Job Interview Questions for Cooks, Restaurant Service Men, Servers, Hosts, Waitors and other Hotel or Restaurant Workers

 

Note: Many questions are asked to find out how often you are late or absent on your job. You should try to show that you are fast, punctual and dont skip work. Also you should say that you didnt skip work at your previous employer and must be confident when the interviewer asks whether he can confirm that from your previous employer.

What are the legitimate causes to skip work? 

Do you own a vehicle?

How often do you come late for work?

How will you react when there is a change in customer flow into the restaurant?

If i contact your previous employer, what will be say about you and your attendence?/

What will you do if you see a product on the menu which is getting low?

Situation Interview Question: The restaurant is full. You have not had a day’s off for many days. You dont have a minute to rest. What will you do? How will you react?

Tell me about a hard day at the restaurant? How did you manage?

For how much time can you stand on your feet without any break?

How would you react if you are already an hour past your shift and the replacement has not arrived?

How often have you stayed late when your replacement hasnt showed up?

What will you do if a group of 25 people walks into the restaurant?

What if your boss changes the special without your opinion? 

How do you manage if you have to cook something but the stock is not enough?

Have you got any complaints about meals? How do you handle complaints from the customers?

Situational Interview question:

If a delivery driver accidentally left double the number of an expensive item, what will you do? 

If a co worker takes out food without paying, what will you do?

How do you react to request for a non-scheduled shift?

Will you work normally with a co worker you are not fond of?

How will you react if you shift is changed on a short notice?

If an oven goes out when you are cooking for lunch, what will you do?

Give an instance of a time when you were not informed of something like menu change, etc. how did you react?

How do handle requests to work a non-scheduled shift?

Some questions like

How much quantity of a particular vegetable or other material is needed for a number of people?

See other related HR, Food service and other professional interview questions.