Interview Flashcards
Tell us about yourself
- I am Janize, a current student at Purple Carrot Culinary school in South Africa.
- I will be graduating as a level 2 cook end of November 2023. With the intend on completing my chef degree online in 2024
- Worked in Kitchens at
hotel and guesthouses
for 5 years prepared pub
like meals and home
cooked meals for guests - Managed bar operations
- Discovered love for food
while working at hotel and
guesthouses - Family was in restaurant
business - Three months training at
Or Tambo Marriot hotel
under Chef Coo Pillay.
Strongpoints
- loyal
- Work in high paced
kitchens - Time management
- Problem solving skills
- Neat and punctual
- Multi tasking
- Endurance for long shifts
- Can work in a team
Weakpoints
- Hard on myself
- not patience enough at
time. - Not very confident in
pastry products although
I am learning and being
more open to it.
Why do you want to be a chef
- Read a quote once thats
states:
There is nothing in the
world that good food
cannot fix. - Food is a common ground
that brings cultures
together - through cooking I can
express my love for
people - There is always room for
improvement and self
development
Why choose Brennans
- Established nearly seven decades
- Opened since 1946
- Offers Creole cuisine
blends West African,
French, Spanish, and
Native American cultures - Bananas Foster’s by
Owen’s sister, Ella which
is the
signature dessert. - Turtle soup and eggs
hussarde are highlights in
Creole menu - All of these cuisine i am
exited to embrace
Why do want this position
- Top 50 Restaurants in
2022 - Chef Ryan hacker was the
rising Star chef i in 2022 - Exec sous Kris are
creative and have her own
unexpected twists on
desserts ex charlotte royale - I want to learn from the
best it is that simple
What is your short term goals
To grow from a commis chef / line cook to a chef de partie in a year and teach fellow commis chef a station.
Do a manangement course in the US to apply for mangerial chef posititons
Longterm goal
- To excel from cdp to sous
chef in two years and gain
enough experience and
skills to be a headchef
Which ingredients is in the bananas foster’s
- Bananas, Butter, Brown
Sugar, Cinnamon, Rum,
New Orleans Ice Cream
Co. Vanilla Bean Ice
Cream, Flambéed
Tableside
What are the 5 mother sauces
hollandaise, tomato bechamel, Espagnole, and veloute
What are creole seasonings
Bay leaf.
Oregano.
Bell peppers (green or red)
Black pepper.
Cayenne pepper.
Celery.
Garlic.
Onion—bell pepper, onion, and celery used together are known as the “holy trinity” of Creole cuisine.
Which theee dishes would you cook for us
Durban curry - exploring with flavours and spice
Mozambique curry - chillies
Malva pudding
Which chef do you follow
Chef Sanjaya - he goes back to basics which is the fundamentals but he builds on that
