IHG India 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 sauces, grill, or pastry, during service. In hotels and large restaurants like those operated by IHG India, you will prepare mise en place, cook dishes to standard recipes, manage a small team of commis chefs, and maintain hygiene and safety norms. The role is hands-on, fast-paced, and requires you to work under a Sous Chef or Head Chef.

Role and Technical Knowledge

1. 1

   What are the five mother sauces in classical cuisine, and give one derivative of each?

   Name bechamel, veloute, espagnole, tomato, and hollandaise. For each, give a common derivative like Mornay from bechamel or Bordelaise from espagnole.

2. 2

   Explain the temperature danger zone and how you would store cooked and raw foods in a walk-in cooler.

   State the danger zone as 5 C to 60 C. Describe storing raw meat below cooked foods, using covered containers, and labelling with dates.

3. 3

   What is the brigade de cuisine, and what are the responsibilities of a Chef de Partie?

   Mention Auguste Escoffier's system. Explain that a CDP manages one section, delegates to commis, and reports to the Sous Chef.

4. 4

   How do you ensure portion control and minimise food waste in your section?

   Talk about using standard recipe cards, weighing portions, rotating stock (FIFO), and repurposing trimmings where safe.

Practical Scenarios

1. 5

   During a busy dinner service, you notice the grill section is running low on prepped vegetables. What do you do?

   Show that you communicate with the commis or Sous Chef, prioritise quick prep, and maintain calm without compromising other orders.

2. 6

   A commis chef in your section accidentally uses a knife from the raw meat station to chop salad greens. How do you handle it?

   Stop the use immediately, discard the contaminated greens, sanitise the knife and board, and coach the commis on cross-contamination.

3. 7

   A guest sends back a steak saying it is overcooked. How do you respond?

   Apologise, check the original order, cook a fresh steak to the correct temperature, and inform the Sous Chef. Never argue or reuse the returned steak.

4. 8

   You are asked to create a special dish using leftover roast chicken. What do you consider?

   Mention food safety (cooling and reheating rules), flavour pairing, cost control, and presenting it as a new dish without calling it leftovers.

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. Focus on staying organised, prioritising tasks, and communicating with your team rather than panicking.

2. 10

   Describe a situation where you disagreed with a senior chef's instruction. What did you do?

   Show respect for hierarchy. Explain that you followed the instruction during service and discussed your concern politely afterwards.

3. 11

   How do you handle a team member who is not pulling their weight during prep?

   Talk about helping them first, then informing the Sous Chef if it continues. Avoid blaming or gossiping.

4. 12

   Give an example of how you have trained or mentored a junior commis chef.

   Highlight patience, demonstrating techniques, and checking their work. Mention any positive outcome like faster prep or fewer errors.

HR and Career Motivation

1. 13

   Why do you want to work as a Chef de Partie in a hotel like IHG India rather than a standalone restaurant?

   Talk about structured training, exposure to high-volume service, international standards, and career growth in a large hospitality group.

2. 14

   How do you keep yourself updated with new cooking techniques and food trends?

   Mention reading trade magazines, following chef communities, attending workshops, and practising new skills on your days off.

3. 15

   Are you comfortable working split shifts, weekends, and public holidays?

   Answer honestly and show flexibility. Hospitality runs 365 days, so willingness to work unsocial hours is key.

4. 16

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

   Show ambition to grow into a Sous Chef role. Emphasise learning multiple sections and taking on more responsibility.