CCC Supervisory Management 2

Question 1

A chef de cuisine notices two line cooks repeatedly arguing during service. What is the MOST appropriate first step?

Accepted Answer

Meet with each cook privately to understand the root cause

Answer

Effective conflict resolution starts with private fact-finding conversations before any disciplinary or scheduling action.

Question 2

Which scheduling practice BEST controls labor costs while maintaining service quality?

Accepted Answer

Scheduling staff based on forecasted sales and cover counts

Answer

Forecast-based scheduling matches labor hours to anticipated business volume, optimizing cost and coverage.

Question 3

During a busy dinner service, a new cook plates a dish incorrectly. The BEST supervisory response is to:

Accepted Answer

Correct the error quickly and coach the cook after service

Answer

Correcting the immediate problem and coaching privately afterward preserves service flow and employee dignity.

Question 4

What is the PRIMARY purpose of a progressive discipline policy?

Accepted Answer

To give employees fair opportunity to correct behavior through escalating steps

Answer

Progressive discipline uses escalating steps such as verbal warning, written warning, and suspension to allow correction before termination.

Question 5

Which action BEST demonstrates delegation by a chef de cuisine?

Accepted Answer

Assigning the sous chef authority to run the line during service and holding them accountable

Answer

True delegation transfers both authority and accountability to a capable subordinate.

CCC Practice Test