some of the basic questions that i seem to be asked when i say basic i mean more common basic to be asked in all interviews to my experience.
1. what are your weaknesses.
2. what are your strengths.
Don't ever say you don't have any weaknesses and don't brag the hell out of your strengths at-least this is my opinion these.
What i do is i take a weakness and i turn it into a positive. such as My biggest weakness is i like to help everyone when they ask to explain.
I will say i have trouble saying no i am such a team player that i like to help everyone and sometimes i have to sit back and say no i can't help until what i am doing is done i get caught up helping other people and forget about what i need to do for my own production.
See i took a negative weakness and i turned it into a Positive and let them know how much of a team player i am at the same time.
another question that comes up is
Explain a time where you had to deal with a problem at work.
How did you handle it was it resolved what was the outcome.
another one that is good for you to ask if it's the chef interviewing you and not someone form HR
Chef what got you interested in the industry how did you find yourself here when did you know that this was what you wanted to do.
also ask about how often the chance comes for you to move up but make sure they understand you are not just looking for the higher paying position you are looking for the chance to learn every aspect of the kitchen and move up positions to grow within the company.
you can ask how many times a positions has been filled or turned over
ask if it was because of hiring from within or people moving up the line or if it was because they let them go or the person you where replacing decided to leave
show interest in knowing all you can about the positions you are going in for.