Purchase our website subscription & 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) By Chef Vishal Sharma (Brisbane, Australia) Any inquiry, Call/Whatsapp me +61 470 580 329.
Purchase our website subscription for just $199 and gain access to 400+ Q&A, plus one FREE online training session. (Limited Offer: Save $99)
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 350+ 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.
Our website subscription is only $199. You will get access to 400+ Q&A Plus one FREE online training session. (Limited Offer: Save $99)
For $199, buy our website subscription and receive 400+ Q&A access along with one FREE online training session. (Limited Offer: Save $99)
Purchase our website subscription for just $199 and gain access to 400+ Q&A, plus one FREE online training session.
If you want to book just Online training session, it starts from $99/-
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 not a PDF file)
Get access to 400+ Question Answers (including all the latest case study scenarios latest 2026)
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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)
Email – vsrampal008@gmail.com
Buy my website subscription in just $199/- You will get access to (400+ Que/Ans) PLUS 1 FREE Online Training Session. (Limited Offer: Save $99)
SOME DEMO QUESTION/ANSWERS FROM MY PREMIUM CONTENT (400+ QUE/ANS) Latest, Update in May 2026.
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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. How can we manage, personal hygiene practices at our workplace?
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Demo Que 7. What is the current rating of your restaurant on google/Facebook page?
The assessor can ask about your restaurant’s current rating on google/Fb page etc. As they just check how responsible/serious you are towards your job. You need to explain what efforts you guys are making to make it better. As an example, assessor can ask you, have you got any most recent compliment/complaint on google/Facebook page.
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Demo Que 8. 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 9. What Cleaning schedule do you follow at your restaurant?
If you have proper your own schedule at your workplace then just follow your one, otherwise you can get some ideas from the following….
Daily basis– we clean burners, under trays, food baskets, workstations, all the utensils, sweep and mop
Weekly- Cold room, fridge inside and outside, Bin, washing kitchen with hot water.
Monthly– Store room, walls, under bench, canopy’s filter.
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Demo Que 10. What is the serving temperature for reheating/reheated food ?
The serving temperature for reheated food should be at least 75°C or hotter. This temperature ensures that any harmful bacteria are killed and the food is safe to consume. It’s important to use a food thermometer to check the temperature accurately when reheating.
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Demo Que 11. 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 12. What is your job ready program’s start date ?
Check the start date from your online “TRA” portal.
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Demo Que 13. 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 14. Can Assessor ask any recipe from your menu?
Yes, the assessor can ask any recipe from your menu, so you need to know about all the name of dishes and name of all the ingredients and including what cooking method do you use to cook that specific food. If you do not know about the whole menu’s recipes or something then, I will explain you everything during the online session.
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Demo Que 15. How do you manage inventory to avoid overstocking or running out of ingredients?
• I regularly check inventory levels and update stock records.
.I use the FIFO method to ensure older items are used first.
• I order only what’s needed based on menu demand and forecasted sales. Monitoring inventory closely helps avoid waste and shortages.
• Par Level
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Demo Que 16. What are the symptoms of chicken-related food poisoning?
Chicken-related food poisoning, primarily caused by bacteria like Salmonella and Campylobacter, can result in a range of symptoms. Here’s what you might experience if you get food poisoning from undercooked or contaminated chicken:
- Diarrhea : This is the most common symptom and can sometimes be severe or bloody.
2. Abdominal Cramps : You might experience strong stomach pains or cramping.
3. Nausea : A nauseous feeling often accompanies other symptoms.
4. Vomiting : Some people may experience vomiting, although it’s more common in some types of bacterial infections than others.
5. Fever : A moderate fever is often present, indicating the body is fighting off an infection.
6. Dehydration : Due to diarrhea and vomiting, dehydration can occur. This can lead to symptoms like dry mouth, severe thirst, decreased urination, dizziness, and fatigue.
7. Headache and Muscle Aches : General body discomfort can accompany other symptoms.
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Demo Que 17. 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 18. What is chicken stock and explain the process ?
Chicken stock is a flavorful liquid made by simmering chicken bones, vegetables, and aromatic herbs in water. It’s a fundamental ingredient in many kitchens, used as a base for soups, sauces, gravies, and other dishes. In a restaurant setting, consistency and depth of flavour are key.
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Demo Que 19. What is the full form of FSANZ
Food standards of Australia and New Zealand
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Demo Que 20. Name of the 5 mother sauces ?
Bachamel sauce, Espagnole sauce, Hollandaise sauce, Classic Tomato sauce, Veloute sauce
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Demo Que 21. How to calculate the food cost ? (Give some examples)
Ans- I will explain you the answer during the session, with examples.
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Demo Que 22. 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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Demo Que 23. How often you should arrange pest control service for your restaurant ?
In a restaurant kitchen, it is generally recommended to arrange pest control services at least once a month. However, the frequency may vary based on specific factors such as the location, the type of cuisine, and the presence of pests. For instance, if there’s a persistent problem or if the kitchen is situated in a high-risk area, more frequent treatments may be necessary. Additionally, it’s a good practice to conduct regular inspections to identify any potential pest issues before they escalate.
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Purchase our website subscription for just $199 and get access to 400+ Q&A, plus one FREE online training session.
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 $199 & get access to the Premium Content.
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: Save $99)
Thanks & regards
CHEF VISHAL SHARMA +61 470 580 329
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Most recent Successful Outcomes & my applicant’s feedbacks ………….……………
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