The Fern Residency Accounts Associate Interview Questions and Answers

Q1. Cuts of vegetables
Ans. 
Different cuts of vegetables can enhance the presentation and texture of dishes.
• Julienne: Thin matchstick-shaped cuts, used for stir-fries and salads.

• Brunoise: Finely diced cuts, often used for soups and sauces.

• Chiffonade: Thin strips or ribbons, commonly used for garnishing.

• Mince: Very finely chopped pieces, suitable for adding flavor to dishes.

• Dice: Uniform cubes, ideal for stews and casseroles.
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Case study on Covid sales dip or rise and trend

Joins, SQL related queries asked

Q1. About me what you learn last organization
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Q2. About work experience and salary expectations
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Q3. When you will join after selection
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Q1. Tell me about your self
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Q2. What are the key parameters to increase sales using GIS.
Ans. 
Key parameters to increase sales using GIS include target audience identification, location analysis, and competitor analysis.
• Identify target audience and their location

• Analyze location data to determine optimal store locations and marketing strategies

• Conduct competitor analysis to identify areas of opportunity

• Use GIS to create targeted marketing campaigns and promotions

• Track and analyze sales data to measure effective
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Q1. Why looking for a job change?
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Q1. Will you be sbke to relocate
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Q1. Why you think you should leave the offer abroad and join this company
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Q1. Screening for personal
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Q2. Tell me about yourself
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Q1. Technical screening
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Q2. Technical interview for entire process
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Q1. Experience and education details along with basic info checked previous pay check
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Q1. Expected salary and subject related questions
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Q1. What you have learn in last two months of your intership?
Ans. I have learn so many recipe and first time work at five star hotel.how work in hotel wht have to when there is a busy day in hotel ,In chef area chef has to work ,headchef see there sees there ability of the staff how they can work
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Q2. How the staff behaviour is there in hotel?
Ans. Its was queit good with relation with the staff.
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Q3. Work hard ,work smart and be kind with everybody. Dont go on a wrong Path.Be a best guy in a life.
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Q4. What was the experience in Bakery pastry department?
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Q5. Chef loves your work or not?
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