The Fern Residency Executive Accountant Interview Questions and Answers

Q1. Inflation, supply and demand
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Q1. Basic introduction
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Q2. Related concern department
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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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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
Answered by luxurianteucalyptus
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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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Q1. About the Tableau & they have no knowledge about the Tableau or they asked me questions but no reply or no response because they dont know how to asked questions
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Q2. Asked ill logical questions & wast or time & they will not give me properly time or decide
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Q1. DSA & Java stream
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Q1. System design round
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Q1. Basic about past experience
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The assignment was to display a flight list and implement sort and filter functionality.

Basic of react native concepts and live machine coding round