CEC Staff Training and Supervision 2

Question 1

An executive chef wants to determine which skills new line cooks lack before designing a training program. What should be done first?

Accepted Answer

Conduct a training needs assessment

Answer

A training needs assessment finds the gap between current and required performance, so training targets real deficiencies.

Question 2

Which sequence best describes the four-step job instruction method commonly used for on-the-job training in kitchens?

Accepted Answer

Prepare, present, practice (try out), follow up

Answer

The classic job instruction training method prepares the learner, presents the task, has the learner practice it, and then follows up.

Question 3

In Kirkpatrick's four-level training evaluation model, measuring whether cooks actually apply new knife techniques on the line corresponds to which level?

Accepted Answer

Behavior

Answer

Level 3 (Behavior) measures whether trainees transfer what they learned to on-the-job performance.

Question 4

A sous chef assigns a prep cook to inventory the walk-in but keeps making all decisions about how to do it. What delegation principle is being violated?

Accepted Answer

Authority should be delegated along with responsibility

Answer

Effective delegation gives the employee enough authority to carry out the responsibility assigned.

Question 5

Which of the following is generally considered the first formal step in a progressive discipline system?

Accepted Answer

Documented verbal warning

Answer

Progressive discipline usually starts with a documented verbal warning and moves up to written warnings, suspension, and termination.

CEC - Certified Executive Chef Practice Test

CEC - Certified Executive Chef Practice Test

CEC Staff Training and Supervision 2