50+ Prep Cook Interview Questions (With Answer Examples)

Finding a reliable and skilled prep cook can be challenging. This individual is responsible for executing some of the most essential tasks in the kitchen, ensuring that the restaurant operates seamlessly.

From the experience of assisting hundreds of restaurants, we’ve compiled these interview questions divided into five distinct categories.

General Prep Cook Interview Questions

• Why did you choose to become a prep cook?
  Example answer: “I have always been passionate about the culinary arts and feel that starting as a prep cook would give me a strong foundation in the kitchen.”
• How do you prioritize tasks in a busy kitchen?
  Example answer: “I first address the tasks that are time-sensitive and then move on to tasks that can be done simultaneously or that require more detailed attention.”
• What excites you about working in a fast-paced kitchen environment?
  Example answer: “The energy and team collaboration in a bustling kitchen motivate me to perform at my best and contribute to the team.”
• What role does a prep cook play in the overall success of the restaurant?
  Example answer: “A prep cook ensures that chefs have all the ingredients they need ready, which helps the kitchen run efficiently and ensures guests receive their orders promptly.”
• How do you handle feedback or criticism in the kitchen?
  Example answer: “I take feedback constructively and see it as an opportunity to learn and improve my skills.”
• How do you keep your workstation organized during a shift?
• How do you ensure consistency in your preparations?
• Describe your process for preventing cross-contamination.
• How do you handle a situation when you’re behind on your prep list?
• How do you stay updated with the latest culinary techniques and trends?

Learn more about restaurant HR to find and hire top talents in your business.

Questions About Experience and Background

• Describe your most recent experience as a prep cook.
  Example answer: “I recently worked at an Italian bistro where I prepared fresh pasta daily, managed ingredient inventory, and assisted with special event meals.”
• What was the most challenging dish or preparation you have handled?
  Example answer: “I once had to prepare a delicate fish tartare dish, requiring precision and knowledge about the ingredients.”
• How do you handle making repetitive tasks interesting?
  Example answer: “I focus on the end result and think about the satisfaction of our guests enjoying the meals made from my preparations.”
• Can you share an instance where you had to adapt quickly in the kitchen?
  Example answer: “Once, our delivery was delayed, so I had to improvise with available ingredients to ensure we didn’t run out of popular menu items.”
• Which kitchen tools or equipment are you most comfortable using?
  Example answer: “I’m adept with knives and have experience using various kitchen machinery like mixers and blenders.”
• How do you handle requests for substitutions or changes in a recipe?
• Which cuisines or types of food are you most experienced with?
• Describe a time when you introduced a process improvement in your previous kitchen.
• How have you contributed to minimizing food wastage in previous roles?
• What’s the most significant feedback you’ve received, and how did it impact your work?

Interview Questions Focused on Soft Skills

• How do you handle conflicts with team members?
  Example answer: “I believe in open communication. If there’s a disagreement, I approach the person to discuss and find a middle ground.”
• Describe a time you helped a coworker who was struggling during a shift.
  Example answer: “Once, a colleague was overwhelmed with tasks, so I offered to assist with some of his preparations to ensure service wasn’t affected.”
• How do you stay motivated during long or challenging shifts?
  Example answer: “Thinking about the guests and their dining experience keeps me going. I also rely on the camaraderie of the kitchen team.”
• How do you ensure you integrate well into a new kitchen team?
  Example answer: “I take the time to get to know everyone, understand the workflow, and stay open to feedback and learning.”
• How do you handle situations where you have made a mistake?
• How do you ensure you maintain a positive attitude, even under pressure?
• Describe a time you took on a leadership role in the kitchen.
• How do you handle receiving multiple tasks at once?
• How do you manage stress in the kitchen?
• Describe a time you went above and beyond in your role as a prep cook.

Interview Questions Focused on Hard Skills

• Describe your knife skills and any special techniques you’ve mastered.
  Example answer: “I’ve been trained in various knife techniques like julienning and dicing. I’ve also mastered filleting fish and deboning chicken.”
• How do you ensure portion control and consistency in your preparations?
  Example answer: “I use measuring tools and always follow the recipe specifications to ensure consistency in taste and presentation.”
• Describe the process you follow to ensure freshness and quality of ingredients.
  Example answer: “I routinely inspect ingredients for freshness, check expiration dates, and follow a ‘first in, first out’ rotation system.”
• How do you handle and store different types of meats to prevent cross-contamination?
  Example answer: “I use separate cutting boards for different meats, sanitize equipment after each use, and store meats separately in the cooler, ensuring raw meats are below cooked or ready-to-eat foods.”
• Describe the steps you would take to prepare a vegetable stock from scratch.
• How do you ensure sauces retain their consistency?
• How familiar are you with allergen-free or special diet preparations?
• Describe the process of making a dough from scratch.
• How do you calibrate kitchen equipment, like ovens or thermometers, to ensure accurate cooking temperatures?
• How do you ensure cleanliness and sanitation standards are met in your work area?

Scenario-Based Prep Cook Interview Questions (That Show Problem-Solving Skills)

• Imagine you’ve discovered that we’ve run out of a key ingredient during a busy service. How would you handle this situation?
  Example answer: “I’d immediately inform the chef and suggest potential alternatives or modifications to dishes, ensuring minimal disruption.”
• You’ve been given feedback that your preparation of a dish was not up to standard. What steps do you take?
  Example answer: “I’d review the recipe and preparation process, consult with the chef for guidance, and ensure I correct the mistake moving forward.”
• During a rush, a colleague accidentally spills a large preparation you’ve been working on. What do you do?
  Example answer: “I’d first ensure no one is injured. Then, I’d quickly assess if a replacement can be made in time. If not, I’d communicate the situation to the chef and other relevant team members.”
• A new menu is being introduced, and you’re unfamiliar with some of the dishes. How do you approach this?
  Example answer: “I’d study the recipes, ask the chef for clarifications if needed, and practice the preparations to ensure I’m comfortable before service.”
• You notice that another prep cook is consistently not following safety protocols. How do you address this?
• You believe there’s a more efficient way to prep a certain ingredient. How do you approach this with your supervisor?
• A team member calls in sick, and the kitchen is short-staffed. How do you manage your tasks?
• You’ve been given feedback that a dish you prepared was too salty. How do you rectify the situation?
• During a health inspection, you’re asked about your preparation methods. How do you respond?
• You’re faced with a large number of orders, and you’re running out of a prepped ingredient. What’s your course of action?