Bowood Employee Reviews

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5.0
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productive
Catering Assistant (Former Employee) –  Calne10 July 2018
Always something to do, co-workers are supportive and help if there is any problems or confusion.
management are helpful and supportive as well as understanding.
fun environment, and all in all a great place to work,
not always in the same place job roles change, meaning new skills and experience are gained.
Pros
helpful and supportive staff
Cons
Na
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5.0
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Good place to work.
Maintenance Cleaner (Former Employee) –  Thirsk19 February 2016
It was a good job with a good working team but unfortunately the company went into liquidation on the 5th of August 2015.
The whole role was cleaning the abattoir from one end to the other which used to take up to 5 or 6 hours.
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3.0
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good work place
Kitchen Porter (Former Employee) –  calne11 February 2015
a typical day at work was mainly pots & pans during prep periods, changing bins and cleaning all kitchen areas before evening service. the hardest parts of the job was working big weddings & functions with 1 other kitchen porter juggling working the dish washer area in tandem & keeping on top of other washing up in the 3 hotel kitchens
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3.0
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it was a good plaace to work
Bowood kitchen porter (Former Employee) –  NIR28 January 2015
my view on the job was ok I enjoyed my time there I learnt many new skills and met quite a few new people.
Pros
free food
Cons
long hours
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3.0
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Good morale
Headchef (Current Employee) –  redditch24 January 2015
I have been Second Chef at Bowood since February 2013 and I feel I had taken control of the kitchen until we got a new Head Chef, whilst I was acting in charge I performed the role to the best of my ability and learnt the skills that I need to fulfill the Head Chef role. As we are again without a Head Chef, I have taken an active role to make sure the team is all working together to get the best quality food to the residents. Since I have been acting in charge residents are giving positive feedback and comments regarding the food, this is reflected as less wastage is returning to the kitchen. I have taken an active role by doing the ordering, I have made an effort to reduce the amount of frozen food the residents eat and am ordering fresh produce to provide the residents with all the goodness they need to remain healthy. I have also been doing the staff Rota’s, this would reflect my management skills as I have listened to what the staff wish to work, and done the rota’s with that in mind whilst still understanding they have a contract and must work hours within reason. I have also put myself on the rota for over 70 hours a week as we are short-staffed, this shows that I am dedicated to the residents and my job role by the hours I’m putting in and my enthusiasm. I am a big team player and I’m enthusiastic to share my skills and ideas to the other kitchen staff. I believe the more reasonable you are to your staff, the more they will give you in return, this has been proved whilst I was doing the rota’s with the staff in mind and giving them days off that they have asked for within  more... reason, they have then returned the favour by doing extra shifts and covering shifts. I do believe that it is important for a Head Chef or Second Chef to earn the respect of their staff before they are able to work well as a team  less
Pros
Feedback and managment skills
Cons
No further career path
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Overall rating

3.7
Based on 6 reviews
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Ratings by category

3.3Work/Life Balance
3.5Salary/Benefits
4.0Job Security/Advancement
3.0Management
3.7Culture

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