Developed by Ross Primack, CPRW, CEIP, GCDF, Connecticut Labor Department

CULINARY ARTS

Developed by Ross Primack, CPRW, CEIP, GCDF, Connecticut Labor Department

1. Tell me about the type of restaurants/food establishments that you've worked for? Were they fine dining, fast food, coffee shop, cafeteria, catering service, cocktail lounge, hotel or industrial food service?

2. Was any of the restaurants or food establishments featured in any local guides, newspapers, magazines or publications such as Zagats? Did they receive favorable reviews? How many stars did they receive?

3. Would you classify yourself as a baker, banquet, broiler, fry, de cuisine, de froid, executive, kitchen, pastry, saucier or sous chef?

4. Have you prepared bakery products, confections, meats, salads, sandwiches, sauces, seafoods and/or soups?

5. Do your food preparation skills include chef work, baking, cooking, preparation/pantry work, fry cooking, pastry making and/or short-order work?

6. Have you been involved with food or beverage serving such as bartending, banquet service, cocktail service, counter service, hosting or stewarding?

7. Do you specialize in any cuisines such as Cajun/Creole, Caribbean, Chinese, French, German, Greek, Indian, Italian, Japanese, Korean, Kosher, Latin American, Mexican, Middle Eastern, Polish, Seafood, Soul Food, Spanish, Thai and/or Vietnamese?

8. Do you have wine expertise - selecting wines, developing wine lists, serving?

9. Have you been involved in banquet or event planning/coordination? What types of events? For how many people? Have you planned banquets for any significant organizations or groups?

10. Were you involved in menu planning, overseeing food production, and/or ordering and inventory? Are you able to write, calculate and understand menu core cards?

11. Did you have any purchasing responsibility? Did you negotiate with vendors for pricing?

12. Are you experienced in monitoring/controlling labor and food costs while maintaining a quality standards?

13. Did you supervise and train kitchen staff? How many? What were their responsibilities?

14. Were you responsible for recruiting, hiring, scheduling and performance evaluations? For whom?

15. Did you have operating budget or profit and loss responsibility? What was the dollar value of your operating budget?

16. Did you take any measures to increase the profitability of the establishment? Increase the number of patrons?

17. Have you performed support functions such as accounts payable, account posting, cashiering, cost estimating or payroll work?

18. Do you have a degree in Culinary Arts? Do you have any specialized culinary training or certifications?

19. Are you skilled in proper food sanitation practices? Do you have any certifications such as Safe Food Handling?

20. Are you a member of any culinary organizations? Do you hold an office or position?