Burger King Interview Questions and Answers

Q1. Tell me about yourself
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I am a dedicated team member with strong communication skills and a passion for problem-solving.
• I have experience working in team environments

• I am a quick learner and adaptable to new situations

• I excel at communication and collaboration with team members

• I am passionate about finding solutions to challenges
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Q2. Tell me about your experience in food sector
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I have 3 years of experience working in various roles in the food sector, including customer service, food preparation, and inventory management.
• Worked as a server at a busy restaurant, handling customer orders and ensuring satisfaction

• Assisted in the kitchen with food preparation and cooking techniques

• Managed inventory and supplies, ensuring proper stock levels and minimizing waste
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Math is a big deal. You have to know how to give correct change

Q1. Time important work at experience customer massage
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Q2. Time important work at experience massage customer
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Q3. Time important work at experience massage customer happy
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Q4. Time is work at experience good morning
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Q5. Good morning at the is come at customer at smale.
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Q1. About yourselves
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Q2. What is the KRA and KPI of shift manager
Ans. 
KRA stands for Key Result Area and KPI stands for Key Performance Indicator. The KRA of a shift manager is to ensure smooth operations and customer satisfaction, while the KPIs include metrics like sales targets, customer feedback, and employee performance.
• KRA focuses on the main areas of responsibility for a shift manager, such as ensuring efficient operations, managing staff, and meeting customer needs.

• KPIs are speci...read more
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Q3. What is food cost ? How to control food cost
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Food cost is the total cost of ingredients used to prepare a dish. Controlling food cost is essential for maximizing profits.
• Food cost is calculated by adding up the cost of all ingredients used in a dish.

• To control food cost, monitor inventory levels regularly to avoid waste.

• Implement portion control to ensure consistent serving sizes and minimize food waste.

• Negotiate with suppliers for better prices on ingredients to...read more
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Q1. What is danger zone
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Danger zone refers to a temperature range in which bacteria can grow rapidly on food, leading to potential foodborne illnesses.
• Temperature danger zone is between 40°F and 140°F

• Food should not be left in the danger zone for more than 2 hours (or 1 hour if the temperature is above 90°F)

• Properly cooking and storing food can help prevent bacteria growth in the danger zone
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