Sources and scope
This page collects workplace experiences, questions and discussions submitted by users. Dates shown are submission dates, not periods of employment. Individual reports do not describe the entire company.
Read the community guidelinesThe employee meals are delicious
The kitchen staff are largely inefficient, do not pay attention to hygiene, and have no manners—polished on the outside but rotten within
There are employee meals, but they taste bad.
Uniforms are provided.
Cons
1. Even in a five-star hotel, employees have to bring all the tools they can think of themselves—a knife, scissors, a ruler, and so on.
2. There is also an older female employee who used to be a sous-chef and later became a part-time worker. She has a very arrogant attitude and deliberately loudly mocks and humiliates newcomers in the kitchen. Even though she is currently a part-time worker, she is always bossing people around.
3. The head chef is a foreigner. If you speak English with the head chef, the older employee and her clique will look down on you and make sarcastic remarks, such as, “So you think speaking English makes you great?” Instead of reflecting on the fact that their own English is poor.
4. The exterior looks bright and glamorous, but the machinery and equipment inside are astonishingly inadequate. A lot of things have to be moved manually, and there is not even a cart for transporting items around the kitchen.
5. There are many employees working in a small kitchen, and it is extremely difficult to get anything done.
6. The managers inside actually know what is going on, but they do nothing and go along with it.
This is the worst kitchen I have ever worked in. Although there are often guest chefs, working there is mentally exhausting. I feel that while work cannot be happy all the time, at the very least it should not feel painful. Working there was simply unbearably painful.