Oliver & Bonacini
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Oliver & Bonacini - Avis

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67 avis correspondant à votre recherche
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3,0
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I learned a lot during my time working at O&B. My managers were extremely helpful
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5,0
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O&B Blue mountain is a great place for those who seek a challenging yet simple job. I had applied for the dishwasher position ( though, it was cut short due in part to covid-19) and was impressed with how simple the task was. The staff you get to work with morning or night are amazing people who take pride in their work even with such a small task as dicing onions. The food is amazing ( highly recommend the mac and cheese) and you can have a chance to progress from one position to the next I.e dishwasher to line prep. All in all, the job was what I needed to get back on my feet.
Points positifs
meal is included with you shift, friendly staff, great food, easy ish job
Points négatifs
some busy nights, job can vary day to day
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1,0
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Kitchen & Front house management at Kindred has no idea at what they are doing. Favouritism is the perfect word in this company.. kitchen staff is the worst, none of them have a sense of talking to the servers.
For the management “Respect is earned not given”
Points positifs
Fast paced only when there are concerts or games
Points négatifs
Crowded place to work, no work spirit, no appreciation
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4,0
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A fun and welcoming community of workers. The job was fast pasted and efficient. It is a very enjoyable part time job and a great learning environment.
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5,0
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Great place to work with great people. Everyone's super friendly and tries to look out for you even if it's busy. Recommend this place for a good job.
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5,0
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oliver & bonacini was a wonderful restaurant to work at, and would suggest this to anyone looking for a job in this industry.
coworkers are very pleasant to work with and management is also easy and enjoyable to cooperate with.
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5,0
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I am responsible for prepping and cooking food that is destined for the party of each event. I have learned a lot of the wonderful world of cooking, the way everything is made and prepared. The day goes by really well with the amazing staff that surround me. There are times where it is really busy and people are focus on their task as well as days where it's more relaxing and the environment is just great.
The hardest part of the job would be working for over 60 hours a week and be energetic where the most enjoyable is how great everyone is.
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4,0
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- This was a great place to learn how to work fast and be productive.

- Learned how to organize for cooking area and prepare fast.


- Learned how to prepare food, in a nice and organized way.


- Learned new and efficient ways to cook foods in different ways.
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4,0
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No two days are ever the same, and its very rewarding when you see an event through from the planning stage to customer satisfaction at the end. The people are very fun to work with and there are lots of opportunity for you to grow and progress to the next level.
Points positifs
competitive work environment
Points négatifs
Not much work life balance
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1,0
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I have never before seen a company hire and fire Managers so quickly. Every month for the past 4 to 6 months the FOH Manager position at Bayview has been filled, released, filled, release etc.

I’m done eating at this restaurant, management responsible is starting to disgust me - playing with peoples lives like that.
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5,0
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Great team from management to employees, they give a lot of opportunities to grow in the company, but it is a busy place so you need to have enough energy to prove yourself.
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4,0
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oliver and bonacini event space is a high end place with a lot of expectations. its a fast pace place , very large and you will need more time to catchup. but all the employees and management are willing to help as long as you are eager. longer hours, but mostly good money during busy season .
lots of moving around and walking all day . some heavy lifting but not necessarily.

new experience everyday , with different event and chance to see different and high power people in canada .

fun and enjoyable to workplace, good meal for staff and charged less for it.

opportunity to grow in the company and many paid exam to learn more in hospitality .

many paid field trip and activities to meet other employees of the company . for example, there is a baseball tournament every year for interested employees , free rides and meals. also the company take interested employees to the company winery for wine tasting and lunch.
Points positifs
free meal, gift bags sometimes, good tip out most of the time, great people to work with. field trips
Points négatifs
longer hours, short breaks.
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3,0
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its a fun place to work, good to start your career as a chef to gain experience and learn, its a bit hostile but depends on the restaurant you work for in the company. overall good to start your career.
Points positifs
experience is one of the greatest pros
Points négatifs
long hours, less pay, no incriment in salary and food isn't free
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4,0
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Sous chefs were expected to work 12-14 hours a day, sometimes for periods of two to three weeks at a time without a day off. Benefits were generous. Management was not supportive in training for the position.
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2,0
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It was a great place to learn but after years of working there the vision changed. The president wanted us to do more with less. Food quality went down and you were expected to work 75 hour work weeks while the office staff worked 40 hour work weeks.
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3,0
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need more budget for employees, too many managers and lack of communication.
the interview process is too simple so they could let someone who is not qualified to work in.
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4,0
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I was with O&B in their Off-site catering sales department. The position allowed me to conduct various special events in mostly downtown Toronto premises. The management was accommodating in terms of work-life flexibility, providing us with a laptop and options to work from home as required. As is the case with many large corporate settings, there are numerous levels to report to, which at times was challenging and not as well designed for an often-last-minute nature of off-premise catering sales. However, overall I felt well supported during my tenure at this company.
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1,0
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My background is in fine dining and I've been a server for over 13 years. So, it came as a major surprise when myself, another colleague and a third (who has a child under five) were all fired from The Guild "without cause." None of us had been sat down previously to discuss any concerns with our performance or constructive ways to improve. In my opinion, all three of us are willing to learn and develop in our careers, so it's baffling that we were seen as obstacles to the restaurant "moving in a new direction" (the excuse given to all three of us).

If you want to work somewhere where your experience and skills are taken for granted, you're treated as completely disposable and not invested in or developed by management, this is the place.
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5,0
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One of the best companies I ever worked for. People are awesome and make the job fun, feeling like a family atmosphere. Supervisors were easy to approach, and always willing to teach. Both FOH and BOH management were great. Food made from scratch and always high quality standards. The company offers many avenues to grow and learn!
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5,0
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Worked for the company for nearly ten years, mostly positive environment. Made a lot of fantastic connections, with long-lasting relationships. Would highly recommend as a great start into hospitality
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5,0
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Kitchen staff need to no compensated more, good tip out and everyone is pretty nice
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