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) – Plymouth, Devon – 13 December 2017
Never enough staff, constantly take advantage of good natured staff, management team don't know what they're doing, staff issues get ignored, broken equipment never gets fixed, was enjoyable but the last year completely imploded. Avoid.
Productive at times slow and dragging due to sometimes hours without customers or any delivery’s or cleaning to do.
Chef (Former Employee) – Derby – 24 September 2017
When it’s time to cook on a weekend be prepared even in the smallest of towns/city’s this restaurant is very well known and fairly busy at weekends. During the week at my old place we had 3 delivery days a week ours was Monday Wednesday and Fridays all at afternoon times around 12-1. At our place it was downstairs so took a good amount of time to put the food in the lift take it down take it form the lift then take it out of boxes and rotate the stock to make sure you use the things closer to go out of dates first etc so it could be challenging but at most other restaurants they could just carry it to the fridge and freezer. You usually have to learn from sections so usually it’s pot wash to desert to starter to pizza and pasta and lastly grill then your known as a full frontline chef a black hat chef if like me you could just do for example before I left I could do everything apart from grill and I was learning to do pizza pasta so I knew everything up to starter off by heart so was learning pizzza and pasta section so I was a red hat but it’s not to say when I had to I didn’t do a few steaks and chicken breast meals from the grill sometimes when it’s just you and another red hat chef you have to get on with it the ‘ spec ‘ which is what the paper with the instructions on meals and how to make them is called is what is was there for sometimes the black hat chef or head chef is on break and you don’t really want them coming to help you. At big occasion seasons like Christmas they bring out a special menu and usually party’s have to pre book and order so we already have everythingmore... ready but it’s still difficult due to just normal customers coming and obviously not making them have to wait just because of the party’s. Of course the party’s were important because they paid beforehand etc but we like to please every customer cause in the end they all pay. Good if you get to know the other chefs and managers I made a lot of friends in my chef job in Derby.less
In a normal 12-Close (usually 11pm) you had either 1 or 2 hours break to eat from the staff menu.
Busy nights could seem longer and a lot challenging.
chef (Former Employee) – Aintree, Merseyside – 14 July 2017
it has been really plesure to work for them but everything what is good finally comes to end. good food good management friends from work lovely. everything was good but you need to look for new chalenges
Nice place to work for new chefs or people who have a basic kithcen skills
Chef (Current Employee) – Middlesbrough – 22 March 2017
They are open from 8am serviced traditional English/American Breakfast then at 12 is started lunch menu till end of day which is normally at 11pm. Its american/italian kitchen so we based on grill and pizza/pasta meals. It's not really hard if you know specifications and follow recipes. Most things are frozen so really don't need to be cook just re-heat. If you are a chef with an experiance at kitchen job is easy but you will not lern a lot of new skills etc.
contract for 8 hours...from January till May you not do even 30hr.
Chef (Current Employee) – Middlesbrough – 6 October 2016
The management in Frankie and Bennys are good to work with, i like the job as im always on the go and thrive on a fast paced environment, id consider the hardest part of the job is understanding some of the other Chefs as they are Polish but i've learnt to be patient with them.
Chef (Former Employee) – London, ENG – 17 September 2015
It employs a variety of personalities, mainly Polish. It is very busy and managers do promote every now and then. There is so much pressure put onto workers which can upset them sometimes. At busy times, unfriendly time may be a concern. Everyone is busy trying to provide service and this leads to swearing in the environment sometimes.
-management have no idea how to run a business -you are paid minimum wage and expected to do a ridiculous work load -under staffed all the time -shifts change all the time never have a good work - social life ratio no job security