line cook

general assistant

hospitality team member

barista

kitchen porter

Bartlett-Mitchell

while working with Bartlett Mitchell I was working for a very food loving company, there was plenty of scope to move forward in your career.
my typical day started at 6.30 checking all was well and chefs were ready for the day ahead, with having a large restaurant , deli and coffee shop to manage with I head chef and 2 other chefs it was a full on day but great fun. I learnt that regularly having meetings with all the staff is very key to a smooth running site. Working closely with the chefs on spending and budgets helped keep the budget on track. good working partnership with the client is key to a smooth running contract. The hardest part of my job was recruiting sometimes at Basingstoke for head chef as client. BM chef director and area bm was all involved which made the process very long winded.
the enjoyable part was seeing great food on the counter and staff that enjoyed coming to work and enjoying working , also the coaching side I very much see staff process in there  career

I like to get to work early in order to turn on the ovens for when the Chef/Manager arrives so we can prepare for the breakfast service.  If the Chef was not available, I would also cook the hot breakfasts.  

After breakfast I will then assist in the preparation of vegetables and salads for the lunchtime service.  I also serve hot beverages and grab and go snacks for customers (i.e., panini's and toasted sandwiches) as and when required.    

During the lunchtime service I move to front of house where I serve the lunch and assist on the till as and when required. 

After lunch I clear down the front of house food serving area, label foods and re-stock the beverage and grab and go areas.

At Bartlett Mitchell there are lots of opportunity to do online related training.

-a typical day at work,
Opening and running and closing the coffee bar.
-what you believe you learned,
Learnt barista skill, thanks to every day practice serving coffee up to 200 people
-management, Manager did not care if you want to get trained properly.
Management , lack of skills and disorganised, narcissists.
-workplace culture,
Toxic due to incompetent managers 
-the hardest part of the job,
Dealing with disorganised manager failing at their job, trying to cover up their mistake, you will be the scapegoat ended being the failure, however you work hard, doesnot matter!
-the most enjoyable part of the job
Clients, generous, forgiven, some of most polite people served for. 


A typical day at work some time its can be very busy another times its less busy in the unit i work in. I have learn to work as a part of the team and at the same time as individual who work alone in some order tacks in my line of duties, i have also learn how to put the FISH principle at work and give out the best customer server ever.
The management is great and fabulous. I love my co-work we get along wonderful.
The hardest part of the job is when we have a lots of meeting and a voucher it can really getting so busy while serving hot food and dealing customers request.the most enjoyable moment of the job when its school holiday or maybe its Friday less work to do.

Worked for a year as kitchen assistant and chef de partie for BM.
Good times and bad times. Luck of management through the whole period was obvious that led to problems when you need help to be supported in case of haresment. 
A lot of theory in practice things are different. I think would be ideal to have a more down to earth approach flattering all the time how big is the company etc will not lead to any conclusions. More a self centred iconic virtual reality than the job itself.
For a starter is a good place to start, the payments are decent.

They pretend the
Max level of work
But absolutely under payed. Level of the management is lower ( only few of them really good). They use a “Family Concept” to let you feel confident but in the pandemic time made me redundant with 3 zoom call  of about 4-5 minutes. since then I didn’t ear from them anymore. 
At work they aspect from you to stay longer in your shift without be paid and if you raise an issue because your chef manager is bulling you , they don t tKe act because maybe someone don t speak well english, letting this happen.i will never joint this company again

First of all, the days are busy, but if you are a peacemaker and want to learn something, you are in a great place. I have to say that the Head of Coffee and the Coffee Specialist are very well equipped and they train very good baristas. I can say that the management is great, I had no problems with the exception of one person and I would love to return to the company again. If you are not a lazy person, the job is not difficult and of course you will be tired after working, other than that, it is a perfect environment and kind people.

Don't go to the one in smallheath as the people there are two face and back stabbing,was promised a uniform and shoes never got any,I was wearing other people's cast offs ,the manager keeps hauling you in the office for stuff you never did ,when stuff went missing you got the blame, the place was run like a dump, no amount of cleaning would make a difference, had to listen to blondie music every day as the manager only had one disk, don't know why you had to start at 7am because there was no breakfast trade, when I was asked to leave I couldn't put my coat fast enough,so glad to out of there

It is a good company to work for. The management is very professional and the staff  is great. 
A typical day we serve around 300 customers, provide them great customer service by serving them food and drinks.
I have learned to deal with customers, working under pressure and being a good teamplayer. 
My co-workers are from all around the world, really nice and friendly people with many years of experience.
The hardest part of the job is to be always on time even in case of any difficulty.
The most enjoyable part is that meeting new people every day and make their day better by the service we provide to them.

The Reading site is ran by atrocious management who have no clue about people management skills or what they do. You will not be listened to or cared about if you put your opinion and point across, only if you’re pleasing management will you be good. Chefs are the only staff they smile to and the rest are treated like ghosts! London site has a totally different culture and great managers who help, care and do not ignore you. Happy staff, unlike Reading. Left because I was stressed every day with lazy staff and poor management

Top Job Titles	Average salary
Line cook 61 salaries reported	£32,573 per year
General assistant 94 salaries reported	£13.50 per hour
Hospitality team member 57 salaries reported	£14.27 per hour
Barista 17 salaries reported	£14.04 per hour
Kitchen porter 47 salaries reported	£13.77 per hour

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