assistant manager

head chef

general manager

sous chef

systems administrator

Prezzo

I joined the company as a Sous Chef and later worked as a Chef. When I joined, I was verbally led to believe there would be around 35 hours of work available, but my contract was for 10 hours per week. Over time, my hours reduced significantly and this had a major impact on my earnings.

A typical day involved food preparation, service, cleaning duties, and supporting the kitchen team during busy periods. I learned about restaurant operations and working under pressure, but I found there were limited opportunities for progression and professional development.

Communication from management was often inconsistent. Training opportunities were limited, particularly in areas where I wanted to improve my skills. Duties frequently differed from what I expected when I joined, and I spent a significant amount of time carrying out cleaning tasks rather than developing as a chef.

The hardest part of the job was the lack of progression, limited development opportunities, inconsistent shift allocation, and uncertainty regarding working hours. The most enjoyable part was working with supportive colleagues and contributing to busy service periods.

Advice to Management: Improve communication, provide genuine development opportunities, be transparent about available working hours, and ensure employees are given opportunities to perform and develop within the roles they were recruited to do.


In this company you are set up to fail from my experience. There are promises of training with expenses paid swiftly, however, this was not the case. You will be told that you cannot do as the company promised in the application process.
There is no real and definitive training procedures in place instead more or a "here's a spec book and crack on" type of job. This approach is not beneficial by any means and will be against you when you start at the restaurant you applied for. The training hours are unreasonable. The company expect you to travel 35 miles by train in the morning, have you work all day and finish late, then have you back in as early as possible with no regard for your travel time. Uniform may be provided if they have one lying around spare (5 work days consecutively and only one set of oversized uniform). Personally, I believe they lack professionalism and good, positive attitude in a learning environment. 

I spent 5 years working for the company on a couple of sites. During my time there I felt the company faced many difficulties. I  was quite lucky during my time. The first branch I worked at closed a month after I moved to another city.
6 months later the branch I was working at was closed with just a couple weeks notice. 

It was then, after 2 years working at Prezzo that I was presented with my best opportunity within the company. I was working in a branch that was well-managed and structured. Most of them aren't. This is due to low/medium-level management colleagues that aren't supported by the main structure. 

The standards of the company have decreased year on year because of labour costs. Many times you will start with a weekly schedule of 35h for example and by the end of the week you will have done 25h. 

In the end it all comes down to who you work with. Those are the people who are there with you whatever comes your way. If you don't have a healthy environment on site it becomes a very difficult job. 

Overall I felt that I was fortunate with my time at the company. I have seen many other branches struggle whilst I was able to thrive.

I genuinely love my workplace and the incredible team I work with—it's the people that make coming to work worthwhile. Unfortunately, the same can't be said for the company itself. Over time, things have steadily declined. Cost-cutting has become the norm, with more and more expected from us while staffing levels shrink. The workload is overwhelming, and support is practically non-existent.

The company often talks about valuing mental health, but in reality, the pressure they put on teams is pushing people to the edge. It feels like we’re constantly being asked to do more with less, and those of us actually running the business are treated as expendable.

To make matters worse, our new CEO has made it clear that things will only get tougher, and if we don’t like it, we should leave and “get an office job.” That kind of leadership says everything. I stay for my team—but the company's priorities have clearly shifted away from its people.

What is the best part of working at the company?
Not great experience after work whole summer under staff and without support. Company’s end with area chefs closest help we had, quality and communication was lost by that time. Really sad was enjoy the work place just to much changes happened that time. 

What is the most stressful part about working at the company?
Under staff during summer and without support from ops manager

What is the work environment and culture like at the company?
Not great, only communication ops had was only with FOH meaning restaurants only work with then kitchen not much happening only when staff leaves. 

What is a typical day like for you at the company?
Frustrated at some points during periods

What is the best part of working at the company?
Would not work for them again. Was forced out of a role I loved and had been in for 3 years because I'm a mother and the manager had a friend who he hired and decided to promote them to the same position as me even though we didn't have the hours for it.

What is the most stressful part about working at the company?
Inconsistency and poor management 

What is the work environment and culture like at the company?
High school. The manager and the few people he likes are bullies

What is a typical day like for you at the company?
Doing three peoples worth of work because the managers and their friends put it all on you

The job is great for people trying to gain some work experience but I noticed that the majority of staff were all young students, which obviously isn’t a bad thing, but they all have their own working environment that is their own clique and if you don’t fit in you will not enjoy working there. The job itself was very enjoyable, it’s just the people that don’t make it worth while. The first few managers were lovely, but the one who was there when I left was nasty. He would only speak to one member of staff in their language and wouldn’t speak to anyone else and just had a really sassy way of managing that made people feel down about their work.

What is the best part of working at the company?
Great care from staff as well as lots of perks and a really organised system for hours and holiday. No paid breaks though 

What is the most stressful part about working at the company?
When it’s busy and it’s understaffed 

What is the work environment and culture like at the company?
It’s a good mix of relaxed and professional 

What is a typical day like for you at the company?
I only work evenings but when you do a full day you’ll have lunch at a designated time usually for an hour half way through the shift

Poor management, area managers are totally disinterested to staff, simply looking everyone like a number. Not enough budget for labour, staff was constantly felt pressure because of cutting hours or not balanced working day with long breaks. Not enough appreciation about what done. Area managers treat people depends of their friendships. Not enough opportunity. GM mostly micromanaging people which is supported by big managers. Good for part time job

Depending on your location it may be different but from my experience, the coworkers there had an obvious hierarchy that affected how u were treated. Floor managers were unprofessional and very rude and unwelcoming, proper training was never given to me yet I was antagonized for not following protocol, seemed as if they were only welcoming to their other friends who worked there and seemed very cliquey. Customers are lovely but the job is not worth the stress.

Top Job Titles	Average salary
Assistant manager 1 salary reported	£31,000 per year
Head chef 15 salaries reported	£14.92 per hour
General manager 1 salary reported	£37,000 per year
Sous chef 13 salaries reported	£13.22 per hour
Systems administrator 5 salaries reported	£26,000 per year

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