IMPERIAL HOTEL

I've worked the first 2 weeks as a 2nd chef, the head Chef taught me everything about the organization in the kitchen and all about preps and menu. After 2 weeks my chef left and I became the head chef.
 I was in charge to prepare and organize everything in the kitchen such as shopping lists and calling the delivery service, general "mise en place", menu and all the preparations. I was supported by a kitchen hand and by another casual chef who helped me with preps and during service. After a month, with the help of my "sous chef" we changed the menu and also we organized the new open view kitchen to collaborate with the menu. Pretty busy place in the weekend and during the Market's days, around 150/200 customers in the most busy days. Really good work and really good fun, I improved so much my knowledge and I also learned how run one kitchen alone!

lovely small town pub with not very many staff but very well orchestrated. i was travelling with friends and we stayed in charters towers for a few months and i volunteered at the imperial hotel cos i fell in love with the people and the atmosphere

if you are going to work at a bar in Bowral, the Imperial Hotel is choice. Beauiful location, working hours, supportive and easy going management and a young hip team of proffessional bar staff make work the place to be.

It was a great fast paced environment with fun and friendly co-workers.
great on the job training provided.
ensures all customers have a great experience and looks after its employees

Like many hospitality positions the job was enjoyable and challenging. However during week days I was the only member of staff in the kitchen for a large portion of the day which made the job very difficult.

Awesome employer and working environment. Relaxed atmosphere working with well trained staff. Well known for providing excellent food, beverages and plenty of live music.

Venue open from 10am to 5am, was the only manager for the first 2 months of employment and had to be there everyday. Had no training whatsoever on company practises, was shown around building on 1 shift and given a set of keys.

Serving customers 
How to pour alcohol 
Was a happy workplace
Management was great 
Co workers  were great go along worked together 
I enjoy customer service working behind a bar is a happy scenery

My boss was amazing.
He was very organised and a pleasure to work for.
Always polite and I loved working here. 
It was by far one of the most rewarding jobs.

I would go into the kitchen /dinning room , I learnt how to pre pare food for the customers  the management was great people same with my co worker , they wasnt really a part about my job they just meeting people

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