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

Applying for a Head Chef job in the UK? Here is what you are likely to be asked. These questions come from our Head Chef question bank of 25 questions, written for UK employers at manager level.

Eight Head Chef interview questions, and what the interviewer is thinking

1. How do you cost a dish and what gross profit margin do you aim for?

Why they ask: To check you understand that a head chef is accountable for kitchen profitability, not just food quality.

2. How do you manage allergens in your kitchen, and what does Natasha's Law require?

Why they ask: Allergen failure is the biggest legal and reputational risk in a UK kitchen, so they want proof of a robust system.

3. Talk me through HACCP and how you would implement it in a kitchen.

Why they ask: They need to know you can build and maintain the documented food safety management system the law requires.

4. What temperatures and controls do you require for cooking, cooling, hot holding and chilled storage?

Why they ask: Basic but critical knowledge that environmental health officers test first.

5. How do you build a menu that is creative, profitable and deliverable by your team?

Why they ask: Menu design is the core strategic task of a head chef and shows commercial and operational judgement.

6. A guest tells the waiter they have a severe allergy after their meal has already been plated. What do you do?

Why they ask: Tests calm, safe decision-making in a high-stakes situation.

7. Tell me about a time you improved a kitchen's standards, such as its hygiene rating or consistency.

Why they ask: Seeks evidence you drive improvement rather than just maintain.

8. What does a typical day as a head chef involve?

Why they ask: Checks you understand the breadth of the role beyond cooking.

A sample answer to question 1

How do you cost a dish and what gross profit margin do you aim for?

I cost every dish from the recipe card, using current invoice prices and the yield after trimming and cooking, not the raw weight. I add a small allowance for garnish, oil and seasoning, then divide the cost per portion by the net selling price, which is the menu price minus VAT. In most restaurants I aim for around 70 per cent gross profit on food, though that depends on the concept, so a pub carvery and a fine dining room will look very different. I recost the menu whenever a key price moves, and I check actual against theoretical GP each month using stock takes and wastage records. If a dish is popular but under margin, I look at portion size, substitution or a small price change before I consider removing it.

Common mistake to avoid: Costing from raw weights; forgetting VAT and wastage

Want the rest?

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