How to Run Efficient Trial Shifts for Kitchen Staff
A skills test or short kitchen trial shift is a valuable tool in the recruitment process and lets you see how applicants handle the real pressures of a kitchen, test their technical skills, and evaluate their fit with the team and workflow. It also reduces the risk of hiring mistakes and helps ensure a smoother onboarding process.
Remember… applicants are also checking out your business, the chef and the facilities. How does it compare with other places they are trying out for, and will it be a pleasant place to work? It’s more than just money, although that is important. Questions on their mind…
Work Environment: Is the kitchen supportive, respectful, and well-organised? Is their good-quality equipment, and is it all working properly? Team Dynamics: Do team members communicate well, and is there a cooperative atmosphere? If English isn’t my first language, will that be difficult? Pace and Expectations: How intense is the service pace, and what performance standards are expected? Cleanliness and Organisation: Are hygiene and kitchen organisation taken seriously? Growth and Balance: Are there opportunities for development, and how are work-life balance and time off handled?
Is it a trial shift of a skills test, and should it be paid? In Australia, a short skills test can be unpaid if it involves ‘no more than a demonstration of the person’s skills, where they are relevant to a vacant position, is only for as long as needed to demonstrate the skills required for the job, and the person is under direct supervision of the potential employer (or other appropriate individual) for the entire trial.’
See Fair Work’s trial shift rules for Australian hospitality workplaces. And rules for New Zealand workplaces. Many employers pay staff for the time spent on a trial shift, as this avoids any feelings of exploitation and also allows for a longer period that can give a fuller assessment – it’s your call.
For a short kitchen trial shift focused on assessing a chef or cook’s physical cooking and food preparation skills, here is a list of possible tasks they can demonstrate. The focus is on:
1. Knife Skills: Ask them to quickly and consistently chop, dice, or slice a range of ingredients (onions, carrots, herbs) for service. 2. Grill Section: Test their ability to cook steaks, burgers, or chicken to specific temperatures and doneness, showing control over timing and grill management. 3. Salad or Cold Prep: Have them prepare a quick salad or cold starter, focusing on speed, presentation, and portion control. 4. Plating a Popular Dish: Provide a recipe and ask them to prepare and plate a commonly ordered dish from your menu, ensuring it meets your presentation standards. 5. Sauce or Stock Preparation: Test their ability to prepare a simple sauce or reduce a stock within the hour. 6. Frying Section: Ask them to demonstrate frying skills by preparing chips or another fried dish, testing their understanding of oil temperature and timing. 7. Portion Control: Have them portion proteins or other high-cost items, ensuring consistency and minimal waste. 8. Organisation and Cleanliness: Observe how they maintain their workstation during prep and clean as they go. 9. Communication: Simulate a busy service environment and see how they communicate with other kitchen staff while working. This may be a challenge for them in a short test, and the applicant may be quite reserved. 10.Speed and Multitasking: Give them two or three dishes to prepare simultaneously to evaluate how they handle multiple orders under time pressure.
I give a task in the interview, to fry, poach and scramble an egg. Whilst simple, you can see how they work and it’s fairly cheap to waste. If they can do that with finesse, I’ll give them a day’s trial shadowing the position they’re interviewing for. Always check references, and I actually call the restaurant not the number provided. CB
Options for a Longer Chef’s Skill Test
For a kitchen trial shift that involves more time, you can extend the tasks to evaluate additional skills and assess their adaptability, efficiency under pressure, and overall kitchen management skills. You should assume they are familiar with the menu or style of food being prepared.
