Discover if you have what it takes to be a professional chef with this skill assessment quiz. Test your culinary knowledge and see how your skills measure up in the world of cooking.
1. You receive a complaint from a customer that their steak was overcooked. How do you address the situation?
Apologize and offer to replace the meal immediately.
Apologize and offer a dessert or drink as compensation.
Explain the cooking process and offer a discount on their bill.
Address the complaint with your team and ensure it doesn't happen again.
2. A new dish on the menu isn't selling well. What is your approach?
Remove it from the menu and try a new dish.
Modify the dish based on customer feedback.
Market the dish more aggressively.
Offer samples to customers to boost interest.
3. How do you ensure every cook on your team understands the day's menu and any special orders or modifications?
Hold a quick team meeting before service begins.
Send a detailed email with all necessary information.
Post a physical copy of the menu and notes in the kitchen.
Rely on senior cooks to relay information to the rest of the team.
4. One of your cooks is consistently late for their shift. How do you handle the situation?
Address the issue privately and understand their reasons.
Give them a warning and outline the consequences of continued tardiness.
Communicate the importance of punctuality to the whole team.
Adjust their shift times to better suit their schedule.
5. You notice that your kitchen is running low on a key ingredient for a popular dish. What is your immediate course of action?
Send someone to purchase more from a local supplier.
Adjust the menu to include a substitute ingredient.
Inform the front-of-house staff to advise customers accordingly.
Ration the ingredient until the next scheduled delivery.
6. A food critic is dining at your restaurant. How do you ensure a flawless service?
Oversee the preparation of their meal personally.
Assign your best cooks to handle their order.
Maintain standard procedures but with extra attention to detail.
Offer the critic a special dish not on the menu.
7. How do you manage a situation where two of your cooks are in a disagreement during service?
Intervene immediately and mediate the situation.
Separate the cooks and assign them to different tasks.
Wait until after service to address the issue.
Speak to each cook individually to understand their perspectives.
8. You need to adapt a recipe to accommodate a customer's dietary restriction. How do you proceed?
Research the restriction and adapt the recipe accordingly.
Consult with the customer to understand their needs in detail.
Create a completely new dish that fits their restriction.
Refer to a trusted resource or colleague for advice.
9. During a busy service, one of your kitchen appliances breaks down. What is your plan of action?
Switch to backup equipment and continue service.
Quickly assess if it can be repaired on the spot.
Adjust the menu to account for the limited equipment.
Call a repair service and manage without the appliance temporarily.
10. How do you ensure that food safety standards are maintained at all times in your kitchen?
Conduct regular training sessions for your staff.
Perform daily checks to ensure compliance with regulations.
Set clear guidelines and monitor adherence.
Appoint a dedicated staff member to oversee food safety.
