紅耀食品有限公司

There are no advantages. Management still has the mindset that you should be grateful just because they gave you a job.

Violates the Labor Standards Act, with 10-hour days as the starting point. Split shifts in the food-service industry, and the pay is nothing special.

The supervisor has very poor emotional control. Shouting and scolding people at the slightest opportunity is considered normal, and every mistake is blamed on the back-of-house staff (incorrect dishes, wrong orders, incorrect bill settlements, etc.).

A large portion of the ingredients purchased come from Costco, while the average spend per customer is around NT$2,000. The dishes are?????????

The plating is plagiarized, and the desserts are plagiarized. There is absolutely no chef developing new creations. When other restaurants of a similar type overtake them, they only scold them for playing dirty tricks instead of striving to improve.

The entire back-of-house area is unbelievably filthy. There is absolutely no ability to handle problems on site; they only dump the problems on the Taipei office.

A huge amount of administrative time is spent just to process a single on-site shopping invoice....

Not recommended—don’t waste your time.

There are no advantages. Upper management still has the attitude of “you should be grateful that I gave you a job.”

Violates the Labor Standards Act, with at least 10-hour workdays; in the food and beverage industry, you work a split shift, and the pay is nothing special.

The manager has very poor emotional control. Shouting and yelling at people over the slightest thing is considered normal, and every mistake is blamed on the back-of-house staff (incorrect dishes, wrong orders, billing errors, and so on).

A large portion of the ingredients are purchased from Costco, yet the average customer spends around NT$2,000 per meal—what are these dishes?????????

The plating is copied, the desserts are copied, and there is absolutely no chef developing new dishes. When other restaurants of the same type overtake them, they can only accuse those restaurants of using underhanded tactics instead of reflecting on their lack of progress.

The entire back-of-house area is unbelievably filthy. They have no ability to deal with problems on-site and only know how to pass them on to the Taipei office.

A huge amount of administrative time is spent just processing a single on-site shopping receipt...

Not recommended—don’t waste your time.

There are no pros. Management still has the mindset that you should be grateful just because they gave you a job.

Violates the Labor Standards Act, with at least 10-hour workdays; split shifts in the food-service industry, and the pay is nothing special.

The supervisor has very poor emotional control. Loudly yelling and berating people at the slightest provocation is considered normal, and everything is the back-of-house staff’s fault (incorrect dishes, wrong orders, checkout errors, and so on).

A large portion of the ingredients purchased come from Costco, yet the average customer spends around NT$2,000 on dishes?????????

The plating is copied, the desserts are copied, and there is absolutely no chef-led development. When other similar restaurants overtake them, they only curse at them for allegedly using underhanded tactics instead of reflecting and improving.

The entire back of house is unbelievably dirty. They have no ability to handle problems on site and only dump them on the Taipei office.

A huge amount of administrative time is spent just to process a single on-site shopping receipt....

Not recommended—don’t waste your time.