英語面試問答1
Q：What contribution did you make to your current (previous) organization？
(你對(duì)目前/從前的工作單位有何貢獻(xiàn)？)
A：I have finished three new projects，and I am sure I can apply my experience
to this position. (我已經(jīng)完成個(gè)新項(xiàng)目，我相信我能將我的經(jīng)驗(yàn)用在這份工作上。)英文面試英文簡(jiǎn)歷
Q：What do you think you are worth to us？
(你怎么認(rèn)為你對(duì)我們有價(jià)值呢？)
A：I feel I can make some positive contributions to your company in the future. (我覺得我對(duì)貴公司能做些積極性的貢獻(xiàn)。)
Q：What make you think you would be a success in this position？(你如何知道你能勝任這份工作？）
A：My graduate school training combined with my internship should qualify me for
this particular job. I am sure I will be successful. (我在研究所的訓(xùn)練，加上實(shí)習(xí)工作，使我適合這份工作。我相信我能成功。)
Q：Are you a multi-tasked individual？(你是一位可以同時(shí)承擔(dān)數(shù)項(xiàng)工作的人嗎？) or
Do you work well under stress or pressure？(你能承受工作上的壓力嗎?)
A：Yes，I think so.
A：The trait is needed in my current（or previous) position and I know I can
handle it well. (這種特點(diǎn)就是我目前（先前）工作所需要的，我知道我能應(yīng)付自如。)
Q：What is your strongest trait(s)？(你個(gè)性上最大的特點(diǎn)是什么？)
A：Helpfulness and caring.（樂于助人和關(guān)心他人。）
A：Adaptability and sense of humor.
（適應(yīng)能力和幽默感。）
A：Cheerfulness and friendliness.
（樂觀和友愛。）
Q：How would your friends or colleagues describe you？
（你的`朋友或同事怎樣形容你？）
A：(pause a few seconds) (稍等幾秒鐘再答，表示慎重考慮。)
They say Mr. Chen is an honest，hardworking and responsible man who deeply cares
for his family and friends. (他們說陳先生是位誠(chéng)實(shí)、工作努力，負(fù)責(zé)任的人，他對(duì)家庭和朋友都很關(guān)心。)
A：They say Mr. Chen is a friendly，sensitive，caring and determined person. (他們說陳先生是位很友好、敏感、關(guān)心他人和有決心的人。)
英語面試問答2
問：為什么在這個(gè)行業(yè)里你能做得特別出色？
答：我是一個(gè)做酥皮點(diǎn)心的師傅，所以我對(duì)甜點(diǎn)比較了解并能幫助開發(fā)新產(chǎn)品。新的防腐劑終于能夠除掉生面團(tuán)上面的'不同條紋了，這意味著我們能比以前投資更多的產(chǎn)品了。
表明因你的天性好奇、熱愛讀書等原因，你是如何跟蹤新產(chǎn)品的。你有沒有足夠的興趣進(jìn)行額外的研究并把適當(dāng)?shù)木\(yùn)用到你的工作上？給予具體的回答。
Q:Why would you be particularly good at this business?
A:I was a pastry chef,so I understand dessert products well and can help you with new product development.Recent preservatives have come a long way toward eliminating texture difference in pastry dough.This means we can investigate many more products than before.