Knowledge Assessment for Cargo Vessel Chefs

1. Knowledge Assessment for Cargo Vessel Chefs

2. Goals • To help you evaluating Applicants for Cargo Vessel Chef Positions • To Assess the culinary and the food safety knowledge of the applicants • To Assess the knowledge and experience in creating well balanced Menu cycles • To Assess the ability of the candidates to calculate consumption and food orders • To provide the feedback of culinary professionals to you before making the final hiring decisions • To help improving feedback from future Principals on the deployed Cargo Chefs • To help providing only highest quality of crew to your principal

3. How does it work • Step One Culinary and Food Safety Knowledge Test The Applicants will first complete a written Questioner which will focus on their Food Safety and Culinary knowledge. They will have 45 Minutes to complete this Questioner. The Questioner will be reviewed by one of our Culinary Teachers at Apicius Culinary Arts. A level of 75 % or above will be set as unofficial passing mark for this Assessment

4. How does it work • Step Two Menu Planning Test During this test the Applicant is being given a large choice of international Dishes which he has to utilize to create a 7 day Menu cycle for 3 course Lunch and Dinner Menu. The applicant has to create this 7 day cycle utilizing a spread sheet which is given to him. Evaluation points will be the nutritional balance of the menu cycle, and the balance of food items used in order to avoid repeating ingredients in the same menus and same days. The Applicant will have 45 Minutes to complete this task

5. How does it work • Step Three Food ordering and Portion Control Test During this written Test the Applicant has to complete some calculations based on Portion Control and Food ordering. It will show the level of understanding of thinking in advance and how to project consumptions based on an existing Menu cycle. The Applicant will have 45 Minutes to complete this task

6. How does it work • Step Four Practical Assessment of Cooking knowledge and working procedures During this Test the Applicant will be given a Basket of ingredients and he will have to prepare out of these ingredients a number a given number of Soups, Appetizers, Main Courses and Dessert. One of Apicius Teachers will be evaluating the working procedures, the level of ability to work organized and clean, and the end results of the Cooking Test. This Candidate will be given 6 hours to complete this tasks

7. What we can provide additonal • Based on nationality mix of crew and on request of Agencies of Principals we develop special courses based on individual requirements • We have already setup programs for continued education program for cargo vessel Cooks, specifically focusing on following ethnic foods • Polish cooking • Eastern European Cooking • Mediteranean Cooking • Greek Cooking • These courses can also be used as Development courses for Messman for future cook positions • In additon we can provide Programms in order to upgrade and refresh knowledge on Food Safety, Food Hygiene Procedures, and Food Storage and handling regulations