I had a very disappointing experience with Berkeley Scott Leeds. Agency chefs were criticised for not following procedures, yet there was little or no proper induction on how to use key equipment safely, including extraction fans and other kitchen systems.
In my case, I was placed at a Coca-Cola site where I was not allowed to start work in the kitchen because I had not been adequately shown the correct operating procedures. This situation created unnecessary problems and confusion, despite the fact that clear training and safety instructions should have been provided before the shift began.
As a result of this incident, I was removed from the account, which I believe was unfair given that the lack of training was outside of my control. It is my understanding that this may have affected my opportunity to continue working on what I believe was the Funfair account.
Health and safety in a professional kitchen is extremely important, and it is unfair to expect agency staff to know site-specific equipment without proper guidance. Better communication, clearer inductions, and more support for temporary staff would help avoid these issues in the future.
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