Euro Pro Food Processor

I have worked on the line at one of the best restaurants in Philadelphia, PA (USA), and am self-taught in classical French gourmet cooking (Escoffier tradition). I can handle tickets like a champ, no problem. I am trained on hot apps, garde manger, and pastry stations. I know references are key, but assume that I don’t have any available, and must rely on my skills. I am fine with equipment and ingredient identification. This restaurant is a prix fixe 7-course of traditional French gourmet with very little exotic influences, so no probs there. I’m interviewing with the executive chef and will probably be asked to either work on the line for a bit or demonstrate some of my skills. My knife skills are good, but not tops, so I’m concentrating on that tonight. I suppose my real question is, what do you exec or sous chefs ask in a hands-on interview, or (for other cooks at top restaurants) what have you been asked?