Workplace reviews and discussion: 香港商赫士盟食品企業有限公司台北分公司
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Finally, I get to learn from Mr. Chiang, one of Asia’s 50 top chefs, and work at his “raw.”
Everyone is scrambling to make reservations—it feels so honorable~
Seriously excessive hours, but there’s always someone specifically assigned to “handle” the clocking in and out. Heh heh.
Whenever there’s an event or the menu needs changing, the customers are over the moon.
They have no idea how much blood and sweat goes on in the kitchen: it’s not unusual to work 8 to 11 days straight, finish in the early hours of the morning, and then have to come back to work first thing.
Several times, I nearly went to meet the white-bearded old grandpa on the way home by scooter.
But forget all that! It’s all part of the training!
But… hmm.
THEY DO NOT PAY OVERTIME PROPERLY!
So why are all the employees young people?
Get it?