Chef (Current Employee) – Oldham – 13 September 2019
The kitchen team are like a family which is good because you see more of them than you do your family. It's super busy and fast and sometimes unbearable, but also can be a lot of fun. I intended to stay two months nearly here now two years. Recommended for folks that have no life outside
Chef (Former Employee) – Birmingham, West Midlands – 11 June 2019
I enjoyed working within frankie and bennys. I felt as though the staff we're very welcoming and easy to get along with. I put my catering qualifications to good use whilst being able to work in a busy kitchen environment. Although this was a very busy and fast environment to work within, I felt as though I kept up to speed and provided quality food and customer service.
Staff meals, discount with TGR, better communication skills
chef (Former Employee) – Chester, Cheshire – 3 April 2019
worked here 4 4 days got 30 quid robbed frim my wallet spoke to managerment they werent bothed just said u shouldnt bring that muxh money with u ans then when i got paid it was only 4 9 hours i would give it no stars but it wont allow me to if this is the way to run a company i find it very shocking avoid by all costs cause u will rue the day the joined cause i ave
Chef (Former Employee) – Plymouth, MS – 29 January 2019
Always felt I was well looked after as I was strong member of the team. Mixture of good workers on a daily basically. Fast pace restaurant so everyone would help each other out as best as they can to do the job to our best.
Chef/Cook (Current Employee) – Canada Water – 26 September 2018
i like frankie,byt i wann change company because now frankie suks like burger shop...inthis restoraunt i work more then 3 years,money s no to good,plus every weekend you need work,no staff inaf always.
chef (Former Employee) – Brighton, East Sussex – 20 September 2018
Worked 2 shifts with for a chef's job advertised at £8-10/hr. When I went to sort out wages they tried to pay me minimum wage. Was told they would 'speak to a regional manager' who can put me on £8 and call me back. Never got a returned call. Please don't fall for this ploy. Disgusting tactic taking advantage of employees (younger employees)
Chef (Current Employee) – Leeds, West Yorkshire – 14 August 2018
Forced me to work pot wash / deserts and starters. It is impossible to do all the work they want you to do. Management are a joke and expect to be underpaid avoid like the plague if you are wanting a good job.
Chef/2nd Chef (Current Employee) – Glasgow Airport – 2 May 2018
A typical day at work includes managing kitchen staff, preparation of food, being responsible for defrost and labelling to ensure health and safety standards are being complied with and the production of high standard food. I have learned how to manage people and work as part of a team whilst always ensuring efficiency and reliability. The hardest part of the job is the long hours and the most enjoyable part of the job is customer satisfaction.