Chef interview questions in Australia, for non-native English speakers

Short answer

A head chef may look for speed, cleanliness and how you work under pressure during service. Below are 6 questions you may hear in Australia, with what each one checks and a simple answer shape you can say in B1 English.

What a chef recruiter in Australia may look for

The points on this page are things a recruiter may look for. No page can tell you what one interviewer will decide, and preparing does not promise a result. It shows you what to practise next.

  • A head chef may look for speed, cleanliness and how you work under pressure during service.
  • A recruiter may listen for your knife skills, the menus you know and how you take direction.

Question 1: Describe a service where everything went wrong. What did you do?

What it checks: Do you stay calm and keep working as a team?

In simple words: "Tell me about a very bad service."

A B1 answer shape for Australia. Say these in order, in short sentences:

  • What went wrong
  • What you did first
  • How you communicated with the chef
  • The result and what you learned
  • They may follow up with: "How did you feel?" or "What would you change now?"

Question 2: How do you set up your section before service?

What it checks: Are you organised and ready?

In simple words: "How do you get ready before service?"

A B1 answer shape for Australia. Say these in order, in short sentences:

  • Prep list
  • Mise en place
  • Checking stock
  • Clean station
  • They may follow up with: "What if something is missing?" or "How long does it take you?"

Question 3: What is your understanding of food hygiene ratings and how do you maintain them?

What it checks: Do you understand the importance of food safety compliance?

A B1 answer shape. Say these in order, in short sentences:

  • EHO inspection process
  • Daily checks
  • Temperature monitoring
  • Cleaning schedules
  • Staff training
  • They may follow up with: "What score does this establishment currently have?" or "What could cause a low rating?"

Question 4: How do you store raw and cooked food safely?

What it checks: Do you know basic food safety principles?

A B1 answer shape. Say these in order, in short sentences:

  • Separate storage
  • Raw below cooked
  • Correct temperatures
  • Labelling and dating
  • FIFO rotation
  • They may follow up with: "What temperature should a fridge be?" or "What do you do if you find out-of-date food?"

Question 5: Tell me about a time you identified a food safety concern.

What it checks: Do you proactively spot and report food safety issues?

A B1 answer shape. Say these in order, in short sentences:

  • Specific concern identified
  • Immediate action
  • Reported to supervisor
  • Prevented harm
  • Documentation
  • They may follow up with: "What would you do if a colleague ignored a food safety rule?" or "Have you ever had to discard food that was already prepared?"

Question 6: What would you do if you noticed a colleague not washing their hands properly?

What it checks: Will you speak up about hygiene even if it's awkward?

A B1 answer shape. Say these in order, in short sentences:

  • Address it directly but kindly
  • Remind of procedure
  • Lead by example
  • Report if repeated
  • They may follow up with: "What if they are more senior than you?" or "How do you approach it without causing conflict?"

Sentence starters for a chef interview

Fill in the gaps with your own work. Simple English is fine.

How do you handle a very busy service?

Before service, I prepare my section and check my list. During service, I listen for the calls and say 'Yes, chef'. I keep my station clean as I go. If I am behind, I tell the chef early.

How do you make sure an allergy order is safe?

I check the order and the allergy information. I use clean equipment and a clean area. I tell the chef or the person on the pass. I check the dish again before it leaves.

Common mistakes for non-native speakers

In Australia, interviewers often like you to say your result clearly. Say "I did this", not "I helped a little". The evidence you give is the same; only the way you say it changes.

  • Instead of "I cook everything": say: "I worked on the grill and sauces, and I did the prep for lunch service". A head chef may listen for the sections you know.
  • Instead of "I am fast": say: "I get my station ready before service, label everything and clean as I go". Organisation is often what makes a cook fast.
  • Instead of "Yes, chef" when you did not understand: say: "Sorry, chef. Two of the fish, or three?". Checking is normal in a busy kitchen and stops mistakes.
  • Instead of hiding a mistake: say: "I would tell the chef straight away and fix it before it goes out". Owning a mistake quickly is part of food safety.

How to prepare for a chef interview in Australia

  • Be ready to say which days and shifts you can work, including weekends.
  • Be ready to talk about the cuisines and kitchens you have worked in.
  • Be ready to say the hours and days you can work and when you can start.

Questions people ask

What may a recruiter look for in a chef interview in Australia?

A head chef may look for speed, cleanliness and how you work under pressure during service. A recruiter may listen for your knife skills, the menus you know and how you take direction.

How should I prepare for a chef interview in Australia?

Be ready to say which days and shifts you can work, including weekends. Be ready to talk about the cuisines and kitchens you have worked in. Be ready to say the hours and days you can work and when you can start.

More interview help

Practise for a chef interview in Australia

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What this site cannot tell you

These pages describe what interviewers commonly look for. They cannot tell you what a specific interviewer decided, and nothing here guarantees an interview, an offer or a visa. Practising is preparation — it shows you what to fix next.