Thai Express Employee Reviews
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I worked at a newly made Thai express and It was very good in the beginning, Some of the employees were amazing. Unfortunately it took a very toxic supervisor and favoritism to make someone quit. It started to just become a chore then enjoyable. Definitely not a place to work for growth because you will definitely not get it.
didn't like my experience here. Hours were taken away (told to go home when business slowed down). Didn't like the restaurant supervisor, who had her favorites. Also did not care for constant video monitoring of employees. Pay was fair and included tips.
My 2 employers both dads are very considerate. You will see how they treat nicely the employees. Giving incentives even before 3 months if you’re hardworking. Open listening to your concerns and suggestions and work as a team. During my pregnancy working them was a good teamwork too together with the manager. I never miss or stress out during pregnancy follow ups coz they completely understand coz they’re parents as well.
I worked full time in Bourbon street grill before, when I knew Thai Express was hiring, I just walked over and asked for the job! I got it right away and worked part time until November last year! I left because I need to go back to Malaysia without returning date, so I quit
Don't get me wrong, Thai express is a very good business that does very well in terms of sales but the one I worked at was severely understaffed and the working conditions weren't all that great. there were two chefs and three cashiers that worked there. there were only three people working during lunch rush but after that, one leaves and there are two left for the rest of the day. the pros of the job were the free food, and perhaps the occasional times when there are little to no customers and (for my case) long hours as I had to work the whole day (10 hour shift). in the course of my time as a cashier at this establishment, I learnt how to clean, manage transactions, purchase ingredients for the menu, and even cook! the cons are that the boss didn't hire people to clean the fans and sanitize the kitchens filled with hardened grease and oil every month or so and so the cashiers and line cooks do it. another thing to keep in mind is that the particular establishment was poorly managed and the boss was hardly around, the equipment was all second hand and most didn't even work. No cap, it was really low budget>
You normally start your shift by preping food and making sure that there are enough food to cook for the rest of the day, once you've done that you normally either prep more food or go to the front and be a chef assistant by passing food that need to be cooked to the chef. other tims you will be doing cashier work and when closing you either do dises or clean the store. It's a enviroment that requires teamwork.
I learned a lot from this work experience such as how to deal with the conflicts and do multitasking. My supervisor is quite self-disciplined so I regarded her as a model. I would always have a passion for my work and be responsible for what I would do.