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Nandos Trainee Test
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Nandos Trainee Test
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25 Questions

1. What does DTRT stand for?

2. How is a Sunset Burger assembled from bottom to top?

3. Choice of salads:

4. Which bastes are used in a Wing Roulette?

5. What colour plasters do we use and why?

6. Halal:

7. During and after defrosting where do we store livers? Why?

8. How often should a bin be changed?

9. Who is responsible for checking ID of a store visitor (e.g. Loomis, Maintenance, etc.)

10. What garnish comes in a standard single burger?

11. Why do we use cockerels (Barci) sticks when seating people?

12. What does the 'M' symbol signify on the menu?

13. What PPE is provided at Nando's?

14. When was Nando's founded and where?

15. What jewellery IS allowed on shift?

16. From the bottom upwards, how do we build a Mushroom & Halloumi burger?

17. How is the Fino pitta assembled, in order from bottom to top?

18. Choices of sides:

19. What is Nando's cleaning policy?

20. Where is our fire evacuation point?

21. What colour mop should be used when cleaning the kitchen?

22. What should you do with any food that is out of date?

23. What should you do after mopping up any sort of spillage?

24. Mushroom & Halloumi Pitta

25. Who's responsibility is it to acknowledge customers?

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