chef (Former Employee) – Birmingham, West Midlands – 17 January 2018
preparing hot and cold foods for the clients breakfast, lunch and the occasional evening meal. Ordering, Stocktaking, Menu planning and Staff Training, Each day is completely different some days can run smoothly and other days can be stressful. the hardest part of the job is the heat of the kitchen and standing for hours without a break, however generally the job is what you make it I enjoy cooking and being creative and seeing the clients happy I have always found the management to be friendly and supportive always striving in hiring the best people to do the job required
Chef Supervisor (Current Employee) – Bickleigh, Devon – 18 November 2017
Used to be a fantastic job, but alas with umpteen cut backs, management changes the over moral has gone down the pan. Sadly the bottom line is all they care about. There is never enough staff to be able to give our customers the quality of service they should expect. I take pride in my work and service, but I have to cut corners. The team I work with are fantastic, but they all feel deflated. The location is amazing and working with our military is very rewarding and I feel proud that I have been there to support them through their development.
Good holiday time with length of service. as with sick pay. sodexo discounts
Uncertainty with lack of staff, stress, impossible managers
Chef (Former Employee) – bardges in shetland – 11 October 2017
sodexo is a very good company to work for. managers excel in employees. rate of pay is very good. free food and had wifi and 32 inch tv in my room. was a great life style and the team was always helpful.
Chef Supervisor (Former Employee) – Wakefield, West Yorkshire WF2 – 1 October 2017
When first started great management but after a year a management shuffle and not a very good one since they came from accounting it was only a matter of time before all the SxxT hit the fan!! As a Chef myself of 20 years Sodexo say they produce high standards of food what a joke 75% food is frozen and the other 25% normally left overs that i was getting told to use you are not allowed to express your creative skill what so ever . So if you want to feel like a drone doing the same thing week in & week out feeling miserable and no getting job satisfaction fine this is for you. But if you want to be a professional Chef and express your creative flair and use the skill you trained for DO NOT GO WORK FOR THIS COMPANY!!
Management communication, not allowed to express your skills, Training a joke they show you answers.
Chef (Former Employee) – Liverpool – 26 March 2017
Brilliant to work for started my career with them got to work in a lot of places meeting new people good for progression have been self employed for a good few years now and would love to get back in to this company
chef (Current Employee) – Albermarle – 2 February 2017
I worked for sodexo for nearly two years. I can only describe the Albermarle Barrack section. From my experience they are a very poor company to work for. Expectations are always being changed and there is almost no positive communication. I struggle to find the accurate words to describe my working time but i would highly not recommend them to any one with common sense who does not want to be used as a robot.
Chef de Partie (Former Employee) – Nottinghamshire – 12 January 2017
an enthusiastic,self motivate person who always strives to achieve a very high standard in whatever is undertaken. offer the ability to motivate others proven leadership abilities within team environment extensive experience and understanding of the importance of delivering to the highest standards. currently seeking full time employment in chef/ catering role vast immediately and willing to undertake any further training that may be required.
Chef (Current Employee) – Garrison – 26 October 2016
The staff I work along with are great but the upper management are constantly moving the barriers. The military expect you to wait on them hand and foot and change things at a moments notice. Hey expect you to be grateful to them for having a job, and your life revolves around hem
Commis Chef (Former Employee) – Newcastle upon Tyne – 16 October 2016
A typical day as a commis chef at St James Park would involve starting at 7am and finishing about 4pm. I learned great character building qualities through this job as it was very intense and high pressure to do well otherwise someone else would be suffering. A lot of my co-workers were great guys who had been in the business a long time and I benefitted from that. The hardest part of the job was how much pressure it was during serving times. The most enjoyable part was being able to successfully deal with this pressure.
Chef (Current Employee) – Nottingham – 6 September 2016
In my years there I learnt a lot and met some fantastic and inspiring individuals who guided me. The managers had good relations with all staff and would do there best to fulfil there needs. Sometimes the hours we're long and demanding but fully worth the reward. Overall a good company to work for and would recommend.
Chef de partie (Current Employee) – London – 26 March 2016
Really good company I am really happy working for them but Im looking to leave london so I need to find a new job. they know how to develop their employees. Im learning a lot working there i have really good colleagues and I would love to be with them for longer time
Eecutive Chef (Current Employee) – Yorkshire and Humberside – 28 February 2016
Despite being a large company as a department head I am allowed a fair amount of autonomy and and left to my initiative. No two days are the same with the busy restaurant and hectic hospitality services we provide.
Trainee Chef (Former Employee) – Cyprus Station – 26 February 2016
learnt new skills and how other people work in a team and how things are run in the company. busy day throughout when it came to serving times but a nice chilled day when coming to preperation of the food
chef (Current Employee) – Topcliffe – 24 February 2016
cater for around 200 meals per day plus any functions from a wide range of menus and live bars to order the hardest part of the job really is the distance to work and back and the time to and from.staff are very good to work alongside.
chef (Current Employee) – newcastle upon tyne – 30 October 2015
Working for the Sodexo Chef is a fantastic opportunity. I have been with the company for a year and I've steadily moved up the ranks. I meet all sorts of new people and can show them new skills, creative cooking options and give them ways to spend more time with their families.
Chef (Current Employee) – North England – 18 October 2015
Current employee Poor management only looking out for there bonuses will lie to your face to facilitate this end. Suposedly a green company but drown you in paper work , way above industry standards to justify someones job at head office being paid alot more than the staff on the frontline actually doing the work & dealing with the customer.
Long hours, poor pay& no staff meal while on duty usually a min of 12 hrs