RE: put up or shut up - maybe24 Aug 2022 20:12
Hi Gruffles and Mr Wolfe. It's going so well I've told them to shove their job. I'm looking for new work. A couple of days after accepting the role the General Manager told me there had been a miscommunication and I had 6 months to prove myself. This came after the second in command, who has accused me of being a bully and having a terrible attitude, whispered in the GMs ear after I asked them what they thought. Said manager does not like me cos I call a spade a spade IE I've told them they are a hypocrite re bullying and attitude.
Well given a work accident in 2017 I've worked an average of 20-25 hours a week cos my spine is F'ed. Spent 3 years getting fitter, stepped up to teamleader 9 months ago and have worked like a 21 year old since. I did 25 hours in 2 days the other week covering staff illness. Also as for her allegations I told her to ask the person she thought I was bullying what was what. That person told that manager she was bang out of order and I'm his friend. Basically no one likes that manager, they talk to people like something they stepped in and is a massive hypocrite.
So only thing I have to prove is how much that kitchen will miss me. I'm not comfortable being big headed but I am that places best chef. Most liked and respected person in there in the eyes of punters and workers. To the point there's a couple that travel from Richmond to Middlesbrough every Tuesday to have 2x 8 oz steaks cooked by me.
They can always tell if I'm not on and last Tuesday they told management it was the best steak they have ever had in their life. And they, management still won't give me a payrise to acknowledge I work to a higher standard than someone on 14k a year more than me (current head chef is still there). So yeah. I'm very salty with work at the moment.
But anyway we are not allowed a specials board by Greene King. Crying shame cos the one time I convinced management to get parmos on the menu we were the busiest I have ever known that place be. But because we are a "flaming grill" steak focused place head office did not like us not selling many steaks compared to parmos.
So best I can say is we have the challenge menu. Things like 4 x 8 oz rump steaks chopped up with red pepper, onion and topped with a Camembert wheel served with 2 x chips, garlic bread, cheesy potato skins and a beef merlot gravy dipping sauce as well as peppercorn sauce. Not my kinda thing and a nightmare to cook when the punter wants it well done but it sells well enough.
Apologies for the rant. Tis quite a sore subject this head chef role. Looks like I wouldnt have gotten it anyway, some other places head chef has cropped up so they offered it to them behind my back. Way to reward 9 years worth of work Greene King and The Southern Cross management. Role on that DFS I say. This burger flipper will escape the wage cage, preferably on an E-bike jumping a barbed wire fence while the Great Escape theme tune plays and the sun sets lol.
GLA.