Poor Equipment and Maintenance:
The equipment in the kitchen is constantly breaking down, with fridges being the worst offenders. One of the doors is barely hanging on, and the rubber seals are old and ineffective. This results in ice blocks building up inside the fridge, which has been an ongoing issue for months. Despite bringing this up several times, management's response is always the same: "Just get on with it." This lack of attention to basic maintenance is frustrating and makes working conditions unnecessarily difficult.
Lack of Organization and Stock Management:
The kitchen management is seriously lacking. Stock is frequently empty, and essential ingredients for prep are often missing. This forces the team to work with whatever is available, leading to a "cowboy" approach to cooking, where improvisation is the norm. It's hard to be productive and efficient when the right tools and ingredients aren’t provided.
Unreliable Scheduling:
Scheduling is another issue. They change shifts and schedules without any prior notice, leaving staff scrambling to adjust their plans. The lack of communication around scheduling creates confusion and makes it hard to maintain a balanced work-life routine.
Sunday Cleaning is Inconsistent:
Sundays are meant to be for deep cleaning, but this is rarely followed through. The cleaning process is superficial at best, with only some areas getting a proper deep clean while others are neglected. Nothing is done properly, and no one is held accountable if a section is poorly closed or cleaned.
Poor Leadership and Management:
The Head Chef doesn’t seem to care about the kitchen’s overall performance or discipline. There’s a clear lack of leadership, with the Head Chef failing to keep staff in line. People are allowed to do whatever they want, likely out of fear of losing team members. This lack of authority and oversight creates a chaotic environment where standards slip, and the kitchen struggles to function smoothly
