Carnival Cruise Lines Interview Questions, Process, and Tips

Q1. Food trail and about me
Ans. My slfe manjeet kumar I'm form tehri garhwal (uttrakhand) My education in +2 by UK board Currently working in radissan blu mysore And before worked in pune resturent I have more then 2 year experience in indian coomi chef ..
Answered Anonymously
Add your answer

Q1. Where do you see yourself in 5 years?
Add your answer

They asked about my skills. Like recipes of sauces and temperature

Q1. Self introduction , checking my communicational skills
View 2 more amswers
Q2. Asking about my current job profile
Add your answer
Q3. Asking the recipes of current menu I’m working on
Add your answer
Q4. Cooking and storage temperature
Ans. 
Cooking and storage temperature are crucial for food safety and quality.
• Cooking temperature should be high enough to kill harmful bacteria and pathogens.

• Storage temperature should be low enough to prevent bacterial growth.

• Cooked food should be stored at or below 40°F (4°C) to prevent spoilage.

• Examples of safe cooking temperatures: 165°F (74°C) for poultry, 145°F (63°C) for beef, and 145°F (63°C) for fish.

• Examples of sa...read more
Answered by AI
Add your answer