EaseMyTrip Chef de Partie Interview: Rounds, Questions and Preparation

What the job involves

A Chef de Partie (CDP) runs a specific section of the kitchen, such as the grill, sauce, or pastry, during service. In travel and hospitality companies like EaseMyTrip, you may work in central production kitchens, airport lounges, or catering units preparing consistent, high-volume meals for travellers. You will manage a small team, ensure food safety, and coordinate with the executive chef to meet service deadlines.

Role and Technical Knowledge

1. 1

   What are the key responsibilities of a Chef de Partie in a high-volume travel catering kitchen?

   Mention running a section, supervising commis chefs, ensuring portion control, and maintaining food safety standards for quick turnaround.

2. 2

   Explain the HACCP principles you would follow when preparing meals for airport lounges.

   Cover critical control points like temperature logs, cross-contamination prevention, and proper storage of cooked and raw foods.

3. 3

   How do you calculate the cost per portion for a dish like chicken biryani?

   List ingredient costs, yield testing, overheads, and wastage; show awareness of maintaining margins without compromising quality.

4. 4

   What is the difference between a la carte and buffet service in a hotel or travel kitchen?

   Explain preparation methods, holding times, presentation, and staffing needs for each style.

Practical Scenarios

1. 5

   During a busy morning at an airport lounge, you run out of a key ingredient for a popular breakfast item. What do you do?

   Suggest checking alternate stock, informing the sous chef, offering a suitable substitute, and communicating with service staff.

2. 6

   A commis chef under you has not maintained the correct temperature for storing cooked meat. How do you handle it?

   Focus on immediate corrective action (discard or reheat safely), retraining, and documenting the incident as per food safety norms.

3. 7

   You notice that a batch of sauce has separated just before service. How do you fix it quickly?

   Describe techniques like adding a cold liquid, whisking in a starch slurry, or straining, and note when to start a fresh batch.

4. 8

   How would you manage your section if two team members call in sick on a peak travel day?

   Prioritise tasks, simplify the menu if allowed, delegate to available staff, and communicate with the executive chef for support.

Behavioural and Teamwork

1. 9

   Tell me about a time you worked under extreme pressure in a kitchen. How did you cope?

   Use the STAR method: describe the situation, your task, actions like prioritising and staying calm, and the result.

2. 10

   Give an example of how you handled a disagreement with a senior chef or colleague.

   Show respect, active listening, and focus on resolving the issue professionally without escalating.

3. 11

   Describe a situation where you had to train or guide a new team member.

   Highlight patience, clear instructions, demonstration, and checking understanding to ensure food quality.

4. 12

   How do you ensure effective communication between the kitchen and the service team during peak hours?

   Mention using call-outs, ticket systems, and briefings to avoid delays and wrong orders.

HR and Career Motivation

1. 13

   Why do you want to work as a Chef de Partie in a travel and hospitality company rather than a standalone restaurant?

   Talk about the dynamic environment, exposure to large-scale catering, and interest in serving travellers.

2. 14

   Are you comfortable working rotational shifts, weekends, and holidays?

   Confirm flexibility and show understanding that travel and hospitality operate 24/7.

3. 15

   What are your salary expectations for this role?

   Research industry standards for fresher CDPs in India and give a reasonable range, showing openness to negotiate.

4. 16

   Where do you see yourself in three years within a kitchen brigade?

   Express ambition to grow into a sous chef role, deepen culinary skills, and contribute to kitchen efficiency.