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Sous chef practical exam

post #1 of 4
Thread Starter 

I have a test coming for a position with the Compass Group. Anyone know what this test might entail?

Excited/nervous

post #2 of 4

Only knowing about an exam I took many moons ago for Sodexho.. Sodexo... Sodexho-Marriott... Marriott... whatever it was called back then, is what I can offer. I specifically remember questions about portion cost (eg. how much per portion if turkey is $2.47/# and portion is 6oz, etc) and cooking loss (eg. need to feed 88 people a 5oz portion of roast beef top round, at 25% cooking loss. How much do you need to buy?) I also remember ServSafe-esque questions. If I were to guess, I would think there may be basic management questions, like how to deal with an insubordinate employee, accident reporting, etc. Not sure if this is much help, but just my $.02

Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

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Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

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post #3 of 4
Thread Starter 

Thank you, Jim. I appreciate the response.

post #4 of 4

Happy to assist, @Chef Basil. I hope it helps. Please keep us posted!

Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

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Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

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