sent back a dish because they didn’t enjoy the flavor?

This question can help interviewers understand how you handle customer complaints. Use your answer to show that you are willing to take responsibility for the quality of food served in the kitchen and that you have a plan for handling these situations.

Example: “If a customer sent back a dish because they didn’t enjoy the flavor, I would first apologize to them and ask what they thought was missing from the dish. Then, I would go into the kitchen and discuss with my team what we could do differently next time to avoid this situation. If it was something that only I could fix, I would make sure to adjust the recipe so that it tastes better the next time it is prepared.”

How well do you communicate with other kitchen staff members to ensure that everyone is on the same page?

The interviewer may ask this question to assess your communication skills and how well you work with others. Use examples from past experiences where you successfully communicated with other staff members or kitchen employees to ensure that everyone was on the same page during a shift, event or meal service.

Example: “In my last role as a sous chef, I worked closely with my team of line cooks and prep cooks to ensure we were all communicating about our tasks for each shift. We used an online scheduling system to communicate who would be working which shifts so we could plan ahead for upcoming events. This helped us avoid any conflicts when it came to assigning tasks and ensured that we had enough staff to cover each shift.”

Do you have experience using inventory management software to track the progress of orders?

The interviewer may ask you a question like this to gauge your experience using specific software programs. Use your answer to highlight your comfort level with the program and explain how it helped you complete tasks more efficiently.

Example: “I have used several inventory management systems in my previous roles, including one that I developed myself. The system I created was for a small restaurant where we didn’t have access to any other software. Using the system, I could track all of our orders, monitor food costs and even create reports on customer satisfaction. It definitely made my job easier.”

When planning meals, how do you decide what ingredients to purchase?

The interviewer may ask this question to learn more about your decision-making process and how you apply critical thinking skills. Use examples from past experiences to explain the steps you take when planning meals for a large group of people.

Example: “When deciding what ingredients to purchase, I first consider the season so that we can incorporate fresh produce into our dishes. Next, I look at any dietary restrictions or preferences my guests might have. For example, if someone is vegan, I’ll make sure there are plenty of meatless options on the menu. Finally, I think about which ingredients will work well together in terms of flavor and texture.”

We want to improve our menu by adding new recipes. What types of dishes would you add to our menu?

The interviewer may ask this question to see if you have any ideas for improving the menu at their restaurant. Use your answer to highlight your creativity and ability to create new dishes that are both delicious and appealing to customers.

Example: “I would add more vegetarian options to the menu because I know many people prefer these types of dishes. I also think it’s important to offer a variety of seafood, so I’d like to include some unique fish dishes as well. Finally, I would introduce a few new desserts each month to give guests something different to try.”

Describe your experience with food sanitation and safety procedures.

The interviewer may ask this question to assess your knowledge of food safety procedures and how you apply them in the workplace. Use examples from your experience that show your ability to follow sanitation guidelines, such as washing hands before preparing food and cleaning surfaces after working with raw ingredients.

Example: “I have a strong understanding of food safety regulations because I worked at my previous employer for five years. In my current position, I am responsible for following all food safety standards when handling ingredients and cooking meals. For example, I wash my hands thoroughly before touching any food products and use sanitary equipment like cutting boards and utensils to prepare meals. After completing tasks like chopping vegetables or cooking meats, I clean my workstation and kitchen tools to prevent cross-contamination.”

What makes you an ideal candidate for the junior sous chef position?

Employers ask this question to learn more about your qualifications for the position. Use your answer to highlight your skills and abilities that make you a good fit for the role. You can also use this opportunity to explain how your previous experience makes you qualified for the job.

Example: “I am an ideal candidate for this position because of my extensive culinary knowledge, passion for food preparation and ability to work well with others. I have been working as a line cook in various restaurants since I was 18 years old, so I have plenty of experience preparing meals and working under pressure. My passion for cooking has inspired me to become a better chef every day, which is why I am always looking for new ways to improve my skills.”

Which kitchen management software programs have you used in the past?

This question can help the interviewer determine your level of experience with different software programs. It can also show them which ones you prefer to use and why. If you have used a specific program in the past, explain how it helped you complete tasks more efficiently.

Example: “I’ve worked with several kitchen management software programs in my previous roles. I find that Chef’s Pal is one of the most useful because it allows me to keep track of all ingredients and orders for each day. This helps me ensure we have enough food on hand at all times. The system also makes it easy to communicate with other staff members about any changes or questions they may have.”

What do you think is the most important trait for a junior sous chef to have?

This question can help the interviewer determine what you value in a junior sous chef and how your values align with those of their organization. When answering this question, it can be helpful to think about which traits helped you succeed as a junior sous chef and why they were important.

Example: “I believe that the most important trait for a junior sous chef is adaptability. As a junior sous chef, you may need to take on many different roles depending on the needs of the kitchen. For example, if there are not enough line cooks available one night, you may have to step into that role. Being able to adapt to these situations can help ensure that the kitchen runs smoothly.”

How often do you update your resume and what do you include?

Employers ask this question to see if you are proactive about your career and how often you update your resume. They want to know that you will keep their company information up-to-date in your resume, so they can hire you quickly when a position opens. In your answer, let the employer know that you have an updated resume and give them the details of what it includes.

Example: “I update my resume every six months or whenever I complete a new skill or certification. My resume includes all of my relevant work experience, certifications and education.”

There is a discrepancy between the amount of an ingredient you need and the amount that is actually in stock. What is your next move?

This question is an opportunity to show your problem-solving skills and ability to make quick decisions. Your answer should include a step-by-step process of how you would handle this situation.

Example: “If there’s a discrepancy between the amount of an ingredient I need and the amount that is actually in stock, my first move would be to check with other chefs to see if they have any extra ingredients on hand. If not, then I would contact the supplier to order more of the missing ingredient. In some cases, it may be possible to substitute for another ingredient or change the recipe slightly.”