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.
Waitress (Former Employee) – Rugby – 17 October 2019
Easily the worst place in the food industry to work. Management are unfair and rude, pay is low, colleagues are unpleasant and unhelpful, unorganised - even down to the kitchen and back area which I found was dirty and food was often out of date and moldy yet still being served to customers and put with food that was in date.
Manager (Current Employee) – West Midlands – 17 October 2019
lot of stress from higher ups but good pay for management. Min wage for servers. Lots of opportunities to progress and transfer between restaurants. very sales and money orientated. 48 hour weeks, no paid overtime. good bonus' but only 28 days holiday inc bank holidays.