Grade 9 Term 2 In-Class Test Name: ______________________ Date: _________

1. Read the job and person specification needed to be a head chef at Highlands (Hotel) Restaurant,
which offers up to 80 diners an exceptional food experience for lunch and dinner, in the center of
San Francisco. Then read the profiles of the 3 best candidates shortlisted for the job, and finally
answer the question.

Position: HEAD CHEF

Job Specification Person Specification
NVQ Level 3/ Level 1, 2 and 3 Food Safety
Awards/ Level 2Health and Safety in the
Workplace Award/ Minimum 2 years relevant
experience/ Awareness of manual handling
technique/ Awareness of Control of Substances
Hazardous to Health Regulations (COSHH) and
chemical safety/ Experience of kitchen
Controlling and directing the food preparation equipment/ Experience of dangerous
process/ Approving and polishing dishes before equipment such as knives/ Competent level of
they reach the customer/ Managing and English spoken and written/ Excellent
working closely with other Chefs of all levels/ knowledge of all sections/ Ability to produce
Creating menu items, recipes and developing excellent high-quality food/ Good oral
dishes ensuring variety and quality/ communication/ Team management skills/ High
Determining food inventory needs, stocking level of attention to detail/ Good level of
and ordering/ Ultimately responsible for numeracy/ Enthusiasm to develop your own
ensuring the kitchen meets all regulations skills and knowledge plus those around you/
including sanitary and food safety guidelines/ Adaptability to change and willingness to
Being responsible for health and safety/ Being embrace new ideas and processes/ Ability to
responsible for food hygiene practices work unsupervised and deliver quality work/
Positive and approachable manner/ Team
player qualities.
 Sarah Chris Linda

Sarah has been an assistant
head chef at a small bistro (30
diners) for 1.5 years and is
looking to be promoted to
head chef. She has all the
necessary food standards/
safety certificates, experience
of stock ordering and creating
exciting menus and recipes.
Sarah’s English is at high
standard and she has proven
experience of working as part
of a team and motivating
others around her, but equally
can work on her own. On her
application, Sarah’s referee
commented that she is an
excellent communicator, is
well respected and is ready for
a step up to the next level in
her culinary journey.
Chris has over 8 years’
experience working as a head
chef in various kitchens around
the world. His current
workplace is a restaurant in
Buenos Aires. The space has
sittings for up to 100 dinner
guests and Chris has excellent
standards of food safety and
hygiene, besides motivating
his staff to produce excellent
dishes which customers return
for. Chris speaks Spanish,
Portuguese and little English.
On online reviews customers
have been giving high ratings
for wonderful food flavors,
with a small percentage
claiming that the menu has not
changed for several years.
Linda has been working as
Head Chef at Bell’s Chop House
(London) for 3 years – a
restaurant of 60 seats, which
specializes in barbequed meats
with a twist. Linda’s main
responsibility has been to
order in stock, coordinate a
smooth running kitchen/ team
of chefs, ensure high standards
of food hygiene and create new
dishes in a “test” kitchen.
Linda’s staff have mentioned
that she has helped train them
in their own cheffing skills and
also that everybody in the
kitchen is clear about what
their roles/ duties are.
Customer reviews have
highlighted innovative dishes
with fresh and special
ingredients with strong flavor.

Q: Which candidate should Highlands restaurant select to become head chef? Justify your reasons.

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2. Mark has been working at jolly Wine Warehouse P.L.C. (Trainee Manager) in London as part of a
graduate program for 2 years. He started out at one of the smaller retail stores in Vauxhall and to-
date has been provided necessary training about merchandising the store to look presentable,
product knowledge (offering wine tastings to customers), money handling, and customer service.
Mark has since moved to a larger store in Shepherds Bush where at first he felt more involved and
challenged as part of a larger, more fun, team of 6 employees. Six months ago, Mark even managed
the store during a busy two-week period when his manager was on holiday and his assistant manager
was sick. During this time, he enjoyed the challenge and felt that head office (senior management)
were happy with his performance despite feeling a little overwhelmed when delegating
responsibilities/ tasks to other employees during busy times. Also, the store has been meeting and
exceeding its sales targets every month and most employees (but not Mark himself) have even won
free incentive trips abroad to taste wine overseas. Nevertheless, Mark feels he should have been
promoted by now and feels devalued, demotivated and ignored. He is considering leaving, especially
seeing as he is still involved in similar low-level tasks he was doing when he started, such as delivery
driving, merchandising and cash handling. Also his very low salary has stayed the same and London
living is becoming increasingly expensive.

Q: How should Jolly Wine Warehouses motivate Mark and prevent him from leaving? (State,
Explain and Link, plus include importance to the case study for each of the 3 sections below)
Explain one motivational ……………………………………………………………………………………………………………
theory you have learned ……………………………………………………………………………………………………………
that would be best? (3) ……………………………………………………………………………………………………………
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Which one financial ……………………………………………………………………………………………………………
reward could best be ……………………………………………………………………………………………………………
used and why? (3) ……………………………………………………………………………………………………………
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Explain one non-financial ……………………………………………………………………………………………………………
reward that could be ……………………………………………………………………………………………………………
used. (3) ……………………………………………………………………………………………………………
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