The role of a Sous Chef at Great Northern Railway is more than just preparing meals—it’s about leading kitchen teams, maintaining high culinary standards, and ensuring passengers receive top-tier dining experiences onboard. As a Sous Chef, you’ll be the second-in-command in the kitchen, helping oversee food prep, safety standards, and menu execution in a dynamic, fast-paced environment.
Salary Expectations: The average salary for a railway Sous Chef in the UK can range between £27,000 to £35,000 annually, depending on experience, location, and benefits. Great Northern Railway may also offer perks like travel discounts, pension schemes, and training opportunities, making it a rewarding and secure career path.
20 Interview Questions and Sample Answers for Great Northern Railway Sous Chef
1. Tell us about yourself and your culinary background.
“I’ve worked in fast-paced kitchens for over 7 years, starting as a line cook and working my way up to Junior Sous Chef. I trained at [insert culinary school] and specialize in modern British cuisine, with a focus on efficiency, cleanliness, and creative flair.”
2. Why do you want to work for Great Northern Railway?
“I’m passionate about bringing high-quality food to unique settings. Working on the railway allows me to combine my love for cooking with travel and service. I admire Great Northern’s reputation for excellence and innovation.”
3. Describe your leadership style in the kitchen.
“I lead by example. I’m calm under pressure and believe in clear communication, mutual respect, and encouraging the growth of junior staff through mentorship.”
4. How do you handle tight deadlines or high-pressure service periods?
“I prioritize tasks, communicate clearly, and stay composed. During rushes, I rely on preparation, delegation, and quick thinking to keep the kitchen running smoothly.”
5. How would you ensure food safety and hygiene on a moving train?
“Strict adherence to HACCP protocols is key. I ensure all surfaces are sanitized, food is stored correctly, and staff are well-trained in railway-specific procedures to account for movement and limited space.”
6. What’s your approach to menu planning for onboard services?
“Menus must be compact, seasonal, cost-efficient, and appealing to a diverse customer base. I focus on meals that can be prepped ahead and finished with consistency in limited kitchen space.”
7. How do you manage inventory and reduce food waste?
“I track inventory daily, rotate stock, and work with suppliers to order only what’s needed. I repurpose ingredients creatively to reduce waste while maintaining menu quality.”
8. What would you do if a team member wasn’t pulling their weight during service?
“I’d speak to them privately, offer support, and find out if there’s a root issue. If needed, I’d reassign tasks or coach them in real time to maintain service standards.”
9. How do you train and motivate junior chefs?
“I offer hands-on training, set clear expectations, and give feedback regularly. Recognition and growth opportunities keep them motivated.”
10. What dishes are you most proud of creating?
“My signature dish is a slow-cooked lamb shoulder with minted pea puree. It’s received great feedback for both flavor and presentation.”
11. How do you handle customer feedback, especially complaints?
“I listen carefully, acknowledge the issue, and work to resolve it quickly. Whether it’s a refund, replacement, or apology, I always aim to turn a negative into a positive experience.”
12. What would you do if you noticed food supplies were running low mid-shift?
“I’d adjust the menu on the fly, communicate with front-of-house staff, and use similar ingredients to prepare substitute dishes without compromising quality.”
13. How do you stay updated on culinary trends?
“I follow leading chefs on social media, subscribe to industry publications, and attend food expos or workshops regularly.”
14. Have you ever made a serious kitchen mistake? What happened?
“Yes, I once over-ordered seafood that spoiled quickly. I learned to double-check delivery schedules and rotate perishables more efficiently.”
15. How do you handle working in small or mobile kitchens?
“I’m highly organized and adapt well to constraints. I prioritize mise en place and use compact equipment suited to mobile kitchens.”
16. What qualities make a successful Sous Chef?
“Leadership, resilience, communication, creativity, and a strong grasp of both culinary techniques and kitchen logistics.”
17. What would you do if the Head Chef was absent and an issue arose?
“I’d step up to lead, assess the issue, assign roles accordingly, and maintain service. I’m confident making critical decisions under pressure.”
18. How do you ensure consistency across dishes and shifts?
“Standardized recipes, regular tasting, and training ensure quality. I also maintain detailed prep sheets and hold briefings before each shift.”
19. Can you describe a time you went above and beyond in your role?
“During a last-minute VIP service, I created a custom menu in under an hour with limited ingredients. The feedback was overwhelmingly positive.”
20. Why should we hire you?
“I bring leadership, adaptability, and passion to every kitchen. With my experience and dedication to service excellence, I’m ready to enhance the Great Northern culinary experience.”
Final Interview Coaching Tips for Aspiring Sous Chefs
Preparing for a Sous Chef interview with Great Northern Railway is as much about mindset as it is about skill. Here are some final tips to help you succeed:
Research the company and understand their values and food service approach.
Dress professionally, even if the interview is virtual.
Practice your answers, but keep them natural and honest.
Bring examples of your work, such as a portfolio, certifications, or menus.
Be confident, show enthusiasm for the role, and highlight how your background aligns with the railway’s standards.
Remember, every interview is a chance to showcase not just your resume, but your personality, leadership, and passion for food. You’ve got this—now go make an unforgettable impression!
