cuisinier

surveillant du service alimentaire

line cook/prep cook

commis de cuisine

serveur

Famoso Neapolitan Pizzeria

A typical day at work was very busy, always fast paced, the occasional slow day. 
I learnt how to cook pizza, stretch dough, and prepped ingredients. 
I also learnt how to close the kitchen which included cleaning the drawers of food, the coolers, sweeping and mopping the floors, taking the garbages out and also washing all the dishes and utensils. 
I had two managers, one which was very good, built really good relationships with the employees, was very kind and understanding, easy to get along with where the other one was very cold, made promises that he couldn't keep, made his own schedule and ignored our requests, and would cause unnecessary threats against long term employees to fire them for pathetic reasons. He also failed to give raises eery 3-6 months and employees that were there for 2 years never once got a raise.
My co-workers were great. Everyone was always friendly and kind, we were like a family and it was easy to build a good relationship with one another because our ages varied from 16-23 so it was really easy to get along with one another. 
The hardest part of my job was working 3-4 times a week from 5:00 pm to 12:00 am during school because it was late hours and early mornings. Work also took up most of my life because I would come straight from school to work. 
The most enjoyable part of my job was spending the evenings with my favourite people. It was always fun because we all shared such a close bond that it made it easier to work the late hours there.

Working here you have slow times, steady times and explosive times the steady times are the most enjoyable simply because if you are newer to the business it allows you some time to take it slow to make sure you're learning what you should and making things appropriately to give the customer the most enjoyable food experience, the slow times are usually re-stock and cleaning times. The explosive times are head down hands moving key communication times so everything proceeds smoothly and allows the customers the low wait time for food. I'm still learning what there is to do but so far i've learned to always double check the bills that get rung up before you make them because some may not be needed for some time whilst others may be needed immediately. The management is good they care they listen and they try to make your life easier as well as be understanding to your position. The hardest job is probably the slow times of the day or shift because your mind stalls and it becomes harder to find things to do because your mind doesnt actively want to think about what you can do at that moment. The steady times are nice because it allows just enough thinking to keep the blood flowing through your body allowing optimal results and productivity.

There is never a typical 8 hour day, or a set schedule in the job description of a restaurant Owner or Manager. 
Behind the scenes is the prepping of food, setting up the restaurant, running the shift,schedule changes ordering / shopping for needed items, shift change over, paperwork, maintenence, closing, cleaning duties and all cashouts. 
The restaurant business is all about customer service and great food, set in an appealing atmosphrere. I enjoy being the Manager responsible for making sure it was run properly and that it was successful. It is very important to me to get to know the customers on a personal level and I always look forward to seeing them again to continue our conversation.
My Staff is more than just my Employees. I was brought up in a family owned restaurant and because of this, I continue to manage with a family orientated concept.
The most difficult part of any job is always saying good-bye, to a valued Customer or Employee.

lots of experience here when i started as a closer at 16 i still had my youth. but now im 20 and have an uncle face and stress lines.
honestly the work you do and in the volume you do it , is nowhere near being worth the wage. Something i have learned about this place is that it offers almost no consistency with cut times no matter the shift. Absolute ZERO benefits. No matter how hard you work, you will not get a raise BUT, if you do it will be one dollar thats that forever. none of this raise every few months thing.
i wont Lie though there is the good day now and again but is not the place for you if you love cooking

The great thing about Famoso is that it doesn't hire based solely on experience but on personality. Many of the staff are younger and in school, yet they were hired as they are easy to get along with, manageable to work with and are quick learners. You don't have to have years of experience to work there. That being said, when having managers and night-leaders who are the same age as everyone else, or even younger, there can be a bit of a power struggle at times. Also, as it is a restaurant job, hours aren't amazing and pay is whatever unless you're pulling in a lot of tips.

What is the best part of working at the company?
Actually getting to work there in the first place. I got shadow fired after two weeks. Later I found out it was because I wasn't Chinese

What is the most stressful part about working at the company?
It was lax as heck compared to Edo Japan. But one thing I hated was having to translate my boss' thick accent

What is the work environment and culture like at the company?
Their whole policy is "if you're not Chinese, get out"

What is a typical day like for you at the company?
We get work days at Famoso Pizza?

After working for multiple years I had to quit to get my first raise. After receiving a raise and coming back to work I was told I was working too many hours a week and they had to cut my wage down $0.50. The owner complained about never making enough money but took that out on the employees. There is no real training system and you’re kind of just thrown in until you figure things out. Big lack of positive reinforcement to the point where most of the time you’re dealing with the owner it’s purely negative. 

Never thought of working in the hospitality industry and landed a job at Famoso for more than 5 years. 

• To be honest, love the concept, ambiance and of course the pizza and salads. Awesome staff and lively atmosphere.
• Neighboring pizzeria but with a twist – a touch of "North American style"
• Co-workers are friendly
• Pay is decent plus tips
• Management are approachable and very supportive

a typical day at work was kind of hectic I couldn't keep up to everyone and I got put on the dish pit everyday instead of actually learning new things in the kitchen.
The coworkers were ok they didn't really talk to me or ask me if I was doing ok or needed help.
The hardest part of the job was trying to figure everything out on my own because everyone was busy doing something.
The best part of the day was going home actually, knowing I could just go home and relax from a really hard day at work.

In my experience working at Famoso West Hills, I made some very good friends whom I cherish more than they know. Though the dinner rush can be very intense sometimes, (as most popular restaurants are like that) when the entire line is able to focus and work well together, it is a very rewarding work experience. Ultimately I would not mind working for thiscompany again in the future.

Top Job Titles	Average salary
Cuisinier 5 salaries reported	$25.00 per hour
Surveillant du service alimentaire 7 salaries reported	$19.80 per hour
Line cook/prep cook 2 salaries reported	$16.25 per hour
Commis de cuisine 4 salaries reported	$15.50 per hour
Serveur 4 salaries reported	$17.35 per hour

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