Taj Hotels Resorts and Palaces Commis III Interview Questions and Answers

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. They asked me about myself.
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Q2. About my experience.
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Q3. About cuisine
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Q4. Hygiene
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Q1. About your myself.
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Q2. Aapane kya khubi hai.
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Q3. Aap apni team ko kaise handle karte ho.
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Q1. What types of dessert you can make
Ans. 
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's your Priority?
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Co-operative and communication

Sharing and new ideas

Co-operative and good communication

Team work and good communication

Q1. What do you know about Vivanta by taj?
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Q2. What do you mean by Hygiene
Ans. 
Hygiene refers to practices that help maintain cleanliness and prevent the spread of illness and disease.
• Hygiene includes personal hygiene (such as washing hands regularly), food hygiene (proper storage and preparation of food), and environmental hygiene (cleaning and sanitizing surfaces).

• Good hygiene practices are essential in preventing the spread of bacteria, viruses, and other pathogens.

• Maintaining hygiene in a kit...read more
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Q1. How to control about food wastage.
Ans. 
Controlling food wastage is crucial for restaurant profitability and sustainability.
• Track inventory and order only what is needed

• Train staff to properly portion and handle food

• Offer smaller portion sizes or a la carte options

• Donate excess food to local charities or food banks

• Implement composting or recycling programs

• Regularly review and adjust menu items to reduce waste

• Use technology to monitor and analyze food waste d
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Q2. How to handle your team, if found mistake
Ans. 
To handle a team's mistakes, a restaurant manager should address the issue promptly, provide constructive feedback, offer support and training, and implement measures to prevent future errors.
• Address the mistake promptly and privately

• Provide constructive feedback and guidance

• Offer support and additional training if necessary

• Implement measures to prevent future errors

• Maintain open communication and encourage a learning
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Q1. Personal Introduction
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Q2. Basic questions about Indian gray
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