Test – KFC Mulisa Group

Employee Online Assessment

Selection testing is a screening process that hiring managers use to judge applicants’ fit for a certain job or company. A selection test is a standardized test that the hiring manager gives to all applicants. This may be a physical test, an in-person test during the interview or an online test completed along with the application or after an initial phone screening. Online assessments can be used for a variety of purposes, including:

Hiring: To assess candidates’ skills and determine whether they fit the company well. Online assessments can help avoid unconscious bias and relying on gut feelings.
Employee development: To identify skill gaps or to improve employee engagement.
Training: To conduct training programs and recertifications.

Shift Supervisor selection Test

SS Module 1 to 7 Assessment (Week 4)

As a Shift Supervisor, you will have direct ownership of the results of your team and how you can impact the guest experience and the restaurants' success. Support the Restaurant General Manager in restaurant goals related to building and developing the team, operations metrics and profitability

Please fill in the correct information required on this form.

1 / 93

1. Policies and Procedures are specific guidelines that helps us to understand what is expected of us in any kind of situation.

A. True

B. False

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2. How do you communicate with other work mates ?

A. Everyone focuses on their own work .

B. Show respect , trust and be a good listener and openly engage.

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3. How do deliver a 100 % CHAMPS to customers with a YES attitude during the shift ?

A. Make all CHAMPS items are 100% and have enough staff.

B. Smile to customers

C. Be hospitable to customers

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4. What are signs of oil breakdown?

A. water, salt, metals

B. dark oil colour; smoking; dark product; burnt smell on product; greasy product

C. Amber in color and slightly translucent

5 / 93

5. Explain Balance score card?

A. A sales and transactions are not looking good because of the run of cob from our suppleir and also the revemp took place….we are only doing good with ges

B. is an undergraduate academic degree awarded for completed courses in science. The full form of BSc is Bachelor of Science. It is a three-year course after 12th grade or equivalent.

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6. What is the bloody cooler set temperature range to maintain product temperature?

A. 1.1-2

B. 0.1-2

C. 0.5-2

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7. What should always be present when mopping the floors

A. water

B. Wet Floor Sign

8 / 93

8. How do you prepare for peak period ?

A. Go to lunch before peak and work hard

B. Prepare enough stock

C. Have enough stock before peak on packing , stock and staff.

9 / 93

9. How would you demonstrate leadership as a manager?

A. By reduce follower motivation and performance.

B. Lack of accountability

C. HWWT Culture; FEED Model; Walk the talk; Set and communicate clear objectives

10 / 93

10. What is OR Chicken fillets cooking time ?

A. 4 minutes 45 seconds

B. 3 minutes 45 seconds

C. 4 minutes

11 / 93

11. What factors affects your speed?

A. By giving them targets and celebrate for any achievement

B. Forecasting, deployment, preparation, good planning, execution and team culture

C. Not playing at work place

12 / 93

12. How can you motivate your team to focus on speed?

A. By place the right aces in their place to avoid bad services

B. By giving them targets and celebrate for any achievement

C. By giving not them targets and celebrate for any achievement

13 / 93

13. Oil shelf life once opened the box is _________ hours

A. 30

B. 48

C. 60

14 / 93

14. How should a hair net be worn?

A. Covering all the hair but not the ears

B. Covering all the hair and ears

C. Do not Covering all the hair and ears

15 / 93

15. How do you prioritize customer needs over currently .

A. Serve customer first and continue with secondary task later.

B. Finish the task first then serve the customer.

C. Serve customer while doing the task.

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16. What happens if you don't order enough stock?

A. You will not Run out of product affect store growth and also it will not disappoint customers

B. Run out of product affect store growth and also disappoint customers

C. You will receive reward from the manager

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17. The OR chicken and OR fillets breading procedure is 7 10 7 procedure.

A. True

B. False

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18. Twenty mini fillets are the maximum that can be cooked.

A. True

B. False

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19. The OR breading mix must be sifted and change water only once per shift.

A. True

B. False

20 / 93

20. What are the minimum mini fillets that can be cooked?

A. 2 fillets

B. 4 fillets

C. 5 fillets

21 / 93

21. Give two example of cross contamination.

A. Mixing cooked product with uncooked product.

B. Spraying dishes with hot water

C. Touch cooked product with bare hands

D. Product that is thoroughly cooked

22 / 93

22. Upright holding cabinet target temperature is ..............

A. 82 °C

B. 86°C

C. 80°C

23 / 93

23. Do not accept deliveries at the ............ door when it is ..............

A. back

B. want

C. dark

D. not opened

24 / 93

24. Chicken holding time after two hours setting time is __________ hours.

A. 38

B. 48

C. 30

D. 60

25 / 93

25. The maximum fillets that can be cooked on four header pot is 12 fillets.

A. True

B. False

26 / 93

26. What is the minimum or fillets that can be cooked on four header fryer?

A. 2 fillets

B. 3 fillets

C. 5 fillets

27 / 93

27. Which tools do we have for product preparation?

A. Thawing Planner; MP & C; Shift Prep Board; Chute Planner

B. Checklists - Thermometer etc. Determine if valid

C. Chemicals; food particles; metals; seasoning

28 / 93

28. Coaching and support, Recognition - Determine if valid can ensure that TM's follow proper storage procedures?

A. True

B. False

29 / 93

29. Give four examples of a crisis.

A. Fire

B. Safety

C. Robbery

D. Floods

E. Security

F. Protest

30 / 93

30. What types of mistakes happen when we
loose focus while working fast?

A. Help our customers fast and to get the orders right on time

B. Short term speed achieved, poor product quality and accuracy

31 / 93

31. Why product planning is important?

A. Prevent customer complain

B. Prevent waste and to ensure customers get what they want

C. It won't helps us manage stock

32 / 93

32. What is the minimum OR Chicken that be cooked ?

A. 2 heads

B. 4 heads

C. 6 heads

D. 8 heads

33 / 93

33. Why is getting stock from another store not ideal?

A. It increased costs - Travel, time away from store etc.

B. It help you to sale more and use less cost or budget

C. It decreases cost for traveling

34 / 93

34. What is the role of a Shift Leader?

A. Manage stock control and budgets. work closely with food and drink suppliers. make sure the restaurant follows licensing, food hygiene, and health and safety rules. recruit new staff and help to train them

B. Executing all tasks assigned by the team leader or manager diligently, on schedule, and to the highest standard.

C. Is to leading your team; Directing product quality; financial responsibilities; Product planning & managing inventory, Coaching; Leading the guest experience

35 / 93

35. The oil that has reached discard time it smoke at _________ temperature.

A. 154 degrees

B. 120 degrees

C. 100 degrees

36 / 93

36. Incorrect counting, Shortage from the supply, Thieft and taking out wrong orders can not cause variances when counting stock

A. True

B. False

37 / 93

37. What smallware is used to take out the 4 header cooking basket from the pot after cooking.

A. dip stick

B. elbow

C. screen holder

38 / 93

38. How do you resolve workstation bottleneck .

A. You just do what you can .

B. Asssit to cover the bottleneck or ask for help.

39 / 93

39. The maximum heads of chicken that can breaded at once in a lug is 8 heads.

A. True

B. False

40 / 93

40. How can you ensure your team follows safety and security procedures?

A. By always coaching them and also refer them to the CSL for further lessens

B. Do not coach them or refer them to the CSL for further lessens

41 / 93

41. The maximum number of zinger wings that can be cooked in a four header pot is 72 wings.

A. True

B. False

42 / 93

42. How do you prepare for peak period ?

A. Go to lunch before peak and work hard

B. Prepare enough stock

C. Have enough stock before peak on packing , stock and staff.

43 / 93

43. If the equipment is not in good condition we will always damage stock

A. True

B. False

44 / 93

44. What is cooking time for mini fillets?

A. 2min 45sec

B. 4 Minutes

C. 3min 45sec

45 / 93

45. We store chemical away from food and chemical room always locked

A. True

B. False

46 / 93

46. What is done during your store down time ?

A. Walk around

B. Go on lunch

C. Do secondary task , train or prepare for peak .

47 / 93

47. What are your strengths/opportunities as a leader?

A. It include poor communication skills, inability to delegate tasks, and low self-confidence.

B. Determine if valid - give direction on how to overcome opportunities; tools that can be used to support candidate

C. The signs of ineffective leadership aren't hard to spot—communication issues, conflict, poor motivation, bad attitudes, and poor motivation

48 / 93

48.

