Radisson Hotels Commie 2 Interview Questions and Answers

Any type setuation i handlit

Q1. I hand any tecmical problum
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Q2. What is the typical length of a chef's knife?
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Q1. What is Food & Beverage Service Mean___?
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Food & Beverage Service involves serving food and drinks to customers in a restaurant or hospitality setting.
• Involves taking orders from customers

• Serving food and drinks to customers

• Ensuring customer satisfaction

• Handling payments and processing orders

• Maintaining cleanliness and organization in the dining area
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Q1. Define types of cheese
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Types of cheese include soft, semi-soft, semi-hard, and hard cheeses, each with unique textures and flavors.
• Soft cheeses: Brie, Camembert, Mozzarella

• Semi-soft cheeses: Havarti, Fontina, Gouda

• Semi-hard cheeses: Cheddar, Gruyere, Emmental

• Hard cheeses: Parmesan, Pecorino, Manchego
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Q1. What is your qualification
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Q2. Who are there in your family
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Q1. What is your name
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Q2. What is your family background
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Q1. What types of dessert you can make
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I can make a variety of desserts including cakes, pastries, tarts, puddings, and ice creams.
• Cakes - such as chocolate cake, carrot cake, and red velvet cake

• Pastries - such as croissants, eclairs, and fruit tarts

• Puddings - such as bread pudding, rice pudding, and chocolate pudding

• Ice creams - such as vanilla, chocolate, and strawberry
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Food making in front of the chef

Q1. What is your weakness ?
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I tend to be a perfectionist and can sometimes spend too much time on tasks.
• I have a tendency to overanalyze and double-check my work

• I am working on finding a balance between efficiency and attention to detail

• For example, in my previous role, I would spend too much time organizing the linen closet, but I have learned to prioritize tasks and delegate when necessary
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Q2. Why are you leave your last organization
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I was looking for a better opportunity to grow and develop my skills.
• I wanted to take on more responsibilities and challenges

• I was seeking a more supportive and collaborative work environment

• I wanted to work for a company with a stronger commitment to employee development

• I left on good terms and have positive references from my previous employer
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Q3. At first i would like to thank my past organization. because of that i was learn a lot . But to grow professionly and financially i have to change my job .
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Q4. What are your strength ?
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My strengths include attention to detail, organization, and effective communication.
• I am highly organized and able to prioritize tasks effectively

• I pay close attention to detail to ensure a high standard of cleanliness

• I am skilled in communicating with both staff and guests to ensure satisfaction

• I have experience in training and supervising staff to maintain a productive team

• I am able to adapt to changing situations an
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Q5. Tell me about yourself ?
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I am a detail-oriented and organized individual with experience in managing housekeeping staff and ensuring high standards of cleanliness.
• Managed a team of housekeeping staff at a hotel for 3 years

• Implemented new cleaning procedures that resulted in a 20% increase in guest satisfaction

• Trained new staff members on proper cleaning techniques and safety protocols

• Maintained inventory of cleaning supplies and equipment

• Recei...read more
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Q1. How many types of chemical
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There are various types of chemicals used in housekeeping, including cleaning agents, disinfectants, and stain removers.
• Cleaning agents: used to remove dirt and grime from surfaces

• Disinfectants: kill germs and bacteria to prevent the spread of infections

• Stain removers: specifically target and remove tough stains like grease or wine spills
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Q2. Where are used R2 chemical
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Used R2 chemicals are typically stored in designated hazardous waste storage areas.
• Used R2 chemicals should be stored in a secure and well-ventilated area

• Designated hazardous waste storage areas are typically labeled and segregated from other chemicals

• Proper disposal procedures should be followed for used R2 chemicals
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Q3. All porpoise cleaning
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Q1. How are you R4 delusion
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Q2. How are you R5 delusion
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R5 delusion is a term used in housekeeping to refer to the process of organizing and prioritizing tasks efficiently.
• R5 delusion involves categorizing tasks into five key areas: rooms, restrooms, rugs, reception, and rubbish.

• Prioritizing tasks based on urgency and importance is essential in maintaining a clean and organized environment.

• Example: Ensuring that rooms are cleaned and restocked before attending to reception ...read more
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Q3. How are you R6 delusion
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R6 delusion is a term used in housekeeping to refer to the process of thoroughly cleaning and organizing a room to meet high standards.
• R6 delusion involves deep cleaning all surfaces, including hard-to-reach areas like behind furniture and under beds.

• It also includes organizing items in a room in a neat and orderly manner, such as arranging towels and toiletries in a bathroom.

• Attention to detail is key in R6 delusion, ...read more
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Q1. Tell me about yourself ?
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Q2. Are you willing to relocate?
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Q1. Tell us about yourself?
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Q2. Interest area? Why do you want to work in Fabelle?
Ans. 
I am interested in pastry and dessert making. I want to work in Fabelle because of their reputation for high-quality chocolates and desserts.
• I have a passion for creating delicious pastries and desserts.

• I am particularly interested in working with chocolate and exploring different flavor combinations.

• Fabelle is known for their exquisite chocolates and desserts, and I want to be a part of their team to learn and contrib
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Q1. Chocolate tempering temperatures?
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Tempering chocolate involves heating and cooling it to specific temperatures to achieve a glossy finish and snap.
• Tempering involves melting chocolate to a specific temperature, then cooling it to a specific temperature, and then reheating it to a final temperature.

• The specific temperatures vary depending on the type of chocolate being tempered.

• For dark chocolate, the melting temperature is around 115-120°F, the cooling...read more
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