Questions and Answers about BaxterStorey

Here's what people have said about working and interviewing at BaxterStorey.

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30 questions

None what so ever

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Employ managers who actually know about catering and food. Worked with baxterstory for years previously and the managers were shocking! Just because they had business experience it doesn’t mean they can run a catering unit

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Yes, pre-employment checks are required. You have to bring your passport to your interview. Some locations you have to provide 5 years employment history to for security checks.

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No discount on what. Left over food.

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Go to the website www.baxterstorey.com and you can see what jobs are available near where you live or want to work. You can also submit CV to recruitment team.

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I work night shift as a chef,there use to be two of us,one chef and a catering assistant,it was good pay was ok and the hours where fine,loved it. Then the kitchen manager left (pushed out )and the assistant manager took over several people got made redundant,my hours where cut,so i went from earning £20k per year down to £16k,they made my assistant redundant which left me as a lone worker my shift is from 6pm until 0330,my duties are to set up the dinning room set up the retail counters ,ie sandwiches drinks ,drinks and cold food ,pies and pasties,i have to open the kitchen turn every thing on then cook the menu of the day which includes , a main ie curry and rice and also a breakfast this has all to be on the counter for 7pm,once the food is cooked and on the counter i then have to serve food and to operate the till, and still keep the counter topped up with food i am totally rushed off my feet,and while all this is going on i am clearing plates and doing the washing up,also i am having to deal with problems like vending machine breaking down or there is a spillage,i am verbally abused by some of the customers .the hot counter closes for 2 hours,but i still have to sever snack items and coffee ,very little chance of a break,just a quick 2 min dash to the toilet or a 2 min quick cigarette,where i sometimes get moaned at by customers about the food being to expensive.in to two hours closed of hot food ,i have to prepare for the late meal clean up empty bins start cooking the late meal tidy the kitchen re stock do paper work temps etc and get it all set up again for evening meal at 11pm the counter is then on until 3am when we close and i have 30 mins to clean the place down do the dishes clean kitchen empty bins put all the stuff away in fridges as the kitchen is open clean the pot wash area down ,and the service area , secure the kitchen and secure the till by locking it away in the office all this in 30 mins, most of the time i leave 30 to 45 mins after my shift .
so when i go to work i am very anxious about 3 hours before i set of might have a panic attacks ,throwing up,occasionally,worried about what mess i will come into as the kitchen can be filthy food unwrapped fridges leaking ,no prep done for me or very little prep ,no hand over or a very poor handover some times i dont know what the main menu is so i just have to guess what it is from what i can fined in the fridge,i have had one break down at work,because i had done 60 hr week i phone my manager said i wasn't feeling well and i was complaining the place was a mess and he said ahh well not a lot i can do iam camping and have a beer in my hand ,you need to relax and take a chill pill. so every shift i am petrified of going into work.and i just dont know who to turn too

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It’s fun, they want you to give great customer service but that’s the job I applied for so it makes sense.
They really love food so you can learn a lot if you want to. You have to ask and be inquisitive.

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Verry bad management all about the money not employees

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