training needs lots of work.
As I with this company started as a commi chef, I then worked my way to a head chef position. I worked in a number of different properties on the Northern side of Brisbane.
I was given very little training to as ahead chef. I had to do a lot of new jobs, just had to make it all work. I feel more training would have been great, I more than likely still - more... be with this company.
I also don't believe in staff heavily drink with the customers when they are not working.( so much that any other person would have been cut off) Not For the manager of the Hotel, How do you explain this the other custo ... - less
Pros1 free meal a shift (14 hour shifts)
Conslong hours on own ( average hours 10 am till 11pm)