The role of a Sous Chef is one of the most critical positions in any professional kitchen. Often seen as the right hand of the Head Chef, the Sous Chef ensures that kitchen operations run smoothly, dishes are executed to perfection, and teams remain motivated and efficient. In the UK, a Sous Chef can expect an average salary ranging from £25,000 to £35,000 per year, depending on experience and the establishment’s prestige. Beyond salary, the role demands leadership, creativity, and a deep understanding of culinary techniques. Preparing effectively for a Sous Chef interview can be the difference between landing your dream job or missing the opportunity.
Below, we have outlined 25 common interview questions for a Sous Chef role, along with sample answers, structured using practical examples, the STAR model, and tips for leaving a lasting impression. These insights are based on over 25 years of career coaching experience in the UK, helping candidates succeed in competitive kitchen environments.
1. Tell us about yourself
Sample Answer: “I have over seven years of experience in professional kitchens, specialising in French and modern British cuisine. I thrive in fast-paced environments and have managed teams of up to 15 people, ensuring consistency in quality and delivery. I’m passionate about mentoring junior chefs and believe in maintaining high standards while fostering a positive kitchen culture.”
2. Why do you want to work here?
Sample Answer: “Your restaurant is renowned for innovative dishes and a commitment to sourcing local ingredients. I admire your dedication to sustainability and creativity, which aligns perfectly with my values as a chef. I’m excited about contributing to your team and enhancing the dining experience for your guests.”
3. What is your greatest strength?
Sample Answer: “My greatest strength is my ability to maintain composure under pressure. I can manage multiple orders simultaneously while ensuring each dish meets our high standards. This skill has allowed me to train junior staff effectively and maintain a smooth workflow even during peak service hours.”
4. What is your biggest weakness?
Sample Answer: “I sometimes take on too much responsibility because I want everything to be perfect. However, I’ve learned to delegate effectively and trust my team, which improves efficiency and team morale.”
5. Describe your leadership style.
Sample Answer: “I adopt a collaborative leadership style. I encourage input from my team, provide clear instructions, and lead by example in the kitchen. I believe this approach builds trust and inspires my team to perform at their best.”
6. How do you handle kitchen stress?
Sample Answer: “I prioritise tasks, maintain clear communication, and ensure my team stays calm and focused. During busy services, I break down complex tasks into manageable steps and provide encouragement where needed.”
7. Give an example of a time you improved kitchen efficiency (STAR method).
Sample Answer:
Situation: “Our lunch service was consistently running late.”
Task: “I needed to streamline preparation to reduce delays.”
Action: “I reorganised prep stations, implemented a mise en place checklist, and trained staff on time management techniques.”
Result: “Lunch service became 20% faster, and the team reported less stress and higher job satisfaction.”
8. How do you deal with difficult staff?
Sample Answer: “I address issues privately, listen to their perspective, and provide constructive feedback. I aim to resolve conflicts collaboratively, ensuring a positive work environment for everyone.”
9. How do you maintain food quality under pressure?
Sample Answer: “Consistency comes from preparation, training, and attention to detail. Even during busy shifts, I monitor each dish, taste regularly, and mentor staff to uphold our standards.”
10. Describe a time you introduced a new dish or menu item.
Sample Answer: “I created a seasonal menu highlighting local ingredients. After testing and refining recipes, I trained the kitchen staff and collaborated with front-of-house for smooth service. The menu received excellent customer feedback and increased sales by 15%.”
11. What culinary skills do you excel at?
Sample Answer: “I am proficient in meat fabrication, sauce preparation, and modern plating techniques. I also have extensive knowledge of dietary requirements, ensuring meals meet diverse guest needs.”
12. How do you ensure food safety and hygiene?
Sample Answer: “I follow strict hygiene protocols, conduct regular kitchen audits, and train staff on proper food handling. Safety is non-negotiable, and I ensure my team maintains the highest standards.”
13. How do you handle mistakes in the kitchen?
Sample Answer: “Mistakes are learning opportunities. I assess the situation, implement corrective action immediately, and discuss the incident with the team to prevent recurrence.”
14. How do you motivate your team?
Sample Answer: “I recognise achievements, provide guidance, and encourage creative input. Positive reinforcement and clear communication keep the team motivated and productive.”
15. How do you handle feedback from the Head Chef?
Sample Answer: “I view feedback as a tool for growth. I listen actively, ask clarifying questions if necessary, and implement suggestions to improve my performance and the overall kitchen operation.”
16. How do you stay updated with culinary trends?
Sample Answer: “I attend workshops, read industry publications, and participate in culinary competitions. Staying current allows me to innovate and keep our menu exciting for guests.”
17. How do you manage inventory and food costs?
Sample Answer: “I monitor stock levels, plan menus around available ingredients, and minimise waste. I also negotiate with suppliers to ensure quality while maintaining budget targets.”
18. Describe a time you resolved a kitchen conflict (STAR method).
Sample Answer:
Situation: “Two team members disagreed over prep responsibilities.”
Task: “I needed to resolve the conflict to maintain workflow.”
Action: “I spoke to both individually, listened to their concerns, and reorganised tasks fairly.”
Result: “The team worked more efficiently, and morale improved.”
19. What would you do if a customer complained about a dish?
Sample Answer: “I would apologise, listen to the customer’s concern, and offer a replacement or alternative. I would then review the recipe or cooking process to prevent recurrence.”
20. How do you train new kitchen staff?
Sample Answer: “I provide hands-on training, explain the reasoning behind each task, and gradually increase responsibilities. Regular feedback ensures they gain confidence and competence.”
21. How do you handle a busy service with limited staff?
Sample Answer: “I prioritise essential tasks, delegate efficiently, and maintain open communication. Staying calm and organised helps the team manage pressure without compromising quality.”
22. What are your career goals as a Sous Chef?
Sample Answer: “I aim to continue developing my culinary skills, mentor aspiring chefs, and eventually progress to Head Chef, contributing to innovative and sustainable menu creation.”
23. How do you adapt to changes in menu or kitchen procedures?
Sample Answer: “I embrace change as an opportunity to improve. I quickly learn new techniques, guide my team, and ensure seamless implementation without disrupting service.”
24. Ending Question: Why should we hire you?
Sample Answer: “I bring a combination of culinary expertise, leadership experience, and a passion for innovation. I thrive under pressure, mentor teams effectively, and consistently deliver high-quality dishes that enhance customer satisfaction.”
25. Do’s and Don’ts of a Sous Chef Interview
Do:
Research the restaurant and menu.
Prepare examples using the STAR method.
Highlight leadership and technical skills.
Maintain a confident and positive attitude.
Don’t:
Criticise previous employers.
Overstate experience or skills.
Appear unprepared for practical questions.
Forget to ask insightful questions about the role.
General Interview Coaching Tips
Interview preparation is key to landing your dream Sous Chef role. Practice sample questions, rehearse your STAR examples, and maintain calm confidence. Remember to focus on your achievements, leadership abilities, and problem-solving skills. Emphasise your passion for culinary excellence and your ability to thrive in a busy kitchen environment.
For additional support, consider professional interview training, working with an interview coach or enrolling in interview coaching online sessions. These resources will refine your answers, enhance confidence, and provide personalised job interview preparation strategies tailored to your career goals.
Your Sous Chef interview is your opportunity to showcase your skills, leadership, and passion for cooking. With the right preparation and mindset, you can impress your interviewers and secure the role you deserve. Take action today by booking a session with an expert interview coach and step into your culinary career with confidence.