1. Prep for Service: Ask them to help with the bulk prep of vegetables, proteins, or sauces that are typically needed for a busy service, testing both speed and precision. 2. Cooking to Order: Have them prepare several dishes to order within a set time, mimicking the flow of a real service. 3. Time Management: Provide them with multiple tasks (e.g., prepping ingredients, cooking a dish, and managing a frying station), and evaluate how they manage their time and prioritise tasks. 4. Special Dietary Requests: Ask them to prepare a dish that meets specific dietary requirements (e.g., gluten-free, vegetarian) to test their knowledge of allergens and dietary preferences. 5. Food Safety and Hygiene: Have them demonstrate proper food handling, storage, and hygiene practices, ensuring they meet your standards for safe food preparation. 6. Baking or Pastry: If relevant to your menu, ask them to prepare a simple dessert or baked item, assessing their pastry skills and precision. 7. Creative Input: Ask them to create a dish from a set of available ingredients, giving you insight into their creativity and understanding of flavours. 8. Speed of Service: Simulate a busier period and ask them to prepare dishes with quick turnaround times, observing how they handle pressure and speed without sacrificing quality. 9. Waste Management: Observe how they handle offcuts, scraps, and waste throughout their tasks, ensuring they are minimising waste and working efficiently. 10. Stock Rotation and Organisation: Ask them to demonstrate how they would organise the storage of ingredients for service, assessing their knowledge of stock rotation (FIFO) and proper storage.
I say to applicants: by the time you come to this interview, you are a qualified chef, and I’m certain that you will have looked at our website and studied our menu. Please select any three items from our menu (grill, pans, and larder ) and cook them according to your interpretation of our menu styling. Our team will provide you with whatever you need. See you in half an hour! Show me what you can do before I spend my time talking to you. JL
Options for a One-Hour Test of Basic Kitchen Skills
For the kitchen trial shift of a base-level cook performing simple food preparation and cooking tasks. During a one-hour trial, here’s a list of suitable tasks to assess their core skills:
1. Basic Knife Skills: Ask them to peel, chop, dice, and slice vegetables (e.g., onions, carrots, potatoes), testing speed and accuracy. 2. Simple Frying: Have them cook something straightforward like frying eggs or preparing a basic stir-fry, ensuring they understand basic heat control and timing. 3. Salad Preparation: Ask them to assemble a simple salad from pre-prepped ingredients, focusing on portion control, presentation, and following instructions. 4. Basic Cooking of Proteins: Have them grill or pan-fry a piece of chicken or fish, checking for even cooking and knowledge of basic cooking times. 5. Portioning Ingredients: Give them pre-prepped proteins or sides and ask them to portion them into consistent sizes, focusing on accuracy and reducing waste. 6. Simple Batch Cooking: Ask them to prepare a basic batch item, such as boiling pasta or rice, testing their ability to handle kitchen staples. 7. Food Preparation Hygiene: Observe their ability to maintain a clean and organised workstation throughout the trial and check their knowledge of basic food safety practices, such as washing hands, using gloves, or handling raw ingredients. 8. Plating a Simple Dish: Have them present a basic dish, such as a burger & chips or a sandwich, ensuring they follow your plating instructions and presentation standards. 9. Fryer Operation: Ask them to use the deep fryer for a simple task like frying chips, ensuring they can manage timing and maintain cleanliness around the fryer station. 10. Storage and Labelling: Test their knowledge of food storage by asking them to label and store ingredients or leftovers correctly.
Adjusting the Skills Test for Someone with Limited English
Many applicants have good physical skills but limited English. Most kitchens are a United Nations of backgrounds and experience – let’s make this a positive opportunity so you don’t miss out on a great candidate. Kitchen terms are fairly universal, but your menu and team may have particular jargon that needs explaining. And let’s face it: many local chefs do not score 10/10 for spelling and grammar!
1. Use Visual Demonstrations: Show the chef each task or technique you expect them to perform rather than relying solely on verbal instructions. Use short, clear, and simple sentences. Avoid jargon or complex culinary terms that could confuse them. Focus on key actions like “chop,” “grill,” “fry,” and “plate.”
2. Provide Written Instructions: Give them printed instructions or a checklist with simple steps for each task. They can refer to these throughout the trial – these docs should be part of your normal recipe management.
3. Label Ingredients and Tools: Clearly label the ingredients, tools, and equipment they’ll be using. If needed, use both English and their native language for clarity.
4. Focus on Physical Skills: Prioritise tasks that emphasise cooking technique, speed, and cleanliness rather than tasks that require complex verbal communication.
