Sous Chef (Current Employee) – Lancashire – 8 November 2017
Mix of fresh but mainly bought in produce as the business expands. Like many places very up and down with staff levels contributing to inconsistancy to any sort of shift patterns. Good incentives with bonus, tips and profit share scheme.
Bar attendent (Former Employee) – Birmingham, West Midlands – 20 June 2019
Never have I worked in such a disgraceful job EVER. Tips stolen, No breaks allowed (had to eat in the Kitchen), Chefs were complete lunatics, coming to work with Coke on there noses. The work load was off the scale. The chefs wound up delivery drivers so much they would leave the delivery's away from the door let alone come in. The list goes on..Avoid..