In my previous role, we had a sudden influx of unexpected guests during dinner service. I quickly assessed the situation, delegated tasks to my team, and ensured that all orders were prepared and served on time without compromising quality. By maintaining clear communication and staying calm under pressure, we successfully managed the rush and received positive feedback from both the guests and the head chef.

I believe that open communication and active listening are key to resolving conflicts. When disagreements arise, I take the time to understand each person's perspective and work towards a mutually agreeable solution. I also encourage a collaborative environment where everyone feels comfortable expressing their concerns, which helps prevent conflicts from escalating.

To ensure consistency, I follow standardized recipes and procedures, and I train my team to adhere to these standards. Regular quality checks during prep and service help identify any deviations early. Additionally, I encourage feedback from both the team and customers to make continuous improvements and maintain high standards.

I stay updated by attending industry conferences, participating in culinary workshops, and following renowned chefs and food publications on social media. I also experiment with new ingredients and techniques in my own time to keep my skills sharp and bring fresh ideas to the kitchen.

My approach to menu planning involves balancing popular dishes with seasonal and local ingredients to keep the menu fresh and appealing. I work closely with suppliers to ensure the highest quality ingredients are sourced, and I consider cost-effectiveness to maintain profitability. I also involve my team in the planning process to leverage their creativity and expertise.