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These assessments evaluate candidates’ skills and knowledge required for various kitchen roles, ensuring they align with operational expectations. Entry-level assessments focus on basic tasks, hygiene, and teamwork, while intermediate levels test food preparation, time management, and safety compliance. Advanced assessments challenge candidates on leadership, menu execution, and kitchen efficiency. Each level is designed to identify strengths, guide improvement, and match candidates to roles that fit their expertise and potential

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PORTER
COMMIS
DE PARTIE
SOUS CHEF
MANAGEMENT
MANAGEMENT
HACCP
FOOD QUALITY
FOOD SAFETY
MENUS
EQUIPMENT
FOODIES
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From mystery shopping that evaluates customer experience to detailed stock takes and profit and loss analysis, we provide valuable insights to optimize your business performance.

 

Our total health check covers all aspects of your operations, ensuring every area—from marketing strategies to food quality and kitchen equipment meets the highest standards. We take a holistic approach to improving efficiency, profitability, and customer satisfaction, helping you identify strengths and areas for improvement. Whether you’re looking to boost your food service offerings, enhance operational processes, or ensure compliance with industry standards.

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Kitchen Porter

This pre-hiring assessment for kitchen porters is designed to evaluate candidates’ understanding of basic kitchen tasks, hygiene, safety standards, and teamwork. The role of a kitchen porter is essential to maintaining an efficient and clean kitchen environment, so this assessment aims to identify individuals who are prepared for the physical demands and collaborative nature of the job.

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Commis Chef

This assessment evaluates a candidate’s foundational culinary skills, ability to handle ingredient preparation, time management, and understanding of quality standards. It is designed for candidates applying for a commis chef role in a fine dining environment, focusing on precision, basic techniques, and the ability to support more senior chefs in delivering high-quality dishes.

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Chef de Partie
This pre-hiring assessment for Chef de Partie candidates is designed to evaluate their technical skills, organizational abilities, and understanding of kitchen operations. This assessment focuses on key competencies such as culinary expertise, food safety, time management, and teamwork. It also aims to identify individuals who can thrive under pressure, demonstrate creativity in problem-solving, and maintain high standards of quality and consistency.
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Sous Chef
This assessment is designed to evaluate a candidate’s ability to manage kitchen operations, oversee food quality, maintain compliance with safety protocols, and lead a team in a fine dining environment. It focuses on the supervisory skills, menu planning, and quality control expected of a sous chef in high-end dining.
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General Kitchen Management
This general assessment evaluates a candidate’s knowledge and skills across key areas of kitchen management, including food safety, inventory control, team leadership, and quality standards. It aims to identify candidates who can efficiently oversee kitchen operations, ensure high standards in food preparation, maintain stock control, and foster a safe, productive work environment. This assessment is suitable for head chefs, kitchen managers, or sous chefs looking to advance into a leadership role, combining technical expertise with effective kitchen organization and quality assurance.
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Kitchen Staff Management
This assessment evaluates a candidate’s skills in managing a kitchen team, covering leadership, conflict resolution, staff training, communication, and team motivation. It is designed for Kitchen Managers, Head Chefs, and Supervisors responsible for overseeing staff performance, fostering a cohesive work environment, and ensuring that the team operates efficiently under pressure. The goal is to identify candidates who can lead by example, motivate their team, and effectively manage diverse personalities in a busy kitchen setting.

 

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HACCP Compliance Management Level
This assessment evaluates a candidate’s expertise in implementing and managing HACCP (Hazard Analysis and Critical Control Points) protocols within a professional kitchen. The questions focus on the strategic aspects of HACCP, including risk assessment, critical control point management, team training, and compliance monitoring. This assessment is ideal for Head Chefs, Kitchen Managers, and Food Safety Managers responsible for maintaining HACCP compliance, identifying hazards, and ensuring the kitchen meets all regulatory food safety standards.
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Food Quality and Safety Assurance 1
This assessment evaluates a candidate’s ability to uphold and manage high standards of food quality and safety from a leadership perspective. The questions focus on strategic decision-making, proactive implementation of safety protocols, effective staff training, and oversight of quality control measures. This assessment is ideal for Head Chefs, Kitchen Managers, and Food Quality Assurance Managers who are responsible for ensuring that food preparation, storage, and service meet stringent health and safety regulations, while also maintaining the highest quality standards expected in a professional kitchen.

 

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Food Quality and Safety Assurance 2
This assessment evaluates a candidate’s commitment to food quality and safety in a professional kitchen. It covers essential practices such as maintaining consistent standards, managing cross-contamination risks, enforcing hygiene, and monitoring food storage and preparation methods. The goal is to identify candidates who can uphold strict quality and safety protocols, ensuring that food served to customers is both safe and of the highest standard. Ideal for head chefs, quality assurance managers, and kitchen supervisors, this assessment underscores the importance of vigilance and proactive management in food safety.
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Kitchen Management Menus

This assessment evaluates a candidate’s ability to design and manage a well-balanced menu that aligns with the restaurant’s brand, meets customer expectations, and optimizes profitability. Candidates will be assessed on their skills in ingredient selection, menu costing, seasonal adjustments, and creating a cohesive theme. This assessment is ideal for Head Chefs, Menu Planners, and Kitchen Managers tasked with crafting a menu that enhances the dining experience while adhering to budget constraints and food quality standards.

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Kitchen Equipment maintenance

This assessment evaluates a candidate’s ability to manage and maintain kitchen equipment, ensuring that all machinery operates efficiently, safely, and consistently. It focuses on proactive maintenance, equipment troubleshooting, cost-effective repairs, and staff training to prevent misuse or damage. This assessment is ideal for Head Chefs, Kitchen Managers, and Maintenance Supervisors responsible for kitchen equipment functionality, safety, and upkeep to support smooth daily operations.

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higher tec foodies
This pre-hiring assessment for High Tek candidates is designed to evaluate their understanding of advanced culinary concepts, precision techniques, and familiarity with fine dining terminology. The role requires knowledge of contemporary dishes, ingredients, and preparation methods to ensure an elevated dining experience. By focusing on these areas, the assessment identifies candidates who demonstrate both technical expertise and a creative approach to modern cuisine, ensuring they align with the expectations of a sophisticated culinary environment.
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custom tests

Need something specific? Let us craft custom assessments tailored to your business. From team evaluations to operational self-checks, we design solutions that fit like a glove—affordable, impactful, and ready to go.

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CV Clarity

Make better hires with our CV Vetting service! Discover how we can simplify your hiring process and help you identify the right talent for your team. Affordable, tailored, and invaluable for building the perfect team.

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