directeur de restaurant

cuisinier à la chaîne

cuisinier

pâtissier

Miku Restaurant

So many issues around this place, most good people don’t stay long before they release that, so if you are good cook, go somewhere else.
Upper Management always try to make you do more instead of acknowledge your work. The Boss himself is arrogant like to buy expensive stuff instead of rewarding employees.
When slow time they will cut your hours a lot! When busy, they will make lower management to work long with little to no reward or benefits.
List go on but tired of writing 

My overall experience with this company has really been hit or miss. I have my good memories but I also have awful ones. The coworkers are good and super easy to get along with but they do not pay close enough attention to what is going on day to day in store. Staff is amazing and management is very poor. I liked working here because certain people made my experience worth it but without them, I dont think id feel the same way.
mangers cutting tips of staff and they are prioritizing their own tips before others. 
Also i feel like They are jeopardizing quantity over quality for food nowadays. 
Very very cheap company


You get overworked and underpaid at this job, management is inconsistent and biased for such an upscale place. There is little room for advancement unless you are favorited, and the pay fluctuates extremely.(any department gets paid more than hosts) Your concerns are rarely ever met, while you are expected to go above and beyond for a low paying job.  Employees are the best part of the job, and the most difficult would simply be either very long or short hours (barely anything in between). 

You have to keep your momentum at miku because when the restaurant is fully booked there is no break. Intense and pleasant at the same time. Management lacks on communication sometimes. The hardest part was communication and let people less stressed. Fine dining restaurant like Miku has the best of the best ingredients that you will find, and to have the chance to work with it is a privilege.

Miku waterfront was the first professional kitchen I worked in that felt truly organised. They had recipes for all the food; guides on how to plate everything and would always provide feedback on how to improve. It wasn’t always a perfect workplace everyday but ultimately was a great experience. 
Expect a very structured work environment with high standards.

Terrible management. Only care about profits and not about their employees. If you are not Japanese or at least Asian, there are very few chances for growth and career development within the company. Senior management is mostly Japanese males, and a few Asian ones. What makes the job enjoyable are the coworkers. 

From the beginning, mostly everyone was super nice including boh too.
I was most of the days happy to go to work. Management team was comprehensive and helpful during the time I worked there. Tips were ok

The coworkers are nice but the management team is fake... they pretend they care about the employees but they only care about themselves!!! On top of that they overwork everyone and their favorite staff can get away with all the bad things they do.

People are underpaid and overworked. They pay low wages and expect a lot. Management promotes bad behavior/treatment to encourage more productivity. Huge pay discrepancies even  if you have the same position.

It was very fun to work this restaurant.
But if you are looking for lunch shift, you don't want to work this restaurant.
And if you work at kitchen, tip is very bad.
People are very nice!

Top Job Titles	Average salary
Directeur de restaurant 4 salaries reported	$23.50 per hour
Cuisinier à la chaîne 3 salaries reported	$20.88 per hour
Cuisinier 1 salary reported	$20.00 per hour
Pâtissier 1 salary reported	$18.92 per hour

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