Food Service Assistant (Former Employee) – Stirling, Stirlingshire – 29 September 2017
I worked here for 8 mths , very busy and sometimes stressful. Some staff not reliable so other staff get long shifts can work in more than 1 outlet in the same day. Managers help when can but they are busy and stressed just as much. Some days hard to get a break.
Catering Assistant (Former Employee) – Edinburgh – 11 November 2017
If you have a good manager this company works well. If you don't then you end up being bullied into doing things you aren't comfortable with and as my manager said "you're replaceable" and "the employees come last". My boss was fired for bullying and no other boss lasted more than 5 months. Impressively bad tbh. Approved holiday only to refuse it later.
They don't care, long hours, everything, avoid at all cost
Chef (Former Employee) – Sheffield, South Yorkshire – 24 September 2017
Worked in the kitchen single handed with very little help from the management, expected to work overtime for no money sometimes an extra 20 hours a week . When challenged I was told it's expected of you so get on with it Manager to busy shopping or standing in the kitchen cooking her lunch during service to care
Commis Chef at Nats CTC (Current Employee) – Reading – 28 August 2017
Everyday is slightly different whilst testing new and exciting products and meeting new faces almost everyday. Everyone works hard to completed their individual tasks whilst helping others if the help is needed. There is always a laugh to be had whilst in the kitchen. There's a lot of training but it is essential to benefit all members of staff so there is an understanding of company policies and legislations which are all in place to keep everyone safe and the business to run smoothly.
Events Co-ordinator (Current Employee) – Embankment Station – 21 June 2017
BaxterStorey have always been very helpful throughout my career. From training, to day to day man management. All staff are extremely helpful and reliable.
For my current role, I manage all the bookings for Pearson's headquarters at 80 Strand. I organised all the big events on the executive floors and take bookings throughout the building for clients such as Penguin, Pearson Education and DK books.
For the 2.5 years I've been at Pearson, I have learnt so much about the catering industry and now feel I have great understanding off all operations within contract catering.
On site catering for all staff, great facilities and great training opportunities
Catering Assistant (Current Employee) – Stirlingshire – 12 June 2017
I've worked at two Baxterstorey but were very full on and stressful. The first one I worked at the the managers were lovely and encouraging, the atmosphere was quite laid back. The second one I worked at was the complete opposite, the managers were horrible. It was clear that everyone engaged in gossip about each other. The job was extremely stressful and very poorly managed, I received no training. It was clear that in both posistions the managers had not received much training. Additionaly in both posistions I was not paid in time as there was no communication with head office about my employment and salary. This has happened twice and it made me feel extremely under appreciated, it was a situation that has happened to almost everyone I have worked with at Baxterstorey.
Hospitality Assistant (Current Employee) – London, Greater London – 5 June 2017
My typical day at work starts at 8.30-10.00 depending on the number of scheduled meetings and start time of the first one. As a hospitality assistant I've learned how to be a better organized person. My managers are very kind and helpful. They have created a friendly work environment. The most enjoyable part of a job is the opportunity to meet a lot of people who help me to develop my language skills. For me, as a person who lives in the UK since February this year, the hardest part of the job is learning new culture and work requirements, but, because I'm open minded and hard working I'm a good employee and colleague.
Food Production (Former Employee) – Stirling, Stirlingshire – 25 May 2017
Absolutely shocking place to work! Management have no clue whatsoever how to run a catering business. Staff turnover is very high due to the terrible working conditions. Always understaffed so the workforce are doing far too much with not enough time to do it. Communication is non existent so everyone is just left to get on with it. No fair work allocation, so the favourites do nothing while everybody else carries the can. Wages are an insult, and even then you're lucky if you get paid the right amount on time. Thinking of working here? Save yourself a lot of grief and don't go near them.
Free lunch, if you get time to eat anything!
Every possible aspect of bad employment applies here.
Fsa (Current Employee) – Bolton, horwich – 18 May 2017
Preparing deli, salad bar and pots , stock sheets and cash handling. At the end of the day helping to clean down and shut up. I add the oppertunity to go to the chef acadamy where I learned a great deal.
This kitchen is a horrible place to work in as the manger don't seem to help in any which way. Since I have left it has been taken over by another company so may be completely different now. The restaurant is always busy in the morning and lunchtimes as it gets filled by the clients working upstairs.
Food Service Assistant (Former Employee) – Liverpool – 28 February 2017
Managers with no management skills. Minimum wage expected to do everything and with no communication makes things really difficult. No team work. Awful atmosphere. Would never work for this company again!
Chef (Former Employee) – Peterborough City Centre, Cambridgeshire – 15 February 2017
great manager working for the company was amazing fun and a great experience you should feel proud if you recive a potion at such great company worked for the company for several months no let downs but one.
Vending Engineer (Current Employee) – Ellesmere Port – 14 February 2017
Each day is different from the last. However the one thing that remains is how great my fellow colleagues are. I am constantly learning within my role however the one aspect of myself that is continually developing is my ability to manage my time effectively and prioritise tasks.
Relief Chef Manager (Former Employee) – Chef Manager – 18 January 2017
A market leader for independant companies. they take the whole meaning of customer experience to a new level. The attention to detail is fantasic, i real felt part of a team and a individaul on a career path. Creative thinking with the food, mindful in valuing their key assets the employees. would truly be a honest to work alongside teh taltented people.