assistant manager

Laurent Bakery

Doesn't matter if you are the greatest, most ambitious, most dedicated worker in the world, or a person who doesn't care with no experience, you will be treated the same in this company, and that's like a piece of rubbish. I still wonder how they can operate on this level by treating their staff like that! 
It literally feels like working in a sweat shop in a third world country. I myself had some financial difficulties and couldn't afford to quit. The management found out about it and used me to the point of no return. I was told on a few occasions after complaining about being treated like that, "why don't you quit? I know why, because of the money, you're broke and you need the shifts." The HR is useless. The company's too big to bother taking them to the court, you can just leave and do hours of therapy to move on from being degraded for however long you worked in that place... 

I have worked as a full time employee as an IT Systems Engineer for three years in a manufacturing environment.  This position has allowed me to develop clear, assertive, and emphatic communication style with a broad cross section of the end users. To  be  effective  in recent  point of sales system upgrade project  in  my  current  role  at  Laurent Bakery Pty Ltd, it is essential to work as a team member to ensure that the retail team access the appropriate professionals  and  services  to  reach  a  positive  outcome.  This involves developing a plan with others within the internal IT team along with services and professionals external to the organisation including software developers, Testing professionals, application packagers and network engineers.  While being part of a team environment is rewarding and interesting, my role also requires me to make decisions independently and to work with minimal supervision.

Head office was harsh, despite being one of the busiest stores. 
No matter how good or bad you are all staff get paid the same which is really unfair. "The customer is always right" heavily applies to the companys ethics.
Unless you are desperate for cash there is no reason to work for this company. The staff you work with are the only things that make the day bearable. The customers are stuck-up and have unrealistic expectations during lunch-time rushes. Based off location, the manager will most likely push staff members to extremes, working 10+ hour shifts with only 30min breaks, sometimes no breaks if the store is too busy.
The company was stingy enough to change the staff discount from 50% to 30%, and then refused staff to use ingredients to make their own lunches.

Toxic from the top to the bottom. Owner, to the head office to the management, they're there to bully the staff into working like slaves. You're being punished for everything. You ask for less shift, you'll get no shifts, you ask for a break you'll get yelled at, you drink water on shift, you'll get a warning. no matter what you do, you're always at fault... 
The shops don't have enough staff so to handle the rush hours, so you will be running around like a mad person. a barista is the floor person and the dishy and the cashier at the same time and if the coffee gets out late because you were out of cups, you'll get a warning. 
I have been in hospitality for years, I have never seen something as ridiculous as this place. 

It is a terrible work environment. Unfortunately, I worked for three years. I was told I would get a salary raise every year but I never got it. It's an old-fashioned toxic French Management. Never respects and appreciates the employees. 90% of new employees leave due to so many reasons. Most of the chefs in the industry know about this company, and it's not a new thing. The work involves heavy lifting, repetitive and exhausting. The person who manages the stores is disrespectful and cracked. Public holiday work but no extra pay. Some employees get a tea break and some don't. It's a bad place to work.

If you like being screamed at, sworn at, personally attacked, not listened to, belittled and embarrassed publicly by the main man, then work at Laurent Bakery.
Any new management that comes on board with good intentions of creating an emotionally safe culture gives up and leaves.  
Very few operators get past the probation period.
The wages are worked out as a package and it is hard to tell what the base pay is.

I worked as a Cafe/Restaurant All-Rounder at Laurent Bakery a year or so ago. There were overworked employees, always staffing issues. No encouragement from management. Feel isolated by others, a real mean environment. Toxic workplace culture. No professionalism in management. You will be working as kitchen, barista, cashier, waiter, cleaner, and dishwasher without sufficient training and be shamed for not being able to keep up.  Stay away. 

after closing the bakery i have to vaccum and clean the floor through all the shop and clean all the tables in office regarding the bakery and collecting all the rubbish.cleaning toilets is hardest part and mopping and vaccuming is the part which i enjoyed.it is a new and good different tpye of experience

I have worked in food production over 20 years and this is one of the most unpleasant places I have ever worked. 
Because of toxic workplace culture normal workers never stay more then 2 weeks, that is why company is looking for new employees all the time

Poor working culture, stressful and toxic management. Making a single mistake given a written warning and making a second mistake to be fired straight away. I never seen this culture before. 

Working at Laurent Bakery: Company Overview and Reviews

Laurent Bakery

Laurent Bakery Ratings

Popular jobs at Laurent Bakery

Salary Satisfaction

Job Seeker Tools

Employer Tools

Browse

Stay Connected