line cook

sous chef

front of house assistant

venue manager

chef

The Sporting Globe Bar & Grill

I applied for a Bartender position, was successful and went through all training and orientation day. I completed 3 shifts, where I was hard working, sociable with co workers & customers, helped everyone out, receive positive feedback from supervisors & customers.

I had 2 future shifts, which then got canceled on me, and I was informed there were no hours left for me & to turn in my uniform.

The manager completely ignored me when I asked for feedback on my work (I have messaged and called), I was removed from the work group chat, one of the the owners cannot be bothered responding to me either.

Absolutely disgusting company. They will throw you out whenever they feel like it & they don't have the guts to even explain why.

Overhiring could be a reason, but most of my co workers I messaged were still getting shifts.

Not to mention, they make YOU pay $60 for their uniform.

My typical day at work would be greeting the customers, ordering what they would like to have, serving it to them, ask if i could help with anything else and in the meantime of doing all of that i would clean the tables, dishes, restock condiments and napkins and greet more customer. I've had good knowledge of all most all of those things but i have also improved a very well good amount on them, the co-workers were very friendly and helpful showing me around the first shift i had making sure i had to remember where all the numbered tables were and knowing where everything was, The hardest part was the long days and hours of cleaning and the most enjoyable part was serving the customers and making sure they had everything they needed and i made sure they were satisfied with my service of waitresing trying the best i could

I would Start my Typical day early, checking pass and larder level's before getting into the Prep list for the day, from there i move into servie i would ussually be on fryer's if it wasn't too busy or larder, i prepared salad's and desert's, fried chicken, chips, Calamari, Coliflower, ETC. Management of Docket's is crucial in any kitchen, eb and flow of kitchen was majority of the time perfect and stress free. 
I loved working with my colleague's, the head chef was outstanding and expecially easy to work with, he taugh me many thing's of simplicity to help me work more efficently and with more quality, for say how to de-pip a Avocardo, my Knife skill's, how to use a micrro-plain without cutting my finger's etc.

The Sporting Globe Fountain Gate welcomes both staff members and customers with open arms. We built a strong culture that ensured everyone that walked through those doors felt welcomed and involved. With 42 LCD TV screens showing sport 24/7, you can only imagine the vibe of the place. I loved every minute of working here and I couldn't recommend it highly enough. 
The hardest part about my job here is pleasing everyone at the same time. As we had numerous main events on at once we had to compromise some for others based on he bulk of customers.


• Proficient communication skills developed while working closely with a diverse team
• Passionate about food with a keen interest in Pan-Asian cuisine
• A good listener who also has the ability to make collective decisions with the team
• Experience of serving large volume of customers on daily basis and adhere to strict time frames
• Ability to prioritise duties and carry out tasks in the most effective order

Got experience in the company of Kitchen work during my WBT session arranged by College .Had a great time with the team members during the placements. Really miss the time spend with them. People are dedicated to their work during the work time. Helpful and friendly members specially Head chef  in the kitchen. Genuine person with great experience in chefing profession 

I love the atmosphere of working at the Sporting Globe, the staff were kind and open minded and they'd make sure that you're comfortable working. The Head Chef is so selfless and having to work alongside such hardworking team was a pleasure and every staff had responsibility to keep all customers happy with the food that we provided.

No appreciation for all that gets done at all. Used to get a drink after every goos shift now lucky to get once a month, managers shut you down when questions are asked and say it’s not your problem.
Chefs are forced to leave as they receive no help and we get low staffed

No leadership, no care for employees. Everyone working was stressed and sad. Think the owner had zero hospitality experience as they couldn't offer any real help when there were problems. Apparently lots of new staff come and go all the time which makes sense, had a few people quit while I was working there (few months) 

For the most part I enjoyed working here, the staff are nice and it's a good job, though I didn't feel appreciated in the workplace. I worked well when I could, yet it felt like there was no opportunity to grow and advance and that my hard work was not being recognised.

Top Job Titles	Average Salary
Line cook 27 salaries reported	$79,069 per year
Sous chef 9 salaries reported	$77,500 per year
Front of house assistant 15 salaries reported	$80,000 per year
Venue manager 3 salaries reported	$78,333 per year
Chef 2 salaries reported	$79,237 per year

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