School Chef Interview Template

School Chef Interview Assessment Form

Candidate Name:

Date:

Interviewer:

Position: School Chef

Scoring Guide:

• 1 (Poor): Lacks basic understanding, no relevant examples.

• 2 (Basic): Understands concepts but lacks depth or specific examples.

• 3 (Average): Meets requirements, standard answers.

• 4 (Good): Strong understanding, proactive, good examples.

• 5 (Excellent): Innovative, child-focused, highly organised, specific examples given.

Part 1: Competency & Menu Planning

1. Menu Design Our menu operates on a 4-week cycle with a 3-rotation structure per session(Summer/Winter/Spring). Walk us through your process for designing a menu of this scale. How do you ensure variety and seasonality across such a long rotation?

Notes:

Score: [ ] / 5

2. Texture Modification How do you approach texture modification for the nursery room (purees/mash) while ensuring efficiency?

Notes:

Score: [ ] / 5

3. Fussy Eaters Give an example of a dish you created that successfully incorporated 'hidden' vegetables or new flavours.

Notes:

Score: [ ] / 5

Part 2: Dietary Management (Critical Safety)

4. Allergy Systems Describe your physical system for plating and distributing special meals (anaphylaxis / intolerances) to ensure the right meal gets to theright child.

Notes:

Score: [ ] / 5

5. Inclusion If a child has complex allergies (e.g., egg + dairy + gluten), how do you ensure they don't feel excluded from the main meal?

Notes:

Score: [ ] / 5

Part 3: Budget, Stock & Operations

6. Ordering & PAR Levels Describe your system for managing stock levels. How do you determine your PAR levels (minimum stock on hand) for dry goods versus fresh produce to prevent over-ordering or running out mid-week?

Notes:

Score: [ ] / 5

7. Cost Control & Waste We have a strict budget. How do you calculate quantities to minimise waste while ensuring there are second servings?

Notes:

Score: [ ] / 5

8. Supplier Issues How do you handle it If a fresh produce delivery arrives with poor quality or items are missing on the morning of service?

Notes:

Score: [ ] / 5

Part 4: Hygiene & Cleaning Standards

9. Deep Cleaning Routine Beyond the daily wipe-down, walk us through your schedule for deep cleaning (e.g., coolroom, ovens, dry store, range hood filters). How do you fit this into a busy production week?

Notes:

Score: [ ] / 5

10. Food Safety Culture How do you ensure temperature logs (delivery, cooking, cooling) and labelling (dating opened goods) are maintained religiously, even when you are rushed?

Notes:

Score: [ ] / 5

Part 5: Workflow & Resilience

11. The Morning Rush: Walk us through your typical timeline from 7:00 AM to 11:30 AM. How do you prioritise morning tea vs. lunch prep?

Notes:

Score: [ ] / 5

12. Resilience, You are halfway through prep, and a key appliance breaks. How do you pivot to feed +100 children on time?

Notes:

Score: [ ] / 5

Part 6: Engagement & Practical Skills

13. Handling Complaints If a parent complained directly to you about the menu, how would you handle it?

Notes:

Score: [ ] / 5

14. Practical Scenario Ingredients: Pumpkin, Chickpeas, Yoghurt, Tomato Rice. *Describe two different meals you could

Part 7: General Impressions (The “Chef Factor”)

Final Summary

Total Score: / 90

Strengths:

Weaknesses / Red Flags:

Recommendation:

□ Hire

□ Second Interview / Trial Shift

□ Do Not Hire

Interviewer Signature: