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School Cooks are responsible for preparing and serving nutritious meals to students, ensuring food safety and hygiene standards are met. They plan menus, manage kitchen supplies, and maintain a clean cooking environment. Junior roles, such as Assistant School Cook, focus on supporting meal preparation and cleaning, while senior roles like Head School Cook or Kitchen Manager oversee kitchen operations, staff, and menu planning. Need to practice for an interview? Try our AI interview practice for free then unlock unlimited access for just $9/month.
Introduction
This question evaluates your knowledge of food safety regulations and your ability to implement and maintain hygiene practices, which are critical in a school environment.
How to answer
What not to say
Example answer
“At my previous role as a kitchen manager in a school, I ensured compliance with the Brazilian food safety standards by conducting regular training sessions for the staff on hygiene practices. I implemented a checklist system for daily food safety checks, which included monitoring temperatures and cleanliness. Additionally, I collaborated with local health authorities for periodic audits. This proactive approach resulted in zero food safety violations during inspections.”
Skills tested
Question type
Introduction
This question assesses your leadership and conflict resolution skills, which are essential for maintaining a harmonious and productive kitchen environment.
How to answer
What not to say
Example answer
“In my previous role, two team members had a disagreement over kitchen duties, which was affecting morale. I arranged a private meeting with both individuals to discuss their concerns openly. By facilitating a respectful dialogue, we were able to clarify expectations and develop a new schedule that satisfied both parties. As a result, team collaboration improved, and we even received positive feedback from the staff about the changes.”
Skills tested
Question type
Introduction
This question is vital as it assesses your ability to create balanced meal plans that meet the dietary needs of a diverse student population, ensuring their health and well-being.
How to answer
What not to say
Example answer
“In my role at a local middle school, I planned weekly menus that adhered to health guidelines, offering options for students with allergies and dietary restrictions. I collaborated with a nutritionist to ensure balanced meals and sourced fresh local ingredients. Feedback from students helped me adjust portion sizes and introduce popular dishes, leading to a 30% increase in meal participation.”
Skills tested
Question type
Introduction
This question evaluates your understanding of food safety regulations and your ability to implement best practices in a school environment, which is crucial for preventing health risks.
How to answer
What not to say
Example answer
“I prioritize food safety by strictly adhering to local health regulations. I implement regular cleaning schedules and conduct staff training on hygiene practices. When a minor safety issue arose, I quickly addressed it by retraining staff and adjusting procedures. I also maintain a food safety log to monitor temperatures and cleanliness, ensuring compliance at all times.”
Skills tested
Question type
Introduction
This question assesses your problem-solving and communication skills, as well as your ability to adapt to feedback from students.
How to answer
What not to say
Example answer
“In a previous role, I noticed students were dissatisfied with the meal options. I organized a feedback session where students could voice their opinions and suggest new dishes. Based on their input, I introduced a 'student favorite' day each week, significantly increasing meal satisfaction. Open communication has always been key to my approach in ensuring students feel heard and valued.”
Skills tested
Question type
Introduction
This question is crucial for understanding your knowledge of nutrition and how it impacts children's health and learning. As a School Cook, it’s essential to provide meals that support students' growth and development.
How to answer
What not to say
Example answer
“In my previous role at a primary school in Paris, I worked closely with a nutritionist to develop weekly menus that adhered to the French dietary guidelines for children. I ensured meals included proteins, whole grains, and a variety of vegetables. For instance, I created a colorful vegetable stir-fry with brown rice and grilled chicken, which not only met nutritional needs but was also well-received by students. I also made sure to have vegetarian options available to accommodate students’ dietary preferences.”
Skills tested
Question type
Introduction
Food safety is paramount in any kitchen, especially in a school environment. This question assesses your ability to recognize, respond to, and mitigate food safety risks.
How to answer
What not to say
Example answer
“At my previous school, we discovered that a batch of chicken had not been stored at the correct temperature. I immediately isolated the affected product and notified my supervisor. I then conducted a thorough inspection of the kitchen to ensure all items were stored safely. Following this, I implemented a new system for regularly checking temperatures of stored items, which included staff training sessions to emphasize the importance of food safety protocols. This experience reinforced my commitment to maintaining a safe kitchen environment.”
Skills tested
Question type
Introduction
This question assesses your ability to handle dietary needs, which is crucial in a school environment where students may have allergies or specific dietary requirements.
How to answer
What not to say
Example answer
“At my previous school, a student was diagnosed with a severe nut allergy. I immediately communicated with the parents to fully understand the restrictions. I then revised the menu for that week, substituting nuts with safe ingredients while maintaining a balanced meal. The feedback from the parents was overwhelmingly positive, and it reinforced the importance of being attentive to students' health needs.”
Skills tested
Question type
Introduction
This question is vital as maintaining a safe and hygienic kitchen is essential in preventing foodborne illnesses and ensuring student safety.
How to answer
What not to say
Example answer
“I follow the HACCP guidelines rigorously to ensure our kitchen is safe. This includes a strict cleaning schedule, regular checks on food storage temperatures, and training staff on hygiene practices. For example, I once noticed a colleague not washing their hands after handling raw ingredients. I took the opportunity to remind them of the importance of hygiene and implemented a checklist for the team to follow. This proactive approach has helped maintain a clean and safe kitchen environment.”
Skills tested
Question type
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