P.F. Chang's Empresa reivindicada
P.F. Chang’s is a restaurant concept that honors the 2,000-year-old Asian tradition of wok cooking and believes in making food from scratch every day in every restaurant. Since its inception, P.F. Chang’s chefs hand-roll dim sum, hand chop and slice all vegetables and meats, handcraft every sauce, and wok-cook each recipe, every day in every restaurant using wholesome, fresh ingredients.
Start a career that won’t flame out. With excellent benefits and perks, a job at P.F. Chang’s means working alongside some of the best people in the business. Apply today to join the P.F. Chang’s team. consulte Mais informação
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horrible restaurant money hungry company that loves to cut corners and does not appreciate the hard working cooks/servers who make them their money
No que os seus colegas poderiam melhorar e o que faria vocês trabalharem mais unidos?
not being rude especially to new employees , instead of helping them learn they are rude and unhelpful
O que você melhoraria na entrevista de emprego de sua companhia?
I was not given any interview questions at all, so that could be a start. the manager looked at my resume, asked me my availability, what pay I want, and offered me a job on the spot
No que a equipe de líderes deveria melhor?
they need to be better at communication between FOH and BOH, better training for new employees, holding managers accountable for poor work performance and unprofessional behavior, set standards for how they want their employees to act, having everyone on the same page, PROFESSIONALISM
Por que você se sente desvalorizado e o que faria você se sentir melhor compensado?
until recently as a line cook I was being paid less than the dishwasher. I understand some cooks have been here for years but I do not believe they should be making $4-5 an hour more than me to do the exact same job with the same responsibilities
O que está ruim e como pode melhorar?
horrible management there needs to be serious changes/new training or firing of the executive chef. Turnover rate is insane ive been at the restaurant for almost 3 years and cant count how many new line cooks we have had. Most leave because of poor training and being overwhelmed
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