Job Ready Workplace Assessment (JRWA)

In this stage of your career journey, the Job Ready Workplace Assessment (JRWA) is a crucial step. The assessing authorities will evaluate whether your skills meet the required standards in a real workplace setting.

This on-site assessment is conducted at your actual workplace by an assessor authorized by Trades Recognition Australia (TRA). It focuses on whether you perform all the duties listed in your job description—and more importantly, how well you perform them.

✅ Sample Questions Commonly Asked by Assessors

Below are frequently asked questions during the Workplace Skills Assessment or Technical Interview. Prepare well and answer with clarity and confidence.

1. Can I see your ID, please?

2. Can you tell me about your college, your course, and any previous work experience in hospitality?

This is a basic background question. Be ready to mention:

• The name of your college or training provider
• The course you completed (e.g., Certificate III in Commercial Cookery)
• Your relevant work experience, such as:
  • Working in cafés, restaurants, hotels, or catering services

3. Why did you choose cookery as a career?

Sample Answer:

"I have always had a passion for cooking. Growing up, I often helped cook meals at home, and I really enjoyed it. That interest developed into a career choice, and now I’m planning to open my own restaurant in the future. I find joy and creativity in the kitchen."

✨ Personalize your answer! Make sure it sounds genuine and reflects your real passion for the culinary field.

4. Where did you complete your 360 hours of work placement?

Be honest and straightforward. You can say:

"I completed my 360 hours of workplace training at [Restaurant Name]."

📌 If you trained at multiple places, briefly mention each.

5. What are your current job responsibilities?

Refer to your Student Progress Report (SPR) or resume. Your answer should be specific and aligned with what you’ve documented.

Common responsibilities may include:

• Preparing mise en place
• Cooking and plating menu items
• Following food safety and hygiene practices
• Cleaning the workstation and kitchen
• Assisting the chef with daily kitchen operations