I'm an amateur cook and an aspiring Culinary Manager. I'm almost done with my program and I'll be opening my restaurant soon. I'll be hiring soon so I wanted to know what are the certain requirements that make a chef great. What differentiates a great chef from the mediocre chefs in the field. Please Note: I'm not fishing for resumes I'm just a curious manager looking for a good chef.
Quality control of food
A good chef should be able to explain what his/her methods are for controlling food quality and determining whether the price is appropriate for the quality delivered.
A good chef should have an understanding of the inventory required to serve the expected guests. He/she should be able to talk about methods how to make sure that you don't run out of items you need or throw too much food away.
A good chef should be able to calculate the price for a menu.
A good chef has a thorough understanding that the eye is as important as the tongue, when serving meals.
A good chef knows that food safety comes before profit. You could try this with a trick question like:"You have made the last four Kobe beef steaks for four guests, but the waiter dropped the plates just before leaving the kitchen. How do you save the situation?"