Maldron Hotel Employee Reviews for Line Cook
Line Cook2 reviews
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A typical day would start at 6:00am i would turn on all equipment , when heated the pastry's are first to go into the oven with bread rolls and scones. while they bake i start to prep and cook the buffet breakfast which included sausage, bacon, pudding, scramble eggs, saute mushroom , beans, saute potato and grilled tomato, i would then place all food in the self service bain marie, and keep an eye on the levels, after this i would complete all HASSAP and check the daily delivery. after this i would then prepare the roast, the fish of the day and the dish of the day, and also make the soup for the day, i also have a young commi chef working with me who dose be doing prep and restocking the breakfast fridges and filling the fridges for the upcoming lunch, so i must keep an eye that she is completing all her tasks. once lunch is cooked etc i then do the lunch service with one other chef, after lunch about 3:00 this is the morning shift over. the evening shift: check fridges make sure all fully stocked and prep back up is all complete, cook or prep what ever you are missing , there might be bus tours/groups you must prepare for while still doing service for evening, also cleaning, hassap etc all my co workers gave 100 per cent and i have made lots of friends there. There are no really hard parts to the jobs just the normal stress that may come with working in a busy kitchen. the most enjoyable part was going in and learning how a hotel kitchen worked this was my first hotel.
free lunch, free gym, free parking
Worked in a Maldron in co galway few years ago, the management only cared about cutting hours and over working the people that were on duty. Very poor place overall. General staff were nice to work with but thats where it stops!
Long hours no overtime pay, meals taking out of wages even if you didnt get a break or lunch.
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