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Jubilant Foods Works Interview Questions and Answers
96 Interview questions
Identifying weaknesses is crucial for personal growth; I focus on improving my time management and delegation skills.
Time Management: I sometimes struggle with prioritizing tasks effectively. For example, I tend to spend too much time on minor details instead of focusing on larger project goals.
Delegation: I have a tendency to take on too much responsibility myself. In my previous role, I realized I could have emp...
In a staff crunch before peak season, proactive planning and team motivation are key to ensuring smooth operations.
Assess current staffing levels and identify critical roles that need immediate attention.
Implement a temporary hiring strategy, such as reaching out to local staffing agencies or posting on job boards.
Cross-train existing staff to cover multiple roles, ensuring flexibility during peak hours.
Enhance em...
Profit and Loss (PNL) is a financial statement summarizing revenues, costs, and expenses over a specific period.
PNL shows the company's ability to generate profit by comparing revenues against expenses.
A positive PNL indicates profitability, while a negative PNL indicates a loss.
For example, if a hotel earns $500,000 in revenue but incurs $450,000 in expenses, the PNL shows a profit of $50,000.
Key components inclu...
BPO stands for Business Process Outsourcing, where companies delegate specific business tasks to third-party service providers.
BPO can include customer service, technical support, and telemarketing.
Examples of BPO companies include Accenture, Infosys, and Concentrix.
BPO helps companies reduce costs and focus on core business functions.
It can be categorized into front-office (customer-related) and back-office (inte...
PNL stands for Profit and Loss, a financial statement summarizing revenues, costs, and expenses over a specific period.
PNL is used to assess a company's financial performance.
It includes revenues (income from sales) and expenses (costs incurred).
For example, if a company earns $100,000 and has $70,000 in expenses, the PNL shows a profit of $30,000.
It helps stakeholders make informed decisions regarding investments...
I focus on analyzing P&L statements to identify growth opportunities and set actionable sales targets for my team.
Conduct regular P&L analysis to identify cost-saving opportunities and revenue growth areas.
Set specific, measurable sales targets based on historical data and market trends, e.g., increasing sales by 15% in Q2.
Implement training programs for the sales team to enhance product knowledge and sell...
A team is a group of individuals working collaboratively towards a common goal, leveraging diverse skills and perspectives.
Collaboration: Team members share ideas and responsibilities, enhancing creativity and problem-solving.
Diversity: A mix of skills and backgrounds leads to innovative solutions, like a marketing team with designers and analysts.
Communication: Open dialogue fosters trust and clarity, essential f...
I enjoy hiking, reading, and cooking, which help me relax and stay balanced while developing new skills.
Hiking: I love exploring nature trails and challenging myself with new routes.
Reading: I read a variety of genres, from fiction to self-improvement, to broaden my perspective.
Cooking: I experiment with different cuisines, often trying out new recipes on weekends.
To increase sales, focus on enhancing customer experience, marketing strategies, and menu optimization.
Implement targeted promotions, such as happy hour specials or seasonal menu items.
Enhance customer experience through staff training and exceptional service.
Utilize social media marketing to engage with customers and promote new offerings.
Introduce loyalty programs to encourage repeat visits and increase customer...
A critical control point is a step in the food production process where controls can be applied to prevent, eliminate, or reduce food safety hazards.
Critical control points are essential in ensuring food safety and quality.
They are identified through a hazard analysis and critical control points (HACCP) plan.
Examples include cooking temperature for meat products and pasteurization for dairy products.
Jubilant Foods Works Interview Experiences
205 interviews found
Anonymous
(5 Questions)
- Q1. What is the ideal temperature for baking pizza and the appropriate conveyor timing?
- Ans.
The ideal temperature for baking pizza is typically around 450-500 degrees Fahrenheit, with a conveyor timing of 4-6 minutes.
Ideal temperature for baking pizza is usually between 450-500 degrees Fahrenheit
Conveyor timing for baking pizza is typically 4-6 minutes
Adjust temperature and timing based on specific pizza recipe and oven type
- Q2. What is the standard gas pressure for ovens?
- Ans.
The standard gas pressure for ovens is typically around 3.5 inches of water column.
