What I have to offer
Here is what I have to offer in terms of employment
Frequently asked questions
Down below are my questions and answers in my most recent interviews.
What was your worst moment during your last internship and how did you persevere?
- Using ground beef for sauce that was needed for burgers
- Communicated with management, waitstaff and other cooks/head chef, Relayed the message to guests
- The result was an evening that had the problem mitigated by a shipment coming later that day
Name a time you had to make a split second decision
- Deciding whether to retrieve certain ingredients from the neighboring store(things we couldn’t buy in bulk) and continuing the matters I had to attend to(baked beans and French onion soup)
- The decision was to finish them and go while they are supervised to prevent burning or overcooking.
- It resulted in an efficient use of time and multitasking
How do you handle failure?
- Failure is a necessary byproduct of learning
- I embrace its inevitability and mitigate it as much as the situation allows
- I try not to let failure discourage my future endeavors and focus on learning from it
How are your cooperation skills? Give an example
- My cooperation skills are noticeably good, especially in the kitchen. At my recent Dual credit at centennial collage,
- I was placed with a team of others mostly older than me, we struggled at first but with each passing week we improved
- We took the time to discuss and observe our strengths and weaknesses.
- Mine focuses on leadership, time management, planning and quick/ efficient preparation These assets split among us made the task at hand easier to handle
What was your most uncomfortable work moment and why? What did you do?
- Someone hit their head on the concrete deck and suffered a concussion.
- I evacuated the pool, pulled the kid out and administered first aid as per my training, I called 911 and bandaged the wound as best I could since it was a head wound.
- I had to enlist the help of bystanders because I simply needed more help. In the end he was fully treated at the nearest hospital and is making a full recovery.
- In the end he was fully treated at the nearest hospital and is making a full recovery.
What can you do for us better than the other applicants
- I can bring a cleaner, well prepared and orderly work environment.
- I go out of my way to ensure preparation and mise en place(coring tomatoes, steaming carrots and rutabaga, peeling carrots and onions, cutting potatoes, setting bacon trays for baking, soaking beans)
- led to the sense of order being noticeability increased for me and so helped lead the other cooks in our various assignments
How do you work in a high pressure environment
- I do not work so well under pressure. I tend to lose cohesion and focus on my task
- I counter that and it is to focus on organization and cleanliness while maintaining cooperation with others
- I made sure to focus on one task at a time while maintaining a clean environment. While it was still stressful I mitigated the potential mistakes and ended up finishing on time. (Christmas banquet with the head chef. We served mashed potatoes, smoked and roasted turkey, stuffing, cranberry sauce and garden salad. )
Why did you leave your last job?
- Contract ended
- Kept in contact through volunteering to get hours of experience
How do you keep the workplace team stable?
- Contribute to the stability of the team through offering support outside of work, offering advice where possible and being able to help where I can
- At centennial I reinforced this by keeping in touch with the team outside of school to discuss future classes, who might be absent, what will happen next and what we will each do for the recipe to save time and cohesion.
Name one thing you could change about your last job.
- The one thing I would change about my last job would be the layout.
- It made the trip from the basement kitchen to the line more difficult than needed because it required moving by some of the tables
- letting the guests lay eyes on me and some others cleaning and maintaining the basement kitchen which doesn’t make us look good since we also have to move dirty dishes and food through that area
- I would have the layout set up in a way that prevents the guests from seeing what they don’t want to, by installing extra passageways to hide the back work of the restaurant.
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205 Humber College Blvd, Etobicoke, ON M9W 5L7
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