Describe a time when you had to solve a problem in the kitchen. What was the issue and how did you resolve it?

One time, while working in the kitchen, we had a problem with the oven. It suddenly stopped working in the middle of a dinner rush. It was a high-pressure situation because we had to keep up with orders while figuring out the issue. I immediately alerted the kitchen manager and we quickly brainstormed a solution. We decided to transfer the food that was in the oven to the stovetop and finish cooking it there. We also brought in a portable oven from a nearby catering event to use temporarily. This allowed us to continue serving customers without any major delays. In the end, we called for repairs and the oven was fixed the next day.

In my role as a Kitchen Supervisor, I encountered a situation where the main refrigerator broke down unexpectedly. As the team looked to me for guidance, I immediately organized a plan of action. I assigned specific tasks to each team member to salvage as much food as possible. Some team members were responsible for quickly finding alternative storage options in neighboring restaurants, while others focused on minimizing wastage by prioritizing perishable items. I also contacted a repair technician to assess the problem and provide an estimate for repairs. Meanwhile, I updated the management team on the situation and our plan to ensure transparency and seek approval for any additional expenses. With everyone working together efficiently, we managed to save a significant amount of food and prevent any disruptions in our daily operations. The refrigerator was fixed the following day, and we implemented a regular maintenance schedule to avoid similar issues in the future.

As a Kitchen Supervisor, I faced a challenging problem when a gas leak was detected in the kitchen during a busy weekend dinner service. Time was of the essence, and the safety of both staff and customers was my utmost priority. I immediately followed the emergency protocols, evacuating the kitchen and ensuring everyone was safely outside. I then notified the restaurant manager and contacted the gas company to urgently address the situation. While waiting for the gas company, I swiftly rearranged the dinner reservations, communicating with the front-of-house staff and customers to minimize disruptions. With the kitchen temporarily closed, I took the opportunity to review and update our safety procedures to prevent similar incidents in the future. Once the gas leak was fixed and the kitchen deemed safe, I led the team in a thorough inspection of all gas lines and equipment before resuming operations. Through effective crisis management and proactive measures, we were able to minimize the impact on the business and maintain a safe environment for everyone involved.