The company you keep
Brunch|August 12, 2023
You've got your foot in the door. Now, follow our cheat sheet to ace the job interview and kick it all the way open
Sneha Krishnan
The company you keep

Every once in a while, Brunch realises it needs to be LinkedIn. After all, careers are as important to its readers as food, fashion and fitness are. There are recruiters to impress, companies to join, careers to forge.

BetterPlace's Frontline Index Report 2022 finds that 8 million frontline jobs were created in India last year. With more jobs comes more competition. A survey of 10,000 graduates, conducted by the CFA Institute and published in June, says that India's young job seekers are, on the whole, optimistic. Close to half (48%) are confident they'll land a job. More than half (55%) say they'll pick the best-paying offer they get. More than a third (39%) are hustling, leveraging social media to appear more employable.

How, then, to stand out and convince employers that they've found a gem? HT Brunch got experts to help with every applicant's nightmare: The job interview. Here are ten questions that typically stump candidates, and expert assistance on how to answer them.

May the odds be ever in your favour.

So, tell me about yourself.

The ice breaker that sets the tone for what's to come. "Do not repeat what is on your resume," says Susan Mathew, chief human resources officer at LinkedIn India. "The company wants to get to know you as a person, so being upfront and honest is key. Articulate your experiences with examples." Aim to keep the interviewer engaged, advises Terence Raphael, Head - HR for Platform AWS at JM Financial. "Highlight your noteworthy achievements and extra-curriculars as well." MBA student Riddhima Vidaya, from the 2025 batch at NMIMS Mumbai, has been prepping for interviews of her own. "Start off with very relevant details from your professional life and end it with events that led to this interview," she says.

Why do you want this job?

This story is from the August 12, 2023 edition of Brunch.

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This story is from the August 12, 2023 edition of Brunch.

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