Introduction to Biswas Theeng and for Interview Preparation

 

Introduction to Biswas Theeng and for Interview Preparation

Good morning/afternoon,

My name is Biswas Theeng, and I come from Rapti Municipality, in Chitwan District, Nepal. I was born and raised there in a simple and peaceful environment, which helped shape my hardworking nature.

In terms of my professional background, I have worked as a chef in several countries, including Thailand, Singapore, and Laos. These experiences helped me develop strong culinary skills and also taught me discipline, teamwork, and how to work in different cultural environments.

Currently, I am working in Abu Dhabi, UAE, where I continue my career in the hospitality industry. I am always eager to learn new skills and improve myself further in this field.

Thank you.

1. Tell me about yourself.

Answer:
My name is Biswas Theeng from Rapti Municipality, Chitwan, Nepal. I am a professional chef with international experience working in Thailand, Singapore, and Laos. Currently, I am working in Abu Dhabi, UAE. I have strong skills in food preparation, kitchen management, and teamwork. I always try to improve my skills and maintain high food quality standards.

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2. Why did you choose to become a chef?

Answer:
I chose to become a chef because I am passionate about cooking and creativity in food. I enjoy preparing different cuisines and making people happy through food. This profession also allows me to work internationally and learn new cultures.

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3. What is your experience in the hospitality industry?

Answer:
I have worked in several countries like Thailand, Singapore, and Laos as a chef. I have experience in preparing Asian and international dishes, managing kitchen operations, maintaining hygiene, and working under pressure in busy environments.

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4. What are your strengths as a chef?

Answer:
My main strengths are discipline, time management, teamwork, and the ability to work under pressure. I also pay strong attention to food quality, taste, and presentation.

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5. How do you handle pressure in a busy kitchen?

Answer:
I stay calm and focused. I prioritize tasks, communicate clearly with my team, and ensure that orders are prepared on time without compromising quality.

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6. What cuisines are you experienced in?

Answer:
I am experienced in Asian cuisines, especially Thai, Chinese, and Southeast Asian dishes. I also have knowledge of some international and continental food preparation.

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7. Why do you want to work abroad or continue working in UAE?

Answer:
Working abroad gives me more opportunities to improve my skills and gain international experience. The UAE has a high standard of hospitality, and I want to grow my career further in this environment.

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8. How do you maintain hygiene and safety in the kitchen?

Answer:
I always follow food safety rules, keep work areas clean, use fresh ingredients, and ensure proper storage of food. I also follow personal hygiene strictly.

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9. What are your career goals?

Answer:
My goal is to become a senior chef or kitchen supervisor in a reputed hotel or restaurant. I want to continue improving my skills and contribute to the hospitality industry.

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10. Do you work well in a team?

Answer:
Yes, I work very well in a team. I believe teamwork is very important in a kitchen, and I always support my colleagues and communicate effectively.

 Additional 

1. HR “Tricky” Interview Questions (UAE Hospitality Style)

Q1. Why should we hire you instead of other experienced chefs?

Answer:
You should hire me because I bring international experience from Thailand, Singapore, and Laos, along with current work exposure in the UAE. I am disciplined, adaptable, and able to maintain quality under pressure. I focus not only on cooking but also on consistency, hygiene, and teamwork, which are very important in a professional kitchen.

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Q2. What will you do if a senior chef disagrees with you in the kitchen?

Answer:
I will remain respectful and listen carefully. In a professional kitchen, hierarchy is important, so I will follow instructions first. Later, if needed, I will politely discuss my opinion in a constructive way.

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Q3. Can you handle criticism from guests or supervisors?

Answer:
Yes, I take criticism positively. It helps me improve my skills. If there is any mistake, I accept it, learn from it, and make sure it does not happen again.

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Q4. What will you do if you are under extreme pressure during peak hours?

Answer:
I stay calm, prioritize orders, and communicate clearly with my team. I focus on speed without compromising quality and hygiene.

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Q5. Have you ever made a mistake in the kitchen? What did you learn?

Answer:
Yes, like every professional, I have made mistakes in the past. But I always learn from them. I now double-check orders and follow procedures more carefully to avoid errors.

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2. Role-Play Interview (Interviewer + Candidate)

Interviewer:

Why do you want to work in our restaurant?

Biswas:

I want to work here because your restaurant has a strong reputation in quality food and service. I believe my international experience and skills in Asian cuisine will contribute positively to your kitchen team.

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Interviewer:

How do you ensure food consistency?

Biswas:

I follow standard recipes, measure ingredients properly, and maintain communication with my team. I also ensure proper training and discipline in preparation methods.

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Interviewer:

What makes you different from other chefs?

Biswas:

My international exposure in Thailand, Singapore, Laos, and UAE has given me a wide understanding of different cuisines and kitchen environments. I adapt quickly and maintain high standards in every situation.

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3. IELTS Speaking Style Answer (Band 7–8 Level)

Topic: Describe your job as a chef

Answer:
I am a professional chef with international experience. I come from Rapti Municipality, Chitwan District, Nepal, and I have worked in countries like Thailand, Singapore, Laos, and currently in Abu Dhabi, UAE.

My job involves preparing high-quality meals, managing kitchen operations, and ensuring food safety and hygiene standards. I specialize in Asian cuisine, but I also have experience in international dishes.

What I enjoy most about my job is the creativity and the opportunity to work in different cultural environments. It also helps me grow professionally and personally. My long-term goal is to become a senior chef or kitchen supervisor in a reputed international hotel.