Purchase a one-year subscription to our website and get access to the latest (400+ Que/Ans) for Skill Assessment Chef, Australia. (including, Job Ready Program “JRP” Chef/Cook, RPL, & Online Chef technical interview) Chef Vishal Sharma (Brisbane, Australia) Any inquiry, Call/Whatsapp +61 470 580 329.
Greetings and welcome to our website “Skillassessmentchef.com.au“
Hello dear Chefs & Cooks
This website is designed to assist, guide, support, and offer an important information to those pursuing JOB READY PROGRAM as a Chef/Cook in Australia (JRWA test) or have a Skill Assessment Chef online technical interview. Specially, via pathways like the Job Ready Program (JRP) Trades Recognition Australia (TRA) or through Recognition of Prior Learning (RPL).
if you need any kind of help regarding your job ready program as a Chef/Cook test or you have Skill Assessment Chef Online Technical interview (RPL) just contact me on (+61 470 580 329) or you can get access to 400+ Question Answers directly from my website & book 1 FREE online training session. (Limited offer until this Sunday) Book your online training session at least 1 week in advance, Simply Call/Whatsapp me to book your online training session +61 470 580 329.
Buy our website subscription for just $250 and get access to 400+ Q&A, plus one FREE online training session.
(Limited-time offer ends this Sunday) Purchase our website subscription for just $250 and get access to 400+ Q&A and book one FREE online training session.
Choose any package and save $50, current prices include a $50 discount.
Get access to the latest 400+ Que/Ans for Skill Assessment Chef Australia. (including JRP Chef Test, RPL & online Chef technical interview)
Book your online training session at least 1 week in advance.
Buy one time and get subscription for 1 year (This is a website subscription, so there is NO PDF file)
Get access to 400+ Question Answers (including all the latest case study scenarios latest 2026)
If you want to book just an Online training session, it starts from $99/- only.
Refund policy, If you are not satisfied with my content after purchasing a website subscription, please contact me within 24 hours and request for a refund, I will refund 100% of your money, You can send me an email to (vsrampal008@gmail.com) or Whatsapp me (+61 470 580 329)
3000+ Successful Outcomes (99% Success rate) Since, 2021.
IF you have any question, like – How to buy 400+ Que/Ans from my website or how to book your online training session with me, just contact me +61 470 580 329 “Chef Vishal Sharma”
Any inquiry, Contact me anytime, Chef Vishal Sharma (+61 470 580 329) (Brisbane, Australia)
If you want to book just online training session then just follow this price list.
Email – vsrampal008@gmail.com
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SOME DEMO QUESTIONS/ANSWERS FROM MY PREMIUM CONTENT (400+ QUE/ANS) Buy my website subscription in just $199/- You will get access to (400+ Que/Ans) PLUS 1 FREE Online Training Session. (Limited Offer)
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Demo Que 1. What are the different colour coded Chopping boards do you use at your workplace ?
Green – Fruits, veg and salad.
White – dairy products and bakery
Yellow – Raw poultry (Raw chicken, duck)
Red – Raw Meat (Raw Beef, Lamb, and goat)
Blue – Raw Sea food (fish)
Brown – Cooked meat (even cooked chicken, cooked beef, cooked fish)
Purple – we use purple for the high allergic customers.
You should have 7 different colour coded chopping boards at your workplace but if you do not have one of them, then ask me during the session, I will explain you, what to do.
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Demo Que 2. What is Danger zone?
5* C to 60* C this temperature is known as danger zone.
Mostly bacteria grow in this temperature, so avoid this temperature.
In Australia, the “danger zone” in food safety refers to the temperature range in which harmful bacteria can grow rapidly in food.
This range is typically between 5°C and 60°C . When food is stored or held at these temperatures, the risk of foodborne illness increases.
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Demo Que 3. Do we measure temperature in Celsius or Fahrenheit in Australia?
In Australia/India/NZ/UK and most countries around the world use degree Celsius.
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Demo Que 4. What is the Difference between Chef & Cook ?
A chef has more responsibilities in the kitchen as compared to cook.
Chef duties be like- developing menus, food costing, cooking food by using different cooking techniques, staff roster, developing recipes from scratch, managing the whole kitchen process.
Cook- is someone who just follows the recipes and doing basic day to day preparation job and cooking food.
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Demo Que 5. At What position do you work at your restaurant?
Provide this answer, according to your workplace but if you have any doubt then I will explain you during the online training session.
