Berco's Interview Questions and Answers for Experienced

Q1. Safety & hygienic , company rules & regulation. Aviation security avarnesss. Hard working.
Ans. 
Safety & hygienic, company rules and regulations
Answered by Ajith chiplikaya
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Q2. What's meaning SOP?,
Ans. 
SOP stands for Standard Operating Procedure.
• SOP is a set of step-by-step instructions compiled by an organization to help workers carry out routine operations.

• It ensures consistency and quality in the performance of tasks.

• SOPs are used in various industries such as healthcare, manufacturing, and customer service.

• Examples of SOPs include how to handle customer complaints, how to clean equipment, and how to respond to em
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Q3. What's meaning PPE?
Ans. 
PPE stands for Personal Protective Equipment.
• PPE is equipment worn to minimize exposure to hazards that can cause serious injuries or illnesses.

• Examples of PPE include gloves, goggles, helmets, masks, and protective clothing.

• PPE is commonly used in industries such as construction, healthcare, and manufacturing.
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Q4. Maximum speed limit byloader tunel to ramp?
Ans. 
Maximum speed limit in a loader tunnel to ramp is typically determined by local regulations and safety standards.
• Speed limits in loader tunnels are usually lower than on regular roads to ensure safety for workers and equipment

• Local regulations may specify a maximum speed limit for loader tunnels

• Speed limits may vary depending on the type of equipment being used and the specific conditions of the tunnel

• Exceeding the spe...read more
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Q5. Whats food contamination?
Ans. 
Food contamination is the presence of harmful chemicals or microorganisms in food, leading to illness or injury when consumed.
• Occurs when food comes into contact with bacteria, viruses, parasites, chemicals, or foreign substances

• Can happen during production, processing, storage, transportation, or preparation of food

• Examples include E. coli in undercooked ground beef, salmonella in raw eggs, or chemicals from pesticide
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Q6. How can the hazard rules?
Ans. 
Hazard rules can be managed by implementing safety protocols, training employees, conducting regular inspections, and providing proper equipment.
• Implement safety protocols to identify and mitigate hazards in the workplace

• Train employees on proper safety procedures and protocols

• Conduct regular inspections to identify potential hazards and address them promptly

• Provide employees with proper safety equipment and gear to mi...read more
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Q7. Working time More than 35 kg wait you lift, can you are ready?
Ans. 
Yes, I am ready to lift more than 35 kg.
• I have experience lifting heavy objects in previous roles.

• I am physically fit and capable of lifting heavy weights safely.

• I am willing to follow proper lifting techniques to prevent injury.

• I am comfortable using equipment like forklifts or pallet jacks if needed.
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Q8. Passing engine are & flight moving time?
Ans. 
Passing engine are & flight moving time refers to the time taken for an aircraft to pass a certain point while in flight.
• Passing engine are & flight moving time is the duration it takes for an aircraft to fly over a specific point on the ground.

• It is important for air traffic control to track passing engine are & flight moving time for efficient management of air traffic.

• Factors such as speed, altitude, and wind condit...read more
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Q9. Use every time go to pedestrian mark
Ans. Moving hyloder every time, thats way using only pedestrian mark.
Answered by Ajith chiplikaya
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Q10. Follow company rules
Ans. No absent more than 3, no need warning latter. No take sick leave to much. Not fight, this all mistake reason for termination.
Answered by Ajith chiplikaya
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Q1. How many exit door your department area?
Ans. 
There are three exit doors in our department area.
• There are three exit doors in total

• One exit door is located near the break room

• Another exit door is located at the end of the hallway

• The third exit door is located near the emergency staircase
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Q2. Self indraduction
Ans. My name is Ajith chiplikkaya, from india, Kerala, 38 old, I have experience 6 years emirates flight catering Airside logistic department. Team member operation.
Answered by Ajith chiplikaya
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Q1. Not use duty alcohol & tabooku,
Ans. Alcohol & tabooku this all security issues, & hygienic problem.. This use reason for termination
Answered by Ajith chiplikaya
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Q2. Duty time no wearing jewelry items
Ans. Jewelry items not use because u are working catering area. Working time broken in the jewelry, hygienic issuses
Answered by Ajith chiplikaya
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Q3. Duty time Perfume Not use. because Food contamination.
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Q4. No fight, harassment is prohibited all area completely.
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Q5. Following everyday department duty roster.
Ans. You are may be not same working time, shift duty, night, morning almost change every week & month check roster before duty
Answered by Ajith chiplikaya
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Q6. Only use staircase way. Not use lift. Because lift only bring equipment.
Ans. Safety problem, making lift only bring only equipment.
Answered by Ajith chiplikaya
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Q7. Trolley use be carefully, because very very costly items&food inside the cart,
Ans. Very high costly items all cart food & duty free items..
Answered by Ajith chiplikaya
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Q8. Do not pull& push more than 7 trolleys
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Q9. Use duty every time hi. Visibility jacket
Ans. Passing every time vehicle runway area. Long visible driver to you.
Answered by Ajith chiplikaya
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Q1. Explain profit & loss
Ans. 
Profit & loss is a financial statement that shows a company's revenues, expenses, and net income over a specific period of time.
• Profit & loss statement summarizes a company's financial performance by showing revenues, expenses, and net income.

• Revenues are the income generated from sales of goods or services.

• Expenses are the costs incurred in running the business, such as rent, salaries, and utilities.

• Net income is the ...read more
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Q2. How to prepare duty roaster
Ans. 
Preparing a duty roster involves assigning shifts to employees based on their availability and skill set.
• Collect availability and preferences from employees

• Consider skill levels and experience when assigning shifts

• Ensure fair distribution of shifts among all employees

• Create a schedule that meets the needs of the restaurant and its customers
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Q1. Tell me about yourself.
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Q1. About previous company
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Q1. About company change
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Q1. General Self Interview
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Q2. Previous company information
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Q1. General questions
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Q1. How many years experience on your department
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Will ask about previous experience

Q1. Will ask about operations and pnl
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Q2. Discuss about bsc and its parameters
Ans. 
BSc is an undergraduate academic degree awarded for completing a program in science or related field.
• BSc stands for Bachelor of Science

• It is a 3-4 year undergraduate degree program

• The program includes theoretical and practical knowledge in science and related fields

• The parameters of BSc may vary depending on the university and the program chosen

• Some common parameters include credit hours, GPA, and course requirements

• Ex...read more
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