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
Preparing food salads starters making pizzas and deserts i learn many different foods and different dishes The management its great and the co workers was very nice to me we are a good team the hardest part of the job was the power washing machine because we need wash loads dishes ,the most enjoyable part of the job it is cooking nice food
i lived far from the job and go home to late every days
I gained somed experience trough work in Frankie&Benny's. I cook for my self as well. All of my duties in Frankie&Benny's are included in my CV. I'm gonna put them here for you. - adherence rules of restaurant and health&safety - preparing meals of italian-american cuisine - preparing breakfasts - preparing ingredients - keeping the kitchen clean and organized - keeping fridges in good condition - washing dishes - checking deliveries In sum. I know about HACCP, COSHH and I prepare meals. What I learned is that the customer is a GUEST and our guests paying. Typical day at work : Preparing difficult components at first. I will let myself write in the present tense to let you understand myself more. Filling out sections. The Breakfast time starts. Chefs preparing ingredients. Dishwasher cleaning up dishes. Front line chefs cooking meals. When busy breakfast or lunch time finishes there is a time for filling out sections again. I'm working in busy restaurant so kitchen is divided into sections. Every section is responsible for : Preparing meals. Making sure that plate is clean, meal is hot, food looks attractively and compliance with the customer's whim. Aware that there are people with allergy. Chopping, slicing vegetables or helping major chefs. Washing plates. About washing plates I can say that its also very important section. It's more complicated if plates are wet or dirty. When the "order time" finishes there is a time for cleaning whole restaurant. Making sure that everything is correctly closed for next day. Everything is clean. Fridgesmore... are in good condition and everything is in correct place. Dates are also in fridges and freezers done.
Actually I work with people that doesn't know how to make for example "bolognese no beef" so I'm not satisfied with co-workers. I'd like to work with people from whom I can learn.
The hardest part of the job is when too many customers came. That's the hardest part or if there is no time to drink water and the printer print the tickets all the time for hours.
The most enjoyable part of being a chef is compliments from customers. There is no better than well paid and appreciated worker. Management may say compliments too.
About management I can say only examples like if I was the most experienced chef I was leading 2-3 chefs.
*It depends which section is busy.(aware of the priorities that customer is most important).
*Kitchen staff should be accordant. What I mean is most important is "INVOLVEMENT" and "TEAMPLAY".less
I had a terrible experience working here, the manager [woman] will stab u in the back if she don't like the look of you, she's terrible at her job and has very bad language. the head chef is the same. not to mention they will get some chef who cant speak English to train you up because the mangers are to busy smoking and fooling around outside. if you book a table don't be surprised if they give your table away if some body turns up early. they don't care if you book a table, if its busy, they will give the table away cuz they cant handle the pressure!!! its really unprofessional and the manger [woman with glasses] is two faced and horrible to the staff.