Low pay, awful management
Chef (Former Employee) – Warrington – 11 October 2017
Although easy to move through the ranks, and a near inability it seemed for other chefs to be fired, the management was awful. They relied heavily on the competency of young staff, even going as far as to put a 16 year old on the front line. Chefs of course walked, and an inability to replace them, increased the work load drastically for the rest of us for at least 5 months leading up to me leaving. We were regularly left waiting for an hour+ before being let in to start our shifts. One manager went as far as to spread rumours about members of staff, this is a 30+ year old apparent professional. The constant talk of getting their bonuses due to our achievements became incredibly damaging to morale.
I would never work for a restaurant owned by Mitchell and butlers. They are the exact sort of corporation that has destroyed the industry for young professional chefs and I advise anyone thinking of joining them to see at as a stop gap, and make sure your aim is to work where the food is fresh, the management is good and the standards are high.
Free food, long leash