Its not intense but 2.5 hours of questioning is what it is.
you go into a room a witness logs on to the person in oz, all very friendly nothing to panic over, introduce yourself etc, he explains the system and then its a casual chat, interview with him or her. He clicks away showing you slides, questions, pictures of slicers and asks you to explain how to clean it, other questions include allergies, temps, set up procedures on a daily basis, what you would do in certain circumstances ie an argument has happened and how you would deal with it. how you cook certain types of products ie bread, pasta, pastry the different types and how its made / joints of meat and fish work including safe cooking temps, different types of sauces, types of buffet and canopies. You need to do a tradeset report which he has a copy off, in this you advise what you do or have done in the past. DONT LIE ON IT. as he will certainly try and trip you up, i havent done much bread work for years but know how to, so if you havent done it dont say you have, if he asks you wont know the answer. if you tick you have done pastry and only worked with or made short pastry and he asks about puff say so but make sure you know all about short and talk about that instead. Once you have done the tradeset report you will understand the type of questions that will come up. hope this helps.