1.

Tell me about yourself

Answer: Hello, my name is Harpreet Kaur. I am a licensed paralegal and notary public

based in Brampton, Ontario. I have a diverse educational background, beginning with a

Bachelor of Arts in Political Science from Kurukshetra University in India. Following

that, I completed a Paralegal Diploma at Sheridan College in Brampton from September

2018 to August 2020.

I am currently a committed student at Humber College, pursuing a Culinary Management

program from January 2023 to August 2024. Certainly! I am a highly motivated and

dedicated professional. My passion for the culinary arts has been a driving force

throughout my academic journey, where I have had the opportunity to get theoretical

knowledge with hands-on experience.

In addition to my academic pursuits, I have gained valuable practical skills in both

traditional and modern cooking methods. I specialize in modern butchery techniques, and

I am deeply focused on achieving excellence in meal presentation. My time at Humber

College has allowed me to collaborate with experienced chefs and local peers, providing

me with insights into the latest developments in the culinary world.

2. What is your strength.

Answer: My capacity to adjust is one of my strengths I've experienced a variety of

occupations in both my academic and professional experiences. Because of my

adaptability, I can learn modern fabric quickly and apply it to my work, making a

difference in my success in several different businesses and callings. Besides this, I pride
 myself on my effective communication skills. Whether working in a group or managing

clients, clear and open communication is basic for victory. I can directly convey complex

ideas.

3. What specific culinary skills do you bring to the table?

Answer: I have a wide range of culinary skills, counting food preparation, butchering

methods, and a sharp comprehension of sanitation and security controls, much

appreciated by my training. I can work well with others to solve issues and make choices

rapidly to form beyond any doubt that food is of the highest quality.

4. How do you ensure the cleanliness and safety of the kitchen?

Answer: For my part, I prioritize keeping up a high standard of cleanliness and security

within the kitchen as an essential aspect of our operations. I entirely follow established

sanitation conventions, ensuring that all surfaces, equipment, and utensils are routinely

cleaned and sanitized. This includes conducting scheduled cleaning schedules and careful

inspections to recognize and address potential risks. This includes giving information on

correct nourishment taking care of, capacity, and individual cleanliness. I keep food

refrigerated at the right temperatures, wash the food and prep areas, cook everything to

the proper temperature, I consistently follow best practices to ensure the highest

standards of hygiene. I accept that a clean and secure kitchen is the establishment for

conveying high-quality nourishment and a positive eating involvement

5. How do you handle pressure in a fast-paced kitchen environment?

Answer: I work best in busy situations, and studying at Humber College has given me the

capacities I require to handle the pressure of a kitchen. The secret is to be organized. I

calls that guarantee on-time preparation. Another key aspect of managing pressure is

communication. I make sure that all team members are aware of their duties and

responsibilities by maintaining communication open and clear.

6. How do your paralegal skills complement your culinary aspirations?

Answer: My background as a paralegal has given me valuable skills that seamlessly

complement my culinary ambitions. As a paralegal, I honed my investigative skills,

attention to detail, and ability to navigate complex legal environments. These skills are

directly transferable to the culinary field, where precision, care, and adherence to safety

standards are equally important. Attention to detail is very important in the art of

cooking, as accurate measurements, ingredient ratios, and cooking times are critical to

creating a great dish.

7. How do you handle multitasking and working under pressure in a kitchen

environment?

Answer: I've developed the ability to multitask efficiently by staying organized and

prioritizing tasks. Through my culinary education, I've come to appreciate the crucial role

of a well-thought-out work plan in the kitchen. This involves not only staying organized

but also strategically prioritizing tasks to ensure a smooth and streamlined workflow.

8. Can you provide an example of a challenging situation you've faced in the kitchen

and how you resolved it?

Answer: In a particular culinary challenge, I found myself in a leadership role as the chef

of the day. Our task was to prepare a béchamel sauce for lasagna, and it was the first time
 for our team. Unfortunately, the team member assigned to make the béchamel sauce

inadvertently made it too thick. As it was our first attempt, the team was hesitant to

approach the head chef for guidance, fearing it might impact our grade.

In that moment, I recognized the need for a solution and considered the option of adding

more milk to the sauce to achieve the right consistency. Despite the initial concern about

the potential for a raw taste, we decided to proceed with the adjustment. Fortunately, the

gamble paid off, and we successfully corrected the sauce, achieving the perfect texture

without any raw taste.

The experience taught me the importance of quick thinking, adaptability, and the ability

to make decisions under pressure. It also reinforced the value of effective communication

within a team, emphasizing that it's crucial to seek guidance when faced with challenges.

The positive outcome of the situation not only demonstrated our ability to handle

unexpected obstacles but also earned the team compliments from the chef for delivering a

perfect béchamel sauce

9. How do you handle criticism or feedback about the dishes or the overall service of

the kitchen?

Answer: I accept feedback is a fundamental portion of advancement. At whatever point I

get feedback or input, I begin with an attempt to get it from the viewpoint of the

individual giving it. I welcome helpful feedback as an opportunity to move forward. In

case it's a complaint about a dish, I begin with an attempt to get the complaint, examine it

with the group and after that see how able to progress the dish. If it's a criticism about the

service, I talk about it with the team and see what changes we can make to move forward
 with the service. Within the kitchen, we work collaboratively, and open communication

is key. I utilize criticism to refine my procedures, upgrade flavours, and guarantee a

nonstop change in my culinary skills.

10. What sets you apart from other candidates applying for this culinary position?

Answer: My training at Humber College has provided me with a solid foundation in

cooking techniques, emphasizing not only the technical aspects but also the importance

of creativity and presentation. my capacity to explore complex legitimate forms has

developed solid organizational and time administration skills. Within the culinary world,

where accuracy and efficiency are vital, these aptitudes are interpreted consistently into a

focused and taught approach to assignments.