This will help the kitchen staff find his/her place in the organization and identify the chain of command and flow of authority in the establishment.

• Organization Construction

• Hierarchical Arrangement

• Organizational Structure

• Assembly

He/She is the assistant to the head chef, aiding in kitchen administration and supervises food production.

• Executive Chef

• Chef de Partie

• Commis

• Sous Chef

Which of the following are essential skills and knowledge for a kitchen staff?

• A. Carry out and oversee production schedule for the station

• B. Perform administrative and managerial tasks for the establishment

• Both A and B

• Neither A nor B

They act as trainees and help out in day-to-day operations in the kitchen.

• Savory Cook

• Apprentices

• Entremetier

• Commis

Which of the following is NOT helpful in understanding your roles and responsibilities as a kitchen staff?

• Logbook

• Contracts and Job Description

• Direct Requests and Observation

• Daily Task Sheets

Identify which of the two statements is/are true.

I. The kitchen staff should observe practice of FIFO (Follow In, Follow Out) in the workplace.

II. Mise-en-place should be performed after taking food products out of the pantry.

• Only statement I is correct.

• Only statement II is correct.

• None of the statements are correct.

• Both statements are correct.

Identify which of the two statements is/are true.

I. The kitchen staff should always use his/her own knife.

II. Excess ingredients should be thrown away immediately to keep the workplace clean.

• Only statement I is correct.

• Only statement II is correct

• Both statements are correct.

• None of the statements are correct

These are set of instructions that indicate appropriate actions for any workplace situations that the staff may encounter.

• Terms and Conditions

• Rules and Regulations

• Standard Operating Procedures (SOPs)

• On-the-job Training

Identify which of the two statements is/are true.

I. Recipes and information learned inside the kitchen can be shared with family and friends.

II. The kitchen staff should season food according to their individual preference.

• Only statement I is correct.

• Only statement II is correct.

• Both statements are correct.

• None of the statements are correct.

Identify which of the two statements is/are true.

I. It is ideal to buy bulk products and store it in a freezer rather than preparing fresh products daily.

II. It is important to be familiar with the language and terms used inside the kitchen.

• Only statement I is correct.

• Only statement II is correct.

• Both statements are correct.

• None of the statements are correct.