Avis des employés pour Cook chez Best Western
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Promised raises many times and never got it. Managers watched the cameras 24/7 if you sat for a few moments for a break or talked to someone youd get in trouble. Day shift put against night shift. Boss had no back bone either and didnt discipline people who are late everyday and goes out for smoke breaks every hour on the hour.
None other than leaving
this company was unorganized. kinda a mess. management was there for them self. mind you the company was growing at a fast pace and was starting to organize a bit towards the end of my term with them.
cut to many corners
i made the meals.I was or if you are working you were the only one working in kitchen so had to cook,plus dishes etc.Hours were good there a fully shift.Owners were very nice.
yes you got to eat a free meal
sometimes needed more help in kitchn
By far one of the most amazing places I have ever worked at even if it was for a very short time. Management was amazing as well as the staff, people you could get along with and have a wonderful time doing so. The hardest part of the job was that it was pretty physically demanding but that's what's expected of Kitchen Prep people. All in all it was one of the best experiences in my life.
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Good food, Good people incredible kitchen Worked banquets, private functions, regular restaurant orders and room service. lots of prep work, basic cooking deep fryers and bar food. Major downside is working with the night time manager. He plays offensive music, colourful language toward the front house staff, and drops a lot of food on the floor. Better off working with a trained chimp or a fast food court. Located by the Fairview mall with Local transit, Regional Transit, GO Transit buses and cabs near by. Typical hotel hours based on time of year and productivity.
Night time manager
On the weekends there is a large buffet that many in town come to. I enjoyed making omelettes to order for some of the regular customers. During the week I made the daily sandwich and salad specials which gave me a chance to be creative outside the menu.There was some outside catering which I found more challenging as it was often a wedding, or special event that had to be perfect. I treat my work as how I would want things done if I was the client.
cooking daily specials
not much room for advancement
Per day I cook and plate up to 200 tasty entrées in a shift. My job is to prepare my station for that by ensuring proper levels of product and quality. I try and learn better more creative and efficient ways of accomplishing these things everyday. For the majority I have a great bunch of co-workers who bring a great diversity of abilities to the job. The most difficult part of the job is when all the customers want to order at once and we have far too much food to produce in an unrealistically short time. The best part of the job is creating fabulous dining experiences that people take photos of and compliment on.
Union benefits, seniority job protection, The ability to work with a good variety of fresh local procuct.
Poorly trained management and staff.
I learned a great deal about the food service industry here as well as gaining much experience in banquet food preparation and service.
Good people to work with and for
personality conflict with a previous manager
typical day of work is cooking and preping food all day. i've learned how to cook many new dishes. management was good to work with. co-workers are great people. hardest part was the late hours. most enjoyable part of the job was learning new recipies.
great fun place to work
I was doing breakfast and it was very buisy. Fire alarms sounds andevery body panic. Since I had done 6 months fire fighting training.All the heaters, ranges and exaust were closed and I rush to the front office for help. I helped the old people to come down. I knock onevery room of the third floor and made sure no body is inside. When the fire fighting crew arrived answered their questions. Most of the people were in the hotel lobby I tried to explain them the security comes for them first. Finally it was a false alarm.The food service was resumed within 45 mins,
nice and healthy staff meals.
every body works under normal healthy environment.work is ot paid.
Awesome to work for, treat you like family. Chef very understanding and good knowledge to learn from.
Enjoyed my time there, but found management slow at addressing issuses resulting higher than normal turn over of staffing, and very inconsistant hours of operation due to lack of staff.
discounted lunches, use of fitness center and pool.
often short staffed for daily work load.
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