typical generic questions you get on every interview,,,,,,,,, if you ask me it seems like they are looking for someone to work 70 hours but pay for 45. "that's the job, the life of a chef' people expect but i don't think that expectation works anymore. to keep staff I think you have offer more life balance.

I had to cook and prepare a appetizer, dinner and dessert. I practiced before I actually went to cook. I had 4 hours to cook the meal. They then judged my food and talked about my resume.