If you’re applying for Recognition of Prior Learning (RPL) or Job Ready Program (JRP) in commercial cookery, the most challenging part of the process is the skills assessment interview. You’ve already proven your work history and submitted all the evidence, but the interview is where you must demonstrate that you have the knowledge and communicate your experience clearly. Many experienced chefs and cooks find this step stressful – but with the right preparation, you can pass this interview with confidence.

What to Expect in the Interview?

This interview is usually conducted by a qualified assessor face-to-face or online and typically covers topics related to culinary knowledge, management, and your experience. The goal is to confirm that your skills meet the standards for an Australian Certificate III or IV in Commercial Cookery/ Kitchen Management. You can expect questions that will test your knowledge related to food, cuisines, your experiences, work history, skills, etc.

Tips to answer confidently:

Use the STAR method to give structured answers:

• S – Situation: Briefly describe the context.
• T – Task: Explain the problem or responsibility.
• A – Action: Detail the steps you took.
• R – Result: Share the positive outcome

This format allows you to keep your answers focused and shows assessors that you can think critically and work professionally under pressure.

But preparation is key — especially for the skills assessment interview. If you want a book that guides you to pass this interview with confidence, then check out our book.