5. Provide Positive Reassurance: Make sure they feel comfortable despite the language barrier by offering encouragement through simple praise or thumbs-up gestures when they perform tasks well.
This approach ensures a fair evaluation of their skills without letting the language barrier unfairly impact performance.
A skills test or short kitchen trial shift is a valuable tool in the recruitment process and lets you see how applicants handle the real pressures of a kitchen, test their technical skills, and evaluate their fit with the team and workflow. It also reduces the risk of hiring mistakes and helps ensure a smoother onboarding process.
Remember… applicants are also checking out your business, the chef and the facilities. How does it compare with other places they are trying out for, and will it be a pleasant place to work? It’s more than just money, although that is important. Questions on their mind…
Work Environment: Is the kitchen supportive, respectful, and well-organised? Is their good-quality equipment, and is it all working properly?
Team Dynamics: Do team members communicate well, and is there a cooperative atmosphere? If English isn’t my first language, will that be difficult?
Pace and Expectations: How intense is the service pace, and what performance standards are expected?
Cleanliness and Organisation: Are hygiene and kitchen organisation taken seriously?
Growth and Balance: Are there opportunities for development, and how are work-life balance and time off handled?
Is it a trial shift of a skills test, and should it be paid? In Australia, a short skills test can be unpaid if it involves ‘no more than a demonstration of the person’s skills, where they are relevant to a vacant position, is only for as long as needed to demonstrate the skills required for the job, and the person is under direct supervision of the potential employer (or other appropriate individual) for the entire trial.’
See Fair Work’s trial shift rules for Australian hospitality workplaces. And rules for New Zealand workplaces. Many employers pay staff for the time spent on a trial shift, as this avoids any feelings of exploitation and also allows for a longer period that can give a fuller assessment – it’s your call.
See also: How to Manage the Kitchen if You’re Not a Chef
Options for a One-Hour Chef’s Skill Test
For a short kitchen trial shift focused on assessing a chef or cook’s physical cooking and food preparation skills, here is a list of possible tasks they can demonstrate. The focus is on:
1. Knife Skills: Ask them to quickly and consistently chop, dice, or slice a range of ingredients (onions, carrots, herbs) for service.
2. Grill Section: Test their ability to cook steaks, burgers, or chicken to specific temperatures and doneness, showing control over timing and grill management.
3. Salad or Cold Prep: Have them prepare a quick salad or cold starter, focusing on speed, presentation, and portion control.
4. Plating a Popular Dish: Provide a recipe and ask them to prepare and plate a commonly ordered dish from your menu, ensuring it meets your presentation standards.
5. Sauce or Stock Preparation: Test their ability to prepare a simple sauce or reduce a stock within the hour.
6. Frying Section: Ask them to demonstrate frying skills by preparing chips or another fried dish, testing their understanding of oil temperature and timing.
7. Portion Control: Have them portion proteins or other high-cost items, ensuring consistency and minimal waste.
8. Organisation and Cleanliness: Observe how they maintain their workstation during prep and clean as they go.
9. Communication: Simulate a busy service environment and see how they communicate with other kitchen staff while working. This may be a challenge for them in a short test, and the applicant may be quite reserved.
10. Speed and Multitasking: Give them two or three dishes to prepare simultaneously to evaluate how they handle multiple orders under time pressure.
Options for a Longer Chef’s Skill Test
For a kitchen trial shift that involves more time, you can extend the tasks to evaluate additional skills and assess their adaptability, efficiency under pressure, and overall kitchen management skills. You should assume they are familiar with the menu or style of food being prepared.
1. Prep for Service: Ask them to help with the bulk prep of vegetables, proteins, or sauces that are typically needed for a busy service, testing both speed and precision.
2. Cooking to Order: Have them prepare several dishes to order within a set time, mimicking the flow of a real service.
3. Time Management: Provide them with multiple tasks (e.g., prepping ingredients, cooking a dish, and managing a frying station), and evaluate how they manage their time and prioritise tasks.
4. Special Dietary Requests: Ask them to prepare a dish that meets specific dietary requirements (e.g., gluten-free, vegetarian) to test their knowledge of allergens and dietary preferences.
