英语面试问答

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瑞文问答

2023-06-30

英语面试问答1Q:What contribution did you make to your current (previous) organization?(你对目前/从前的工作单位有何贡献?)A

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英语面试问答1

  Q:What contribution did you make to your current (previous) organization?

英语面试问答

  (你对目前/从前的工作单位有何贡献?)

  A:I have finished three new projects,and I am sure I can apply my experience

  to this position. (我已经完成个新项目,我相信我能将我的经验用在这份工作上。)英文面试英文简历

  Q:What do you think you are worth to us?

  (你怎么认为你对我们有价值呢?)

  A:I feel I can make some positive contributions to your company in the future. (我觉得我对贵公司能做些积极性的贡献。)

  Q:What make you think you would be a success in this position?(你如何知道你能胜任这份工作?)

  A:My graduate school training combined with my internship should qualify me for

  this particular job. I am sure I will be successful. (我在研究所的训练,加上实习工作,使我适合这份工作。我相信我能成功。)

  Q:Are you a multi-tasked individual?(你是一位可以同时承担数项工作的人吗?) or

  Do you work well under stress or pressure?(你能承受工作上的压力吗?)

  A:Yes,I think so.

  A:The trait is needed in my current(or previous) position and I know I can

  handle it well. (这种特点就是我目前(先前)工作所需要的,我知道我能应付自如。)

  Q:What is your strongest trait(s)?(你个性上最大的特点是什么?)

  A:Helpfulness and caring.(乐于助人和关心他人。)

  A:Adaptability and sense of humor.

  (适应能力和幽默感。)

  A:Cheerfulness and friendliness.

  (乐观和友爱。)

  Q:How would your friends or colleagues describe you?

  (你的`朋友或同事怎样形容你?)

  A:(pause a few seconds) (稍等几秒钟再答,表示慎重考虑。)

  They say Mr. Chen is an honest,hardworking and responsible man who deeply cares

  for his family and friends. (他们说陈先生是位诚实、工作努力,负责任的人,他对家庭和朋友都很关心。)

  A:They say Mr. Chen is a friendly,sensitive,caring and determined person. (他们说陈先生是位很友好、敏感、关心他人和有决心的人。)

英语面试问答2

  问:为什么在这个行业里你能做得特别出色?

  答:我是一个做酥皮点心的师傅,所以我对甜点比较了解并能帮助开发新产品。新的防腐剂终于能够除掉生面团上面的'不同条纹了,这意味着我们能比以前投资更多的产品了。

  表明因你的天性好奇、热爱读书等原因,你是如何跟踪新产品的。你有没有足够的兴趣进行额外的研究并把适当的精力运用到你的工作上?给予具体的回答。

  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.