Kitchen Test

Does anyone use a kitchen test before allowing their cooks on the line? I remember doing it at a couple chains I have worked for in the past. I want to use one to see if my cooks are at least trying to learn something after being hired prior to getting on the line for training…

Anyone have one they could share that would be great too.

Years ago when I was in fine dining I’d do a little “Show me what you got” deal.
I’d ask them to do a 3-course meal for 3 people with what they find on the line. It’d show me that they could think on their feet, and what they could come up with. And the fact that it is more difficult to cook for 3 than it is for 300.