Great place to work, except for f&b - Recensione dipendente - Executive Pastry Chef presso Four Seasons

Very friendly staff. Straightforward job with good pay. Overall an enjoyable job.

Inconsistent hours. Burnout can occur if you're looking for something easy. Other than that its pretty much exactly what you'd expect. Good job to have.

Free nights Lots of paid sick time (use it; trust me, everyone uses it as extra vacation, and it fully replenishes every year) Paid holidays Good benefits

Communication is terrible; act first, communicate later. Constant shifting goalposts; it seems like, before we can nail down one new kpi or project, an exec got bored and created a new one. The brand seems to have lost its roots since the founder left. If you are in FnB, you enjoy schedule flexibility, not here. If you are full-time, you will always work 40 hours unless you use vacation, and hotels are exhausting. Trading shifts is not a thing. There's no technical training. There's a lot of mandatory training, but it only covers work culture topics. Your direct manager will rarly be available since they seem to be in a meeting every hour of the day.