Lido Cocina Tsina
4.0 out of 5 stars.
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Lido Cocina Tsina Careers and Employment

Salaries

Salary estimated from 171 employees, users, and past and present job advertisements on Indeed.

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Reviews

Asst. Cook / Cutter in Manila
on February 12, 2019
Preparing food,preparing stock,
I'm preparation cutter,and I am manage the ordering,preparing for the stock marinade,maybe if the cook absent I am replace as a cook,I am all around in the kitchen
Rider/ Waiter in Paranaque City Philippines
on December 4, 2017
lack of staff
I work in Lido as a waiter and at the same time a rider. All I learned is how to drive a delivery motorcycle. The management is poor of knowledge how to take care of their team members. The hardest part of my job is that I am required to deliver food even if I'm in breaktime.
rice cook,kitchen helper in Quezon City
on November 2, 2017
productive and fun workplace
lido cocina is of the great company i have and co workmate is well trained also the managers i recommend everyone to apply here and try to this company
Kitchen Staff in Cainta, Rizal
on September 6, 2017
productive and fun
i learn how to handle food standard. General cleaning inside the kitchen and how to communicate people. I learn slightly how to cook and a food handler
Kitchen Head Chef in Quezon City
on August 22, 2017
Good Opportunity to Learn
The typical day at work is kind of on the okay side. We have number of guests that are many an some days are just 5 or 6 customers per lunch or dinner rush. Good flow of guests coming in an out on a very calm day, but it becomes difficult when it comes to lunch or dinner rushes, along with the functions of the different rooms of the restaurant. Overall it was a good experience even if it's just a short time. What I've learned being an employee as a whole, is that you are not valued by the people, especially the management. If you do not do what they say even if it's wrong, they will do anything to kick you out of their team. The management have some serious superiority complex, thinking they know it all, be it that they're in the restaurant for some time, or years. But even though what they do is wrong, they continue to do so even if they are being scolded out by the top management team. Workplace culture. The management team have a lot of grievances to their subordinates, but technically, the problem is on their part, not on the subordinates. The subordinates do their best to be at the standard thing to do, but the management micro manages everything. One of the hardest part of the job is to maintain the standard and at the same time, not jeopardizing the hot headedness of the management team.Because even though if it's the right measurement, the right procedure and/or the right thing we did on how to do the food, it is still wrong because of the budget. They settle for sub standard just to save up a couple of bucks. The most enjoyable part of the job is when you did right and the food is not returned to the kitchen despite the sub standardness, using our wits and grit to survive the day.

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Questions and answers

People have asked 4 questions about working at Lido Cocina Tsina. See the answers, explore popular topics and discover unique insights from Lido Cocina Tsina employees.

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Interview insights

Insights from 5 Indeed users who have interviewed with Lido Cocina Tsina within the last 5 years.

Average experience
Interview is average

Interview Questions

How can I help here company,

Shared on February 12, 2019

How can I help here company,

Shared on February 12, 2019
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