chef

line cook

cook

logistics assistant

sous chef

Doltone House

Worked at Hay St. Market which opened around early April 2025. The atmosphere and vibe of the place somewhat fits the theme of the food festival, if not for the claustrophobic pathways and lack of seating. The management; both FOH and kitchen are incredibly incompetent and misguided with a bachelors degree in business with 0 experience in social skills and hospitality - which is highly ironic given the whole market. Even the sous chefs are incompetent as well as they leave all the end of service cleaning (kitchen and floor) to all the tired and stressed out night staff as they make the excuse to “leave early”. Not to mention the lack of communication between management and staff.

As for learning outcomes, you do get to learn particular cooking techniques, given that you are permanently stuck to one stall cooking that particular food forever. There is barely any opportunity to be promoted or move around to other stalls in hopes of learning new techniques as they think that you’re the best at your stall and will be stationed there permanently. This goes for the majority of kitchen staff out in the stalls however there are a few staff prepping in the kitchen, as such they get to learn more techniques as they dabble in different dishes when preparing them.

Also I don’t think it’s legal for kitchen staff to only get a maximum of 30 minutes of break time for a 8+ hour shift. Some days if you’re really unlucky due to being understaffed with no one to cover your break, you don’t even get to go on a break at all. So you’re tirelessly slaving away in your stall for 8-12 hours worst case scenario. Not to mention if you are lucky enough to go on a break, you have to walk 5 minutes to the office to tap on your break, walk out for your break and  by the time you sit down to eat/drink it’s already been 15 minutes. No clue why the main office is a whole trek away from the main market especially with busy traffic in between. 

While it is in its down period because of wintertime, a lot of casual staff were laid off because they were simply not making enough money. THEY COULDN’T AFFORD TO PAY STAFF DUE TO THEIR LACK OF SALES. If that isn’t a red flag, I don’t know what is. At least make better marketing and monetary choices instead of letting people go that depend on being paid to live their lives. 

Don’t work for Hay St Market. An absolute tragedy of a market that is highly incompetent, uncoordinated, misguided and with poor communication between management and staff. 

a fast-paced environment where I learn the basic knowledge about hospitality. the busy environment keep people always be in a rush and concentrate mood to have the work done.

it is a good places for the starters to adapt to the hospitality environment.

Besides, the architeture desig of the function rooms in Doltone are beautiful and unique which can be as an advantage.

Doltone house is one of the worst places in Australia to work. Grouping is a must thing in this place. Management makes chef work hard but do not give sufficient remuneration. Some mgt staff are disrespectful. Working atmosphere is not good at all. 

Attending to all things bank related
3 new programs - Riteq/Timeteq, EP (Events Perfect) and Wage Easy
Directions are somewhat vague and there is no clear structure
Nice people
Getting through the amount of work
I love the work I do

Poor management and almost no work/life balance given to almost all employees. You will get at least 60 to 70hrs total yet get paid for only 38hrs. The workplace of its employees seem to be half motivated and exhausted after long hours and low pay.

Work at doltone house, you wont have a lot of shift unless it is a busy season. Furthermore, everytime work there is really stressful because the amount of work. But on the other side, they treat there staff really well, and colleagues are really nice.

Doltone House is an amazing place to work with fantastic leadership.
Smart business acumen on the part of the directors makes this place one of the best event companies in Australia

As long as you work good, they're gonna take advantage of you and if you don't meet their standards even though you've been doing your best for 10 hours in a day, they're gonna make you feel like you didn't do anything.

Biased, understaffed, high turnovers and worst work force to be part of as staffs are treated very poorly more like a slaves. There are many other better companies where they treat their worker well and fair. Dont waste your time here. 

Feels like home working here. The best place to enhance your hospitality career. Great team, with long years of working experience which helps in career building.

Top Job Titles	Average Salary
Chef 8 salaries reported	$80,188 per year
Line cook 1 salary reported	$70,500 per year
Cook 1 salary reported	$32.50 per hour
Logistics assistant 1 salary reported	$35.00 per hour
Sous chef 2 salaries reported	$84,250 per year

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