英語面試問答1
Q：What contribution did you make to your current (previous) organization？
(你對目前/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。)英文面試英文簡歷
Q：What do you think you are worth to us？
(你怎么認(rèn)為你對我們有價(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.
�。ㄟm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？
�。愕腵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實(shí)、工作努力，負(fù)責(zé)任的人，他對家庭和朋友都很關(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.