line cook

sous chef

assistant manager

general manager

deputy manager

Buzzworks-Holdings

A typical work day consisted of preparing, cocktails, coffee's and various beverages, alcoholic and non-alcoholic. Taking table orders and relaying them to the kitchen.

Maintaining the work area and being host to VIP parties in the exclusive Skyy Bar.

There was a high number of managers, all with different methods and ethics. A couple of the more senior managers, showed excellent leadership skills and maintained control of the venue even when mistakes were made. I have huge respect for them. However, some of the junior managers, were not so inspiring. Lazy, self-important, and condescending in manner. They created tension and friction within the workplace. I was always told to lead by example for the benefit of younger members of staff. These managers were not held to the same standard.

Hardest part of the job is the consistent long hours and at times without a break.

The most enjoyable part is the people beside me in the bar and when the DJ is in, everyone having fun and dancing, To be certain, my co-workers made my time at Buzzworks all the more enjoyable.

Prefer not to say. – 6 October 2018
I worked for buzzworks on two separate occasions. They make things seem so setting stone and make you confident that your job is safe, or you will get a promotion, just to try keep you. Every venue is lacking kitchen staff, they always run staff at bare minimum. The tips are alright I suppose, you get them every 3 months. The bosses really need to get taken down a notch as they walk about the place as if their royalty and expect everyone to bow to them. As someone had already mentioned in a previous review, they do not include anyone other than your partner, or children within your close circle. As in if your grand parent was to get rushed to hospital, your expected to stay and work. In my eyes, I’m work to live, not live to work. And that is buzzworks problem. They expect everything off you but very little given back.

The worst company you could work for. Never have your rota. I was on a contract and they always try and find ways of taking your hours away forcing holidays on you when because they are quiet. Tips what even are these seem to be a thing management get . It's a shame I came here so enthusiastic and left a broken person. No staff meals, disgusting shed out back to keep food in. And always lack of staff. For a company that states it's employees come first I think it means there management . My experience could of been bad because of poor management in the kitchen which to my knowledge is getting sorted but to little to late. Avoid this company like the plague 

Not all the mangers where bad. The front of house guys and ladies where brilliant and a pleasure to work with. So if it's front of house then go for it. 

To finish grand parents don't count as immediate family to this company so if they get rushed into hospital and your there only point of contact it's against company policy.

Working as a chef in a company without a kitchen porter (KP) is extremely demanding, especially when handling an average of 300 covers a day. Without a KP, the chef is responsible for every cleaning task: washing all cutlery, plates, pots, and pans, as well as maintaining the cleanliness of the entire premises. This adds hours of extra work to already long shifts, leaving little time to focus on food preparation or creativity. The physical and mental toll is significant, as chefs must juggle cooking with constant cleaning and deep cleaning after service. In most professional kitchens, KPs are considered essential—they keep operations running smoothly and allow chefs to concentrate on cooking. Without this support, standards can slip, and job satisfaction suffers. Ultimately, expecting chefs to do everything is unsustainable and risks burnout, high staff turnover, and a drop in service quality. A dedicated KP is vital for any busy kitchen.

Worked in the company FOH for 2 years and it was all the worst parts of hospitality. Staff always under pressure and expected to completely drop their private lives. Management were awful and watched from the side lines talking or on their phone whilst staff ran around without organisation. 
Rotas were published on Sunday nights for the Monday morning so there was no opportunity to plan your private life. 
Tips were given every 3 months with the majority going to the managers so you really didn’t get as much as you were taking in in a weekend alone. 
Honestly just a really bad experience and I really don’t recommend. I think they take advantage of young people who don’t have much experience. 

I think it’d be a decent company if management weren’t so awful and self serving because you can learn a lot

I have loved working for Buzzworks. It has helped me gain many different skills not just in hospitality. There is a lot of training that is offered, great staff, great venues to work in, can work around you and the management style is great. I would recommend this company for people who are confident in hospitality and want to progress as well as people who may be in school/college as both could progress in the company. One issue I have is with salary, although in Ayrshire it is pretty standard to have low wage in role like this I believe that it is unfair for some and can be hard. There is also the issue of hours which can be given or taken away in quite months and long shifts. Overall I believe this company is a great place to work but be vary and make sure it is worth.

at 9:30 am make sure that fridge temperatures are taken,  check deliveries and record the goods temperatures as well as quality and packaging which is part of cook safe recording procedure. After the delivery is put away, prepping then commences. All sections setup list  are double checked to ensure that they are  properly setup for service.
Just before service starts I ensure that invoices are entered in to the F & B system, some orders that are to be placed before 12pm or 13pm are done and hot food temperatures are taken. 
Each kitchen staff is sent for breaks in term so that service delivery is not compromised.  
The hardest part is long hours, cleaning the kitchen at the end of the shift and when someone called in sick. There is no free food for staff but they get discount. Tips are fantastic, staff get paid for attending training and many more intensives for staff.

Worked with this company for years, everything was great for the first few years, couldn’t have recommended them more,  they really cared about their staff but that soon changed. They stopped doing training and management started becoming all about money and not caring about staff or customers anymore. Rotas never done in time, requests ignored..Tips are very dodgy, you end up with a very small share in comparison to what you take in.. Management are completely clueless on how to run things, myself and most people i know who have left the company have had ‘holidays’ taken back from their last pay and lye week without much notice because they don’t train their managers on holiday policies. Breaks aren’t done in accordance with the law and just overall a bad company to work for these days.

they advertise themselves as having a great work life balance, however you often finish at around 1am and can start again at 10am. they totally ignore laws and regulations regarding breaks, giving you half an hour or sometimes even don’t let you have a break working 10/12 hour shifts. the owners come in and pick at every little detail. uniform comes out of the shared tips, which are distributed every 3 months, with most going to managers. they hire young workers so that they can pay them less. it’s very cliquey and the atmosphere is high stress and toxic. one of the worst jobs i’ve ever had.

Top Job Titles	Average salary
Line cook 91 salaries reported	£14.53 per hour
Sous chef 49 salaries reported	£33,361 per year
Assistant manager 15 salaries reported	£31,996 per year
General manager 25 salaries reported	£43,800 per year
Deputy manager 23 salaries reported	£34,578 per year

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