Chef Interview Questions UK: 8 Real Questions and What Interviewers Want

Before your Chef interview, it helps to see the questions from the interviewer's side. We have picked eight from our set of 25 and added the reason each one gets asked.

Eight Chef interview questions, and what the interviewer is thinking

1. Tell me about your cooking background, the style of food you cook, and why you want to work as a chef in our kitchen.

Why they ask: Opening question to gauge experience, fit and motivation.

2. Which of the mother sauces do you know, and how would you make a good hollandaise or a velouté?

Why they ask: Classical technique is a staple test of a chef's knowledge.

3. It is 7:30pm on a Saturday, tickets are stacking up, and a new commis is struggling on garnish. How do you handle it?

Why they ask: Leadership and composure under pressure are central to a chef's job.

4. How do you cook a steak to your preferred level of doneness, and how would you check the internal temperature?

Why they ask: Meat cookery is a fundamental practical skill.

5. What does mise en place mean, and how do you organise your section before service?

Why they ask: Organisation is what makes service smooth.

6. A dish comes back to the pass because the sauce is split or the seasoning is off. What do you do?

Why they ask: Quality control and humility.

7. How do you make a basic stock and what are the steps to ensure it's clear and flavourful?

Why they ask: Fundamental technique.

8. Tell me about a time you trained or helped a junior chef improve.

Why they ask: Mid-level chefs are expected to develop others.

A sample answer to question 1

Tell me about your cooking background, the style of food you cook, and why you want to work as a chef in our kitchen.

I've worked in kitchens for around six years, starting as a commis and progressing to chef de partie on the sauce and grill sections. I've cooked modern British food in a busy gastropub, and I've also worked banqueting for events of up to 150 covers, which taught me discipline and speed. I hold an NVQ Level 3 in Professional Cookery and a Level 3 Food Safety certificate. I like your menu because it's seasonal and uses good local produce, and I like the idea of developing my skills in a team that cares about quality. I'm looking for a kitchen where I can take on more responsibility and eventually progress to sous chef.

Common mistake to avoid: Rambling through every job; Criticising previous employers

Want the rest?

Full model answers, key points and common mistakes for all 25 questions are on the Chef interview questions page. The first five are free, no sign-up needed.