MOCK INTERVIEW

1. Tell Me About Yourself.

 I’m Tan Ka Yan, you call me Ka Yan. I have been working in food and
beverage management for 3 years ago.
2. Walk Me Through Your Resume.
 I have experience in food and beverage management, focusing on
reducing waste, improving efficiency, developing teams, and ensuring
customer satisfaction while managing budgets and promoting
sustainability.
3. How Did You Hear About This Position?
 I hear about this position in social media. I found this role through your
company’s LinkedIn page. I’ve been following your recent projects and
values around sustainability, which really resonate with me and
encouraged me to apply.
4. Why Do You Want to Work at This Company?
5. Why Do you want to work this job?
 With my background in food and beverage management, I’m excited to
contribute to Sabayon EQ Hotel’s focus on guest satisfaction and
sustainability, which align with my career goals. I look forward to
contributing to projects that enhance guest satisfaction and promote
sustainable practices. I believe my skills would be a strong asset in
supporting these initiatives.
6. Why Should We Hire You?
 With my extensive background in food and beverage management, I
bring valuable skills in cost control, team leadership, and guest
satisfaction, all of which are key to this role.
7. What Can You Bring to the Company?
 My dedication to creating memorable guest experiences means I
always go above and beyond to ensure guests have an exceptional
stay, which aligns with your high standards of service
8. What Are Your Greatest Strengths?
 My greatest strengths are focused on customer satisfaction, skilled in
problem solving for staffing, inventory and service and also adaptable
to market trends to keep offering relevant.
9. What Do You Consider to Be Your Weaknesses?
 I sometimes hesitate to delegate tasks because I like to ensure quality.
I’m learning to trust my team more, which has improved efficiency and
teamwork.
10. What Is Your Greatest Professional Achievement?
  My user greatest professional achievement was reducing food waste by
20% in six months through inventory analysis, staff training, cutting
expenses while maintaining quality and supporting sustainability.
11. Tell Me About a Challenge or Conflict You’ve Faced at in your life and
How You
Dealt with It?
 I faced challenges during peak hour staff storage, I recognized roles,
assisted directly and informed guests, maintaining service quality and
reinforcing the importance of flexibility and clear communication under
pressure.
12. Tell Me About a Time You Demonstrated Leadership Skills.
 I demonstrated leadership by organizing during a peak hour staff
shortage, reallocating roles, stepping to assists, and communicating
guests. This showed the importance of staying calm and adaptable.
13. What’s a Time You Disagreed with a Decision That Was Made at Work?
 I disagreed with a switch to lower-cost ingredients due to quality
concerns and presented data on customer preferences. This led to a
balanced solution, preserving quality while adjusting costs elsewhere.
14. Tell Me About a Time You Made a Mistake?
15. 15. Tell Me About a Time You Failed?
 I miscalculated inventory, causing a shortage during a busy weekend. I
sourced replacements, adjusted the menu, and communicated with the
team, learning the importance of double-checking orders.
16. Why Were You Fired?
 I was not fired. My departure was due to career growth opportunities. I
want to learn new things. It was an amicable decision, and I left on
good terms.
17. What Type of Work Environment Do You Prefer?
 I prefer a fast-paced, team-oriented environment where open
communication, adaptability, and efficiency are prioritized, allowing for
growth and creativity while maintaining high standards.
18. What’s Your Work Style?
 My work style is proactive, organized, and collaborative, emphasizing
efficiency, clear communication, problem-solving, and adaptability to
changing priorities.
19. What’s Your Management Style?
 My management style is supportive, and results focused. I focused on
clear communication and problem-solving while being adaptable to
changing needs and priorities.
20. How Do You Deal with Pressure or Stressful Situations?
 I stay calm, prioritize tasks, and focus on solutions, maintaining clear
communication and flexibility to meet objectives without compromising
quality.
21. What Do You Like to Do Outside of Work?
 I enjoy exploring food trends, staying active outdoors, and
experimenting with recipes to cook for friends and family. (trying new
workout routines)
22. How Do You Stay Organized?
 I stay organized by using task management tools, prioritizing tasks,
setting clear goals, and maintaining a structured schedule with open
team communication.
23. How Do You Prioritize Your Work?
 I prioritize tasks by urgency and importance, using tools to stay
organized and focusing on high-impact work while staying flexible for
changes.
24. What Are You Passionate About?
 I'm passionate about delivering great food experiences, optimizing
operations, fostering teamwork, and promoting sustainability in the
food industry.
25. What Motivates You?
 I'm motivated by improving processes, delivering quality results,
creating positive experiences, achieving goals, and contributing to
sustainability.
26. How Do You Like to Be Managed?
 I prefer clear communication, constructive feedback, and a manager
who provides autonomy with support and guidance when needed.
27. Where Do You See Yourself in Five Years?
 In five years, I see myself in a leadership role, managing larger teams
and operations, while continuing to drive efficiency, innovation, and
sustainability in the food industry.
28. How Do You Plan to Achieve Your Career Goals?
 I plan to achieve my career goals by improving my skills, seeking
leadership roles, staying adaptable, and focusing on quality, team
development, and sustainability.
29. What Are Your Career Aspirations?
  My career aspirations are to take on leadership roles, improve
operational efficiency, support team growth, and contribute to
sustainability in the food industry.
30. What’s Your Dream Job?
 My dream job is to be an executive in the food industry, leading
operations, driving sustainability efforts, and innovating to create
exceptional food experiences while empowering teams.

31. What Other Companies Are You Interviewing With?

 I am exploring opportunities with companies that align with my values
of quality, sustainability, and innovation in the food industry, focusing
on roles that offer growth and leadership.
32. What Makes You Unique?
 I'm unique in my blend of operational efficiency, sustainability focus,
and commitment to team development and quality in the food industry.
33. What Should I Know That’s Not on Your Resume?
 I’m passionate about sustainability, process improvement, and
fostering strong team dynamics to deliver exceptional customer
experiences.
34. What Are Your Salary Expectations?
 Based on my experience, I expect a salary range of RM 3,000 to RM
3,500 per month, but I’m open to discussing the full compensation
package, including tips, benefits, and growth opportunities.
35. What Do You Think We Could Do Better or Differently?
 I believe there’s room to streamline processes and enhance
sustainability. Such as optimizing inventory management and reducing
waste.