Top 9 Private Chef Interview Questions: Example Answers & Tips

Example answer: “I used to work as a Head Chef in a hotel in New York City for two years. One of my duties was to interact with customers and gather feedback, which I can honestly say was my favorite. Before deciding I want to pursue a cooking career, I was working as a Waiter. Waiters are required to have strong communication skills to ensure customers have everything they need. That job equipped me with empathy, confidence and verbal communication skills to provide great customer service.”

Example answer: “To make sure I understand their needs and meet their expectations, I like to get to know my clients well, including their lifestyle. Do they work more than 40 hours per week? Are they trying to increase their protein intake? Maybe they’re trying to live healthier and want to start eating clean. I make sure to ask questions about things that are not clear and paraphrase what I just heard to ensure I understood everything correctly.”

Example answer: “Yes, there was a time when a customer was unhappy with the Spanish empanada I served them. I listened attentively and understood where she was coming from. It turned out that she had Mediterranean roots, which means she was expecting a different flavor profile. To make her satisfied, I offered to cook another meal for her from scratch, adding more herbs and cheese. In the end, she was extremely happy with the results.”

Example answer: “Part of my training while in culinary school included nutrition and understanding how it affects the body. This knowledge is helpful when providing nutritional guidance to clients, especially those dealing with conditions such as heart disease. The meals they eat should always include vegetables and fruits. I’ll decrease their meat intake, making their source of protein derive primarily from plants. I’ll also limit the use of sugar and salt in their food to avoid aggravating their condition.”

Example answer: “I had a customer who was extremely allergic to nuts. I know that even the slightest trace of nuts could cause her to experience severe itching and swelling. To ensure their safety, I used separate kitchen tools that were reserved for them only, so there was no way they could be cross-contaminated with nuts when working for a different client. I don’t take any risks when it comes to allergen management.”

Example answer: “I specialize in creating vegan meals. My mother had to start a plant-based diet ten years ago. I wanted to make sure she can still enjoy different kinds of food, so I began developing vegan recipes, from main courses to desserts. I took several cooking classes to learn the latest trends in vegan cooking, ingredients to explore and cooking methods.”

Example answer: “First, I use tools like a calendar, to-do lists or reminder alarms to organize my schedule for the week and allocate my time wisely. Second, I communicate often with my clients to give them updates. For example, if I’m running out of an ingredient and they weren’t able to include it in the shopping list, I’d make sure to let them know so I don’t have to go back to the store later on to pick it up, but with their permission since there’s already an allotted budget. Finally, I try to learn from my mistakes. If there’s a more efficient way to write out instructions for reheating food, I’d modify my process right away.”

Example answer: “I wash my hands properly in between preparing raw ingredients, cooking food and storing them. I don’t wear any accessories at work as these easily collect germs. I also keep my nails short. Lastly, I keep my hair up to avoid hair falling into the food. While cooking, I make sure that everything is prepared at the right temperature to kill harmful bacteria that can cause food poisoning. After cooking, I ensure the food is properly stored using air-tight containers. Finally, during cleanups, I wipe and sanitize high-touch areas such as faucet taps, knobs of appliances and the fridge door.”

Example answer: “I pay attention to details like garnishes and arrangements. I make sure the dishes don’t look bland by always adding a pop of color. Choosing fresh, high-quality ingredients makes all this possible. The colors are always more vivid and the textures are always appealing when they’re newly harvested.”