I watched many of your videos They are so helpful most of the questions were asked from there. Thank you sir for you hard Work Thanks a lot

My skill assesment done yesterday Questions were Danger zone Freezer temp Chiller temp Three Precision cut in kitchen Poaching temp Simmering temp sou vide method What would you do if there is fire in kitchen How would you handle busy kitchen How would you train new staff How to assemble robo coupe machine How to clean fryer How would you clean oil spilled on the floor Stock level How to control wastage How to control stock How to receive delivery How to communicate with staff in a busy kitchen I did for pastry chef he asked about pastry and bakery knowledge

Hi my assesor is Ali Marshall from gold coast. Any idea how he is?

hello sir I hope you are doing good. Actually, the restaurant where I'm working has a bit older dishwasher and it's temperature display is not working. In this case, how can we check the temperature of the dishwasher?

This knowledge is not only good for test preparation but also good for new chefs..Thankyou

Please remove background music 🙏

My test was on 18th October in Brisbane. Some main Questions he asked me i will leave here : 1. Delivery receiving process 2. Steak Grill fire control 3. Australian Food Standards 4. What are vegetarian options at my place 5. What if someone allergic to gluten what items we have. 6. WHS/ OHS 7. Fire alarm location 8. PPE importance 9. Staff training 10. Chemicals location in kitchen 11. How we store food in Cold Room what are raw and cooked meat locations. 12. Importance of Hygiene. I remember these as of now.

Thankyou chef

Pajji, please can share about assessor Aron ?

very informative video. Thanks for uploading

Hello Sir 🙏, i am from India,so who will take my skill assessment interview? Indian or foreigners and that interview will be short time or 1 hour to 2hours long?? please suggest me.

Thanks

You explained the topic very well 👏 Thank you for your efforts chef 🙏

I need talk with you Please give me your contact number

If your assessor John, you will be failed 100%

Bhaji i need ur no. Plz My test is coming thursday 🙏

Assessor name ?

sir plz let me what is standered recipe card ?

hello bhaji kiwe o hnji please sauce de videos upload krdo bna k with receipes thanks all viddeos are very udeful

Hi chef! How about OSAP Skill assessment technical interview? It's multiple people taking the interview through zoom call. Since they can't come to the restaurant, they would ask harder set of questions over the call?

My assesor is sumit batra. Any idea how is he. thank you

I have chef skill assessment for pastry chef on 14 th oct My assessor is lei shang (william angliss) any idea how is he

Sir, freezer da temperature-18 or above hunda ja fir -18 or below. Plz reply.

Why not in English? I mean the interview is going to be in English 🤔

Hi sir I have done my test yesterday and I watched your all videos it goes really really well. My assessor name was so good. He ask me about 2/4 hour rule How you keep your self safe while working What are the allergens here How you handle the food if something comes with special dietary requirements What you check while receiving delivery We were cooking beef lasagna so he asked me what you will do after it cook Why you label the food What things you will keep in mind while preparing roaster What is your role in menu planning He ask me about portion control At what temperature you cook the chicken Why you cook chicken at this temperature What is gluten substitutes Gluten happen from which things. I am sharing this question with you so it can helpful for someone Thank you so much for your help sir.

Coming Wednesday I ve cook skill assessment interview sir

Hlo sir my assessor is David from Melbourne can you please tell me how he is and my test is on this Wednesday and I watched your videos

Hello sir Please let me know how much do you charge for your session Waiting for your reply

i have test on end of this months. please upload more video thank you.

Paji I want to contact with you please can you share your details please mera test h

Sir, What time you start online video everyday?

Hello Sir, Set menu , we can say like a Banquet hall party'

very helpful

Beautiful couple

Hello chef, please answer, if the water drain is not working I the kitchen. What we do and how to solve the situation?

Just had my assessment today after watching your videos Thank you for your help💕 I got stucj at one question that why shouldn’t we put hot food in cold room i answered that it could affect cold room system, Assesor asked is there any other reason and i had no answer for that all other questions were answered good thank you ❤️

Sir! Kindly make detail video on chef skill assessment questions

Sir Marco Prati kesa assessor h

Hello Sir 🙏.I am from Bathinda Punjab n I've filled my skill assessment interview formalities so how many after I will get my skill assessment interview date?

❤

뭐라고하는지하나도모르겠네ㅡㅡ영어인지힌두어인지구별x

nice couple🎉

Paji please Wattsapp number dedo because we don’t have Insta id because my test coming now I am nervous

🎉🎉

Yes we need video sir

Please Paji menu question answer dedo please I am nervous

sir g i did my interviwe today on some of the question i was lacking i think i need your suggestion :- 1) What ppe u use when you are cleaning grill and their is vapour and steaming ans:- At first i didnt get him soo i answer him i will get my senior cheff help on something that im not sure and at last again he asked me same question and i tell him that i will wear proper gloves, mask, glass, hat and make sure i have clean and dry teatowles 2) What are the preventive ways to control pest in commerical kitchen ? Answer :- I make sure that food is handle safkey, like staking cooked meat above to raw meat, Cleaning and deforesting fridge properly and checking for bilogical hazard as well. 3) 2-4 hour rule i answer this question and he was asking what temperate i just say 60degree 4) And their was smoked beef in our menu he asked me how do u cook it i reply him we marinate with meat marinate first and cover with alluminium foil and cook it on combination for over night and he asked me how u smoked i just reply him this is how we are doing sir . Other i gave him accurate answer what are the chances sir

sir g i did my interviwe today on some of the question i was lacking i think i need your suggestion :- 1) What ppe u use when you are cleaning grill and their is vapour and steaming ans:- At first i didnt get him soo i answer him i will get my senior cheff help on something that im not sure and at last again he asked me same question and i tell him that i will wear proper gloves, mask, glass, hat and make sure i have clean and dry teatowles 2) What are the preventive ways to control pest in commerical kitchen ? Answer :- I make sure that food is handle safkey, like staking cooked meat above to raw meat, Cleaning and deforesting fridge properly and checking for bilogical hazard as well. 3) 2-4 hour rule i answer this question and he was asking what temperate i just say 60degree 4) And their was smoked beef in our menu he asked me how do u cook it i reply him we marinate with meat marinate first and cover with alluminium foil and cook it on combination for over night and he asked me how u smoked i just reply him this is how we are doing sir . Other i gave him accurate answer what are the chances sir

sir g i did my interviwe today on some of the question i was lacking i think i need your suggestion :- 1) What ppe u use when you are cleaning grill and their is vapour and steaming ans:- At first i didnt get him soo i answer him i will get my senior cheff help on something that im not sure and at last again he asked me same question and i tell him that i will wear proper gloves, mask, glass, hat and make sure i have clean and dry teatowles 2) What are the preventive ways to control pest in commerical kitchen ? Answer :- I make sure that food is handle safkey, like staking cooked meat above to raw meat, Cleaning and deforesting fridge properly and checking for bilogical hazard as well. 3) 2-4 hour rule i answer this question and he was asking what temperate i just say 60degree 4) And their was smoked beef in our menu he asked me how do u cook it i reply him we marinate with meat marinate first and cover with alluminium foil and cook it on combination for over night and he asked me how u smoked i just reply him this is how we are doing sir . Other i gave him accurate answer what are the chances sir

Please jaldi bnao eh video l need it