Chef Job Ready Workplace Assessment

Skills assessment for chefs in Australia and other workplace sectors.
This guide provides up-to-date interview questions and answers for various assessments including JRP, PFA, JRE, JRWA, and JRFA.

Workplace Assessment interviews with 350+ questions and answers, designed to help you prepare and succeed in your assessment.

#1: Can I see your ID, please?

This is always the first step. Bring a valid form of ID—such as your passport or driver's license. Without valid ID, your assessment cannot proceed.

#2: What is the First Task When We Open the Kitchen?

The first task is to check and record the temperatures of the fridge, freezer, and cold room
to make sure they are within safe limits.

#3: What is PPE?

Personal Protective Equipment (PPE) refers to the clothing and gear worn to minimize exposure to hazards that can cause injuries or illnesses in the workplace.

Examples of PPE in a kitchen or food service environment include:

• Gloves
• Aprons
• Hairnets or caps
• Safety shoes
• Masks
• Protective eyewear

Proper use of PPE helps ensure employee safety and hygiene, and prevents contamination of food products.

#4: How to Assist or Help Others During Work?

I mainly work on the pan section, but I also assist in other areas when needed, such as:

• Deep fryers
• The grill
• The salad section

Teamwork is important, so I always help where I can to keep the kitchen running smoothly.

#5: What is Cross Contamination?

Cross contamination occurs when harmful bacteria or allergens are transferred from one food or surface to another, leading to foodborne illness or allergic reactions.

Common causes include:

• Using the same cutting board or utensils for raw and cooked foods without cleaning them.
• Storing raw meat above ready-to-eat foods in the fridge.
• Touching food after handling raw meat without washing hands.

#6: What is your signature dish and why?

Lamb Shank Braised with Rosemary and Garlic:
This dish is my signature because it highlights my skills in slow-cooking, flavor layering, and using seasonal produce. It consistently receives great feedback for its tenderness and depth of flavor.

#7: Temperature of Fridge, Coldroom and kitchen equipments?

A key part of my role has involved strictly following temperature control procedures, which are vital for food safety in any commercial kitchen. Below is a summary of the standards I work with daily:

Cold Storage (Fridge)

• Temperature Range: 0°C to 5°C
• Purpose: Keeps perishable items like meat, dairy, and vegetables safe by slowing bacterial growth
• Monitoring: Checked and recorded at least twice a day

Freezer

• Temperature Range: -18°C or lower
• Purpose: Preserves frozen food safely and maintains quality
• Important: Never refreeze items once thawed unless they've been cooked

Hot Holding

• Temperature: 60°C or hotter
• Purpose: Maintains temperature of cooked food until it is served
• Examples: Bain-marie, hot display cabinets, pass trays

Deep Fryer

• Operational Range: 160°C to 180°C
• Ideal: 170°C
• Note: We always ensure it stays below the upper limit for food safety and oil quality

Core Cooking Temperatures

Reheating Food

• Safe Reheat Temperature: 75°C and held for at least 2 minutes
• Rule: Only reheat food once
• Examples: Leftovers, soups, sauces

Cooling Hot Food

• Step 1: From 60°C to 21°C in 2 hours
• Step 2: From 21°C to 5°C in the next 4 hours
• Tools Used: Shallow pans, ice baths, or blast chillers for safe and fast cooling

Thawing (Defrosting)

• Safe Methods:
  • In the fridge (below 5°C)
  • Under cold running water (if permitted)
  • In the microwave with immediate cooking
• Unsafe: Never thaw food at room temperature

Dishwashing (Sanitisation)

• Hot Rinse: 82°C minimum for machine sanitising
• Manual Wash:
  • Water between 50°C – 60°C
  • Approved chemical sanitiser used per guidelines
  • Air-drying only — no towel drying

Serving Temperatures

• Hot food: 60°C or hotter
• Cold food: 5°C or colder

Example Safety Scenario

If the fridge is at 10°C:
I would immediately report the issue to my supervisor, isolate and label the potentially unsafe food, and avoid using it. I'd also record the temperature in the log and arrange for equipment inspection or repair.

This experience has helped me build strong habits around safe food handling and hygiene, and I now follow these standards instinctively throughout my shift.

#8: 🥩 Steak Cooking Temperatures (Beef and Lamb)

Steaks are whole cuts, so they do not need to reach as high a core temperature as minced or stuffed meats. However, knowing the internal temperatures for different doneness levels is critical in a professional kitchen.

#9: Storage Procedures

• Always apply the FIFO (First In, First Out) method for food storage. This involves rotating stock based on clear labeling and always using the oldest items first to minimize waste.
• Store raw chicken and raw meat on the bottom shelf of the cold room to prevent cross-contamination in case of any leakage.
• Ensure proper labeling of all food items to facilitate effective stock rotation and inventory management.

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