Positions at workplace
Executive Chef
Head Chef (Chef de Cuisine)
Sous Chef
Chef de partie (Station Chef)
Commis Chef (junior Chef)
Kitchen Porter
Dishwasher
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Demo Que 6. What is 2 hour and 4 hour rule in the kitchen?
0 to 2 hours- If we leave any cooked food in the danger zone (5* degrees C to 60* degrees C) for 0 to 2 hours, then we can use that food or we can store back in cold room/fridge.
2-4 hours- If we leave any cooked food in the danger zone (5* degrees C to 60* degrees C) for 2 to 4 hours, then still, we can use it within 4 hours but we can’t store back in cold room.
Up to 4 hours- Just throw in the bin.
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Demo Que 7. What is Cooling down process ?
Stage 1. The temperature should fall from 60* degrees Celsius to 21* degrees Celsius within 2 hours, when it comes to 21 degrees C then we can store that food in the cold room/fridge.
Stage 2. In the next 4 hours, the temperature will automatically fall from 21* degrees C to below 5* degrees C.
Total process of 6 hours.
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Demo Que 8. How to keep the environment safe?
- Reduce – Try to reduce the wastage at the restaurant. If any food is extra, we can put some offers, like buy one get one free deal.
Use FIFO method to reduce wastage and use food labels.
- Reuse – Use environment friendly products, which we can reuse. Like – Storage containers, cutlery, and tea-towels. Some restaurants are using disposable cutlery, so they have to through in the bin after each single use.
- Re-cycling – Cardboards, water bottles, soft drink cans and used cooking oil.
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Demo Que 9. What is the difference between expiry date & best before date ?
In Australia, the terms “expiry date” and “best before” have specific meanings related to food safety and quality.
–Expiry Date:– This is the date up until which the food is safe to consume. After this date, the food might pose health risks.
– Foods that require an expiry date are usually those that are microbiologically hazardous, like dairy products, meats, and some ready-to-eat products.
– It’s illegal to sell or consume foods past their expiry dates.
–Best Before Date:-
– This indicates the period during which the product is expected to retain its optimal quality, like taste, texture, and nutritional value.
– The “best before” date doesn’t mean the food is unsafe to eat after this date, just that it might not be at its best.
– Many foods can be sold and consumed after the “best before” date if they are still in good condition.
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Demo Que 10. What is the full form of FSANZ ??????
Food standards of Australia and New Zealand
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Demo Que 11. Why we can’t use brown colour’s bandage in restaurant’s kitchen ? And which bandage should we use ??
Using brown bandages in a restaurant kitchen is generally avoided because the color can blend in with food and surfaces, making it hard to notice if it falls off. This could lead to potential contamination and food safety issues. Instead, it is advisable to use bandages that are brightly coloured, such as blue or green. These colors are more visible and thus help ensure that if a bandage were to come off, it could be easily seen and addressed to maintain hygiene and safety standards in the kitchen.
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IF YOU WANT TO PREPARE ALL THE LATEST (400+ QUE/ANS) FOR JOB READY PROGRAM CHEF/COOK TEST, OR YOU HAVE, SKILL ASSESSMENT CHEF TECHNICAL INTERVIEW, JUST PURCHASE MY WEBSITE SUBSCRIPTION IN just $199 & you will get access to the Premium Content 400+ Que/Ans plus one FREE online training session.
For ANY FURTHER INQUIRY, CALL/WHATSAPP ME +61 470 580 329 ” CHEF VISHAL SHARMA”
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NOTE- If you buy (400+ Que/Ans) from my website, you will get access to the most important Que/Ans & some latest case study scenarios too, here are some examples – How to calculate food cost ? Labour Cost ? How to calculate chemical ratio ? What is MSDS & why is it important? What is HACCP & explain how does it work? Explain, If any customer will get allergic from your food, then what would you do ? How to make a staff roster in the kitchen ? Explain, if you get a job as a Chef in future somewhere, then how would you plan a new menu ? What is the difference between Gelato & Ice cream ? What would you do in case of fire ?
Most important thing, what to do during the JRP test, like how to manage your time and what tasks you need to do in front of your Assessor and what tasks you need to avoid during the JRP test. I will explain you everything, according to your workplace and I will make a proper plan for your test, as you can clear your test in a very first attempt.
Our website subscription is only $199. You will get access to 400+ Q&A and one FREE online training session. (Limited Offer until this Sunday, Save $50)
Thanks & regards
CHEF VISHAL SHARMA +61 470 580 329
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