Im going to answer your questions more for fun , because i believe any true restaurant would put you on the line for a few hours and see your work quality then go by what the employee ( who is willing to kiss a** ) trying to to get the job.
1) If you have different orders and you are on the line alone, how will you manage that?
Answer: Depends on the orders and there methods cooked , i would attempt to do them alone , if im in the weeds i either stay calm , breathe , and try to get everything out orderly to feed everyone m or ask for help to a disoccupied chef.
2) What are your weakness?
Im a very talkative person , probably if there was less movement in the kitchen i would commence talking lol. Aside from that im not very good filleting fish , but it depends on the fish really.
3) Describe your experience with prep-work, cleaning, and working on the line.
Worked several weeks as a prep cook before getting boosted up to line. I had to prep , clean and work the salad station and as an expiditor awhile before working the line. I obviously prep and clean everything before and after my shift and or the restaurant has closed;
4)Tell me about a time when you had to work at a steady pace putting things in sequence. What did you do? What happened when you got tired?
Well i organize myself according to the deman really. I usually try to have quality over velocity to be honest. Usually i have an order of doing things and never just do things out of a random outburst. Tired.... people in the kitchen get tired but im sure most dont sit down and rest we work it out till its time to hit the hay. Really anyone who is getting tired from standing up shouldnt be working in the kitchen especially when you will be standing up 8 - 12+ hours.
5)Describe the last time you made a difficult decision on the job as a Line Cook. What facts did you consider? How long did it take you to decide?
An annoying waiter who was very lazy an impatient. I just didnt kill him because i needed a spare waiter , and it would be a shame to get blood on my uniform. People like him shouldnt work in kitchens , but im still deciding on whether i should toss his butox out of the kitchen or tell him to shut up and do his job and stop annoying me.
Really i go by an old quote taught to me by my mentor: Trust be not trusting.... aka Trust no one.
If i was an employer i would throw your resume into the spinning fan and tell you to get an apron and have a trial run with you on the line.
Work experinece means something , people nowadays will put anything for credibility on a resume when some can barely make rice...