Bowood
3.4 out of 5 stars.
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Bowood Employee Reviews

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Zero hour contracts resulting in wide range of hours from 30+ to zero. Makes it impossible to stay when you have bills to pay but okay if your after casual work. The team were great to work with but management hard to talk to. All jobs within the hotel are hard working and very unpaid
Pros
Lunch, break, staff pass
Cons
varied hours, poor pay, better training needed incl managment
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. It was good till new management tuck over the care staff are fantastic so are the people u care for all in all I did love my job for bowood but once new management started they never wanted me there
Pros
Great care staff
Cons
Management not so great
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Always something to do, co-workers are supportive and help if there is any problems or confusion. management are helpful and supportive as well as understanding. fun environment, and all in all a great place to work, not always in the same place job roles change, meaning new skills and experience are gained.
Pros
helpful and supportive staff
Cons
Na
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It was a good job with a good working team but unfortunately the company went into liquidation on the 5th of August 2015. The whole role was cleaning the abattoir from one end to the other which used to take up to 5 or 6 hours.
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a typical day at work was mainly pots & pans during prep periods, changing bins and cleaning all kitchen areas before evening service. the hardest parts of the job was working big weddings & functions with 1 other kitchen porter juggling working the dish washer area in tandem & keeping on top of other washing up in the 3 hotel kitchens
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my view on the job was ok I enjoyed my time there I learnt many new skills and met quite a few new people.
Pros
free food
Cons
long hours
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I have been Second Chef at Bowood since February 2013 and I feel I had taken control of the kitchen until we got a new Head Chef, whilst I was acting in charge I performed the role to the best of my ability and learnt the skills that I need to fulfill the Head Chef role. As we are again without a Head Chef, I have taken an active role to make sure the team is all working together to get the best quality food to the residents. Since I have been acting in charge residents are giving positive feedback and comments regarding the food, this is reflected as less wastage is returning to the kitchen. I have taken an active role by doing the ordering, I have made an effort to reduce the amount of frozen food the residents eat and am ordering fresh produce to provide the residents with all the goodness they need to remain healthy. I have also been doing the staff Rota’s, this would reflect my management skills as I have listened to what the staff wish to work, and done the rota’s with that in mind whilst still understanding they have a contract and must work hours within reason. I have also put myself on the rota for over 70 hours a week as we are short-staffed, this shows that I am dedicated to the residents and my job role by the hours I’m putting in and my enthusiasm. I am a big team player and I’m enthusiastic to share my skills and ideas to the other kitchen staff. I believe the more reasonable you are to your staff, the more they will give you in return, this has been proved whilst I was doing the rota’s with the staff in mind and giving them days off that they have asked for within - more...
Pros
Feedback and managment skills
Cons
No further career path
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