Junior chef (Former Employee) – Dogs body – 17 June 2019
I went here to work as a chef the induction training was non existent the training was shocking when asked about dishes they pointed to a picture on the wall The items very missing from fridges everything was batch cooked you could wander all day long and no one would look for you the head geezer sits on his tod doing Jack all Little commis run the joint from start to close The staff are unfriendly and hate to help each other out if you can understand there lingo No proper system to clock in you need to ask for everything As the head geezer one said any chef worth there salt stay away Guys wise up and train up To the customers avoid the food preheated
The job was sold to me so enthusiastically I was so excited for the potential of the role. The reality is completely different. Place zero trust in staff, offer little to no flexibility. You are watched like a hawk. The time I spent working there knocked my confidence in every way. If you are hoping to further your career in hospitality run dont walk away from this hotel.
It's a lovely family run business and a great hotel but cannot recommend as somewhere good to work.