Palamuru Grill Interview Questions and Answers

To make a customer happy with an alternative product, listen to their concerns, offer empathy, suggest suitable alternatives, and provide exceptional service.

• Listen attentively to the customer's concerns and show empathy.

• Apologize for any inconvenience caused and assure them that their satisfaction is a priority.

• Offer suitable alternatives based on their preferences and needs.

• Provide detailed information about the alternative product, highlighting its benefits and features.

• En...read more

HACCP stands for Hazard Analysis and Critical Control Points.

• HACCP is a systematic approach to food safety management.

• It identifies, evaluates, and controls hazards that can cause foodborne illnesses.

• HACCP focuses on preventing rather than detecting hazards.

• It involves seven principles: conducting hazard analysis, determining critical control points, establishing critical limits, monitoring procedures, corrective actions, verification, and record-keeping.

• For example, in a res...read more

Fish stock is a flavorful liquid made by simmering fish bones, vegetables, and aromatics.

• Start by sautéing aromatic vegetables like onions, carrots, and celery in a large pot.

• Add fish bones, such as the heads, tails, and trimmings, to the pot.

• Cover the ingredients with cold water and bring to a simmer.

• Skim off any impurities that rise to the surface.

• Add herbs and spices like bay leaves, thyme, and peppercorns for additional flavor.

• Simmer the stock for about 30-45 minutes, but...read more

Clarifying beef stock involves removing impurities and achieving a clear, clean liquid.

• Start by simmering the beef stock to allow impurities to rise to the surface.

• Skim off any foam or scum that forms on the surface using a ladle or skimmer.

• To further clarify the stock, strain it through a fine mesh sieve or cheesecloth.

• For an even clearer result, use a technique called 'rafting' where egg whites and other ingredients are added to the stock to attract impurities and create a ...read more

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

Kitchen brigade is a system of hierarchy in a professional kitchen. Mother sauces are the foundation of classical French cuisine.

• Kitchen brigade refers to the system of hierarchy in a professional kitchen, with positions like executive chef, sous chef, line cook, etc.

• Mother sauces are the five basic sauces in French cuisine - Béchamel, Velouté, Espagnole, Hollandaise, and Tomato.

• These mother sauces serve as the base for many other sauces by adding additional ingredients or fl...read more