Rapport
2034 mots
9 pages
Presentation of the company and my missions The place where I worked is named : “Serpentine Bar and Kitchen” and is located in Hyde Park, a big park in the south-west of London. It is a restaurant of Benugo : a company originally specialized in coffee shops which started a few months ago to open real restaurants over London (in the national museum or Hyde park for example). It is a pretty big place (more than 350 coverts) with a huge terrace in a center of a park, which attract a lot of people on sunny days. The staff was numerous for a restaurant (about 40 people) and international (Brazilians, Italians, Spanish, Australians,…) so I was able to practice either English and Spanish. The schedules were from 8 A.M. to 11 P.M., so the working days were long (about 45 hours a week). {draw:frame} The policy of this place is that they use good and fresh products that they made themselves. Actually, the stocks of cakes, muffins, smoothies, etc. are from Benugo’s factories. Moreover, plus the kitchen that makes meals, there is also another kitchen that makes the cookies, sandwiches and salads the morning. Concerning the internal organization, the hierarchy was divided in categories : general manager at the top, followed by the assistant manager, the manager in training, the team leaders, the section leaders, the team members and the team members in training. When I arrived, I was considered as a team member in training so I earned the minimum wage (5,73£/hour) ; after a month of work, I became team member and the progression can continue if you keep working in the place. You can become a section leader if you work for more than 3 months (and if you ask for it) and you are then responsible for a section (kitchen, floor, bar, coffee, etc.). Then after maybe a year, you can become a team leader and command all the staff for the manager, and if you keep going, you can become a manager just with time (and no diplomas). Some people can be manager only with their