Job Ready Workplace Assessment (JRWA)
Q: Can I see your ID, please?
This is always the first step. Bring a valid form of ID—such as your passport or driver’s license. Without valid ID, your assessment cannot proceed.
Q: 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
Q: 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."
Tip: Personalize your answer to reflect your real motivation and genuine interest in the culinary field.
Q: 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.
Q: What are your current job responsibilities?
Refer to your Student Progress Report (SPR) or resume. Your answer should be clear and aligned with what you’ve documented.
Common responsibilities 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
Q: How many meals do you serve in one day?
"On average, our kitchen serves approximately 200 meals per day, but the count can vary depending on the day of the week and season. For example, weekends are usually busier—we might serve up to 450 meals on a Saturday or Sunday."
Get an accurate number from your head chef or supervisor. It shows awareness of kitchen operations and planning needs.
Q: Supplier information?
Most food suppliers in Australia include companies like Bidfood. However, it’s important to confirm with your supervisor the exact name(s) of your food suppliers and their delivery schedule.
Being specific shows practical knowledge and real workplace experience.
Q: What is your restaurant’s seating capacity?
The total seating capacity of our restaurant is 400 guests, which includes areas such as [e.g., indoor seating, outdoor patio, or private function areas].
Q: How long have you been working here?
I have been working at this restaurant for [exact duration, e.g., 6 months]. During this time, I’ve gained hands-on experience across various kitchen sections including [e.g., prep, grill, cold larder, desserts]. I’ve also become well-acquainted with our service routines, food safety standards, and communication within the kitchen brigade.
Q: Temperature of Fridge, Coldroom and kitchen equipments?
A key part of my role has involved strictly following temperature control procedures, which are vital for food safety in any commercial kitchen. Below is a summary of the standards I work with daily:
Cold Storage (Fridge)
- Temperature Range: 0°C to 5°C
- Purpose: Keeps perishable items like meat, dairy, and vegetables safe by slowing bacterial growth
- Monitoring: Checked and recorded at least twice a day
Freezer
- Temperature Range: -18°C or lower
- Purpose: Preserves frozen food safely and maintains quality
- Important: Never refreeze items once thawed unless they’ve been cooked
Hot Holding
- Temperature: 60°C or hotter
- Purpose: Maintains temperature of cooked food until it is served
- Examples: Bain-marie, hot display cabinets, pass trays
Deep Fryer
- Operational Range: 160°C to 180°C
- Ideal: 170°C
- Note: We always ensure it stays below the upper limit for food safety and oil quality
Core Cooking Temperatures
| Food Item | Safe Core Temperature |
|---|---|
| Poultry (chicken, turkey) | 75°C |
| Minced meats, sausages | 75°C |
| Pork and pork products | 70°C |
| Fish and seafood | 63°C – 70°C |
| Beef, lamb (whole cuts) | 63°C (medium) |
| Reheated food | 75°C for 2 minutes |
Reheating Food
- Safe Reheat Temperature: 75°C and held for at least 2 minutes
- Rule: Only reheat food once
- Examples: Leftovers, soups, sauces
Cooling Hot Food
- Step 1: From 60°C to 21°C in 2 hours
- Step 2: From 21°C to 5°C in the next 4 hours
- Tools Used: Shallow pans, ice baths, or blast chillers for safe and fast cooling
Thawing (Defrosting)
- Safe Methods:
- In the fridge (below 5°C)
- Under cold running water (if permitted)
- In the microwave with immediate cooking
- Unsafe: Never thaw food at room temperature
Dishwashing (Sanitisation)
- Hot Rinse: 82°C minimum for machine sanitising
- Manual Wash:
- Water between 50°C – 60°C
- Approved chemical sanitiser used per guidelines
- Air-drying only — no towel drying
Serving Temperatures
- Hot food: 60°C or hotter
- Cold food: 5°C or colder
Example Safety Scenario
If the fridge is at 10°C:
I would immediately report the issue to my supervisor, isolate and label the potentially unsafe food, and avoid using it. I'd also record the temperature in the log and arrange for equipment inspection or repair.
This experience has helped me build strong habits around safe food handling and hygiene, and I now follow these standards instinctively throughout my shift.