BOURKE STREET BAKERY Careers and Employment
- CEOPaul Allam
- Company size51 to 200
- IndustryRestaurants & Food Service
- Headquarters472-474 Gardeners Rd, Ale...
Paul Allam and David McGuinness were chefs turned bakers who shared a love of good food and an appreciation of all things handmade.
They also shared a dream of opening a little cafe bakery where everything would be made by hand with dedication and love.
We make everything by hand with the best possible ingredients, from sourdoughs to pastries and cakes. A combination of great produce, good strong coffee, artisanal skill and hard work creates the honest, soulful, delectable bites that have made Bourke Street Bakery famous.
Salary estimated from 142 employees, users, and past and present job advertisements on Indeed.
Food Preparation & Service
The management was always disrespectful and unkind and never made any of the workers feel as if their positions at their job were wanted or respected. When I tried to bring up these issues they were never taken seriously
Did a trial here and in the first week was already expected to work an extra day unpaid due to staff shortages on top of already terrible pay. My second week I was sent to work at Bread and butter where they sent me home after 6 hours because of my appearance. I still have not been paid for this shift. Avoid at all costs!
You will feel supported and safe with your job, there is always space for pick up extra shifts in different stores. Great xmas parties. It’s very good pay too and you can choose with shop you want to work at as there is 12 in Sydney. It gets little repetitive, but I did loved it . Every store is different some quite some very busy. But I haven’t experienced many understaffed days, which is important for me. It’s easy
stress, not enough staff and lack of organisation is part of your shift every day, they don't have enough staff since before the pandemic and even during the pandemic, they lose staff because people is not happy working there. they don't pay too much and they are expecting that people do extra time without previous advice and if you can't they get upset etc.
My experience here was one of consistent management turnover — the store that I was at had about 2-3 managers per year. This led to high employee turnover and a lack of consistency between management, whose attitude and practises would impact your experience as an employee completely. Having worked at multiple locations, I experienced firsthand the difference a manager would make to the employee and store culture. Despite working here for multiple years, I had to continually ask in order to be trained in skills such as coffee, store opening, and cash up — managers didn't want to teach you unless you had plenty of availability, and I was shut down multiple times before a management change allowed me to be trained. HR was unfortunately no help. I was turned away when expressing concern about my lack of training, and ignored completely when I brought management practises to light which were the cause of my eventual resignation. Working physically in the store was a mixed bag. Shifts were often very early (which may work for some), physically demanding, and I'd always come home smelling like yeast. I endured burns of varying severity despite always being careful, and was often told to run it under water for a few minutes before getting back to work. As expected in most customer-facing jobs, some were lovely, others could make you cry. Overall I had a negative experience over a few years at this job, which was unfortunate and could have been easily remedied by higher-ups.
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