1.
It is responsible for the good rotation and refrigeration of the products, for the renewal of stocks.
A
Commis chef
B
Head chef
C
Waiter
2.
Inspect the kitchen area and supplies, as well as the equipment used, the organization of cupboards and cleanliness, in order to comply with established standards.
A
Bartender
B
Head Chef
C
Sous chef
3.
Ensure that the kitchen is clean, well maintained and organized at all times. Ensure floors are dry and clean at all times.
A
commis chef
B
sous chef
C
chef de partie
4.
Execute in a qualified, autonomous and responsible manner, the sale, distribution and service of drinks in the bar as well as the preparation of cocktails.
A
Head waiter
B
Chef
C
Bartender
5.
Supervise kitchen personnel to ensure that they perform their duties as assigned, in accordance with established quality standards.
A
Sous chef
B
Chef
C
Head chef
6.
It is important that all kitchen staff members
A
Yes
B
No
C
Maybe
7.
what is the function of the waiter
A
receive orders
B
Verify food status
C
Serve wines
8.
bartender must serve alcoholic beverages to minors
