Plats du chef
Plats du chef Employee Reviews
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It is good opportunity for no experience people.
For general employee, they will face to very fast working area, lower temperature environment and production item is switched very quick. it is means your position maybe not very stable. (575 location) and 610 location is better than 575 since it is stable item, you can control it after you work with them around 2 weeks.
For floor management employee, since it is poor inventory management, process control. Higher employee turn over ratio. all of these give you more challenge. However, it gives you more opportunity to improve your personal skill. That will help you in the future.
For floor management employee, since it is poor inventory management, process control. Higher employee turn over ratio. all of these give you more challenge. However, it gives you more opportunity to improve your personal skill. That will help you in the future.
Peu rendre fou , trop physique et peu rémunéré
Tellement la pression est forte et trop de charge lourde à tirer
Travail trop manuel et physique , aucune amélioration des conditions de travail le matériel archaïque
Travail trop manuel et physique , aucune amélioration des conditions de travail le matériel archaïque
Cons
Pression insupportable Et assez de charge lourdes à supporter
Great, clean workplace with nice personality
Nice place to work, managers are easy to get along with, staffs are average & they assist you when you're new. Being that it's a food company everything is neeat & in good order.
Pros
Friendly staffs
Cons
Machine failure
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Great for career advancement
A very knowledgeable and great-to-work-with R&D department, lots of learning, lots of new challenges, thumbs-up to product development process! Definitely recommended for career advancement and if you're looking for meaning at your job!
You're just a replaceable number
Company uses scare tactics on employees to force overtime (if you don't work Saturdays, you won't have weekday schedule)
No chain of command. Employees run the floor. Can expect to be a temp worker for over seven years. In rare cases of full time hire, they do not hire in order of seniority or even work ethic. All about who likes you.
Always try to guilt you to feel bad for the company.. to work until you're replaced by the next shift person and do not pay for the few minutes. Happens almost every day. And they pay overtime after 44 hours in the week. Not after 40 hours or after 8 hours in the shift
Indirectly threatens employees for talk of joining a union.
Cuts benefits without informing employees. (eyeglasses from $250 to $150)
They do offer a pension plan though. The only perk which is common now with companies. But good luck getting full time to even get it.
No chain of command. Employees run the floor. Can expect to be a temp worker for over seven years. In rare cases of full time hire, they do not hire in order of seniority or even work ethic. All about who likes you.
Always try to guilt you to feel bad for the company.. to work until you're replaced by the next shift person and do not pay for the few minutes. Happens almost every day. And they pay overtime after 44 hours in the week. Not after 40 hours or after 8 hours in the shift
Indirectly threatens employees for talk of joining a union.
Cuts benefits without informing employees. (eyeglasses from $250 to $150)
They do offer a pension plan though. The only perk which is common now with companies. But good luck getting full time to even get it.
Pros
pension plan, no alternating shifts
Cons
almost everything.
Environnement de travail productif
Aide à la production de divers repas surgelés, suivant les différentes lignes de production.
On y apprend beaucoup sur les différentes normes de sécurité au travail, mais aussi sur celles concernant le dispositif à employer pour la production des aliments selon les normes de qualité en vigueur aux E.U et au Canada.
Bonne collaboration dans l'ensemble entre les employés et le personnel de direction.
L'aspect le plus difficile de mon poste est celui de travailler dans un environnement inférieur à 5 degrés Celsius.
On y apprend beaucoup sur les différentes normes de sécurité au travail, mais aussi sur celles concernant le dispositif à employer pour la production des aliments selon les normes de qualité en vigueur aux E.U et au Canada.
Bonne collaboration dans l'ensemble entre les employés et le personnel de direction.
L'aspect le plus difficile de mon poste est celui de travailler dans un environnement inférieur à 5 degrés Celsius.
Aspect difficile et agréable de mon poste
l'aspect le plus difficile de mon poste était la position debout et le froid
et l'aspect le plus agréable etait la diversité des cultures et des pays, la motivation des uns et des autres
et l'aspect le plus agréable etait la diversité des cultures et des pays, la motivation des uns et des autres
Pros
découvertes de plusieurs variétés de plats
Great work culture
Plats du Chef has been a great learning experience for me. My co-workers are very helpful and respectful. The most enjoyable part of the job is that its very unpredictable that keeps me going and busy at all times. The management team is always there to answer any questions or concerns. Overall, it has been a pleasure working with Plats du Chef.
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