Get to work and make sure breakfast crew was prepared for breakfast rush. Then lunch crew would arrive abound 9:00 am. I would go over the days menu. Then get them to started on setting up there stations for the lunch rush. Supervise lunch production and work what ever stains needed the most help. then the dinner crew would come in at about 2: pm and get ready for the dinner rush, I would stay and help out the stations until the rush was over, due inventory and then the order. that was a typical day. The hardest part of my job was trying to use a new computer program the company put out for the Chefs to use to set up menus for the weeks and months to come, it didn't work like it was supposed to and management didn't believe me and I would get e-mails at midnight or later telling me to respond immediately as to why the menus were not in place. Management gave no support and when I finally turned in my resignation management said they had heard from other facilities that they were having the same problems I was having with the program and thought it was funny. By this time I was frazzled to a crisp and couldn't take it anymore. The only enjoyable part of this job was working with the hourly employees in making sure the students were happy.
grade D chef (Volt alkalmazott) - Offshore - 2020, február 26.
Started as adhock but after 2 years got a permanent position and stayed for 6 years great job but with very little chance of progression to a higher position felt like being held back so took redundancy when vessel moved to wind farms
Aramark is a terrible company to work for. They expect way too much from their employees with very little to work with. Hours are cut in locations where they should be increased and they refuse to hire when staff is already short.
ZERO appreciation for jobs well done. NO bonuses, NO benefits of any worth. Just an expectation to work yourself to death but do NOT expect a “thank you”
have worked here for a couple of years and is now run by ex military and the office staff are premature just left the school kind of people have not been trained the correct way and talk to you as if you were 5 yrs old a joke really if you think about
worst place i have worked no help from catering manager people on ling term sick always short staffed and if they send cover for cooking they send a pot washer from other sites and vey unsafe place as smoke alarm taped up saying faulty
I would highly recommend this area of work to all locals in Oregon. This is a great company who treats there employees well. Room for advancement.
Great team members
CORPORATE ran and they do a fantastic job of returning Oregons Gem back to what the state knows.
Corporate tends to micro manage a bit too much. There key ingredient lists are a nice tool but sometimes those products are not available and it takes too long trying to substitute products through there noncatalog ordering system.
Chef de Cuisine (Jelenlegi alkalmazott) - Mayfield Hts, OH - 2019, október 23.
Poor upper management. Disorganized. No incentives for hourly employees. No raises for hourly employees (less than .20 a year) . Employee Reviews never completed . No training, no orientation. Understaffed at most locations.
Decent vacation 3 weeks for 5+ years
Staffing, scheduling, lack of incentives, lack of organization. Constant budget cuts
I was once a member of a great kitchen team at Hmp Altcourse
it could be very busy within the kitchen,at times stressfull and hard
we had very good managers to rely on for support and advice
the enviroment was always challenging and rewarding too.
The meal time service was always quick paced,dealing with issues from
the prisoners whom worked along side of you,daily.teaching some basic
skills on shift to the prisoners,giving them a better understanding and
self belief as well as rewarding feeling,to have acheived goals,which
went towards a N.V.Q. qualification and possable employment,once they were released back into the community.the kitchen was pretty large and
at hard to suppervise,with only ever 3 chefs and 1 head chef per team/per shift,working on a pattern of 2 in 5 days off/then 5 in/2days off.
the money was very good,holidays and pay rises were also very nice to be given each year.we all were very security aware,security would be the main priority when on your shift,secondly the food to prepare and finally the cleaning process which was also a constant ongoing requirment.i really miss the team work and buzz from helping the prisoners.the close bond we all had as staff,weather it be G4S,Aramark and or healthcare,we all worked very well together,providing a secure,clean,safe and well balanced menu,in our case,to prisoners and all staff thoughout the day.
Chef (Volt alkalmazott) - Preston - 2019, augusztus 20.
Worked there for 10years. Every year it got worse with cut backs. They try and manage with what little staff they have and keep piling on the work. They drop your hours and give you more work load, don't replace staff so you do a 4 man job with as little pay as they can get away with. Quality of food is dismal.
Met some great people. Sociable hours.
Management, pay, work load, take criticisms from client's about quality of food that we have to use.