Perth Food Review

I would just like to say I used to work in Wagamama and the reason the food quality is not so hot is due to the way the kitchen staff is treated. Management pays us about 8 dollars after tax for an hour of work and they overwork us to the bone. I mean, when it was busy, with only two people at each food station in the crowded kitchen, there would be 20 orders coming in at once(I kid you not) and it was a struggle with two people to make these orders as it was but it would end up with one person cooking all the orders and the other running around preparing more of the meals that have run out. The two people on each station were responsible for not only preparing and cooking the meals but also cleaning the kitchen, keeping track of the stock and making the dessert orders. So, it was pretty common for the food to get burnt as we had too many things with too little provisions made to accommodate the extra load. We are supposed to be given a hour long break but we were forced to go back into the kitchen after about 15 minutes to prepare the meals. This is the only break we would for a day long eight hour shift. Most of the kitchen staff quit after a month of this so they have a high turnover rate. Just thought I would explain why the food quality is not so good. Cheers!

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