Rario Travel 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, pastry, or cold larder, during service. In a travel and hospitality company like Rario Travel, you may work in a hotel kitchen, a resort outlet, a banquet operation, or a moving catering unit, so you must deliver consistent plates at volume while following food safety and hygiene standards. The role reports to the Sous Chef or Head Chef and includes supervising commis chefs, managing your section's mise en place, and controlling wastage.

Role and Technical Knowledge

1. 1

   What are the main duties of a Chef de Partie in a hotel or travel catering kitchen?

   Cover running your section, preparing mise en place, supervising commis chefs, maintaining hygiene, and coordinating with the Sous Chef during service. Mention that you report issues early and keep your station stocked.

2. 2

   Explain the temperature danger zone and how you would manage it in a buffet for a travel group.

   State the danger zone (5 to 60 degrees Celsius) and explain holding hot food above 63 degrees and cold food below 5 degrees. Mention using chafing dishes, ice baths, and checking with a probe thermometer every 30 minutes.

3. 3

   What is HACCP, and how does it apply to your section?

   Define HACCP as a system to identify and control food safety hazards at critical points. Give examples like checking delivery temperatures, storing raw and cooked food separately, and recording fridge temperatures.

4. 4

   How do you calculate portion cost for a dish?

   Explain breaking down the recipe into ingredients, finding the cost per unit, and dividing by the number of portions. Mention adding a margin for wastage and checking against the menu price.

Practical Scenarios

1. 5

   During a busy dinner service, you realise your section is short of a key ingredient. What do you do?

   Show that you inform the Sous Chef immediately, suggest a suitable substitute if possible, and adjust the menu or specials board. Emphasise not leaving the section unattended and communicating with the front of house.

2. 6

   A commis chef in your section is not following hygiene rules. How do you handle it?

   Say you would correct the behaviour politely and immediately, show the correct method, and inform the Sous Chef if it continues. Focus on training and food safety rather than blaming.

3. 7

   How would you handle a customer complaint about a dish from your section?

   Explain that you would listen to the feedback from the server, check the dish yourself, and remake it quickly if needed. Mention recording the issue and discussing it in the post-service briefing to prevent repeats.

4. 8

   You have to set up a live counter for a travel group with mixed dietary needs. How do you plan?

   Cover checking the guest list for allergies and preferences, separating vegetarian and non-vegetarian stations, labelling dishes, and keeping dedicated utensils. Mention coordinating with the banquet manager on timings.

Behavioural and Teamwork

1. 9

   Tell me about a time you worked under extreme pressure in a kitchen or college practical.

   Use the STAR method: describe the situation, your task, the action you took, and the result. Highlight staying calm, prioritising tasks, and communicating with your team.

2. 10

   How do you handle criticism from a senior chef during service?

   Show that you accept feedback without arguing, correct the mistake immediately, and ask for clarification if needed. Mention that you follow up after service to learn from it.

3. 11

   Describe a situation where you had a disagreement with a teammate in the kitchen.

   Focus on resolving it professionally, keeping the guest experience first, and involving the Sous Chef only if necessary. Avoid blaming the teammate and show what you learned.

4. 12

   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 variety of guests, locations, and cuisines in travel hospitality, and the chance to work in resorts, banquets, or mobile catering. Show that you enjoy adapting to different settings and volumes.

HR and Career Fit

1. 13

   Are you comfortable working split shifts, weekends, and festival periods?

   Answer honestly and positively, linking it to the nature of hospitality. Mention that you understand peak travel seasons require flexibility and that you are ready for it.

2. 14

   What are your salary expectations for this role?

   Research typical fresher CDP salaries in your city and state a reasonable range. Show that you are open to learning and that growth matters more than the starting figure.

3. 15

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

   Say you want to master your section, learn multiple sections, and move towards Sous Chef. Show commitment to the company and a willingness to take on more responsibility.

4. 16

   Do you have any questions for us?

   Ask about training, the sections you would rotate through, hygiene standards, or the size of the kitchen team. Avoid asking only about salary or leave in the first interview.