kitchen steward

chef

sous chef

maintenance person

food service worker

Marriott International

I had a fantastic supervisor during my tenure as a kitchen steward in Four Points by Sheraton Docklands. While for the most part I enjoyed my job, its many perks and even befriended some lovely folks, sadly our department was generally taken for granted, underpaid, woefully underappreciated and often even taken advantage of for their tremendous efforts and long hours. Coordination with the FnB crew was also borderline abysmal as the incompetence of their manager at the time was downright flabbergasting.

Senior management seemed detached from the reality of floor operations and their attempts to placate rock-bottom morale with appreciation days, seasonal staff buffet and honeyed slogans comes off as insulting because ultimately they only add more workload to the kitchen crew that was already straining to keep up with their demanding jobs. 

I left for mental health reasons, but can say with clarity my immediate coworkers and a select few outside the department were real industry champions. Were it so easy to extend the same compliment to the rest of the hotel staff.

The enjoyable part of working here was there modern facilities, the modern environment with high-tech rooms and spaces. The music was modern and it had a cool bar.
The colleagues were great but they were quite green and leaned too much on International Asian Students and didn't feel like a local Melbourne Hotel because they didn't know Melbourne. Overnight work it's only benefit is that you have a routine because every work day is 11pm to 7am. The negatives.. It is the worst shift for your health and well-being you will feel like you're tired 24/7 because you're meant to be sleeping at that time. You will miss many family and friends social gatherings and milestones. The guests are the roughest most criminal you'll come across in most hotels - Drug dealers, hookers, the whole under world seem to check-in into W Melbourne. The overnight shifts only suits people who are desperate for work like students and people on working holiday visas. Look after your health and well-being first Don't do overnight work at all!

Depending on the job I did we started  at different times,it was either cleaning rooms, cleaning public areas of the hotel, collecting Laundry from guest rooms and sending them out to the dry cleaners and putting them back in the rooms when they came back, wash and Iron some staff uniforms, delivering linen to the floors collecting the dirty linen and ready to be picked up in the morning for the outside laundry to collect 
Management were very fair to all staff, they new every ones names, from the General Manager to supervisors in all departments. i worked in a multicultural hotel so we were all mindful of the differences and their cultures,The hardest part was starting a new place and the saddest was the day I left, the most enjoyable part was that the hotel was like a family, and the different celebrations we had in the 16 years I was there, I have missed working there in the last 4 years

A typical day at work for me goes from administration to strategy through to creative execution. I have thoroughly enjoyed my time at Marriott International and have had the opportunity to have a handful of inspiring mentors who I now also consider great friends & are always there in time of advice or guidance. I came to work at Pier One with a variety of operational, sales & events experience, not knowing which department I would find my true passion. I met the General Manager & Executive Committee here who assisted in my development from an Executive Assistant to Director of Brand over 6 years. I couldnt be more proud or happy to be working for Marriott International...the perks, free lunch and amazing accommodation rates certainly also help! 

I got a really warm welcome from this hotel and the Team in the restaurant where I worked.
We got a lot Training about Wine and Food and also Brand Standarts for example how to handle with an complaining customer or if you are on school holidays and you have children running aroung everywhere. We had very different guest groups from familiys to young or old couples but even big tour groups from very different cultures came to our restaurant.
And that s why during my almost 6 month of work, there was no single day like another.
We had a lot different food product comparing to the hotel I ve been befor and there were some new procedures from the Marriott Company which I didnt learn like that in my apprenticeship.
Overall I really enjoyed working there and it was a really good experience.

My typical day at work consisted of cleaning, serving customers, slicing bread and making sure the food looked presentable in the windows. 
I learnt many things from working at Baker's Delight. For example, I learnt how to better my communication skills, how to use an EFT machine, and how to better my time management skills with juggling school, sport and work. 
The Workplace environment was welcoming and happy. Everyone was respectful, lovely and I never had any problems with any of the workers or customers. 
The hardest part of the job was remembering where everything was. After a few weeks of working there, I got the hang of things and started remembering more and more everyday. 
The most enjoyable part of my job was meeting new people and learning more skills to help me in my future.

I started off as a part time room attendant during major renovations which involved long and hard days cleaning rooms to get them ready for resale.  I eventually became a full time room attendant and was allocated my own floor.  I was responsible for the cleaning of the rooms, corridors and service areas.  My next position was the Laundry hand and this position included guest interaction as well as with other associates.  If I had a problem or was not sure of something the Supervisors and the 2IC always approachable.  Most of the housekeeping staff were easy to work with and I was happy to help out when it was needed.  The hardest part was when I had to fill in for the public area cleaner as well as make sure that I did everything that was needed to complete my daily work.  The most enjoyable part was getting to know everyone there.

a typical day at work would be me getting in to work to prepare food..chopping slicing etc.
watching and preparing desserts 
preparing seafoods
preparing hot foods
the hardest part of the job was when it gets really busy..but i liked a challenge i like to stay busy i don't like standing around not doing anything.
the co-workers weren't very nice but that wasn't my focus..my focus was doing my job right.
i learnt a lot of things..different ways to chop and slice got a look how to plate up the different dishes..and seeing how the pastry chefs do the desserts.
the most enjoyable part of the job was learning from other chefs working at 4 and a half star restaurants.

It was a really good experience to grow in the hospitality culture. The work methodology was simple and caring for the guests. Employee empowerment was used in the correct way and would let you interact more with guests. Team expectations were high and the Bell desk team was more than willing to accomplish so  that made a great work environment to be in. The Bell desk Manager was very conscious of his team's needs and will try to put them on the same level as the hotels expectations so 99% of the time employees would be pleased with him.

Massage therapists beware. Worst employer possible in our field. Unreasonable work load, corporate takes every cent they can from providers, no support for providers, inexperienced managers who have no concept of massage therapy. Bad for body, mind and soul. They are desperate. They will make you work weekends and holidays. They do not care about work life balance or family requirements. Do not be fooled by any positive claims. This is a horrendous place to work with atrocious work culture. Massage therapists are treated worst than janitors. 

Top Job Titles	Average Salary
Kitchen steward 9 salaries reported	$31.93 per hour
Chef 5 salaries reported	$38.23 per hour
Sous chef 2 salaries reported	$81,250 per year
Maintenance person 3 salaries reported	$35.50 per hour
Food service worker 4 salaries reported	$28.21 per hour

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