Standard gas pressure for ovens is usually around 3.5 inches of water column
This pressure ensures proper combustion and heat distribution
Incorrect gas pressure can lead to inefficient heating or safety hazards
- Q3. What is the makeline bin temprature
- Ans.
The makeline bin temperature is typically set to keep ingredients at a safe temperature for food preparation.
The makeline bin temperature is usually set between 33-41 degrees Fahrenheit to prevent bacterial growth.
Regularly monitoring and adjusting the temperature ensures food safety and quality.
Examples of ingredients stored in the makeline bin include lettuce, tomatoes, and cheese.
- Q4. What is tha Makeline sab zero temperature
- Ans.
The Makeline sub zero temperature is the temperature at which food items are stored to prevent bacterial growth and maintain freshness.
Makeline sub zero temperature is typically set at or below 0 degrees Celsius.
It is important for preserving the quality and safety of perishable food items.
Regular monitoring and maintenance of the Makeline temperature is crucial to ensure food safety.
Examples of food items that may be ...
- Q5. What is tha cold room sub zero temperature
- Ans.
A cold room sub zero temperature is typically below freezing, around -18 degrees Celsius or lower.
Cold rooms are used for storing perishable items like food, pharmaceuticals, or biological samples.
Sub zero temperatures help to preserve the quality and freshness of the stored items.
Common temperatures for cold rooms range from -18 to -30 degrees Celsius.
Proper insulation and refrigeration systems are essential to mainta...
Interview Preparation Tips
Selected
I appeared for an interview in Feb 2025.
(2 Questions)
- Q1. Can you provide basic information about yourself?
- Ans.
Experienced Restaurant General Manager with a passion for customer service and team development, dedicated to driving operational excellence.
Over 10 years of experience in the restaurant industry, managing both front and back of house operations.
Successfully increased sales by 20% in my previous role through effective marketing strategies and staff training.
Strong leadership skills, having trained and developed a team ...
- Q2. Location preference
(2 Questions)
- Q1. How do you increase sales?
- Ans.
To increase sales, focus on enhancing customer experience, marketing strategies, and menu optimization.
Implement targeted promotions, such as happy hour specials or seasonal menu items.
Enhance customer experience through staff training and exceptional service.
Utilize social media marketing to engage with customers and promote new offerings.
Introduce loyalty programs to encourage repeat visits and increase customer rete...
- Q2. Why should we hire you?
- Ans.
I bring extensive experience, strong leadership skills, and a passion for delivering exceptional dining experiences.
Proven track record of increasing restaurant revenue by 20% through effective marketing strategies and customer engagement.
Strong leadership skills demonstrated by successfully managing a team of 30 staff members, fostering a positive work environment.
Expertise in inventory management, reducing food costs...
Interview Preparation Tips
Selected
I applied via Job Portal
(4 Questions)
- Q1. Pls take me through the complete journey of your career. Key pointers on adding value to Jubilant.
- Q2. Pls describe the ERP Implementation journey and also on user adoption bit.
- Ans.
The ERP implementation journey involves planning, customization, training, testing, and user adoption.
The journey starts with thorough planning to define goals, requirements, and timelines.
Customization of the ERP system to fit the specific needs of the organization is crucial.
Training sessions for employees to ensure they are familiar with the new system and its functionalities.
Testing phase to identify and resolve an...
- Q3. Specific examples on Automation
- Ans.
Automation in manufacturing includes robotic arms, conveyor belts, and automated assembly lines.
Robotic arms are used for tasks like welding, painting, and material handling.
Conveyor belts automate the movement of materials between different stages of production.
Automated assembly lines use machines and robots to assemble products quickly and efficiently.
- Q4. How do you do Stakeholder Management ?
- Ans.
Stakeholder management involves identifying, analyzing, and engaging with individuals or groups who have a vested interest in the project or organization.
Identify key stakeholders and their interests in the project
Analyze their level of influence and impact on the project
Develop a communication plan to engage with stakeholders regularly
Address concerns and manage expectations effectively
Seek feedback and incorporate su...
(2 Questions)
- Q1. Please take us through your Retail experience
- Ans.
