assistant restaurant manager

front of house manager

cook

chef

line cook

Pacific Concepts

This company does not care about their staff at all whatsoever. They only care about the numbers and making profit, bringing down anyone in their way. Some management are amazing and are trying their best however eventually they will be overworked, stressed out and corrupted. I have been part of the management team for years myself and tried to create a healthy work environment for my team however no matter what, upper management are unfair and hard to work with. Unfair dismissals and will work around the contracts to make sure they aren’t caught out. Biased management who will pick and choose who they want to hire and promote - their friends, family and partners, and worse, some only people from their ethnic group. I feel sorry how much the company has become toxic. For the most part, the growth is there with the team and majority of the team are great to work with, however when it comes down to it, the company will stab you in the back and tear you apart. To this day I am still hearing horror stories which is what sparked this review. I’m surprised I had stayed in the company for the time I did. The only good thing I got out of the company were the people I met, the experience I gained, and learning how to deal with such a company. 

You aren’t guaranteed a certain amount of hours. You don’t have finishing times, so you don’t know how long your shift will be. They constantly cancel your shifts on the day, or the day before and there reason is “it’s just not busy”, even though the day of your shift hasn’t even started. They don’t like you having a second job, even if that job was only a few hours 1-2 days a week, they will roster you on the same day or time as your other job and won’t give you shifts when you are actually are available to work. If you don’t chose them over your other job they will stop giving you shifts with no warning, or will even let you know. There’s favouritism, so they will keep the staff on that they get along with the most. They also don’t like when you call in sick when you have a dr certificate to show either. They’d rather you work while sick even though you are around food and drinks. Also, we were underpaid for ages. Don’t ask for the award. They will refuse to give it to you, even though they are meant to if you ask. I don’t recommend working there, the same thing has happened to so many people and it’s really unfair.

I was hired as a kitchen hand right before the restaurant opened, and everything was going great for about 5 weeks.  Then myself and two Australian kitchen hands who also started when I did started getting less and less shifts as the kitchen managers were bringing in new kitchen hands who could barely speak english to replace us even though we were more qualified.  For three weeks myself and other two original KHs weren't scheduled and were ignored by the Chefs whenever we'd try and call or message them for hours or ask what was going on.  Finally after about 3 and a half weeks I got a message from the kitchen manager (after I reached out to him for the 50th time) that I was let go because "business was bad".... They could have told us three weeks ago that we didn't have a job there but chose to ignore us.  We were also let go for no apparent reason other than they wanted the new kitchen hands who were more like them.  The whole situation felt very sketchy and was handled very childishly.

I have worked at the Bavarian for a good few months now. The work is genuinely fun, especially with the patrons. But when work's quiet, be prepared to have heavily reduced hours. You can have your good days when you work for hours day after day, plus there are tips involved that you get to keep as a worker who earned them from a customer. But the job can be very situational. The job itself is more inclined towards a manager or bartender role than a waiter because you will likely have more reduced hours than a bartender.

Management is just a bunch of  british backpackers hiring their friends. 
Hours are EASILY cut so I hope you dont have bills to pay. The entire restaurant is unorganized including the lazy kitchen crew. God forbid that you have a problem because the managers are so lazy that they'll just tell you to "figure it out"instead of you know.. actually managing. 

Hours are afternoon- late night which is expected but you will be working every friday and saturday night  (approx. 5pm-2am) and if you ask for a weekend day off expect the next schedule to not have your name on it. 

I recommend using these people for a quick check until you get your come up.

It was interesting to see how a kitchen ran, however, I would not want to work as a chef as the hours are too long. It was a good opportunity to build my skills in the industry. I had to do this work experience as a requirement for getting my Certificate II in hospitality. I enjoyed working with people and being in a different environment. I found it to be a long day especially because I didn't get paid, however, overall I enjoyed the experience.

A tipical day at work is get there early and check if everthing is working and on place. received deleveries and also check if everthing is there. When everyone is there check if all sections are ready for service, check how is eveyonr, quick question but se if the team is ok, be ready for service and provide a quality food. The hardest part is keep the numbers and team in balance. And the best part is work with a big team and make a lot friends.

The food is intricate and has a steep learning curve at first. The wine is small and easy enough to get your head around but the cocktail/mocktail list is extensive. Bigger sections are appointed to those with more experience which can be very demanding as customers expectations are high. 

Working hours are never too high and pay/tips are industry leading.

Work place culture is fairly causal even for a hatted restaurant.

Work is the source of income for everybody. I believe that people should love their jobs in order to perform effectively. Colleagues at work play a great role in everybody's life, it is important to have a secure and pleasant working atmosphere. The hardest part of the job is when you mix your problems with your work or you are ill treated at work for no reason or even being abused at work.

The best restaurant in Australia, classified as with 3 Australian chef huts and in the 100 best restaurants in the world by the San Pellegrino list.As the restaurant cuisine  it's Australian with Japanese and Chinese influence,in there I've learned thousands of Asian  ingredients. Overall a fantastic experience.

Top Job Titles	Average Salary
Assistant restaurant manager 28 salaries reported	$73,031 per year
Front of house manager 28 salaries reported	$67,546 per year
Cook 32 salaries reported	$58,666 per year
Chef 27 salaries reported	$62,661 per year
Line cook 5 salaries reported	$70,286 per year

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