Kitchen Assistant/Cook (Current Employee) – London, Greater London – 9 January 2019
Back of store has a hectic pace from start to the end of the shift. There just doesn't seem like there's enough time to do everything especially as we are short staffed. Half hour to get your prep for the morning ready is insufficient, as phone/walk in orders start the minute the door is opened. I guess this is because it's a great atmosphere to just sit and have something to eat or drink. You get all types of people coming in and it good to see this. The hardest is trying to close on time when management put in big food orders very close to or after the cut off time for food orders (cleaning of equipment as to be cold for cleaning purposes), and you are supposed to do that in half hour, which is impossible and you don't get paid for staying late to finish. The most enjoyable part is when you see an empty plate come back or when someone compliments your food. Management is generally good, open and approachable. We have a good operations manager. who will pitch in when there. I've learned to cook, work with difficult customers, staff and also how to run a corporate kitchen. The cakes are fantastic and so's the coffee!
STORE MANAGER (Current Employee) – Sheffield – 4 January 2019
I am so unhappy leaving the company, for me this job meant my career plan my dreams my touths my work and a part of my personality , all my spare time and friends.. i would do anything for my team which we hardly built up so strong ... i had to leave to get others better salaries .. what a shame
not paying salary for the worked hours, not paying holidat, not treating people fair, no bonuses ever paid, not being fair to people
Waitress (Former Employee) – Edinburgh, City of Edinburgh – 21 November 2018
I would give the management a minus score if it was possible. Unfriendly staff, aggressive managers, poor pay and tips and unreasonable duties such as cleaning toilets and not getting paid past closing time if there were still tasks to be carried out. Overall an unpleasant experience I worked there for only two months, I worked six days a week which was so tiring, the free food provided is awful as are the cakes. Do not work here there are much better chains out there who actually value there staff.
Long hours, aggressive managers, tips being taken off you
Catering Assistant - Part Time (Former Employee) – Staffordshire – 5 November 2018
In the few months I worked at Patisserie Valerie I found that the staff I worked with were lovely and very easy to get along with. The manager got stressed easily and would grab, push and pull me and other staff to stop you from completing your task and to go onto the shop floor to collect trays. I was never properly trained in making drinks or serving food so all I could do was cleaning and collecting trays. At the end of the day if I was sweeping and mopping the shop floor I often felt pressured to get it done as quickly as possible. Hours were good but pay was poor I had to leave to find a better paying job and a fairer manager
Free cake, long lunch break, generous with time off
Duty Manager (Former Employee) – Manchester, Greater Manchester – 28 September 2018
This is a terrible place to work. Management are bullies and discriminate against alot of people, being transgender it has been especially tough. They also don't care about the needs of their staff at all! They expect you to bend over backwards performing menial tasks and offer no thanks or encouragement. If they don't like you they try to find a way of pushing you out the door.
Duty Manager (Former Employee) – Glasgow – 20 September 2018
During my time at Patisserie Valerie I was a full time Duty Manager. It was my job to open the store 4 days per week and closed the store 3 days per week with one additional weekend open or close. I would write a shift plan for all staff to follow, make amendments to deliveries coming to and leaving the store. I would process cake orders for customers online as well as do the cashing up of every individual staff member and all the End of day takings and emails and the general upkeep of the store, I did all this with very little support from Management, The Management team was a shambles and very cliquey. The staff turnover is horrendous again it is all due to lack of support and training which. is a shame.
50p bonus, Free Cakes. tips
long hours, no support or training, no progression
Store Manager (Former Employee) – Where ever there was a lack of management – 11 September 2018
Worked for this company for 5 years - the last three without a pay rise even though everyone else in the store had one?!?!? Hardly any support and if you did get any it was only for the benefit of the top bosses. Had to cancel holidays due to not enough manager cover in the region!!!
If you want holiday don't work for this company. If you want to achieve something, don't work for this company. If you like your days off without them being interrupted by stupid emails/texts, you guessed it, don't work for this company. Some might say you get out what you put in, I say that's a load of bull!!!
I totally agree with all the 1 star reviews regarding this company.
Made some good friends
The company, upper management, only worried about labour costs, don't care enough about the people that run stores or work in them
Kitchen Chef (Current Employee) – Turnham Green Station – 2 September 2018
Setting of the kitchen, cooking and preparing foods, keep the hygiene in the environment, receptions of the goods I've multi tasking, organisation, work fast and consistency in delivery under a high pressured environment the close out was the hardest part as it was necessary to keep it clean and ready for the next day the mostre enjoyable part was the feedback of the client, very happy of the service and the food
Catering Assistant (Current Employee) – Derby – 22 January 2019
Excellent customer service skills. Experience of working in a group, and being able to work efficiently when alone. Confident and presentable. Good communication skills with colleagues and customers. Experience of cash handling and budgeting.
Waiting Staff (Current Employee) – Chester – 30 July 2018
New manager started working at Chester branch, along with new management higher up in the company. No training given, seems not to care about current staff. Driven at least 6 members of staff away with his arrogance and utter laziness (sitting on backside in the office doing absolutely nothing, then complaining about how busy it's been? Really?), yet higher management have not questioned why, or asked any of the remaining staff if they know why. I used to thoroughly enjoy coming to work - definitely do not any more.
Front of House Staff (Former Employee) – Colchester – 16 September 2018
I really liked working at pat val. There was a lot of friendly staff and the work was manageable, I had a lot of fun working there and gained a lot of experience. My shifts were always good and the pay was very good as well.
Front of House Staff (Current Employee) – Chester – 24 July 2018
When I first started here I loved this job. I worked with a great team who helped each other out and were a big family. This made the job enjoyable and manageable. However due to new staff coming to the store, the company has struggled. Many of the old staff have left due to poor treatment.
Chef (Former Employee) – Chesterfield, Derbyshire – 30 May 2018
I worked here for 5 months and it was ok for the work life balance and free lunches and that's where the pros end. The kitchen manager takes every bank holiday and children's holidays off even though the manager has no children. Complete lack of communication regarding bookings and in general. Management skills are really bad in this place and you'll find management are bad for being very two faced. They'll guarantee you hours and then cut them right down. Because of labour cuts you'll find yourself on your own a lot.
Chef (Former Employee) – Worcester – 6 September 2018
I worked for Patisserie Valerie for a year. It is by FAR the worst company I have and will ever work for. The company couldn't care less about it's employees, sticking one chef on at a time to cook for a full restaurant - which could be manageable if it wasn't for the fact the chef has to pot wash everything AND stick to a ridiculous time limit. They couldn't care less about food quality, it's mostly microwaved garbage pretending to be fancy. I was truely shocked and embarrassed that people paid money for it. This job is the epitome of a ping chef. You will be made to cover for other stores constantly, as they never seem to have enough staff for anything. Area managers will swan in occasionally pretending to work but will just go for a 2 hour long cigarette break. The majority of staff in the other stores are bitter and rude and will make your day miserable. I could go on, but the general consensus is that you are overworked and underpaid. The chef that worked the other days was also a ball of stress. The only positive I can take from this job is it makes any other kitchen work a piece of cake in comparison.