What interviewers look for in chefs
Chef interviews vary significantly by level and establishment type. A commis chef interview in a gastro-pub focuses on foundational knowledge, attitude, and coachability. A head chef interview at a Michelin-starred restaurant focuses on food philosophy, kitchen leadership, menu development, and cost management. Common to all levels: genuine passion for food, precision, ability to work under pressure, and team orientation. The best chef interviewers ask you to cook something — the technical interview is a practical one.
Technical knowledge questions
"What is the difference between a stock and a broth?" Stock is made from bones and connective tissue, which release collagen and gelatin as they break down, giving stock its body and viscosity when reduced. Broth is made from meat rather than bones and is lighter in body. Stock is used as the base for sauces and soups; broth can be consumed as is. The distinction matters in professional kitchens because the choice between stock and broth affects the final texture of a sauce or soup. "What are the mother sauces and what do they produce?" The five classical French mother sauces: Béchamel (roux and milk, produces Mornay, Soubise), Velouté (roux and stock, produces Allemande, Suprême), Espagnole (brown stock and brown roux, produces Demi-Glace, Bordelaise), Tomato sauce (tomatoes and stock), Hollandaise (butter and egg yolks, produces Béarnaise, Mousseline). Deep knowledge of the classics signals professional culinary education.
Leadership and kitchen management questions
"How do you manage a section during a busy service?" Strong answer for senior roles: ensure mise en place is complete before service begins, communicate with front of house on covers and pacing, brief the section on the day's specials and any known allergen-relevant covers, call and fire dishes clearly and efficiently, monitor quality at every pass, and manage the team without raising your voice. Kitchens that run on shouting are kitchens where mistakes happen and staff turn over quickly. Strong head chefs create calm amid the pressure. "Tell me about a time you managed a team member who was underperforming." Show you addressed it directly but professionally: spoke to them privately, understood the cause (personal situation? skill gap? motivation?), gave clear expectations, and followed up. Do not pretend all kitchen staff are easy to manage.
Food safety and allergen questions
"Walk me through your approach to managing allergen requests during service." Any chef who cannot answer this comprehensively should not be in a professional kitchen. Strong answer: allergen information for every dish on the menu is documented and accessible, any allergen request from front of house is communicated clearly to the section chef, the dish is prepared on clean equipment with clean hands and separate utensils, the dish is sent to a specific pass and identified clearly, and the chef confirms to front of house before the dish leaves the kitchen. Know the 14 major allergens listed in EU food information regulations (retained in UK law). A single allergen incident can close a restaurant and harm a guest seriously.