How many years of experience do you have working in a pastry kitchen?

If you feel unappreciated at work, what would you do?

Can you explain the ideal temperature and packaging methods for each ingredient?

How would you react if a supervisor criticized you in front of the team?

If you have an idea to improve a product or workflow, how would you share it?

If you notice ingredients running out before shift ends, when/how would you report it?

How important is it for you to maintain cleanliness at your work station?

What’s your creative idea to reduce kitchen waste? How would you propose it to superiors?