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Types of cutting in hotel management include mise en place, julienne, brunoise, chiffonade, and bias cut.
Mise en place: Preparing ingredients and equipment before cooking.
Julienne: Cutting vegetables into thin, matchstick-like strips.
Brunoise: Dicing vegetables into small, uniform cubes.
Chiffonade: Cutting leafy greens into thin ribbons.
Bias cut: Cutting ingredients at an angle for presentation purposes.
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I applied via Company Website and was interviewed in Aug 2023. There were 2 interview rounds.
Pyaing singin drading dancing computar knowledge
I come from a close-knit family that values hard work and dedication.
My parents instilled in me the importance of maintaining a clean and organized living space.
Growing up, I was responsible for keeping my own room tidy and helping with household chores.
My family taught me the value of teamwork and cooperation, as we often worked together to clean the house before guests arrived.
I have a strong work ethic and understan...
I applied via Naukri.com and was interviewed in Oct 2023. There were 2 interview rounds.
Service kaisay karna, gest say bath kaisa karna
All staf kay sath rahna chayea or sub jan ka Cominashion chayea.
I applied via Company Website and was interviewed in Jun 2023. There were 3 interview rounds.
How to improve the quality of product?
Ans: what mistakes than resolution apply the product quality.
I applied via Company Website and was interviewed before Mar 2023. There was 1 interview round.
My Experience Housekeeping Supervisor & Company Guest House Executive One Year Four Months
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