unproductive workplace, no real development.
Commis chef (Former Employee) – Salford, ENG – 5 February 2014
A typical day would consist of a start at 8 am, setting up the bakery front with cakes, scones, pastries etc, and to make a vast array of sndwiches for adults and children too, then to stock up both fridges, set up the deli with fresh salads, sandwiches and cold food. Then we'd get to work on the hot food, there would always be a fresh soup of the day (vegetarian) and another vegetarian main, two freshly made sides to go with the main meal and there'd be two meat options too. At three, the hot food would be taken off and we'd clear up the kitchen. Management wasn't the greatest and certain co-workers were highly unpleasnt after a while and also some barely did any work. The hardest thing of all was meeting your criteria deadlines for an event but that was also the most enjoyable alongside serving customers, being able to converse with the people who were eating the foods of your labour and hearing postive feedback/constructive criticism.
long hours, no breaks most days