server

barista

chef

venue manager

sous chef

Fresh Catering

I'm really disappointed with the work culture here. It feels like a sink-or-swim environment. The leadership is poor, and it seems like some colleagues are more interested in delegating tasks than contributing to the team's efforts. There's a lack of support, guidance, and accountability. It's frustrating to see people sitting around while others shoulder the workload. I wish there was more teamwork, communication, and leadership to help us work together effectively. Unfortunately, the current culture is taking a toll on my motivation and job satisfaction.

Morning I check the emails to see any maintenance requests are there and then respond to the managers as to when it will be addressed. I reach the venue if needed to do a preliminary investigation to check the problem and correct it with my skills. if required, I contact the external providers to check it and rectify the issue. Manager is satisfied with the work performed and it is reported to the Operations Manager.

A typical day in the office would be a 0700-1700 shift ensuring the day to day running of the business in operations is successful. 

I learned a great deal working at Fresh Catering, progressing from driver through to a management role in just 2.5 years with the company. 

Management was on occasions a tough experience due to the tight restrictions on budgets throughout the company, not allowing for extra staff when needed.

Different places to work and culture as a team.
Knowing a good High quality of services in Hospitality.
Time Target base on Event and Function.
Knowing all many products in a short term its very challengging such as type of wine , name of the food and etc.

Very wastful company.
Rules not the same for everybody.
Structure too rigid to accomodate staff/client need.
Uniform inadequate to corporate environment.
Back breaking furniture.

Great venues.

Love/hate relationship with company.
Love the staff.

Very friendly team work
I have learn a lot of thing in different avenue about set up function , set up cafe restaurant and fine-dinning restaurant . 
learning different food name 
learning how to work at a team and help each another 
manager was treating good with staff

Was a pleasure travelling to exciting locations over Sydney and serving some fantastic, genuine clients some amazing food. Events were always fun and I definitely improved my skills serving customers and often received personal praise.

Great company to work for always striving for the highest standards and best product for their clients.
Great place to learn and grow your capacity.
Friendly management team in place who always have time for their staff.

Has been a good experience where i met a lot of people. Learned the tidiness and organisation required for functions and hospitality. management is not always reasonable and shifts aren't 100% as accorded previously.

Cornerstone bar was a good experience and a nice place to practice my art. With daily sandwich and salad specials, I was able to introduce my flavors to the public without interference.

Top Job Titles	Average Salary
Server 61 salaries reported	$36.76 per hour
Barista 19 salaries reported	$41.94 per hour
Chef 8 salaries reported	$79,250 per year
Venue manager 37 salaries reported	$76,324 per year
Sous chef 18 salaries reported	$88,000 per year

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