Kitchen Operations, Station Workflow, and Communication
Core concepts
Line work depends on organization, timing, and communication. Candidates must understand the brigade structure and station responsibilities, the role of the expediter, and how tickets flow from the printer to the pass. Know the concept of the pickup and how to sequence dishes so a table's courses arrive together and at the right temperature. Understand mise en place as the basis of workflow, the importance of par levels during service, and how to manage a rush by prioritizing, batching, and communicating. Clear, concise callbacks - "heard" - confirm orders and prevent errors. Know how to handle special requests, allergies, and modifications through the proper chain, and how to communicate delays honestly.
Traps to watch
Questions often test sequencing: which dish to fire first when items have different cook times, or what to do when an item runs out mid-service. Watch for scenarios where silence causes errors - the correct behavior is to call back and confirm. Another trap is prioritizing speed over accuracy or over allergy safety.
Rule of thumb
Communicate early, confirm with callbacks, and sequence by cook time so everything lands together. Worked example: if a steak takes longer than a pasta, fire the steak first and time the pasta to finish with it. When an item runs out, tell the expediter immediately so the front of house can guide guests rather than letting tickets fail.
Inventory, Cost Control, and Waste Management
Core concepts
Cost control begins with accurate receiving, storage, and rotation. Candidates must understand FIFO, par levels, and the difference between inventory counts and usage. Know how portion control affects food cost, how to calculate food cost percentage (cost of goods sold ÷ sales), and how yield and trim affect usable product and cost per portion. Understand the causes of waste - overproduction, spoilage, trim loss, and error - and strategies to reduce it: accurate forecasting, proper storage, repurposing trim safely, and tracking waste. Recognize the value of standardized recipes and scales for consistency and cost. Know how to receive deliveries properly, check temperatures and quality, and store items correctly to extend shelf life.
Traps to watch
Questions often test the direction of food cost math or confuse yield with portion size. Watch for scenarios where overproduction looks efficient but raises waste. Another trap is storing items improperly and losing shelf life, or failing to rotate and creating spoilage. Receiving checks are frequently tested.
Rule of thumb
Control cost at the source: buy to par, receive and store correctly, portion with scales, and rotate with FIFO. Worked example: if a case costs $40 and yields 10 usable portions after trim, the cost per portion is $4; if trim loss rises, cost per portion rises even though the case price did not change. Track waste to find where money leaks.