Lido Cocina Tsina
4.0 out of 5 stars.
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Lido Cocina Tsina Employee Reviews

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Philippines5 reviews

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3.5Work-Life Balance

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Preparing food,preparing stock,

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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


Free meals


Straight duty
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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.
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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
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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


free lunch


long hours
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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 - 


Free Rice, Camaraderie


Long Hours, No Free Lunches/Dinner, No Employee's Lounge, Micromanagement, Management team
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Overall rating


Based on 6 reviews

Ratings by category

3.5Work/Life Balance
3.7Salary / Benefits
3.5Job Security/Advancement
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