I have extensive experience in retail IT, including implementing POS systems, inventory management software, and e-commerce platforms.
Implemented POS systems to streamline checkout process
Managed inventory management software to optimize stock levels
Developed e-commerce platforms to increase online sales
Worked on customer relationship management (CRM) systems to improve customer experience
- Q2. Questions on Sourcing and Procurement
(2 Questions)
- Q1. Questions on Team Management
- Q2. Ability to work in a Chaotic environment
- Ans.
I thrive in chaotic environments, able to prioritize tasks and adapt quickly to changing circumstances.
Ability to remain calm under pressure
Strong problem-solving skills
Flexibility and adaptability
Experience in fast-paced work environments
Effective time management skills
(1 Question)
- Q1. Pls talk about challenges that you have sailed through.
- Ans.
I have sailed through challenges such as implementing new ERP systems, managing cybersecurity threats, and leading IT teams through company mergers.
Implementing new ERP systems successfully
Managing cybersecurity threats and ensuring data security
Leading IT teams through company mergers and transitions
Interview Preparation Tips
Skills evaluated in this interview
Selected
I appeared for an interview in Jan 2025.
(3 Questions)
- Q1. Work hard fight easy
- Q2. Ambition of company
- Ans.
The company's ambition is to become a leader in the industry by providing innovative solutions and exceptional customer service.
Company aims to be a leader in the industry
Focus on providing innovative solutions
Commitment to exceptional customer service
- Q3. How profit make company shares higher
- Ans.
Company profits can increase share prices by demonstrating growth potential and attracting investors.
Increased profits signal growth potential to investors
Higher profits can lead to higher dividends for shareholders
Positive earnings reports can attract more investors, driving up demand for shares
Business & profit , how you buld the topline sale, that main profit
(2 Questions)
- Q1. Gole of company
- Q2. P&L
(2 Questions)
- Q1. Qualification and basic information
- Q2. Agree to move anywhere for work or transfer
- Ans.
I am open to relocating for the right opportunity.
I am willing to move for a job that aligns with my career goals and offers growth opportunities.
I have relocated in the past for work and have found it to be a positive experience.
I understand that being open to relocation can lead to new and exciting opportunities in my career.
Interview Preparation Tips
Selected
I appeared for an interview in Jan 2025.
(2 Questions)
- Q1. What is your understanding of refrigeration?
- Ans.
Refrigeration is the process of removing heat from an enclosed space to lower the temperature below the ambient level.
Refrigeration involves the use of refrigerants to absorb and release heat.
It relies on the principles of compression, condensation, expansion, and evaporation.
Common examples of refrigeration systems include refrigerators, air conditioners, and freezers.
- Q2. What is the suction pressure of refrigerant 134a
- Ans.
The suction pressure of refrigerant 134a is typically around 25-40 psi.
Suction pressure of refrigerant 134a is influenced by factors such as temperature, system design, and load conditions.
Normal suction pressure for refrigerant 134a in a typical HVAC system ranges from 25 to 40 psi.
Low suction pressure may indicate issues such as low refrigerant charge or a problem with the compressor.
High suction pressure could be a ...
Selected
I appeared for an interview in Jan 2025.
(2 Questions)
- Q1. What is a critical control point?
- Ans.
A critical control point is a step in the food production process where controls can be applied to prevent, eliminate, or reduce food safety hazards.
Critical control points are essential in ensuring food safety and quality.
They are identified through a hazard analysis and critical control points (HACCP) plan.
Examples include cooking temperature for meat products and pasteurization for dairy products.
- Q2. Operational per requisite program?
- Ans.
Operational per requisite program refers to the operational requirements needed to meet specific program standards.
Ensure all operational processes align with the requirements of the program
Implement necessary procedures and protocols to meet program standards
Regularly monitor and evaluate operational performance to ensure compliance
Provide training and resources to staff to support program requirements
Interview Preparation Tips
(2 Questions)
- Q1. What time or temperature should be for pizza baking to happen
- Ans.
Pizza baking typically occurs at a high temperature for a short amount of time.