3. How do you ensures that all products served to customers meet our specifications.

A. Do proper preparation

B. Follow procedures , processes and use maintained equipment .

49 / 93

49. The ingredients of zinger breader are 960g zinger breader and 10 kg breading flour .

A. True

B. False

50 / 93

50. Red chux is can be used on non blood areas in the store.

A. True

B. False

51 / 93

51. How do you demonstrate TEAMWORK at work ?

A. Help others when there is need .

B. Ask for help and help others when work is heavy for one person.

52 / 93

52. What is the difference between the MP&C Chart and the Cooking Chart?

A. Mp&c Chart is helps us record what we are cooking while cooking chart is line that helps us project the product

B. Mp&C is used to ordering while cooking is a line that helps us project the product

C. Mp&c is guide line that helps us project the product while cooking chart helps us record what we are cooking

53 / 93

53. What is the product temperature range for chicken in the cooler?

A. 1 - 4 degrees

B. 2 - 5 degrees

C. 1 - 2 degrees

54 / 93

54. A new batch of breading flour is code dated how long ?

A. 9 days

B. 7 days

C. When you feel it not right

55 / 93

55. Name THREE common injuries that occur in the restaurant.

A. Cuts

B. Customer complaints

C. Burns

D. Slip & Falls

E. Development

56 / 93

56. Equipment not in a good condition can cause dry product

A. True

B. False

57 / 93

57. Always schedule ................. people to open the restaurant.

A. 2

B. 2 or more

C. 1

58 / 93

58. What should you do if a team member is sick?

A. Tell them to continue work

B. tell them to go home

59 / 93

59. When do you wipe out vapour from the 4 header lid.

A. After racking and codating the product.

B. As the product is draining on the pot.

C. After opening the lid after the cooking cycle.

60 / 93

60. Prince castle unit target temperature .

A. 100°C

B. 109°C

C. 107 °C

61 / 93

61. Blue chux is used on all areas in the store including on blood area.

A. True

B. False

62 / 93

62. Minimum zinger wings that can be cooked on a four header pot?

A. 8 wings

B. 6 wings

C. 36 wings

63 / 93

63. What is the minimum that you can filter a pot per day?

A. 4 times

B. 2 times

C. 6 times

64 / 93

64. What is the minimum zinger fillets that can be cooked?

A. 2 fillets

B. 3 fillets

C. 5 fillets

65 / 93

65. Discipline is always personal.

A. True

B. False

66 / 93

66. Why is proper scheduling important to achieve speed?

A. Being without enough team in the store makes our guests for so long

B. Making sure that everything it not clean

C. The acceleration due to gravity

67 / 93

67. When do you wipe out the flour on the pot when cooking chicken?

A. Immediately after taking out cooked chicken

B. When the chicken is draining on the pot.

C. Immediately after dropping and timing the chicken in the pot.

68 / 93

68. What is the correct way of upselling a meal ?

A. Upselling a meal double the original order

B. Upsell a meal with no more than a quarter extra amount to the original order.

69 / 93

69. We can not use 5 senses to check product quality by Sight, Taste, Smell, what you hear and temperature

A. True

B. False

70 / 93

70. How can you serve customer with speed with service ?

A. When pack orders fast

B. When you have enough staff.

C. Have enough staff, products , packing and positive energy.

71 / 93

71. An open box of palmolein oil is code dated .........................hours.

A. 24

B. 38

C. 48

72 / 93

72. The pot should show drop to show that it has finished cooking.

A. True

B. False

73 / 93

73. Why proper inventory control is important?

A. This helps us maximise profit and avoid unacceptable wastage

B. It help us to increased costs - Travel, time away from store etc.

C. It helps us manage stock

74 / 93

74. An example of accountable person at work .

A. Coming to work in time and doing the right thing without anyone seeing you

B. Doing things as i please

C. Do what others are doing .

75 / 93

75. How do know the performance of the store .

A. When store is busy and i am tired.

B. When we pass ROCC.

C. We check our BSC on the communication board and store meetings .

76 / 93

76. We Check that outside lights are working, Two or more people should be present when opening the store, Check for signs of forced entry, One person enters while the other one waits outside, Checks identification of people wanting to enter the store before opening and helps to identify when there is a safety iusses when we performing a security audit.

A. True

B. False

77 / 93

77. What are the enemies of oil?

A. air; water; heat; chemicals; food particles; metals; seasoning

B. Food and flour

C. Filtering

78 / 93

78. Before thawing you should know the _____________ to be _____________.

A. Amount

B. case number

C. Thawed

D. Packed

79 / 93

79. At what temperature is chicken thawed moved to the bloody cooler.

A. 2

B. 0

C. 4

80 / 93

80. What is the draining time for cooked zinger fillets and wings before taken to upright holding cabinet.

A. 20 seconds

B. 7 seconds

C. 15 seconds

81 / 93

81. 12 heads is the maximum number of heads that can be cooked.

A. True

B. False

82 / 93

82. How do you resolve workstation bottleneck .

A. You just do what you can .

B. Asssit to cover the bottleneck or ask for help.

83 / 93

83. What is draining time for cooked OR fillets?

A. 10 sec

B. 15 sec

C. 20 sec

84 / 93

84. How do you maintain procedures at work ?

A. Be accountable and take ownership of your station and those around you.

B. Just follow what others are doing .

C. What for manager to tell you what to do.

85 / 93

85. We code date chicken products with ....................... tag.

A. Blue chicken

B. Time

C. White chicken

86 / 93

86. We use checklists and thermometer to monitor product quality?

A. True

B. False

87 / 93

87. We call police immediately after the robbers leave.

A. True

B. False

88 / 93

88. MOT means moment of trust.

A. True

B. False

89 / 93

89. What is the chicken holding time in upright holding cabinet before selling to customers?

A. 10 minutes

B. 7 minutes

C. 5 minutes

90 / 93

90.

3. How do you ensures that all products served to customers meet our specifications.

A. Do proper preparation

B. Follow procedures , processes and use maintained equipment .

91 / 93

91. During evening hours, ................ open the back door.

A. Do not

B. You must

92 / 93

92. How do you apply PL.EA.SE.D?

A. Politelty listern ,Express apology, Satisfy with extra ,Diagonise the root ca

B. Politelty listern ,Express apology, Satisfy with more ,Diagonise the root ca

93 / 93

93. Name the five moments of truth

A. Greating

B. Eye Contact

C. Taking order

D. Delivering order

E. Running away

F. Closing & thinking

G. Customer recovery

H. Customer Blame

Your score is

The average score is 84%

Employee Online Assessment

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