5. Food Safety and Hygiene: Have them demonstrate proper food handling, storage, and hygiene practices, ensuring they meet your standards for safe food preparation.
6. Baking or Pastry: If relevant to your menu, ask them to prepare a simple dessert or baked item, assessing their pastry skills and precision.
7. Creative Input: Ask them to create a dish from a set of available ingredients, giving you insight into their creativity and understanding of flavours.
8. Speed of Service: Simulate a busier period and ask them to prepare dishes with quick turnaround times, observing how they handle pressure and speed without sacrificing quality.
9. Waste Management: Observe how they handle offcuts, scraps, and waste throughout their tasks, ensuring they are minimising waste and working efficiently.
10. Stock Rotation and Organisation: Ask them to demonstrate how they would organise the storage of ingredients for service, assessing their knowledge of stock rotation (FIFO) and proper storage.
Options for a One-Hour Test of Basic Kitchen Skills
For the kitchen trial shift of a base-level cook performing simple food preparation and cooking tasks. During a one-hour trial, here’s a list of suitable tasks to assess their core skills:
1. Basic Knife Skills: Ask them to peel, chop, dice, and slice vegetables (e.g., onions, carrots, potatoes), testing speed and accuracy.
2. Simple Frying: Have them cook something straightforward like frying eggs or preparing a basic stir-fry, ensuring they understand basic heat control and timing.
3. Salad Preparation: Ask them to assemble a simple salad from pre-prepped ingredients, focusing on portion control, presentation, and following instructions.
4. Basic Cooking of Proteins: Have them grill or pan-fry a piece of chicken or fish, checking for even cooking and knowledge of basic cooking times.
5. Portioning Ingredients: Give them pre-prepped proteins or sides and ask them to portion them into consistent sizes, focusing on accuracy and reducing waste.
6. Simple Batch Cooking: Ask them to prepare a basic batch item, such as boiling pasta or rice, testing their ability to handle kitchen staples.
7. Food Preparation Hygiene: Observe their ability to maintain a clean and organised workstation throughout the trial and check their knowledge of basic food safety practices, such as washing hands, using gloves, or handling raw ingredients.
8. Plating a Simple Dish: Have them present a basic dish, such as a burger & chips or a sandwich, ensuring they follow your plating instructions and presentation standards.
9. Fryer Operation: Ask them to use the deep fryer for a simple task like frying chips, ensuring they can manage timing and maintain cleanliness around the fryer station.
10. Storage and Labelling: Test their knowledge of food storage by asking them to label and store ingredients or leftovers correctly.
Adjusting the Skills Test for Someone with Limited English
Many applicants have good physical skills but limited English. Most kitchens are a United Nations of backgrounds and experience – let’s make this a positive opportunity so you don’t miss out on a great candidate. Kitchen terms are fairly universal, but your menu and team may have particular jargon that needs explaining. And let’s face it: many local chefs do not score 10/10 for spelling and grammar!
1. Use Visual Demonstrations: Show the chef each task or technique you expect them to perform rather than relying solely on verbal instructions. Use short, clear, and simple sentences. Avoid jargon or complex culinary terms that could confuse them. Focus on key actions like “chop,” “grill,” “fry,” and “plate.”
2. Provide Written Instructions: Give them printed instructions or a checklist with simple steps for each task. They can refer to these throughout the trial – these docs should be part of your normal recipe management.
3. Label Ingredients and Tools: Clearly label the ingredients, tools, and equipment they’ll be using. If needed, use both English and their native language for clarity.
4. Focus on Physical Skills: Prioritise tasks that emphasise cooking technique, speed, and cleanliness rather than tasks that require complex verbal communication.
5. Provide Positive Reassurance: Make sure they feel comfortable despite the language barrier by offering encouragement through simple praise or thumbs-up gestures when they perform tasks well.
This approach ensures a fair evaluation of their skills without letting the language barrier unfairly impact performance.
See also: 10 Ways to Help Chefs Maximise Productivity and Control Costs
Recipe for Growth: How to Improve the Number Skills of Your Chefs
Check the other useful blog posts on the Foodie Coaches website…
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