1.1 How do you ensure stock levels are maintained efficiently while minimising waste?

Order large quantities of ingredients at once to avoid frequent ordering.

Conduct regular stock audits, use a FIFO (First In, First Out) system, and track usage patterns.

Only order new stock when ingredients run out completely.

Let kitchen staff decide what ingredients to order as needed.

1.2 What is the best way to handle a sudden shortage of a key ingredient during service?

Quickly assess alternatives, adjust the menu, and communicate with customers.

Cancel all meals that require that ingredient.

Wait for the next delivery before continuing service.

Substitute the ingredient with any available option, regardless of customer expectations.

1.3 Which of the following is a key factor in controlling food costs?

Allowing staff to prepare extra portions for later use.

Tracking portion sizes, monitoring waste, and negotiating with suppliers.

Buying all ingredients in bulk, regardless of demand.

Avoiding menu changes to keep ingredient lists consistent.

2.1 How would you handle a kitchen staff member who consistently arrives late?

Warn them once and ignore future tardiness unless it gets worse.

Discuss it with other staff and let peer pressure resolve the issue.

Address the issue privately, understand their reasons, set clear expectations, and take action if it continues.

Immediately dismiss the staff member for lack of discipline.

2.2 A customer complains that their food took too long to be served. How do you respond?

Apologise, investigate the delay, and ensure better service next time.

Tell the customer the kitchen is busy and there’s nothing that can be done.

Offer the customer a free meal without looking into the issue.

Blame the delay on staff and reprimand them in front of the customer.

2.3 Your team is under pressure due to a high volume of orders. What is the best approach?

Work faster yourself and expect the team to follow your lead.

Allow staff to take breaks as needed to reduce stress.

Stay calm, prioritise tasks, provide clear direction, and support the team.

Push staff harder to ensure all meals go out on time.

3.1 Which of the following is a key part of running a cost-effective kitchen?

Cooking larger quantities to avoid frequent ordering.

Keeping the same suppliers regardless of pricing fluctuations.

Monitoring food costs, supplier prices, and minimizing waste.

Allowing staff to make purchasing decisions independently.

3.2 What should you do if a supplier delivers ingredients of poor quality?

Change suppliers immediately without informing management.

Accept the order and use the ingredients to avoid waste.

Reject the order, document the issue, and contact the supplier for resolution.

Ignore the issue unless it happens repeatedly.

4.1 What is the most important factor when designing a corporate canteen menu?

Selecting meals based on the chef’s personal preferences.

Offering a fixed weekly menu with no changes.

Balancing variety, cost-effectiveness, and nutritional value.

Including only dishes that are easy to prepare quickly.

4.2 Which of the following best ensures a menu remains engaging and cost-effective?

Sticking to a single menu year-round to keep costs predictable.

Regularly reviewing sales trends, ingredient availability, and customer feedback.

Only adjusting the menu when there are complaints.

Changing the entire menu every week to keep things fresh.

5.1 What is the safest way to handle raw meat in the kitchen?

Keep all ingredients together in the fridge to save space.

Store separately from other foods, use dedicated cutting boards, and maintain proper temperatures.

Rinse raw meat in water before cooking to remove bacteria.

Use the same cutting board for all ingredients to reduce dishwashing time.

5.2 How should you ensure consistency in food taste and quality?

Assume that customers will accept minor variations in taste.

Rely on each chef’s personal style and seasoning preferences.

Follow standardized recipes, conduct taste tests, and train staff thoroughly.

Prepare ingredients in bulk at the beginning of the week.

5.3 What is the correct internal temperature for cooked poultry?

60°C

74°C

82°C

90°C

6.1 How do you handle a situation where a team member is struggling with their workload?

Let them figure it out on their own to encourage independence.

Assess their challenges, offer guidance, and redistribute tasks if necessary.

Ignore the issue unless it affects overall service.

Assign their tasks to someone else without discussing the problem with them.

6.2 If a stressful situation arises during service, what is the best way to maintain composure?

Work faster without consulting the team to get ahead of delays.

Raise your voice to ensure everyone stays alert and focused.

Stay focused, breathe deeply, delegate tasks, and keep communication clear.

Take a short break and allow others to manage until you feel ready.

6.3 What is the best way to earn the respect of your kitchen team?

Lead by example, provide support, and maintain open communication.

Enforce strict rules without flexibility.

Keep a professional distance and avoid personal connections.

Let the team operate independently without supervision.