What dishes showcase your creativity? What is your favorite dish to make? What kind of formal training do you have when it comes to preparing and plating food? How would you describe the difference between broiling and braising? Walk me through each process. ★How do you ensure your station is well stocked, even when it’s busy? ★How do you keep your team informed if you are running low on a specific ingredient and can no longer make a dish? How do you prepare your station for the next shift? How do you respond to increased customer flow? What are the least busy times? What do you do when things are slow? How do you handle it if you are running behind and tickets are flowing in?