Pizza is usually baked at temperatures ranging from 450-500°F (232-260°C)
Baking time can vary depending on the type of pizza and oven, but typically ranges from 10-15 minutes
A preheated pizza stone or baking sheet can help achieve a crispy crust
Wood-fired ovens can reach temperatures of 800°F (427°C) or higher for a quick bake
- Q2. Time for baking pizza should be 6 minutes and temperature should be from 465 to 480
Interview Preparation Tips
Selected
I applied via Company Website and was interviewed in Aug 2024. There were 3 interview rounds.
Attempt the all questions
All round success development
(6 Questions)
- Q1. Food cost pnl
- Ans.
Food cost of raw material which gives used spaciic period time of your business
- Q2. Team handling all staff
- Ans.
All staff management in sop follow
- Q3. Guest satisfied
- Q4. All peramiter set
- Ans.
The question is asking for all parameters to be set in a certain context.
Ensure all parameters are correctly set according to the given criteria.
Double check all variables and inputs to make sure nothing is missing.
Test the system with different scenarios to ensure all parameters are functioning properly.
- Q5. All target achivement
- Ans.
Kpt 20 minute 30 minute feedback
- Q6. Inventory indent I will manage
Kiran Thorat
Selected
I appeared for an interview in Apr 2025, where I was asked the following questions.
- Q1. How will you manage veg non veg concern
- Ans.
Managing veg and non-veg concerns involves clear communication, proper labeling, and ensuring dietary preferences are respected.
Clear Communication: Regularly inform staff and customers about the availability of veg and non-veg options to avoid confusion.
Proper Labeling: Ensure all food items are clearly labeled as vegetarian or non-vegetarian to help customers make informed choices.
Dedicated Preparation Areas: Establi...
- Q2. How can u set restaurant better than others
- Ans.
To set a restaurant apart, focus on unique offerings, exceptional service, and a memorable atmosphere that resonates with customers.
Unique Menu Items: Introduce signature dishes that reflect local flavors or innovative culinary trends, like a fusion of cuisines.
Exceptional Customer Service: Train staff to provide personalized service, remembering regular customers' preferences to create a welcoming environment.
Ambiance...
- Q3. What's your strength
- Q4. What's ur weak points
- Ans.
Identifying weaknesses is crucial for personal growth; I focus on improving my time management and delegation skills.
Time Management: I sometimes struggle with prioritizing tasks effectively. For example, I tend to spend too much time on minor details instead of focusing on larger project goals.
Delegation: I have a tendency to take on too much responsibility myself. In my previous role, I realized I could have empowere...
- Q5. If restaurant is running in staff crunch and peak season aat doorstep ie:rainy season in next 15 days.. how would u react.
- Ans.
In a staff crunch before peak season, proactive planning and team motivation are key to ensuring smooth operations.
Assess current staffing levels and identify critical roles that need immediate attention.
Implement a temporary hiring strategy, such as reaching out to local staffing agencies or posting on job boards.
Cross-train existing staff to cover multiple roles, ensuring flexibility during peak hours.
Enhance employe...
- Q6. If u are given cluster manager position to handle 6 restaurant what changes you would do than ur current boss does...
- Ans.
As a cluster manager for six restaurants, I would focus on operational efficiency, staff training, and customer engagement improvements.
Operational Efficiency: Implementing standardized processes across all restaurants to streamline operations, such as a unified inventory management system to reduce waste.
Staff Training: Establishing a comprehensive training program for staff to enhance service quality, including regul...
Interview Preparation Tips
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based on 299 interview experiences
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Jubilant Foods Works Reviews and Ratings
based on 3.5k reviews
Rating in categories
|
Assistant Manager
410
salaries
|  ₹2.2 L/yr - ₹7.4 L/yr |
|
Restaurant Manager
366
salaries
| ₹3.3 L/yr - ₹7 L/yr |
|
Guest Delight Manager
360
salaries
| ₹3.9 L/yr - ₹7.5 L/yr |
|
Store Manager
229
salaries
| ₹3.2 L/yr - ₹7.2 L/yr |
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Senior Assistant Manager
188
salaries
| ₹2.3 L/yr - ₹5 L/yr |
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